Role of Acetic Acid Bacteria in Food and Beverages

Food Technology and Biotechnology, Journal Year: 2022, Volume and Issue: 61(1), P. 85 - 103

Published: Nov. 16, 2022

Acetic acid bacteria (AAB) are microorganisms widely distributed in nature. Although this group is involved the spoilage of some foods, AAB great industrial interest, and their functionality still poorly understood. convert ethanol, sugars polyols into various organic acids, aldehydes ketones via oxidative fermentation. These metabolites produced during a succession biochemical reactions fermented foods beverages, such as vinegar, kombucha, water kefir, lambic cocoa. Furthermore, important products gluconic ascorbic precursors can be industrially from metabolism. The development new AAB-fermented fruit drinks with healthy functional properties an interesting niche for research food industry to explore, it meet needs wide range consumers. Exopolysaccharides levan bacterial cellulose have unique properties, but they need on larger scale expand applications area. This work emphasizes importance fermentation role beverages well numerous cellulose.

Language: Английский

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Storage time and temperature affect microbial dynamics of yeasts and acetic acid bacteria in a kombucha beverage

International Journal of Food Microbiology, Journal Year: 2022, Volume and Issue: 382, P. 109934 - 109934

Published: Sept. 16, 2022

Language: Английский

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Multidisciplinary advances in kombucha fermentation, health efficacy, and market evolution

Archives of Microbiology, Journal Year: 2024, Volume and Issue: 206(9)

Published: Aug. 5, 2024

Language: Английский

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FROM FERMENTATION TO CANCER PREVENTION: THE ANTICANCER POTENTIAL OF KOMBUCHA

Phytomedicine Plus, Journal Year: 2024, Volume and Issue: 4(4), P. 100633 - 100633

Published: Sept. 6, 2024

Language: Английский

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Improving quality profiles of summer-autumn tea through the synergistic fermentation with three fungal strains

Food Bioscience, Journal Year: 2024, Volume and Issue: 62, P. 105453 - 105453

Published: Nov. 12, 2024

Language: Английский

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Traditional and innovative processing of kombucha

Elsevier eBooks, Journal Year: 2025, Volume and Issue: unknown, P. 23 - 38

Published: Jan. 1, 2025

Language: Английский

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Comparative analysis of microbial diversity in various kombucha starter cultures in Malaysia using the random amplified polymorphic DNA (RAPD) approach

Asia-Pacific Journal of Molecular Biology and Biotechnology, Journal Year: 2025, Volume and Issue: unknown, P. 1 - 10

Published: Jan. 31, 2025

Kombucha is sweetened black tea fermented with symbiotic culture of bacteria and yeasts (SCOBY) has been widely consumed for its purported health benefits. The microbial consortium in kombucha dominated by such as Brettanomyces sp. Zygosaccharomyces sp., well acetic acid (AAB), Komagataeibacter Acetobacter However, the source SCOBY substrates used may affect diversity biochemical, flavour kombucha. Identifying population important use undefined starter cultures lead to variable metabolite production increase risk food pathogen contamination which can pose harm human health. This study aims isolate microbes from Malaysia future development a new specific species safe consumption Briefly, total 100 colonies were isolated nine selective plates. Differences colony morphology observed based on their colours, surface texture, elevation, margin. Their phenotypic genetic screened using microscopic examination, coupled catalase test random amplified polymorphic DNA (RAPD), respectively. Based data, 51% isolates showed under while rest bacteria. Additionally, 55.79% distinct banding profile patterns RAPD assessments. In conclusion, data this shows that there diverse different Malaysia, mainly predominated Gram-negative AAB Gram-positive yeasts. Identification at level be conducted future. By understanding microbiota kombucha, it contributes functional drink.

Language: Английский

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High intensity ultrasonication of fermentative Jun tea: Evaluation of physicochemical, microbiological and rheological properties

Food Physics, Journal Year: 2025, Volume and Issue: unknown, P. 100051 - 100051

Published: Feb. 1, 2025

Language: Английский

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Bacterial Cellulose for Scalable and Sustainable Bio-Gels in the Circular Economy

Gels, Journal Year: 2025, Volume and Issue: 11(4), P. 262 - 262

Published: April 2, 2025

Microbial-derived materials are emerging for applications in biomedicine, sensors, food, cosmetics, construction, and fashion. They offer considerable structural properties process reproducibility compared to other bio-based materials. However, challenges related efficient sustainable large-scale production of microbial-derived must be addressed exploit their potential fully. This review analyzes the synergistic contribution circular, sustainable, biotechnological approaches enhance bacterial cellulose (BC) fine-tune its physico-chemical properties. BC was chosen as an ideal example due mechanical strength chemical stability, making it promising industrial applications. The discusses upcycling strategies that utilize waste microbial fermentation, simultaneously boosting production. Additionally, biotechnology techniques identified key yield tailor Among different areas where cellulose-based employed, shows promise mitigating environmental impact garment industry. emphasizes integrating circular could significantly improve tunability these may provide benefits, depending on future progresses. Future advancements should prioritize fermentation expand

Language: Английский

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Development of Kombucha from Noni Leaf and Evaluation of its Physicochemical Properties

Published: Jan. 1, 2025

Language: Английский

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