Directional isolation of ethanol-tolerant acetic acid bacteria from industrial fermented vinegar

Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of “Shanxi aged vinegar”, a traditional Chinese vinegar

(2011) Jia Jia Wu et al.   FOOD MICROBIOLOGY

Differentiation of acetic acid bacteria based on sequence analysis of 16S–23S rRNA gene internal transcribed spacer sequences

(2011) Ángel González et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

MEGA5: Molecular Evolutionary Genetics Analysis Using Maximum Likelihood, Evolutionary Distance, and Maximum Parsimony Methods

(2011) K. Tamura et al.   MOLECULAR BIOLOGY AND EVOLUTION

Importance of acetic acid bacteria in food industry

(2010) Ilkin Yucel Sengun et al.   FOOD CONTROL

Biotechnological Applications of Acetic Acid Bacteria

(2008) Peter Raspor et al.   CRITICAL REVIEWS IN BIOTECHNOLOGY

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

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

Microbial diversity of traditional Vietnamese alcohol fermentation starters (banh men) as determined by PCR-mediated DGGE

(2008) Vu Nguyen Thanh et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Acetic acid bacteria spoilage of bottled red wine—A review

(2007) Eveline J. Bartowsky et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Acetic acid bacteria in traditional balsamic vinegar: Phenotypic traits relevant for starter cultures selection

(2007) Maria Gullo et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY