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

Food Technology and Biotechnology
Rodrigo José GomesWilma Aparecida Spinosa

Abstract

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.

Citations

Sep 9, 2020·FEMS Microbiology Letters·Miroslav BöhmerTomáš Szemes
Jan 22, 2021·Bioengineered·Yumin DuanMukesh Kumar Awasthi
Apr 16, 2021·Applied Microbiology and Biotechnology·Philipp Moritz FrickeTino Polen
Apr 23, 2021·Scientific Reports·Miguel Fernández-NiñoAndrés Fernando González Barrios
Apr 28, 2021·Preparative Biochemistry & Biotechnology·Jeong-Muk LimByung-Taek Oh
Jun 3, 2021·Faraday Discussions·David Santos-CarballalNora H de Leeuw
Jun 10, 2021·Applied and Environmental Microbiology·O G G Almeida, E C P De Martinis
Jan 15, 2022·Journal of Food Science·Jeniffer Ferreira de MirandaAdriene Ribeiro Lima

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