Lynch Kieran M, Zannini Emanuele, Wilkinson Stuart, Daenen Luk, Arendt Elke K
School of Food and Nutritional Sciences, Univ. College Cork, Cork, T12 K8AF, Ireland.
Global Innovation & Technology Centre, Anheuser-Busch InBev nv/sa, Leuven, 3000, Belgium.
Compr Rev Food Sci Food Saf. 2019 May;18(3):587-625. doi: 10.1111/1541-4337.12440. Epub 2019 Apr 2.
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 "oxidative" 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.
几个世纪以来，醋酸菌一直是发酵食品和饮料生产中的重要微生物，如醋、红茶菌、（水）开菲尔和兰比克啤酒。它们独特的代谢形式，即“氧化”发酵，介导了多种底物转化为产品，这些产品在食品和饮料行业及其他领域都很重要；其中最著名的是乙醇氧化成乙酸。本文全面综述了醋酸菌的生理学，特别强调了它们在醋和发酵饮料生产中的重要性。此外，由于氧化葡萄糖酸杆菌的生物技术应用，如在维生素C生产中的作用，本文对其进行了特别提及。文中讨论了醋酸菌发挥重要作用的醋和发酵饮料的生产，接着考察了与食用这些产品相关的健康益处的文献。醋酸菌在未来开发中具有巨大潜力，这既是因为消费者对红茶菌等传统发酵饮料的需求增加，也是因为新型产品的开发。然而，为了充分利用这一重要的微生物群体，有必要进一步研究食用这些发酵产品的健康益处，并制定评估醋酸菌作为微生物食品培养物（发酵剂）安全性的指南。
