Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium.
Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium.
Curr Opin Biotechnol. 2018 Feb;49:115-119. doi: 10.1016/j.copbio.2017.08.007. Epub 2017 Aug 29.
Although acetic acid bacteria (AAB) are commonly found in spontaneous or backslopped fermented foods and beverages, rather limited knowledge about their occurrence and functional role in natural food fermentation ecosystems is available. Not only is their cultivation, isolation, and identification difficult, their cells are often present in a viable but not culturable state. Yet, they are promising starter cultures either to better control known food fermentation processes or to produce novel fermented foods and beverages. This review summarizes the most recent findings on the occurrence and functional role of AAB in natural food fermentation processes such as lambic beer, water kefir, kombucha, and cocoa.
尽管醋酸菌（AAB）通常存在于自然或回溯发酵的食品和饮料中，但对于它们在自然食品发酵生态系统中的存在和功能作用的了解相当有限。不仅它们的培养、分离和鉴定很困难，而且它们的细胞通常处于可生存但不可培养的状态。然而，它们是很有前途的发酵剂，无论是为了更好地控制已知的食品发酵过程，还是为了生产新型发酵食品和饮料。本文综述了最近关于 AAB 在自然食品发酵过程中的存在和功能作用的研究结果，如拉比克啤酒、水克菲尔、康普茶和可可。
