Kombucha Tea as a Reservoir of Cellulose Producing Bacteria: Assessing Diversity among Komagataeibacter Isolates

Mechanical and structural properties of environmental green composites based on functionalized bacterial cellulose

(2021) S. Barbi et al.   CELLULOSE

Genome sequencing and phylogenetic analysis of K1G4: a new Komagataeibacter strain producing bacterial cellulose from different carbon sources

(2020) Salvatore La China et al.   BIOTECHNOLOGY LETTERS

Microbial composition of Kombucha determined using amplicon sequencing and shotgun metagenomics

(2020) Muzaffer Arıkan et al.   JOURNAL OF FOOD SCIENCE

Kombucha Tea Fermentation: A Review

(2020) David Laureys et al.   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Characterization of bio-nanocomposite films based on gelatin/polyvinyl alcohol blend reinforced with bacterial cellulose nanowhiskers for food packaging applications

(2020) Hossein Haghighi et al.   FOOD HYDROCOLLOIDS

Exploring K2G30 Genome: A High Bacterial Cellulose Producing Strain in Glucose and Mannitol Based Media

(2019) Maria Gullo et al.   Frontiers in Microbiology

Preservation, Characterization and Exploitation of Microbial Biodiversity: The Perspective of the Italian Network of Culture Collections

(2019) Luciana De Vero et al.   Microorganisms

Biotechnological production of cellulose by acetic acid bacteria: current state and perspectives

(2018) Maria Gullo et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Oxidative fermentations and exopolysaccharides production by acetic acid bacteria: a mini review

(2018) Salvatore La China et al.   BIOTECHNOLOGY LETTERS

Physical structure variations of bacterial cellulose produced by different Komagataeibacter xylinus strains and carbon sources in static and agitated conditions

(2018) Pratyawadee Singhsa et al.   CELLULOSE

Understanding Kombucha Tea Fermentation: A Review

(2018) Silvia Alejandra Villarreal-Soto et al.   JOURNAL OF FOOD SCIENCE

A micron-scale surface topography design reducing cell adhesion to implanted materials

(2018) Francesco Robotti et al.   Scientific Reports

Kombucha Beverage from Green, Black and Rooibos Teas: A Comparative Study Looking at Microbiology, Chemistry and Antioxidant Activity

(2018) Francesca Gaggìa et al.   Nutrients

Acetic Acid Bacteria: Physiology and Carbon Sources Oxidation

(2013) Dhouha Mamlouk et al.   INDIAN JOURNAL OF MICROBIOLOGY

Adaptive mutation of Acetobacter pasteurianus SKU1108 enhances acetic acid fermentation ability at high temperature

(2013) Minenosuke Matsutani et al.   JOURNAL OF BIOTECHNOLOGY

Acetobacter pasteurianus Strain AB0220: Cultivability and Phenotypic Stability Over 9 Years of Preservation

(2012) Maria Gullo et al.   CURRENT MICROBIOLOGY

ANTIBACTERIAL AND ANTIFUNGAL ACTIVITIES OF BLACK AND GREEN KOMBUCHA TEAS

(2012) HOUDA BATTIKH et al.   JOURNAL OF FOOD BIOCHEMISTRY

Succession of Selected Strains of Acetobacter pasteurianus and Other Acetic Acid Bacteria in Traditional Balsamic Vinegar

(2009) M. Gullo et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Differentiation of species of the family Acetobacteraceae by AFLP DNA fingerprinting: Gluconacetobacter kombuchae is a later heterotypic synonym of Gluconacetobacter hansenii

(2009) I. Cleenwerck et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Whole-genome analyses reveal genetic instability of Acetobacter pasteurianus

(2009) Yoshinao Azuma et al.   NUCLEIC ACIDS RESEARCH

Validation of the (GTG)5-rep-PCR fingerprinting technique for rapid classification and identification of acetic acid bacteria, with a focus on isolates from Ghanaian fermented cocoa beans

(2007) Luc De Vuyst et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY