Fermented foods have been a part of human diet for almost 10,000 years, and their level of
diversity in the 21st century is substantial. The health benefits of fermented foods have been …

A wide variety of commodity chemicals can be produced from the catalytic oxidation of
carbohydrates or carbohydrate derived molecules including formic acid, acetic acid, glycolic …

Bacterial cellulose (BC) is an important polysaccharide synthesized by some bacterial
species under specific culture conditions, which presents several remarkable features such …

Adoption of biomass for the development of biobased products has become a routine
agenda in evolutionary metabolic engineering. Cellulose produced by bacteria is a “rising …

The group of Gram-negative bacteria capable of oxidising ethanol to acetic acid is called
acetic acid bacteria (AAB). They are widespread in nature and play an important role in the …

Kombucha, a fermented tea beverage with an acidic and effervescent taste, is composed of
a multispecies microbial ecosystem with complex interactions that are characterized by both …

Kombucha is a fermented tea made from a Symbiotic Culture of Bacteria and Yeast
(SCOBY) with a long history of use as a health tonic. It is likely that most health benefits …

Acetic acid bacteria (AAB) have, for centuries, been important microorganisms in the
production of fermented foods and beverages such as vinegar, kombucha,(water) kefir, and …

While many food science programs offer courses in the microbiology and processing of
fermented foods, no recently published texts exist that fully address the subject. Food …

Kombucha is a sparkling sugared tea commonly prepared using a sugared tea infusion and
fermented at ambient temperature for several days using a cellulose pellicle also called tea …