https://doi.org/10.17113/ftb.61.01.23.7811

Role of Acetic Acid Bacteria in Food and Beverages

Natália Norika Yassunaka Hata^1*, Mônica Surek², Daniele Sartori³, Rodrigo Vassoler Serrato⁴ and Wilma Aparecida Spinosa¹

¹Departamento de Ciência e Tecnologia de Alimentos/Centro de Ciências Agrárias/Universidade Estadual de Londrina - UEL, Rodovia Celso Garcia Cid, km 380, 86057-970, Londrina, PR, Brazil

²Departamento de Análises Clínicas/Universidade Federal do Paraná – UFPR, Campus III – Sede Botânico, 80210-170, Curitiba, PR, Brazil

³Departamento de Bioquímica e Biotecnologia/Centro de Ciências Exatas/Universidade Estadual de Londrina - UEL, Rodovia Celso Garcia Cid, km 380, 86057-970, Londrina, PR, Brazil

⁴Departamento de Bioquímica e Biologia Molecular/Universidade Federal do Paraná – UFPR, Centro Politécnico, 81531-990, Curitiba, PR, Brazil

Article history:

Received: 9 June 2022

Accepted: 9 November 2022

Keywords:

acetic acid; food; beverage; oxidative fermentation

Summary:

Acetic acid bacteria (AAB) are microorganisms widely distributed in nature. Although this group is involved in the spoilage of some foods, AAB are of great industrial interest, and their functionality is still poorly understood. AAB converts ethanol, sugars, and polyols into various organic acids, aldehydes, and ketones via oxidative fermentation. These metabolites are produced during a succession of biochemical reactions in various fermented foods and beverages, such as vinegar, kombucha, water kefir, lambic beer and cocoa. Furthermore, important products such as gluconic acid and ascorbic acid precursors can be produced industrially from their metabolism. The development of new AAB-fermented fruit drinks with healthy and functional appeal is an interesting niche for research and the food industry to explore, as it can meet the needs of a wide range of consumers. Exopolysaccharides such as levan and bacterial cellulose (BC) have unique properties, but they need to be produced on a larger scale to expand their applications in this area. This work emphasizes the importance and applications of AAB during the fermentation process of various foods, as well as the role of AAB in the development of new beverages and the numerous applications of levan and BC.