acetic acid bacteria in fermented foods and beverages

What bacteria are found in fermented food?
Lactic acid bacteria (LAB; Firmicutes), yeasts (Fungi), and moulds (Fungi) are predominant in fermented dairy, meat, cereal, vegetable, alcoholic, and other fermented foods and beverages. Also, coryneforms (Actinobacteria) and acetic acid bacteria (AAB; α-Proteobacteria) play a pivotal role in the production of some of these products.
What bacteria oxidise ethanol to acetic acid?
Food Technol Biotechnol. 2018 Jun; 56 (2): 139–151. 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.
Are acetic acid bacteria found in natural food fermentation ecosystems?
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.
What is acetic acid (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.

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PDF	Acetic acid bacteria in fermented foods and beverages Jonas De Roos and Luc De Vuyst Although acetic acid bacteria (AAB) are commonly found in spontaneous or backslopped fermented foods and beverages ,

PDF	Acetic Acid Bacteria of several foods and beverages, such as vinegar, cocoa, kombucha and other similar fermented beverages However, their presence and activity can easily

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Application of Lactic Acid Bacteria for Production of Fermented

We investigated the suitability of rice flour for fermented beverage production using various (1 28–2 59 g/l) due to lactic acid (0 59–2 76 g/l) and acetic acid ( 0 11–0 30 g/l) production into foods and beverages through fermentation ( Nout

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