Importance of acetic acid bacteria in food industry
Yazarlar (2)
İlkin Şengün Ege Üniversitesi, Türkiye
Prof. Dr. Şeniz KARABIYIKLI ÇİÇEK Tokat Gaziosmanpaşa Üniversitesi, Türkiye
| Makale Türü | Diğer (Teknik, not, yorum, vaka takdimi, editöre mektup, özet, kitap krıtiği, araştırma notu, bilirkişi raporu ve benzeri) (SCI, SSCI, AHCI, SCI-Exp dergilerinde yayınlanan teknik not, editöre mektup, tartışma, vaka takdimi ve özet türünden makale) | ||
| Dergi Adı | FOOD CONTROL (Q1) | ||
| Dergi ISSN | 0956-7135 Dergi Bilgileri (2011) | ||
| Dergi Tarandığı Indeksler | SCI | ||
| Makale Dili | İngilizce | Basım Tarihi | 05-2011 |
| Cilt / Sayı / Sayfa | 22 / 5 / 647–656 | DOI | 10.1016/j.foodcont.2010.11.008 |
| Makale Linki | http://www.sciencedirect.com/science/article/pii/S0956713510003762 | ||
| UAK Araştırma Alanları |
Gıda Mikrobiyolojisi
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| Özet |
| Acetic acid bacteria (AAB) comprise a group of gram-negative or gram-variable, ellipsoidal to rod-shaped cells that have an obligate aerobic metabolism with oxygen as the terminal electron acceptor. In the first classification of AAB, two main genera were determined as Acetobacter and Gluconobacter, but nowadays twelve genera are recognized and accommodated to the family Acetobacteraceae, the Alphaproteobacteria: Acetobacter, Gluconobacter, Acidomonas, Gluconacetobacter, Asaia, Kozakia, Swaminathania, Saccharibacter, Neoasaia, Granulibacter, Tanticharoenia and Ameyamaea. Isolation, purification, identification and preservation of AAB are very difficult. Phenotypic methods based on physiological abilitiesies have been used for identification of AAB by using various media. These phenotypic properties have now been complemented or replaced by molecular techniques, which are DNA and RNA … |
| Anahtar Kelimeler |
| Acetic acid bacteria | Isolation | Identification | Vinegar | Wine |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Yöksis | 118 |
| Web of Science | 163 |
| Google Scholar | 361 |