The interplay of gut microbiota, host metabolism, and metabolic health has gained increased
attention. Gut microbiota may play a regulatory role in gastrointestinal health, substrate …

Background Butyrate, propionate and acetate are short chain fatty acids (SCFA), important
for maintaining a healthy colon and are considered as protective in colorectal …

Although fermentation probably originally developed as a means of preserving food
substrates, many fermented foods (FFs), and components therein, are thought to have a …

Historically, pickling is one of the oldest preservation methods of several foodstuffs such as
vegetables, fruits, fish, and meat. Pickling imparts unique and desirable changes in flavor …

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 …

Vinegars are liquid products produced from the alcoholic and subsequent acetous
fermentation of carbohydrate sources. They have been used as remedies in many cultures …

Vinegar has been widely used as acidic condiment worldwide for thousands of years.
Vinegar contains various nutrients and bioactive components, which are brewed by liquid …

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 …

Vinegars are one of only a few acidic condiments throughout the world. Vinegars can mainly
be considered grain vinegars and fruit vinegars, according to the raw materials used. Both …