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Acetic acid bacteria in fermented foods and beverages

Author:
De Roos, Jonas, De Vuyst, Luc
Source:
Current opinion in biotechnology 2018 v.49 pp. 115-119
ISSN:
0958-1669
Subject:
acetic acid bacteria, beers, ecosystems, kefir, kombucha, starter cultures
Abstract:
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 but not culturable state. Yet, they are promising starter cultures either to better control known food fermentation processes or to produce novel fermented foods and beverages. This review summarizes the most recent findings on the occurrence and functional role of AAB in natural food fermentation processes such as lambic beer, water kefir, kombucha, and cocoa.
Agid:
5828945