Román-Camacho Juan J, García-García Isidoro, Santos-Dueñas Inés M, García-Martínez Teresa, Mauricio Juan C
Department of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence ceiA3, University of Córdoba, 14014 Córdoba, Spain.
Department of Inorganic Chemistry and Chemical Engineering, Agrifood Campus of International Excellence ceiA3, Nano Chemistry Institute (IUNAN), University of Córdoba, 14014 Córdoba, Spain.
Foods. 2023 Oct 9;12(19):3705. doi: 10.3390/foods12193705.
Vinegar is one of the most appreciated fermented foods in European and Asian countries. In industry, its elaboration depends on numerous factors, including the nature of starter culture and raw material, as well as the production system and operational conditions. Furthermore, vinegar is obtained by the action of acetic acid bacteria (AAB) on an alcoholic medium in which ethanol is transformed into acetic acid. Besides the highlighted oxidative metabolism of AAB, their versatility and metabolic adaptability make them a taxonomic group with several biotechnological uses. Due to new and rapid advances in this field, this review attempts to approach the current state of knowledge by firstly discussing fundamental aspects related to industrial vinegar production and then exploring aspects related to AAB: classification, metabolism, and applications. Emphasis has been placed on an exhaustive taxonomic review considering the progressive increase in the number of new AAB species and genera, especially those with recognized biotechnological potential.
醋是欧洲和亚洲国家最受欢迎的发酵食品之一。在工业生产中，醋的酿造取决于众多因素，包括发酵剂 culture 的性质和原材料，以及生产系统和操作条件。此外，醋是通过醋酸菌（AAB）在酒精介质中的作用获得的，在该介质中乙醇被转化为醋酸。除了突出的 AAB 氧化代谢外，它们的多功能性和代谢适应性使其成为具有多种生物技术用途的分类群。由于该领域新的快速进展，本综述试图通过首先讨论与工业醋生产相关的基本方面，然后探索与 AAB 相关的方面：分类、代谢和应用，来探讨当前的知识状态。考虑到新的 AAB 物种和属的数量不断增加，特别是那些具有公认生物技术潜力的物种和属，重点进行了详尽的分类学综述。
