Beneficial Effects of Acetic Acid Bacteria and Their Food Products. (Acetic Acid Bacteria: Fundamentals and Food Applications)
Yazarlar (2)
Prof. Dr. Şeniz KARABIYIKLI ÇİÇEK Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Prof. Dr. İlkin Şengün Ege Üniversitesi, Türkiye
| Bölüm Adı | Beneficial Effects of Acetic Acid Bacteria and Their Food Products. | ||
| Kitap Adı | Acetic Acid Bacteria: Fundamentals and Food Applications | ||
| Bölüm Sayfaları | 221-242 | ||
| Kitap Türü | Kitap Bölümü | ||
| Kitap Alt Türü | Alanında uluslararası yayınlanan kitap bölümü | ||
| Kitap Niteliği | Diğer uluslararası bilimsel kitap | ||
| Kitap Dili | İngilizce | Basım Tarihi | 01-2017 |
| DOI Numarası | 10.1201/9781315153490-15&type=chapterpdf | ISBN | 9781498763691 |
| Basıldığı Ülke | Amerika Birleşik Devletleri | Basıldığı Şehir | Boca Raton |
| UAK Araştırma Alanları |
Gıda Mikrobiyolojisi
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| Özet |
| This chapter describes the importance of acetic acid bacteria (AAB) and their products in terms of food safety. It outlines health benefits of acetic acid-derived products. The chapter focuses on vinegar. AAB are widely spread in nature and in a variety of food products. The main characteristic of acetic acid bacteria is the oxidation of ethanol, sugars and sugar alcohols to different kinds of organic acids, in general and in particular, to acetic acid. Acetic acid bacteria have the ability to produce organic acids, such as acetic, tartaric, lactic, malic, formic, and citric and succinic acids. Vinegar is an important source of organic acids produced, depending on the type of vinegar and inherent microflora. Vinegar, cocoa and Kombucha tea, the well-known products of acetic acid bacteria, are important sources for their valuable contents that have various health benefits. Other food products in which acetic acid bacteria play a role … |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Google Scholar | 37 |
| Google Scholar | 6 |