Article
Biochemistry & Molecular Biology
Ikram Es-sbata, Tarik Lakhlifi, Meriem Yatim, Hassan El-Abid, Abdelhaq Belhaj, Majida Hafidi, Rachid Zouhair
Summary: The study isolated and identified new thermo- and ethanol-tolerant acetic acid bacteria from Opuntia ficus-indica L. fruits, some of which produced a significant amount of acetic acid at high temperatures. Reidentification through 16S-23S rDNA gene sequencing proved the tolerance characteristics of these A. malorum strains. The internal transcribed spacer sequence of 16S-23S rDNA is essential for discriminating between AAB species in addition to 16S rDNA sequencing for identification.
BIOTECHNOLOGY AND APPLIED BIOCHEMISTRY
(2021)
Article
Food Science & Technology
Karin Jelenko, Eva Cepec, Francisco X. Nascimento, Janja Trcek
Summary: Gluconacetobacter entanii is an acetic acid bacterium used in vinegar production. The previous strains of G. entanii have lost their culturable form, so we propose G. entanii AV429 as a new strain for future research.
Review
Food Science & Technology
Luz Maria Luzon-Quintana, Remedios Castro, Enrique Duran-Guerrero
Summary: Fruit vinegars are widely used in the food industry as a way to utilize fruit by-products; the choice of alcoholic and acetic fermentation conditions significantly affects the quality of the final product; promising research directions include the use of commercial starters, thermotolerant bacteria, and innovative technologies for high-quality fruit vinegars.
Review
Food Science & Technology
Elsa Cantadori, Marcello Brugnoli, Marina Centola, Erik Uffredi, Andrea Colonello, Maria Gullo
Summary: Currently, there is a growing interest in foods and beverages with healthy and functional properties, particularly those that claim to prevent chronic diseases. Vinegar and fermented beverages, such as wine, have a high potential for growth. Date palm fruits, containing various nutrients, are widely used in food production. However, there is limited research on using date juice for producing vinegar and gluconic acid fermented beverages.
Review
Biotechnology & Applied Microbiology
Marcello Brugnoli, Elsa Cantadori, Mattia Pia Arena, Luciana De Vero, Andrea Colonello, Maria Gullo
Summary: The increasing health consciousness among consumers has led to a rise in functional foods and beverages in the market. Red fruits, such as blackberry, raspberry, and blackcurrant, are rich in bioactive compounds like anthocyanins, which have high antioxidant activity. They also contain sugars, phenolic compounds, vitamin C, dietary fibers, and manganese, making them suitable for fermentation. This review aims to explore the potential of these red fruits as raw materials for fermentation processes, specifically focusing on the production of low- and no-alcohol beverages containing bioactive compounds and no added sugars by acetic acid bacteria.
FERMENTATION-BASEL
(2023)
Review
Biotechnology & Applied Microbiology
Haoran Yang, Tao Chen, Min Wang, Jingwen Zhou, Wolfgang Liebl, Francois Barja, Fusheng Chen
Summary: This article mainly introduces the application of molecular biology techniques in the research of acetic acid bacteria (AAB), including the identification and classification of AAB, acid resistance mechanisms, oxidative fermentation, EPS production, and thermotolerance.
BIOTECHNOLOGY ADVANCES
(2022)
Article
Food Science & Technology
Gulden Kilic, Piyanat Charoenyingcharoen, Pattaraporn Yukphan, Yuzo Yamada, Ilkin Yucel Sengun
Summary: The microbiological properties of traditionally produced fruit vinegars from different cities in Turkey were investigated. Various species of acetic acid bacteria (AAB) and lactic acid bacteria (LAB) were identified and characterized in the vinegar samples. This study provides potential strains for use as starter cultures in the food industry.
Article
Food Science & Technology
Haram Kong, Sun-Hee Kim, Woo-Soo Jeong, So-Young Kim, Soo-Hwan Yeo
Summary: This study used a microbiome approach to investigate the fermentation characteristics of traditional grain vinegar samples from different regions of Korea. The results showed that fermentation temperature, location, physicochemical and sensory characteristics, and bacterial profile had an impact on the properties of vinegar samples. Acetic acid and lactic acid were identified as the major metabolites of grain vinegar, and sourness and umami were found to be taste fingerprints that could distinguish between different vinegar samples.
