A Review on the Interaction of Acetic Acid Bacteria and Microbes in Food Fermentation: A Microbial Ecology Perspective
Dong Han,
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Yunsong Yang,
No information about this author
Zhantong Guo
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et al.
Foods,
Journal Year:
2024,
Volume and Issue:
13(16), P. 2534 - 2534
Published: Aug. 14, 2024
In
fermented
foods,
acetic
acid
bacteria
(AAB),
kinds
of
with
a
long
history
utilization,
contribute
to
safety,
nutritional,
and
sensory
properties
primarily
through
fermentation.
AAB
are
commonly
found
in
various
foods
such
as
vinegar,
sour
beer,
cocoa
coffee
beans,
kefir
beverages,
kombucha,
sourdough.
They
interact
cooperate
variety
microorganisms,
resulting
the
formation
diverse
metabolites
production
distinct
flavors.
Understanding
interactions
between
other
microbes
is
crucial
for
effectively
controlling
utilizing
fermentation
processes.
However,
these
microbial
influenced
by
factors
strain
type,
nutritional
conditions,
ecological
niches,
duration.
this
review,
we
examine
relationships
research
methodologies
interaction
studies
yeasts,
lactic
(LAB),
bacilli
different
food
processes
involving
microorganisms.
The
objective
review
identify
key
models
insights
gained
will
provide
scientific
guidance
effective
utilization
functional
microorganisms
Language: Английский
Estamaran date vinegar: chemical and microbial dynamics during fermentation
Brazilian Journal of Microbiology,
Journal Year:
2024,
Volume and Issue:
55(2), P. 1265 - 1277
Published: May 2, 2024
Language: Английский
Predicting the Microbiome and Metabolome Dynamics of Natural Apple Fermentation Towards the Development of Enhanced Functional Vinegar
Fermentation,
Journal Year:
2024,
Volume and Issue:
10(11), P. 552 - 552
Published: Oct. 30, 2024
Natural
vinegar
fermentation
is
a
complex
process
influenced
by
the
interplay
between
microbial
communities
and
metabolites.
This
study
examined
microbiome
metabolome
over
three-month
period,
with
samples
collected
every
ten
days.
Using
Illumina
sequencing
chromatographic
techniques
(HPLC
GC-MS),
we
mapped
shifts
metabolite
profiles.
Early
showed
diverse
presence,
including
genera
such
as
Cronobacter,
Luteibacter,
Saccharomyces.
A
stable
ecosystem
established
days
15
70,
characterized
dominance
of
Leuconostoc,
Gluconobacter,
Saccharomyces,
which
facilitated
consistent
substrate
consumption
production,
various
organic
acids
ethanol.
By
day
Acetobacter
prevalence
increased
significantly,
correlating
peak
acetic
acid
production
12.4
g/L.
Correlation
analyses
revealed
significant
relationships
specific
microbes
volatile
compounds.
highlights
crucial
roles
these
in
developing
sensory
profiles
suited
for
industrial
applications
proposes
an
optimal
consortium
enhancing
quality.
These
data
suggest
that
should
include
Saccharomyces
efficient
alcohol
Leuconostoc
ester-mediated
flavor
complexity,
robust
production.
The
presence
Komagataeibacter
could
further
improve
functional
qualities
due
to
its
role
producing
bacterial
cellulose.
Language: Английский
Effect of Microbial Fermentation on The Yield of Vfas for Kitchen Waste Decomposition
Kaiwen Feng
No information about this author
BIO Web of Conferences,
Journal Year:
2024,
Volume and Issue:
142, P. 03015 - 03015
Published: Jan. 1, 2024
Fruit
and
vegetable
waste
is
an
important
kind
of
kitchen
waste,
its
production
can
not
be
underestimated.
The
volatile
fatty
acids
(VFAs)
produced
used
as
added
carbon
source
for
microbial
fermentation.
This
paper
studied
the
effect
in
process
spring
anaerobic
hydrolysis,
investigated
concentration
composition
VFAs
conversion
rate
VS
(volatile
solid)
over
time.
results
showed
that
intermittent
mode
pH
6
temperature
35℃,
acid
fruit
was
good,
0.36g
·(gVfed
)
-1.
Language: Английский