Acetic acid bacteria in fermented foods and beverages

Current Opinion in Biotechnology

Volumn 49, Issue , 2018, Pages 115-119

  De Roos, Jonas ^a   De Vuyst, Luc ^a  

^a VRIJE UNIVERSITEIT BRUSSEL   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

ACETIC ACID; BACTERIA; BEER; FERMENTATION; PH; PROCESS CONTROL;

ACETIC ACID BACTERIA; CULTURABLE; FERMENTED FOODS; FOOD FERMENTATION; NATURAL FOOD; STARTER CULTURES;

FUNCTIONAL FOOD;

ACETIC ACID; UNCLASSIFIED DRUG; WATER; WATER KEFIR;

ACETIC ACID BACTERIA; ACETOBACTERACEAE; BACTERIAL CELL; BACTERIAL PHENOMENA AND FUNCTIONS; BACTERIUM; BEER; BEVERAGE; CACAO; ECOLOGY; FERMENTATION; FOOD; FOOD FERMENTATION; KOMBUCHA; LAMBIC BEER; MATRIX ASSISTED LASER DESORPTION IONIZATION TIME OF FLIGHT MASS SPECTROMETRY; NONHUMAN; PRIORITY JOURNAL; REVIEW; SPECIES CULTIVATION; SPECIES IDENTIFICATION; VIABLE BUT NOT CULTURABLE CELL; FERMENTED PRODUCT; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; METABOLISM; MICROBIOLOGY;

ACETIC ACID; BACTERIA; BEVERAGES; FERMENTED FOODS; FOOD MICROBIOLOGY;

EID: 85028415489     PISSN: 09581669     EISSN: 18790429     Source Type: Journal    
DOI: 10.1016/j.copbio.2017.08.007     Document Type: Review

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