The DOI matches its Crossref record; 80 of the 80 references it cites were found in a registry or an index.
Acetic Acid Bacteria in the Food Industry: Systematics, Characteristics and Applications
Open accessAbstract
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.
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Cited by
Voidarou, C., Antoniadou, Μ., Rozos, G., Tzora, A., Skoufos, I., Varzakas, T., Lagiou, A., & Bezirtzoglou, E. (2020) · Foods · doi:10.3390/foods10010069 · Cited by 281
Metabolome-microbiome signatures in the fermented beverage, Kombucha
Villarreal-Soto, S. A., Bouajila, J., Pace, M., Leech, J., Cotter, P. D., Souchard, J.-P., Taillandier, P., & Beaufort, S. (2020) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2020.108778 · Cited by 196
Role of Acetic Acid Bacteria in Food and Beverages
Yassunaka Hata, N. N., Surek, M., Sartori, D., Serrato, R. V., & Spinosa, W. A. (2023) · Food Technology and Biotechnology · doi:10.17113/ftb.61.01.23.7811 · Cited by 75
Self-citationProbiotic Functions in Fermented Foods: Anti-Viral, Immunomodulatory, and Anti-Cancer Benefits
Pyo, Y., Kwon, K. H., & Jung, Y. J. (2024) · Foods · doi:10.3390/foods13152386 · Cited by 66
Li, Y.-N., Luo, Y., Lu, Z.-M., Dong, Y.-L., Chai, L.-J., Shi, J.-S., Zhang, X.-J., & Xu, Z.-H. (2023) · Frontiers in Nutrition · doi:10.3389/fnut.2023.1142517 · Cited by 30
Metadata
- Authors
- Department of Food Science and Technology, S. U. O. L., Gomes, R. J., Borges, M. D. F., Embrapa Tropical Agroindustry, C. 6.-1., Rosa, M. D. F., Embrapa Tropical Agroindustry, C. 6.-1., Castro-Gómez, R. J. H., Department of Food Science and Technology, S. U. O. L., Spinosa, W. A., & Department of Food Science and Technology, S. U. O. L.
- Venue
- Food Technology and Biotechnology
- Published
- 2018
- Volume
- 56
- Issue
- 2
- Pages
- 139-151
- ISSN
- 1330-9862 (ISSN-L)
- 1334-2606
- OpenAlex
- W2804790308
- Cited by
- 355
- References
- 80
- FWCI
- 5.89
- Type
- journal article
- Language
- en
- Open access
- diamond
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- Department of Food Science and Technology, S. U. O. L., Gomes, R. J., Borges, M. D. F., Embrapa Tropical Agroindustry, C. 6.-1., Rosa, M. D. F., Embrapa Tropical Agroindustry, C. 6.-1., Castro-Gómez, R. J. H., Department of Food Science and Technology, S. U. O. L., Spinosa, W. A., & Department of Food Science and Technology, S. U. O. L. (2018). Acetic Acid Bacteria in the Food Industry: Systematics, Characteristics and Applications. Food Technology and Biotechnology. https://doi.org/10.17113/ftb.56.02.18.5593
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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