Article
Food Science & Technology
Chunfeng Chen, Shenqun Wu, Yuren Li, Youyi Huang, Xiaoping Yang
Summary: This study aimed to produce black tea vinegar (BTV) from low-quality black tea in order to increase its consumption and added value. The results showed that acetic acid fermentation for 6 days resulted in the best quality BTV with increased organic acids, volatile compounds, and antioxidant activity. Among the three strains of acetic acid bacteria used, the GDMCC1.152 strain produced BTV with the highest content of organic acids, tea polyphenols, and volatile compounds, as well as the strongest antioxidant activity and an apple-like aroma.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Chemistry, Multidisciplinary
Alice Vilela
Summary: The most well-known traditional vinegar is made from wine through alcohol fermentation and oxidative conversion of ethanol to acetic acid. Yeasts and acetic acid bacteria play important roles in this process. The production of high-quality vinegar can be achieved through traditional methods using oak casks for continuous aeration of acetic bacteria culture. Sour-sweet vinegar offers a balanced flavor profile of bitterness, sourness, and sweetness. Traditional balsamic vinegar, sherry vinegar, and port wine vinegar are three examples of vinegar products that share the common characteristic of balancing sweetness with acetic acid sourness.
APPLIED SCIENCES-BASEL
(2023)
Article
Microbiology
Menglei Xia, Xiaofeng Zhang, Yun Xiao, Qing Sheng, Linna Tu, Fusheng Chen, Yufeng Yan, Yu Zheng, Min Wang
Summary: This study reveals the interaction between acetic acid bacteria and lactic acid bacteria in the solid-state fermentation of Shanxi aged vinegar. High-throughput sequencing results show that Acetobacter pasteurianus and Lactobacillus helveticus are the dominant species, and they exhibit a negative interrelationship during fermentation. Transcriptomic analysis reveals differential gene expression and pathway regulations in both bacteria during co-culture.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Food Science & Technology
Fatma A. Al-Malki, Zahra S. Al-Kharousi, Nejib Guizani, Ismail M. Al-Bulushi, Abdullah M. Al-Sadi
Summary: This study aimed to analyze the microbiological and chemical properties of traditional date vinegar. The results showed that the hygiene quality and chemical contents of home-made samples were lower than laboratory-made samples. However, the study identified a high microbial diversity of yeasts and acetic acid bacteria, indicating the potential of producing a high-quality and safe product.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
(2023)
Article
Food Science & Technology
Alejandro Parra, Aroa Ovejas, Lucia Gonzalez-Arenzana, Ana Rosa Gutierrez, Isabel Lopez-Alfaro
Summary: This study developed a new liquid culture medium based on olfactometry for the preventive detection of microorganisms capable of generating acetic acid in wine. The medium is easy to use and does not require complex laboratory equipment, making it a valuable tool for wineries.
Article
Food Science & Technology
Yuhao Hu, Yuke Zhou, Shiming Fu, Mengzhou Zhou, Ning Xu, Dongsheng Li, Chao Wang, Yong Hu
Summary: This study investigated the mechanism of ethanol resistance in acetic acid bacteria and found that membrane stability and energy metabolism play important roles in ethanol tolerance.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Agronomy
L. E. Diaz-Nava, M. G. Aguilar-Uscanga, B. Ortiz-Muniz, N. Montes-Garcia, J. M. Dominguez, J. Gomez-Rodriguez
Summary: The study demonstrated that the indigenous yeast Pichia kudriavzevii ITV-S42 with thermotolerance, high resistance, and high productivity showed promising performance in ethanol production, indicating its potential application in both first and second generation ethanol processes.
