Towards a Starter Culture for Cocoa Fermentation by the Selection of Acetic Acid Bacteria
Fermentation, 2021 Acetic acid bacteria are involved in many food and beverage fermentation processes. They play an important role in cocoa bean fermentation through their acetic acid production.
Lucie Farrera +7 more
doaj +2 more sources
NUTRITION OF THE ACETIC ACID BACTERIA [PDF]
Journal of Bacteriology, 1953 M. R. Raghavendra Rao, J. L. Stokes
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Antibiotic Resistance in Acetic Acid Bacteria Originating from Vinegar [PDF]
AntibioticsAcetic acid bacteria (AAB) are major contributors to the production of fermented vinegar, offering various cultural, culinary, and health benefits. Although the residual unpasteurized AAB after vinegar production are not pathogens, these are necessary ...
Sun-Hee Kim +6 more
doaj +2 more sources
Latest Trends in Industrial Vinegar Production and the Role of Acetic Acid Bacteria: Classification, Metabolism, and Applications-A Comprehensive Review. [PDF]
Foods, 2023 Vinegar is one of the most appreciated fermented foods in European and Asian countries. In industry, its elaboration depends on numerous factors, including the nature of starter culture and raw material, as well as the production system and operational ...
Román-Camacho JJ +4 more
europepmc +2 more sources
Acetic acid bacteria in fermented foods and beverages
Current Opinion in Biotechnology, 2018 Although acetic acid bacteria (AAB) are commonly found in spontaneous or backslopped fermented foods and beverages, rather limited knowledge about their occurrence and functional role in natural food fermentation ecosystems is available. Not only is their cultivation, isolation, and identification difficult, their cells are often present in a viable ...
De Roos, Jonas, De Vuyst, Luc
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Acetic Acid Bacteria in Sour Beer Production: Friend or Foe? [PDF]
Front Microbiol, 2022 Beer is the result of a multistep brewing process, including a fermentation step using in general one specific yeast strain. Bacterial presence during beer production (or presence in the beer itself) is considered as bad, since bacteria cause spoilage ...
Bouchez A, De Vuyst L.
europepmc +2 more sources
Candidate Acetic Acid Bacteria Strains for Levan Production. [PDF]
Polymers (Basel), 2022 In this study, twelve strains of acetic acid bacteria (AAB) belonging to five different genera were tested for their ability to produce levan, at 70 and 250 g/L of sucrose concentration, respectively.
Anguluri K +6 more
europepmc +2 more sources
Interaction of acetic acid bacteria and lactic acid bacteria in multispecies solid-state fermentation of traditional Chinese cereal vinegar. [PDF]
Front Microbiol, 2022 The microbial community plays an important role on the solid-state fermentation (SSF) of Chinese cereal vinegar, where acetic acid bacteria (AAB) and lactic acid bacteria (LAB) are the dominant bacteria.
Xia M +8 more
europepmc +2 more sources
A Review on the Interaction of Acetic Acid Bacteria and Microbes in Food Fermentation: A Microbial Ecology Perspective. [PDF]
FoodsIn fermented foods, acetic acid bacteria (AAB), kinds of bacteria with a long history of utilization, contribute to safety, nutritional, and sensory properties primarily through acetic acid fermentation.
Han D +10 more
europepmc +2 more sources
Use of PEDOT:PSS/Graphene/Nafion Composite in Biosensors Based on Acetic Acid Bacteria. [PDF]
Biosensors (Basel), 2021 Immobilization of the biocomponent is one of the most important stages in the development of microbial biosensors. In this study, we examined the electrochemical properties of a novel PEDOT:PSS/graphene/Nafion composite used to immobilize Gluconobacter ...
Plekhanova Y, Tarasov S, Reshetilov A.
europepmc +2 more sources