How to inhibit the synthesis of acetic acid in bacteria of the genus Acetobacter?
Well there are a couple ways if you mean chemical and not temperature. The first is to restrict the availability of ethanol and add acetic acid in moderate amounts to the medium. Without the presence of ethanol it will typically either metabolize acetic acid to CO2 and water via the citric acid cycle (overoxidation) or metabolize sugars to other organic acids like gluconic acid. If acetic acid is the only carbon source more acetic acid is not produced.
It is interesting to shift the metabolism towards the synthesis of polysaccharides (cellulose), but the resulting acetic acid inhibits this process. Processing of sugar into carbonic acid is not too interesting.
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