Acetic Acid Bacteria

Fundamentals and Food Applications

Ilkin Yucel Sengun, Ilkin Yucel Sengun

• Publisher: CRC Press
• Year: 2017
• ISBN:
  9781351649537
• Edition: 1
• Topic: Biological Sciences
• Subtopic: Biology
• Index: Biological Sciences

This book, written by leading international authorities in the field, covers all the basic and applied aspects of acetic acid bacteria. It describes the importance of acetic acid bacteria in food industry by giving information on the microbiological properties of fermented foods as well as production procedures. Special attention is given to vinegar and cocoa, which are the most familiar and extensively used industrial applications of acetic acid bacteria. This book is an essential reference to all scientists, technologists, engineers, students and all those working in the field of food science and technology.

Contents

Preface to the Series

Preface

List of Contributors

PART I: Description of Acetic Acid Bacteria

1. Systematics of Acetic Acid Bacteria

Taweesak Malimas, Huong Thi Lan Vu, Yuki Muramatsu, Pattaraporn Yukphan, Somboon Tanasupawat and Yuzo Yamada

2. Comparative Genomics of Acetobacter and other Acetic Acid Bacteria

Jure Škraban and Janja Trček

3. Physiology and Biochemistry of Acetic Acid Bacteria

Birce Mercanoglu Taban and Natsaran Saichana

4. Acetic Acid Bacteria Strategies Contributing to Acetic Acid Resistance During Oxidative Fermentation

Cristina Andrés-Barrao and François Barja

5. Exopolysaccharide Production of Acetic Acid Bacteria

Seval Dağbağlı and Yekta Göksungur

6. Improvements of Acetic Acid Bacterial Strains: Thermotolerant Properties of Acetic Acid Bacteria and Genetic Modification for Strain Development

Natsaran Saichana

7. Identification Techniques of Acetic Acid Bacteria: Comparison between MALDI-TOF MS and Molecular Biology Techniques

Cristina Andrés-Barrao, François Barja, Ruben Ortega Pérez, Marie-Louise Chappuis, Sarah Braito and Ana Hospital Bravo

8. Preservation of Acetic Acid Bacteria

Luciana De Vero, Maria Gullo and Paolo Giudici

PART II: Importance of Acetic Acid Bacteria in Food Industry

9. Microbiology of Fermented Foods

Ilkin Yucel Sengun and Michael P. Doyle

10. Vinegars

Paolo Giudici, Luciana De Vero and Maria Gullo

11. Impact of Acetic Acid Bacteria on Cocoa Fermentation

Yasmine Hamdouche, Corinne Teyssier and Didier Montet

12. Detrimental Effects of Acetic Acid Bacteria in Foods

Maria José Valera, Maria Jesús Torija and Albert Mas

13. Beneficial Effects of Acetic Acid Bacteria and Their Food Products

Seniz Karabiyikli and Ilkin Yucel Sengun

Index

Preface to the Series

Food is the essential source of nutrients (such as carbohydrates, proteins, fats, vitamins, and minerals) for all living organisms to sustain life. A large part of daily human efforts is concentrated on food production, processing, packaging and marketing, product development, preservation, storage, and ensuring food safety and quality. It is obvious, therefore, our food supply chain can contain microorganisms that interact with the food, thereby interfering in the ecology of food substrates. The microbe-food interactioncan be mostly beneficial (as in the case of many fermented foods such as cheese, butter, sausage, etc.) or in some cases, it is detrimental (spoilage of food, mycotoxin, etc.). The Food Biology series aims at bringing all these aspects of microbe-food interactions in form of topical volumes, covering food microbiology, food mycology, biochemistry, microbial ecology, food biotechnology and bio-processing, new food product developments with microbial interventions, food nutrification with nutraceuticals, food authenticity, food origin traceability, and food science and technology. Special emphasis is laid on new molecular techniques relevant to food biology research or to monitoring and assessing food safety and quality, multiple hurdle food preservation techniques, as well as new interventions in biotechnological applications in food processing and development.

