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

被引:174
|
作者
Gomes, Rodrigo Jose [1 ]
Borges, Maria de Fatima [2 ]
Rosa, Morsyleide de Freitas [2 ]
Hernan Castro-Gomez, Raul Jorge [1 ]
Spinosa, Wilma Aparecida [1 ]
机构
[1] Univ Estadual Londrina, Dept Food Sci & Technol, Celso Garcia Cid PR 445 Rd, BR-86057970 Londrina, PR, Brazil
[2] Embrapa Trop Agroindustry, 2270 Dra Sara Mesquita Rd, BR-60511110 Fortaleza, Ceara, Brazil
关键词
acetic acid bacteria; taxonomy; vinegar; bacterial cellulose; biotechnological products; PARTICULATE ALCOHOL-DEHYDROGENASE; GLUCONOBACTER-OXYDANS; BIOTECHNOLOGICAL APPLICATIONS; GENERA GLUCONOBACTER; VINEGAR PRODUCTION; ALLIED ORGANISMS; GENOME SEQUENCE; RIBOSOMAL-RNA; GEN; NOV; ACETOBACTER;
D O I
10.17113/ftb.56.02.18.5593
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
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.
引用
收藏
页码:139 / 151
页数:13
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