Acetic Acid Bacteria in Fermented Food and Beverage Ecosystems

Pothakos, Vasileios; Illeghems, Koen; Laureys, David; Spitaels, Freek; Vandamme, Peter; Vuyst, Luc De

doi:10.1007/978-4-431-55933-7_3

Cited by 17 publications

(28 citation statements)

References 153 publications

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“…Belgium is particularly known for its traditional spontaneous mixed fermentation beers, such as lambic beers, which harbor more complex microbiota than the non‐spontaneously mixed fermented beers (Flemish red‐brown and old‐brown ales) . These acidic lambic beers are among the oldest commercial and hence ancient brewing styles that are still used and they are gaining interest worldwide due to their unique flavor profile, which cannot be mimicked by pure culture fermentations …”

Section: Lambic Beersmentioning

confidence: 99%

“…However, only two phases, the main fermentation phase and the maturation phase, characterize the lambic beer production process carried out in a common brewery, whereby AAB are only isolated sporadically. Although LAB and yeasts are predominant in lambic beers, as they are in most other naturally fermented foods and beverages, these acidic beers are thus characterized by the presence of complex microbial communities . The most prevalent and functional microorganisms during lambic beer fermentation and maturation are highlighted below in their order of appearance.…”

Section: Lambic Beersmentioning

confidence: 99%

“…), which can be undesirable, as excessive AAB growth leads to extensive acidification, creating an undesirable flavor profile in lambic beers . Acetic acid bacteria are aerobic, Gram‐negative bacteria ( α ‐Proteobacteria) that are predominantly known for their use in the production of vinegar, vitamin C, gluconic acid, and cellulose . Moreover, AAB are regarded as undesirable spoilers of alcoholic fermentations (wine, cider, and beer).…”

Section: Lambic Beersmentioning

confidence: 99%

“…16 These acidic lambic beers are among the oldest commercial and hence ancient brewing styles that are still used and they are gaining interest worldwide due to their unique flavor profile, which cannot be mimicked by pure culture fermentations. 14,[35][36][37] Belgian lambic beers are produced through the spontaneous fermentation of water, barley malt, unmalted wheat, and aged dry hops in horizontal oak or chestnut barrels ( Fig. 1).…”

Section: Lambic Beersmentioning

confidence: 99%

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Microbial acidification, alcoholization, and aroma production during spontaneous lambic beer production

Roos

Vuyst

2018

J Sci Food Agric

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Acidic beers, such as Belgian lambic beers and American and other coolship ales, are becoming increasingly popular worldwide thanks to their refreshing acidity and fruity notes. The traditional fermentation used to produce them does not apply pure yeast cultures but relies on spontaneous, environmental inoculation. The fermentation and maturation process is carried out in wooden barrels and can take up to three years. It is characterized by different microbial species belonging to the enterobacteria, acetic acid bacteria, lactic acid bacteria, and yeasts. This review provides an introduction to the technology and four fermentation strategies of beer production, followed by the microbiology of acidic beer production, focusing on the main microorganisms present during the long process used for the production of Belgian lambic beers. © 2018 Society of Chemical Industry

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Section: Lambic Beersmentioning

confidence: 99%

Section: Lambic Beersmentioning

confidence: 99%

Section: Lambic Beersmentioning

confidence: 99%

Section: Lambic Beersmentioning

confidence: 99%

See 2 more Smart Citations

Microbial acidification, alcoholization, and aroma production during spontaneous lambic beer production

Roos

Vuyst

2018

J Sci Food Agric

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“…Lambic sour beers are among the oldest types of refreshing, alcoholic, acidic beers still brewed and which have become increasingly popular worldwide (De Roos & De Vuyst, a, b; Pothakos et al., ). In particular, sour beers are now attracting interest in the United States.…”

Section: Role Of Aab In Other Fermented Beveragesmentioning

confidence: 99%

Physiology of Acetic Acid Bacteria and Their Role in Vinegar and Fermented Beverages

Lynch

Zannini

Wilkinson

et al. 2019

Comp Rev Food Sci Food Safe

149

139

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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.

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Construction of synthetic microbiota for reproducible flavor metabolism in Chinese light aroma type liquor produced by solid-state fermentation

Wang

Nie³

et al. 2019

Preprint

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21Natural microbiota plays an essential role in flavor compounds producing for traditional 22 6 reveal the mechanism of fermented foods. 105 106 RESULTS 107Microbial diversity during the fermentation process. Across all samples, altogether 108 453,217 and 677,563 high-quality sequences were identified for bacteria and fungi after 109 quality control. Meanwhile, a total of 722 and 1,504 operational taxonomic units (OTUs) 110 were obtained for bacteria and fungi with 97% similarity.

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Acetic Acid Bacteria in Fermented Food and Beverage Ecosystems

Cited by 17 publications

References 153 publications

Microbial acidification, alcoholization, and aroma production during spontaneous lambic beer production

Microbial acidification, alcoholization, and aroma production during spontaneous lambic beer production

Physiology of Acetic Acid Bacteria and Their Role in Vinegar and Fermented Beverages

Construction of synthetic microbiota for reproducible flavor metabolism in Chinese light aroma type liquor produced by solid-state fermentation

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