The series is broadly broken up into food fermentation, food safety and hygiene, food authenticity and traceability, microbial interventions in food bio-processing and food additive development, sensory science, molecular diagnostic methods in detecting food- borne pathogens and food policy, etc. Leading international authorities with background in academia, research, industry and government have been drawn into the series either as authors or as editors. The series will be a useful reference resource base in food microbiology, biochemistry, biotechnology, food science and technology for researchers, teachers, students and food science and technology practitioners.

Ramesh C. Ray
Series Editor

Preface

Acetic acid bacteria are a group of microorganisms found widespread in Nature. They are characterized by their capability to oxidize sugars, alcohols and sugar alcohols into their corresponding organic acids. They can be involved in a variety of biological processes and are used for the production of fermented foods and beverages, because of their special and unique characteristic called ‘oxidative fermentation’. The main well-known application of acetic acid bacteria is the production of acetic acid in the form of vinegar. Although acetic acid bacteria have an important role in producing special types of foods, it is not common to use them as a starter culture in food fermentations because of technological and economical reasons. Acetic acid bacteria were previously regarded as a small taxonomic group, which included only two genera, Acetobacter and Gluconobacter, but their classification has entirely changed in the last years due to the development of novel molecular detection and identification techniques. Currently, this important and diverse group of bacteria includes eighteen genera. However, there are only few sources dealing with their relevant reclassification.

This book presents a comprehensive and updated information on both fundamentals and food applications of acetic acid bacteria. It contains 13 chapters categorized under two parts. The first part gives detailed information on the general characteristics and current taxonomy of acetic acid bacteria. One chapter of particular interest describes the important findings that have emerged from genome studies of this diverse group of bacteria. The physiology and biochemistry, acetic acid resistance, exopolysaccharide production and thermotolerant properties of acetic acid bacteria are described separately in specific chapters. Two chapters are devoted to the latest identification and preservation techniques of acetic acid bacteria which are the most active fields of research today. Microbial collections of acetic acid bacteria and the available online databases are also given in this part. The second part of the book describes the importance of acetic acid bacteria in the food industry by giving information on the microbiological properties of fermented foods as well as their production procedures. A chapter is devoted to the microbiology of fermented foods, including dairy products, cereal-based products, fruit and vegetable products, meat products, locally produced traditional fermented foods and innovative functional foods. Several foods and beverages performed by acetic acid bacteria are discussed separately. Special attention is given to vinegar and cocoa fermentation, which are the most familiar and extensively used industrial applications of acetic acid bacteria. The chapter titled ‘Vinegars’ provides information on the types of vinegar, fermentation technologies, mass balance and yields, vinegar microbial community, vinegar spoilage and intended use of different vinegars. It is major concern in food science to provide safe foods and improve the health of consumers. Therefore, two chapters are devoted on detrimental and beneficial effects of acetic acid bacteria in terms of food safety and benefits to human health.

The chapters have been written by leading international authorities in the field with recent scientific data on microbiology, food science and technology and engineering. About thirty scientists from eleven countries have contributed to the preparation of this book. It is hoped that this book covers all the basic and applied aspects of acetic acid bacteria to satisfy the needs of readers, be the scientists, technologists, students or those working in this field. I want to thank the contributors for their kind support and sharing their valuable experiences, as well as to the production team at CRC Press for bringing out this book. I am also pleased to learn the reason why authors/editors always thank their families for the works completed successfully.

Ilkin Yucel Sengun
Editor

List of Contributors

Albert Mas, Oenological Biotechnology Group. Department of Biochemistry and Biotechnology, Faculty of Oenology, University Rovira i Virgili, Marcel·li Domingo, 1. 43007, Tarragona, Spain, [email protected]

Ana Hospital Bravo, University of Geneva, Department of Botany and Plant Biology, Microbiology Unit, Quai Ernest-Ansermet 30 (Sciences III), 1211 Geneva 4, Geneva, Switzerland, [email protected]

Birce Mercanoglu Taban, Ankara University, Faculty of Agriculture, Department of Dairy Technology, Ankara, 06110, Turkey, [email protected]

Corinne Teyssier, University of Montp...

Table of contents

• Cover
• Halftitle
• Title
• Copyright
• Table of Contents