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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

Acetic Acid Bacteria in the Food Industry: Systematics, Characteristics and Applications

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: 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
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

Sažetak
The group of Gram-negative bacteria capable of oxidising ethanol to acetic acid is called acetic acid bacteria (AAB). They are widespread in nature and play an important role in the production of food and beverages, such as vinegar and kombucha. The ability to oxidise ethanol to acetic acid also allows the unwanted growth of AAB in other fermented beverages, such as wine, cider, beer and functional and soft beverages, causing an undesirable sour taste. These bacteria are also used in the production of other metabolic products, for example, gluconic acid, L-sorbose and bacterial cellulose, with potential applications in the food and biomedical industries. The classification of AAB into distinct genera has undergone several modifications over the last years, based on morphological, physiological and genetic characteristics. Therefore, this review focuses on the history of taxonomy, biochemical aspects and methods of isolation, identification and quantification of AAB, mainly related to those with important biotechnological applications.

Ključne riječi
acetic acid bacteria; taxonomy; vinegar; bacterial cellulose; biotechnological products

Hrčak ID: 203431

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

[hrvatski]

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