Investigation of the microbiota associated with traditionally produced fruit vinegars with focus on acetic acid bacteria and lactic acid bacteria

Insights into the microbiota and driving forces to control the quality of vinegar

(2022) Huiqin Shi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Traditional homemade Tunisian vinegars: Phytochemical profile, biological, physicochemical and microbiological properties

(2021) Mouna Ben Hammouda et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae

(2020) Jinshui Zheng et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Description of Komagataeibacter melaceti sp. nov. and Komagataeibacter melomenusus sp. nov. Isolated from Apple Cider Vinegar

(2020) Leon Marič et al.   Microorganisms

In vitro probiotic characterization of Lactobacillus strains from fermented tangerine vinegar and their cholesterol degradation activity

(2020) Yue Sui et al.   Food Bioscience

Characterization of Weissella confusa DD_A7 isolated from kimchi

(2019) Debasish Kumar Dey et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microbial dynamics and flavor formation during the traditional brewing of Monascus vinegar

(2019) Yajun Jiang et al.   FOOD RESEARCH INTERNATIONAL

Probiotic characterization and antioxidant properties of Weissella confusa KR780676, isolated from an Indian fermented food

(2018) Shivangi Sharma et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

MEGA X: Molecular Evolutionary Genetics Analysis across Computing Platforms

(2018) Sudhir Kumar et al.   MOLECULAR BIOLOGY AND EVOLUTION

Isolation and molecular identification of Lactobacillus with probiotic potential from abomasums driven rennet

(2018) Hadi Maleki Kakelar et al.   FOOD CHEMISTRY

Introducing EzBioCloud: a taxonomically united database of 16S rRNA gene sequences and whole-genome assemblies

(2017)   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Acetobacter suratthanensis sp. nov., an acetic acid bacterium isolated in Thailand

(2016) Nittaya Pitiwittayakul et al.   ANNALS OF MICROBIOLOGY

Vinegar Functions on Health: Constituents, Sources, and Formation Mechanisms

(2016) Hengye Chen et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Microbiological and chemical properties of fig vinegar produced in Turkey

(2016) Yucel Sengun Ilkin   African Journal of Microbiology Research

Microbial diversity and their roles in the vinegar fermentation process

(2015) Sha Li et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Analysis of Bacterial Diversity During Acetic Acid Fermentation of Tianjin Duliu Aged Vinegar by 454 Pyrosequencing

(2015) Qian Peng et al.   CURRENT MICROBIOLOGY

Batch-to-batch uniformity of bacterial community succession and flavor formation in the fermentation of Zhenjiang aromatic vinegar

(2015) Zong-Min Wang et al.   FOOD MICROBIOLOGY

Identification of acetic acid bacteria in traditionally produced vinegar and mother of vinegar by using different molecular techniques

(2015) Ahmet E. Yetiman et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Antioxidant, antimicrobial, mineral, volatile, physicochemical and microbiological characteristics of traditional home-made Turkish vinegars

(2015) Ismet Ozturk et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of Acetobacter pomorum KJY8 Isolated from Korean Traditional Vinegar

(2015) Chang Ho Baek et al.   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

Identification and characterization of thermotolerant acetic acid bacteria strains isolated from coconut water vinegar in Sri Lanka

(2014) P.A.B.N. Perumpuli et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Manufacture and quality evaluation of purple sweet potato Makgeolli vinegar using a 2-stage fermentation

(2014) Ji-Eun Chun et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Identification of beer-spoilage bacteria using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry

(2014) Anneleen D. Wieme et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Acetic Acid Bacteria and the Production and Quality of Wine Vinegar

(2014) Albert Mas et al.   TheScientificWorldJOURNAL

Evaluation of representativity of the acetic acid bacteria species identified by culture-dependent method during a traditional wine vinegar production

(2013) Carlos Vegas et al.   FOOD RESEARCH INTERNATIONAL

Effects of different fermentation methods on bacterial cellulose and acid production by Gluconacetobacter xylinus in Cantonese-style rice vinegar

(2013) Liang Fu et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Acetic Acid Bacteria: Physiology and Carbon Sources Oxidation

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

Species Diversity, Community Dynamics, and Metabolite Kinetics of the Microbiota Associated with Traditional Ecuadorian Spontaneous Cocoa Bean Fermentations

(2011) Zoi Papalexandratou et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Comparison of the bacterial species diversity of spontaneous cocoa bean fermentations carried out at selected farms in Ivory Coast and Brazil

(2011) Zoi Papalexandratou et al.   FOOD MICROBIOLOGY

Importance of acetic acid bacteria in food industry

(2010) Ilkin Yucel Sengun et al.   FOOD CONTROL

Diversity of lactic acid bacteria from Hussuwa, a traditional African fermented sorghum food

(2010) Nuha M.K. Yousif et al.   FOOD MICROBIOLOGY

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

Identification and quantification of acetic acid bacteria in wine and vinegar by TaqMan–MGB probes

(2009) M.J. Torija et al.   FOOD MICROBIOLOGY

Polyphasic taxonomy of acetic acid bacteria: An overview of the currently applied methodology

(2008) Ilse Cleenwerck et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY