Acetic acid bacteria in food and beverages (Review article)
Publish place: The 12th National Conference on Law, Social and Human Sciences, Psychology and Counseling
Publish Year: 1402
نوع سند: مقاله کنفرانسی
زبان: English
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شناسه ملی سند علمی:
HSPC12_001
تاریخ نمایه سازی: 13 خرداد 1402
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.
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Authors
Mohadeseh mokhtari
High school diploma