The main research focus of my lab group is the integration of genetic information, gene expression data, and metabolism for increased production of value-added products. Our research has the ability to enhance current productions, create new green production routes, and produce new products that find uses directly or as precursors in the foodstuff, pharmaceutical, nutraceutical, agrochemical, and textile industries. We primarily focus on harnessing the metabolism of acetic acid bacteria. This group of bacteria are characterized by the incomplete oxidation of a variety of carbohydrates, sugar acids, polyols and alcohols to their respective acids, ketones, and aldehydes. These microbes perform oxidations that are either impossible by classical chemistry or that would require complicated protection chemistry and oftentimes toxic metal catalysts. Hence, acetic acid bacteria are viewed as ‘living oxidative catalysts,’ performing highly specific oxidations that channel the released electrons to molecular oxygen. These biotechnological processes are called ‘oxidative fermentations.’ Accordingly, acetic acid bacteria are used for numerous biotechnological processes, such as the production of L-sorbose (vitamin C synthesis) and 1-amino-D-sorbitol for the production of the antidiabetic drug miglitol. Industrial production of ketogluconates, dihydroxyacetone (tanning agent), aliphatic and aromatic carboxylates (fragrance and flavors) also use acetic acid bacteria.