Bakterie kwasu octowego - taksonomia, ekologia oraz wykorzystanie przemysłowe

• Autorzy: Antolak H. , Kregiel D.

Warianty tytułu

EN

Acetic acid bacteria - taxonomy, ecology, and industrial application

• Języki publikacji: PL

Abstrakty

PL

Bakterie kwasu octowego (AAB) należą do Gram-ujemnych, tlenowych pałeczek, szeroko rozpowszechnionych w przyrodzie. Izolowane są zarówno ze środowisk pochodzenia roślinnego, takich jak: kwiaty, owoce, miody i rośliny uprawne, jak i z zanieczyszczonych smakowych wód mineralnych oraz produktów pochodzących z ukierunkowanych i spontanicznych procesów fermentacyjnych. Taksonomia AAB charakteryzuje się dużą dynamiką. W pracy dokonano przeglądu literatury obejmującej fizjologię, morfologię i właściwości biochemiczne, które wchodzą w zakres identyfikacji polifazowej. W ciągu ostatnich lat badania polifazowe umożliwiły tworzenie nowych rodzajów i gatunków AAB. Omówiono wybrane aspekty wykorzystania bakterii kwasu octowego w przemyśle spożywczym, zwłaszcza w produkcji tradycyjnych octów winnych oraz octów regionalnych. Ponadto przedstawiono zastosowanie AAB w procesach fermentacji ziaren kakaowca oraz wytwarzania herbaty kombucha.

EN

Acetic acid bacteria (AAB) are gram negative, aerobic rods that are widespread in nature. They are isolated both from the environments of plant origin, such as flowers, fruits, honeys, and cultivated plants, and the flavoured mineral waters that are microbiologically contaminated, as well as from the products produced using targeted and spontaneous fermentation processes. The taxonomy of AAB is characterized by high dynamics. This paper is a review of the literature on the physiology and morphology of AAB, and on those biochemical properties thereof, which are included into the range of polyphasic taxonomy. In recent years, the polyphasic studies made it possible to create new genera and species of AAB. Selected aspects are discussed of using acetic acid bacteria in food industry, especially to produce traditional wine vinegars and regional vinegars. Moreover, the use of AAB is described in the fermentation processes of cocoa beans and in the production of kombucha tea.

• Wydawca: -
• Czasopismo: Żywność Nauka Technologia Jakość
• Rocznik: 2015
• Tom: 22
• Numer: 4
• Opis fizyczny: s.21-35,rys.,tab.,bibliogr.

Twórcy

autor

Antolak H.

• Instytut Technologii Fermentacji i Mikrobiologii, Wydział Biotechnologii i Nauk o Żywności, Politechnika Łódzka, ul.Wółczańska 171/173, 90-924 Łódź

autor

Kregiel D.

• Instytut Technologii Fermentacji i Mikrobiologii, Wydział Biotechnologii i Nauk o Żywności, Politechnika Łódzka, ul.Wółczańska 171/173, 90-924 Łódź

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Identyfikatory

DOI

10.15193/ZNTJ/2015/101/053