Skoči na glavni sadržaj

Food Technology and Biotechnology, Vol. 56 No. 2, 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 orcid id orcid.org/0000-0002-5150-0262 ; 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 orcid id orcid.org/0000-0001-9532-0135 ; 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: 2.630

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Puni tekst: engleski pdf 306 Kb

str. 139-151

preuzimanja: 302

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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

Datum izdavanja:

29.6.2018.

Podaci na drugim jezicima: hrvatski

Posjeta: 4.821 *