Acetic acid bacteria (AAB) are gram negative, aerobic rods that are widespread in nature. They are isolated both from the environments of plant origin, such as flowers, fruits, honeys, and cultivated plants, and the flavoured mineral waters that are microbiologically contaminated, as well as from the products produced using targeted and spontaneous fermentation processes. The taxonomy of AAB is characterized by high dynamics. This paper is a review of the literature on the physiology and morphology of AAB, and on those biochemical properties thereof, which are included into the range of polyphasic taxonomy. In recent years, the polyphasic studies made it possible to create new genera and species of AAB. Selected aspects are discussed of using acetic acid bacteria in food industry, especially to produce traditional wine vinegars and regional vinegars. Moreover, the use of AAB is described in the fermentation processes of cocoa beans and in the production of kombucha tea.