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Food Technology and Biotechnology, Vol.56 No.2 Lipanj 2018.

Pregledni rad
https://doi.org/10.17113/ftb.56.02.18.5593

Sistematika, značajke i primjena bakterija octenog vrenja u prehrambenoj industriji

Rodrigo José Gomes ; Department of Food Science and Technology, State University of Londrina, Celso Garcia Cid (PR 445) Road, 86057-970 Londrina, PR, Brazil
Maria de Fatima Borges ; Embrapa Tropical Agroindustry, 2270 Dra. Sara Mesquita Road, 60511-110 Fortaleza, CE, Brazil
Morsyleide de Freitas Rosa ; Embrapa Tropical Agroindustry, 2270 Dra. Sara Mesquita Road, 60511-110 Fortaleza, CE, Brazil
Raúl Jorge Hernan Castro-Gómez ; Department of Food Science and Technology, State University of Londrina, Celso Garcia Cid (PR 445) Road, 86057-970 Londrina, PR, Brazil
Wilma Aparecida Spinosa ; Department of Food Science and Technology, State University of Londrina, Celso Garcia Cid (PR 445) Road, 86057-970 Londrina, PR, Brazil

Puni tekst: hrvatski, pdf (306 KB) str. 139-151 preuzimanja: 0* citiraj
APA 6th Edition
Gomes, R.J., Borges, M.d.F., Rosa, M.d.F., Castro-Gómez, R.J.H. i Spinosa, W.A. (2018). Sistematika, značajke i primjena bakterija octenog vrenja u prehrambenoj industriji. Food Technology and Biotechnology, 56 (2), 139-151. https://doi.org/10.17113/ftb.56.02.18.5593
MLA 8th Edition
Gomes, Rodrigo José, et al. "Sistematika, značajke i primjena bakterija octenog vrenja u prehrambenoj industriji." Food Technology and Biotechnology, vol. 56, br. 2, 2018, str. 139-151. https://doi.org/10.17113/ftb.56.02.18.5593. Citirano 21.07.2018.
Chicago 17th Edition
Gomes, Rodrigo José, Maria de Fatima Borges, Morsyleide de Freitas Rosa, Raúl Jorge Hernan Castro-Gómez i Wilma Aparecida Spinosa. "Sistematika, značajke i primjena bakterija octenog vrenja u prehrambenoj industriji." Food Technology and Biotechnology 56, br. 2 (2018): 139-151. https://doi.org/10.17113/ftb.56.02.18.5593
Harvard
Gomes, R.J., et al. (2018). 'Sistematika, značajke i primjena bakterija octenog vrenja u prehrambenoj industriji', Food Technology and Biotechnology, 56(2), str. 139-151. doi: https://doi.org/10.17113/ftb.56.02.18.5593
Vancouver
Gomes RJ, Borges MdF, Rosa MdF, Castro-Gómez RJH, Spinosa WA. Sistematika, značajke i primjena bakterija octenog vrenja u prehrambenoj industriji. Food Technology and Biotechnology [Internet]. 29.06.2018. [pristupljeno 21.07.2018.];56(2):139-151. doi: https://doi.org/10.17113/ftb.56.02.18.5593
IEEE
R.J. Gomes, M.d.F. Borges, M.d.F. Rosa, R.J.H. Castro-Gómez i W.A. Spinosa, "Sistematika, značajke i primjena bakterija octenog vrenja u prehrambenoj industriji", Food Technology and Biotechnology, vol.56, br. 2, str. 139-151, Srpanj 2018. [Online]. doi: https://doi.org/10.17113/ftb.56.02.18.5593
Puni tekst: engleski, pdf (306 KB) str. 139-151 preuzimanja: 0* citiraj
APA 6th Edition
Gomes, R.J., Borges, M.d.F., Rosa, M.d.F., Castro-Gómez, R.J.H. i Spinosa, W.A. (2018). Acetic Acid Bacteria in the Food Industry: Systematics, Characteristics and Applications. Food Technology and Biotechnology, 56 (2), 139-151. https://doi.org/10.17113/ftb.56.02.18.5593
MLA 8th Edition
Gomes, Rodrigo José, et al. "Acetic Acid Bacteria in the Food Industry: Systematics, Characteristics and Applications." Food Technology and Biotechnology, vol. 56, br. 2, 2018, str. 139-151. https://doi.org/10.17113/ftb.56.02.18.5593. Citirano 21.07.2018.
Chicago 17th Edition
Gomes, Rodrigo José, Maria de Fatima Borges, Morsyleide de Freitas Rosa, Raúl Jorge Hernan Castro-Gómez i Wilma Aparecida Spinosa. "Acetic Acid Bacteria in the Food Industry: Systematics, Characteristics and Applications." Food Technology and Biotechnology 56, br. 2 (2018): 139-151. https://doi.org/10.17113/ftb.56.02.18.5593
Harvard
Gomes, R.J., et al. (2018). 'Acetic Acid Bacteria in the Food Industry: Systematics, Characteristics and Applications', Food Technology and Biotechnology, 56(2), str. 139-151. doi: https://doi.org/10.17113/ftb.56.02.18.5593
Vancouver
Gomes RJ, Borges MdF, Rosa MdF, Castro-Gómez RJH, Spinosa WA. Acetic Acid Bacteria in the Food Industry: Systematics, Characteristics and Applications. Food Technology and Biotechnology [Internet]. 29.06.2018. [pristupljeno 21.07.2018.];56(2):139-151. doi: https://doi.org/10.17113/ftb.56.02.18.5593
IEEE
R.J. Gomes, M.d.F. Borges, M.d.F. Rosa, R.J.H. Castro-Gómez i W.A. Spinosa, "Acetic Acid Bacteria in the Food Industry: Systematics, Characteristics and Applications", Food Technology and Biotechnology, vol.56, br. 2, str. 139-151, Srpanj 2018. [Online]. doi: https://doi.org/10.17113/ftb.56.02.18.5593

Sažetak
Gram-negativne bakterije koje mogu oksidirati etanol u octenu kiselinu pripadaju skupini bakterija octenog vrenja. Rasprostranjene su u prirodi i imaju važnu ulogu u proizvodnji hrane i napitaka poput octa i kombuche. Zbog njihove sposobnosti oksidiranja etanola u octenu kiselinu mogu se pretjerano razmnožiti u drugim napicima kao što su vino, jabukovača, pivo, te funkcionalni napici i sokovi, što dovodi do pojave nepoželjnog kiselog okusa. Ove se bakterije također koriste u proizvodnji drugih produkata metabolizma, npr. glukonske kiseline, L-sorboze i bakterijske celuloze, a koji se mogu upotrijebiti u prehrambenoj industriji ili biomedicini. Posljednjih se godina klasifikacija bakterija octenog vrenja u zasebne rodove nekoliko puta mijenjala prema njihovim morfološkim, fiziološkim i genetskim značajkama. Stoga je fokus ovog revijalnog prikaza na povijesti taksonomije, biokemijskim aspektima i metodama izolacije, identifikacije i kvantifikacije bakterija octenog vrenja s važnim biotehnološkim svojstvima.

Ključne riječi
bakterije octenog vrenja; taksonomija; ocat; bakterijska celuloza; biotehnološki proizvodi

Hrčak ID: 203431

URI
https://hrcak.srce.hr/203431

[engleski]

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