Physiology of acetic acid bacteria and their role in vinegar and fermented beverages

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dc.contributor.author Lynch, Kieran M.
dc.contributor.author Zannini, Emanuele
dc.contributor.author Wilkinson, Stuart
dc.contributor.author Daenen, Luk
dc.contributor.author Arendt, Elke K.
dc.date.accessioned 2019-05-03T10:58:15Z
dc.date.available 2019-05-03T10:58:15Z
dc.date.issued 2019-04-02
dc.identifier.citation Lynch, K. M., Zannini, E., Wilkinson, S., Daenen, L. and Arendt, E. K. (2019) 'Physiology of acetic acid bacteria and their role in vinegar and fermented beverages', Comprehensive Reviews in Food Science and Food Safety. doi: 10.1111/1541-4337.12440 en
dc.identifier.startpage 1 en
dc.identifier.endpage 39 en
dc.identifier.uri http://hdl.handle.net/10468/7852
dc.identifier.doi 10.1111/1541-4337.12440 en
dc.description.abstract Acetic acid bacteria (AAB) have, for centuries, been important microorganisms in the production of fermented foods and beverages such as vinegar, kombucha, (water) kefir, and lambic beer. Their unique form of metabolism, known as â oxidativeâ fermentation, mediates the transformation of a variety of substrates into products, which are of importance in the food and beverage industry and beyond; the most well-known of which is the oxidation of ethanol into acetic acid. Here, a comprehensive review of the physiology of AAB is presented, with particular emphasis on their importance in the production of vinegar and fermented beverages. In addition, particular reference is addressed toward Gluconobacter oxydans due to its biotechnological applications, such as its role in vitamin C production. The production of vinegar and fermented beverages in which AAB play an important role is discussed, followed by an examination of the literature relating to the health benefits associated with consumption of these products. AAB hold great promise for future exploitation, both due to increased consumer demand for traditional fermented beverages such as kombucha, and for the development of new types of products. Further studies on the health benefits related to the consumption of these fermented products and guidelines on assessing the safety of AAB for use as microbial food cultures (starter cultures) are, however, necessary in order to take full advantage of this important group of microorganisms. en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher John Wiley & Sons, Inc. on behalf of the Institute of Food Technologists en
dc.relation.uri https://onlinelibrary.wiley.com/doi/abs/10.1111/1541-4337.12440
dc.rights © 2019, Institute of Food Technologists. Published by John Wiley & Sons Inc. This is the peer reviewed version of the following article: Lynch, K. M., et al (2019) 'Physiology of acetic acid bacteria and their role in vinegar and fermented beverages', Comprehensive Reviews in Food Science and Food Safety. doi: 10.1111/1541-4337.12440, which has been published in final form at https://doi.org/10.1111/1541-4337.12440. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions. en
dc.subject Acetic acid bacteria en
dc.subject Oxidative fermentation Exopolysaccharides en
dc.subject Vinegar en
dc.subject Vitamin C en
dc.title Physiology of acetic acid bacteria and their role in vinegar and fermented beverages en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Elke Arendt, Dept Of Food & Nutritional Sciences, University College Cork, Cork, Ireland. +353-21-490-3000 Email: e.arendt@ucc.ie en
dc.internal.availability Full text available en
dc.check.info Access to this article is restricted until 12 months after publication by request of the publisher. en
dc.check.date 2020-04-02
dc.date.updated 2019-05-03T10:48:36Z
dc.description.version Accepted Version en
dc.internal.rssid 483843834
dc.contributor.funder Anheuser-Busch InBev, Belgium en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Comprehensive Reviews in Food Science and Food Safety en
dc.internal.copyrightchecked Yes
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress e.arendt@ucc.ie en
dc.internal.bibliocheck In press. Check vol / issue / page range. Amend citation as necessary. en
dc.identifier.eissn 1541-4337


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