Article
Food Science & Technology
Cheng Ding, Libin Xu, Na Zhou, Yang Chen, Dongsheng Li, Ning Xu, Yong Hu, Yueze Cao, Chao Wang
FOOD ANALYTICAL METHODS
(2016)
Article
Food Science & Technology
Ning Xu, Yaqi Liu, Yong Hu, Mengzhou Zhou, Chao Wang, Dongsheng Li
JOURNAL OF FOOD SCIENCE
(2016)
Article
Biotechnology & Applied Microbiology
Wei Li, Mengzhou Zhou, Ning Xu, Yong Hu, Chao Wang, Deyuan Li, Liegang Liu, Dongsheng Li
Article
Food Science & Technology
Yang Chen, Ye Bai, Ning Xu, Mengzhou Zhou, Dongsheng Li, Chao Wang, Yong Hu
FOOD ANALYTICAL METHODS
(2017)
Article
Food Science & Technology
Yang Chen, Ye Bai, Dongsheng Li, Chao Wang, Ning Xu, Yong Hu
INTERNATIONAL JOURNAL OF FOOD ENGINEERING
(2017)
Article
Food Science & Technology
Mingye Peng, Jingyi Liu, Yao Huang, Mengzhou Zhou, Yong Hu, Caixia Fu, Jun Dai, Chao Wang, Dongsheng Li, Bing Gao, Ning Xu
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2017)
Article
Food Science & Technology
Yang Chen, Yao Huang, Ye Bai, Caixia Fu, Mengzhou Zhou, Bing Gao, Chao Wang, Dongsheng Li, Yong Hu, Ning Xu
LWT-FOOD SCIENCE AND TECHNOLOGY
(2017)
Article
Food Science & Technology
Yang Chen, Ye Bai, Dongsheng Li, Chao Wang, Ning Xu, Yong Hu
INTERNATIONAL JOURNAL OF FOOD ENGINEERING
(2017)
Article
Food Science & Technology
Mingye Peng, Jingyi Liu, ZhiJie Liu, Bin Fu, Yong Hu, Mengzhou Zhou, Caixia Fu, Bing Gao, Chao Wang, Dongsheng Li, Ning Xu
LWT-FOOD SCIENCE AND TECHNOLOGY
(2018)
Article
Food Science & Technology
Wenkang Hu, Zeping Liu, Bin Fu, Xiaolong Zhang, Yonggang Qi, Yong Hu, Chao Wang, Dongsheng Li, Ning Xu
Summary: The study found that Aspergillus oryzae was the dominant strain in koji mixed fermentation, with both fungal species growing rapidly during the initial 24 hours of fermentation and then stabilizing. Inoculation of Aspergillus niger led to changes in the contents of various metabolites in koji.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Xiaolong Zhang, Zeping Liu, Bo Kang, Yao Huang, Caixia Fu, Wei Li, Qian Wu, Zhijie Liu, Dongsheng Li, Chao Wang, Ning Xu
Summary: The co-inoculation of Aspergillus oryzae with Lactobacillus plantarum or Enterococcus faecalis effectively promotes the production of active substances in soy sauce.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Food Science & Technology
Zeping Liu, Xiaolong Zhang, Xinrui Duan, Bo Kang, Jingyi Liu, Caixia Fu, Chao Wang, Dongsheng Li, Ning Xu
Summary: The study found that changing the koji making and fermentation conditions of soy sauce affects the content of ammonium salts and amino acid nitrogen in soy sauce. The increase in microbial inoculation amount leads to a rise in the ammonium salt content and a negative correlation between ammonium salt content and brine concentration. Additionally, the temperature of koji making also influences the content of ammonium salts in soy sauce.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Zeping Liu, Bo Kang, Xinrui Duan, Yong Hu, Wei Li, Chao Wang, Dongsheng Li, Ning Xu
Summary: This study investigated the effects of co-culture on the secondary metabolites of Aspergillus oryzae and Zygosaccharomyces rouxii in liquid culture. The results showed that A. oryzae could inhibit the growth of Z. rouxii and affect the production of secondary metabolites.
Article
Food Science & Technology
Zeping Liu, Bin Fu, Xinrui Duan, Wenping Lv, Sini Kang, Mengzhou Zhou, Chao Wang, Dongsheng Li, Ning Xu
Summary: Metabolic profiling was used to investigate the differential metabolites and metabolic pathways of A. oryzae and Z. rouxii co-culture, revealing increased fungal breakage rate, decreased enzyme activity, and impacts on various metabolic pathways.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Agriculture, Multidisciplinary
Zeping Liu, Bin Fu, Jing Wang, Wei Li, Yong Hu, Zhijie Liu, Caixia Fu, Dongsheng Li, Chao Wang, Ning Xu
Summary: The present study aimed to investigate the effects of microbial interactions on the growth of Aspergillus oryzae and Zygosaccharomyces rouxii through omics. After co-cultivation, the pH value and dry weight were consistent with the pure culture of Z. rouxii. The analysis of volatile organic compounds (VOCs) and transcriptomics showed that co-culture significantly promoted the effect on Z. rouxii.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
