Bakterie kwasu octowego - istotne zagrożenie w przemyśle spożywczym

• Autorzy: Antolak H. , Kręgiel D.

Warianty tytułu

EN

Acetic acid bacteria - important risk in food industry

• Języki publikacji: PL

Abstrakty

PL

Bakterie kwasu octowego (AAB) powszechnie wystepują w środowiskach naturalnych bogatych w sacharydy i etanol. Te Gram-ujemne bakterie są powszechnie znane ze swojej zdolności do produkcji kwasu octowego. Metabolizm utleniania etanolu do aldehydu i kwasu octowego jest juz dobrze poznany. ABB, opisane po raz pierwszy przez L. Pasteura juz w 1850 r., sa niezwykle trudne w hodowlach in vitro w pożywkach laboratoryjnych, a ich systematyka nie została jeszcze dobrze opisana. Najbardziej narażone na ryzyko zanieczyszczenia bakteriami kwasu octowego są wino i piwo, jednak wzrost AAB może byc wyeliminowany przez ograniczenie dostepu tlenu, podstawowego - obok cukrów i etanolu - stymulatora wzrostu dla tych bakterii. Proces psucia napojów alkoholowych przez AAB jest zwykle widoczny w postaci tzw. kłaczków lub biofilmu na szyjce butelki w obszarze granicy faz napoju, powietrza i opakowania. Artykuł stanowi przegląd literatury omawiającej ryzyko związane z występowaniem zanieczyszczeń AAB w przemyśle spożywczym, a także metody ich izolacji i identyfikacji.

EN

Acetic acid bacteria (AAB) are ubiquitous organisms that are well adapted to sugar and ethanol-rich environments. This family of Gram-positive bacteria is well known for its ability to produce acetic acid, the main constituent in vinegar. The metabolism of the oxidation of ethanol through acetaldehyde to acetic acid is well known. AAB, as firstly described by Pasteur in the 1850s, are difficult to be cultivated on artificial laboratory media and their taxonomy has not been well characterized. Wine and beer are at most risk of spoilage during production, however, the growth of AAB - strictly aerobic bacteria can be controlled by eliminating, or at least limiting oxygen, an essential growth factor. This spoilage can be evident in beer or wine as a "flocks" or distinct deposit of bacterial biofilm in the neck of the bottle at the interface of the drink and the headspace of air. This review focuses on the risk associated with the incidence of AAB species' contamination in food industry, and the methods of AAB isolation and identification.

Słowa kluczowe

PL

bakterie octowe; przemysł fermentacyjny; izolacja; identyfikacja; zanieczyszczenie

EN

acetic bacteria; fermentation industry; isolation; identyfication; contamination

• Wydawca: Wydawnictwo SIGMA-NOT
• Czasopismo: Przemysł Spożywczy
• Rocznik: 2014
• Tom: T. 68, nr 6
• Strony: 12--16
• Opis fizyczny: Bibliogr. 51 poz.

Twórcy

autor

Antolak H.

• Instytut Technologii Fermentacji i Mikrobiologii, Politechnika Łódzka

autor

Kręgiel D.

• Instytut Technologii Fermentacji i Mikrobiologii, Politechnika Łódzka

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