Gluconobacter oxydans are found in flowers, fruits, garden soil, alcoholic beverages, cider and soda. They may be non-pathogenic to humans and animals, but cause apples and pears to rot and turn shades of brown.
These microbes have limited metabolic abilities; partially oxidoze carbohydrates and alcohol through oxidative fermentation. Used to synthesis vitamin C, D-gluconis acid and ketogluconic acids. Can be used to convert glycerol to dihydroxyacetone since they thrive in environments with high consentration of sugar. Their biotechnological significance comes from the ability to incompletely oxidoze carbon substrates.