| کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
|---|---|---|---|---|
| 6451479 | 1416322 | 2018 | 5 صفحه PDF | دانلود رایگان |
.1مقدمه
.2کشت و شناسایی باکتری استیک اسید
.3اکوفیزیولوژی باکتری استیک اسید
شکل1. فرآیند تخمیر مواد غذایی و نوشیدنی با باکتری استیک اسید. نمونه هایی از فرآیند تخمیر خودبخودی غذاها و نوشیدنیها که در آنها باکتریهای استیک اسشید شرکت دارند.
.4آبجوی لامبیک
.5کفیر آب
.6کامبوچا
.7کاکائو
.8نتیجه گیری
- Acetic acid bacteria (AAB) are commonly found in naturally fermented foods.
- MALDI-TOF MS facilitates the dereplication and identification of AAB.
- The functional role of AAB in food fermentation processes is underestimated.
- AAB are promising starter cultures to produce fermented foods and beverages.
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.
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Journal: Current Opinion in Biotechnology - Volume 49, February 2018, Pages 115-119