130 related articles for article (PubMed ID: 21903289)
1. Diversity of acetic acid bacteria present in healthy grapes from the Canary Islands.
Valera MJ; Laich F; González SS; Torija MJ; Mateo E; Mas A
Int J Food Microbiol; 2011 Nov; 151(1):105-12. PubMed ID: 21903289
[TBL] [Abstract][Full Text] [Related]
2. Genome-wide phylogenetic analysis of Gluconobacter, Acetobacter, and Gluconacetobacter.
Matsutani M; Hirakawa H; Yakushi T; Matsushita K
FEMS Microbiol Lett; 2011 Feb; 315(2):122-8. PubMed ID: 21182539
[TBL] [Abstract][Full Text] [Related]
3. Acetobacter malorum and Acetobacter cerevisiae identification and quantification by Real-Time PCR with TaqMan-MGB probes.
Valera MJ; Torija MJ; Mas A; Mateo E
Food Microbiol; 2013 Oct; 36(1):30-9. PubMed ID: 23764217
[TBL] [Abstract][Full Text] [Related]
4. Acetic acid bacteria isolated from grapes of South Australian vineyards.
Mateo E; Torija MJ; Mas A; Bartowsky EJ
Int J Food Microbiol; 2014 May; 178():98-106. PubMed ID: 24681711
[TBL] [Abstract][Full Text] [Related]
5. Identification of acetic acid bacteria in traditionally produced vinegar and mother of vinegar by using different molecular techniques.
Yetiman AE; Kesmen Z
Int J Food Microbiol; 2015 Jul; 204():9-16. PubMed ID: 25828705
[TBL] [Abstract][Full Text] [Related]
6. Identification of Acetobacter strains from Thai fermented rice products based on the 16S rRNA gene sequence and 16S-23S rRNA gene internal transcribed spacer restriction analyses.
Tanasupawat S; Kommanee J; Yukphan P; Nakagawa Y; Yamada Y
J Sci Food Agric; 2011 Nov; 91(14):2652-9. PubMed ID: 21717464
[TBL] [Abstract][Full Text] [Related]
7. Natural association of Gluconacetobacter diazotrophicus and diazotrophic Acetobacter peroxydans with wetland rice.
Muthukumarasamy R; Cleenwerck I; Revathi G; Vadivelu M; Janssens D; Hoste B; Gum KU; Park KD; Son CY; Sa T; Caballero-Mellado J
Syst Appl Microbiol; 2005 Apr; 28(3):277-86. PubMed ID: 15900973
[TBL] [Abstract][Full Text] [Related]
8. 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.
De Vuyst L; Camu N; De Winter T; Vandemeulebroecke K; Van de Perre V; Vancanneyt M; De Vos P; Cleenwerck I
Int J Food Microbiol; 2008 Jun; 125(1):79-90. PubMed ID: 17920717
[TBL] [Abstract][Full Text] [Related]
9. Differentiation of species of the family Acetobacteraceae by AFLP DNA fingerprinting: Gluconacetobacter kombuchae is a later heterotypic synonym of Gluconacetobacter hansenii.
Cleenwerck I; De Wachter M; González A; De Vuyst L; De Vos P
Int J Syst Evol Microbiol; 2009 Jul; 59(Pt 7):1771-86. PubMed ID: 19542117
[TBL] [Abstract][Full Text] [Related]
10. Molecular analysis of 16S-23S spacer regions of Acetobacter species.
Kretová M; Grones J
Folia Microbiol (Praha); 2005; 50(4):288-92. PubMed ID: 16408846
[TBL] [Abstract][Full Text] [Related]
11. Identification of acetic acid bacteria by restriction fragment length polymorphism analysis of a PCR-amplified fragment of the gene coding for 16S rRNA.
Poblet M; Rozès N; Guillamón JM; Mas A
Lett Appl Microbiol; 2000 Jul; 31(1):63-7. PubMed ID: 10886617
[TBL] [Abstract][Full Text] [Related]
12. Identification and quantification of acetic acid bacteria in wine and vinegar by TaqMan-MGB probes.
Torija MJ; Mateo E; Guillamón JM; Mas A
Food Microbiol; 2010 Apr; 27(2):257-65. PubMed ID: 20141944
[TBL] [Abstract][Full Text] [Related]
13. Diversity of Acetobacter pasteurianus strains isolated from solid-state fermentation of cereal vinegars.
Wu J; Gullo M; Chen F; Giudici P
Curr Microbiol; 2010 Apr; 60(4):280-6. PubMed ID: 19924479
[TBL] [Abstract][Full Text] [Related]
14. Population dynamics of acetic acid bacteria during traditional wine vinegar production.
Vegas C; Mateo E; González A; Jara C; Guillamón JM; Poblet M; Torija MJ; Mas A
Int J Food Microbiol; 2010 Mar; 138(1-2):130-6. PubMed ID: 20117853
[TBL] [Abstract][Full Text] [Related]
15. Application of culture culture-independent molecular biology based methods to evaluate acetic acid bacteria diversity during vinegar processing.
Ilabaca C; Navarrete P; Mardones P; Romero J; Mas A
Int J Food Microbiol; 2008 Aug; 126(1-2):245-9. PubMed ID: 18571262
[TBL] [Abstract][Full Text] [Related]
16. Quick identification of acetic acid bacteria based on nucleotide sequences of the 16S-23S rDNA internal transcribed spacer region and of the PQQ-dependent alcohol dehydrogenase gene.
Trcek J
Syst Appl Microbiol; 2005 Oct; 28(8):735-45. PubMed ID: 16261863
[TBL] [Abstract][Full Text] [Related]
17. Identification of yeast and acetic acid bacteria isolated from the fermentation and acetification of persimmon (Diospyros kaki).
Hidalgo C; Mateo E; Mas A; Torija MJ
Food Microbiol; 2012 May; 30(1):98-104. PubMed ID: 22265289
[TBL] [Abstract][Full Text] [Related]
18. Analysis of several methods for the extraction of high quality DNA from acetic acid bacteria in wine and vinegar for characterization by PCR-based methods.
Jara C; Mateo E; Guillamón JM; Torija MJ; Mas A
Int J Food Microbiol; 2008 Dec; 128(2):336-41. PubMed ID: 18950887
[TBL] [Abstract][Full Text] [Related]
19. Characterization of acetic acid bacteria in "traditional balsamic vinegar".
Gullo M; Caggia C; De Vero L; Giudici P
Int J Food Microbiol; 2006 Feb; 106(2):209-12. PubMed ID: 16214251
[TBL] [Abstract][Full Text] [Related]
20. Application of molecular methods to demonstrate species and strain evolution of acetic acid bacteria population during wine production.
González A; Hierro N; Poblet M; Mas A; Guillamón JM
Int J Food Microbiol; 2005 Jul; 102(3):295-304. PubMed ID: 16014297
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]