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Cited by 75Microbial metabolism and enzyme functionFermentation and Sensory AnalysisProbiotics and Fermented Foods

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Role of Acetic Acid Bacteria in Food and Beverages

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Yassunaka Hata, Natália Norika, Surek, Monica, Sartori, Daniele, Serrato, Rodrigo Vassoler, Spinosa, Wilma Aparecida·2023·Food Technology and Biotechnology
DOI 10.17113/ftb.61.01.23.7811PMC PMC10187567
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Abstract

Acetic acid bacteria (AAB) are microorganisms widely distributed in nature. Although this group is involved in the spoilage of some foods, AAB are of great industrial interest, and their functionality is still poorly understood. AAB convert ethanol, sugars and polyols into various organic acids, aldehydes and ketones via oxidative fermentation. These metabolites are produced during a succession of biochemical reactions in various fermented foods and beverages, such as vinegar, kombucha, water kefir, lambic and cocoa. Furthermore, important products such as gluconic acid and ascorbic acid precursors can be produced industrially from their metabolism. The development of new AAB-fermented fruit drinks with healthy and functional properties is an interesting niche for research and the food industry to explore, as it can meet the needs of a wide range of consumers. Exopolysaccharides such as levan and bacterial cellulose have unique properties, but they need to be produced on a larger scale to expand their applications in this area. This work emphasizes the importance and applications of AAB during the fermentation of various foods, their role in the development of new beverages as well as numerous applications of levan and bacterial cellulose.

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Fig. 1 Acetic acid bacteria are involved in the production of various foods, beverages, chemicals and exopolysaccharides: a) vinegar types from different raw materials, b) kombucha, c) water kefir, d) lambic, e) cocoa, f) organic acids (gluconic and ascorbic), g) new fruit drinks, and h) exopolysaccharides (bacterial cellulose and levan). Parts of the figure designed by iStock
Fig. 1 Acetic acid bacteria are involved in the production of various foods, beverages, chemicals and exopolysaccharides: a) vinegar types from different raw materials, b) kombucha, c) water kefir, d) lambic, e) cocoa, f) organic acids (gluconic and ascorbic), g) new fruit drinks, and h) exopolysaccharides (bacterial cellulose and levan). Parts of the figure designed by iStockCC BY · PubMed Central
Fig. 2 Chemical structure of levan
Fig. 2 Chemical structure of levanCC BY · PubMed Central
Fig. 3 Levan applications in food area. Parts of the figure designed by Freepik
Fig. 3 Levan applications in food area. Parts of the figure designed by FreepikCC BY · PubMed Central
Fig. 4 Chemical structure of bacterial cellulose
Fig. 4 Chemical structure of bacterial celluloseCC BY · PubMed Central
Fig. 5 Different applications of bacterial cellulose (BC) in the food industry. Parts of the figure designed by Freepik and iStock
Fig. 5 Different applications of bacterial cellulose (BC) in the food industry. Parts of the figure designed by Freepik and iStockCC BY · PubMed Central

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Metadata

Authors
Yassunaka Hata, N. N., Surek, M., Sartori, D., Serrato, R. V., & Spinosa, W. A.
Affiliations
  • Departamento de Ciência e Tecnologia de Alimentos/Centro de Ciências Agrárias/Universidade Estadual de Londrina - UEL, Rodovia Celso Garcia Cid, km 380, 86057-970, Londrina, PR, Brazil
  • Departamento de Análises Clínicas/Universidade Federal do Paraná – UFPR, Campus III – Sede Botânico, 80210-170, Curitiba, PR, Brazil
  • Universidade Estadual de Londrina (BR)
  • Universidade Federal do Paraná (BR)
ORCID
Venue
Food Technology and Biotechnology
Publisher
Faculty of Food Technology and Biotechnology - University of Zagreb
Published
2022-11-16
Volume
61
Issue
1
Pages
85-103
ISSN
  • 1330-9862 (ISSN-L)
  • 1334-2606
DOI
10.17113/ftb.61.01.23.7811
PMC
PMC10187567
OpenAlex
W4309118441
Cited by
75
References
176
Citations by year
2026: 29 · 2025: 27 · 2024: 15 · 2023: 4
FWCI
1.20
Type
journal article
Language
en
Open access
Licence
Locations
  • Food Technology and Biotechnology (publishedVersion, cc-by)
  • PubMed Central (publishedVersion, cc-by)
  • PubMed (publishedVersion)
  • University of Zagreb University Computing Centre (SRCE) (submittedVersion, cc-by)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
Funders
Conselho Nacional de Desenvolvimento Científico e Tecnológico (142379/2017-4)
Topics
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Microbial metabolism and enzyme function
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Keywords
acetic acid bacteria, vinegar fermentation, kombucha, water kefir, lambic beer, cocoa fermentation, gluconic acid, functional beverages, levan, bacterial cellulose, exopolysaccharides, oxidative fermentation, food spoilage

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

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How to cite

Cite CoChat for the checks on this page, and the paper for its own findings.

This page
CoChat. (2026). Citation check: Role of Acetic Acid Bacteria in Food and Beverages. https://app.cochat.ai/papers/10.17113/ftb.61.01.23.7811
The paper
Yassunaka Hata, N. N., Surek, M., Sartori, D., Serrato, R. V., & Spinosa, W. A. (2023). Role of Acetic Acid Bacteria in Food and Beverages. Food Technology and Biotechnology. https://doi.org/10.17113/ftb.61.01.23.7811

Data sources

Bibliographic data: Semantic Scholar, OpenAlex, Crossref.

Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.