419 related articles for article (PubMed ID: 26369782)
21. Modulating microbiota metabolism via bioaugmentation with Lactobacillus casei and Acetobacter pasteurianus to enhance acetoin accumulation during cereal vinegar fermentation.
Chai LJ; Qiu T; Lu ZM; Deng YJ; Zhang XJ; Shi JS; Xu ZH
Food Res Int; 2020 Dec; 138(Pt A):109737. PubMed ID: 33292931
[TBL] [Abstract][Full Text] [Related]
22. High-throughput identification of the microbial biodiversity of cocoa bean fermentation by MALDI-TOF MS.
Miescher Schwenninger S; Freimüller Leischtfeld S; Gantenbein-Demarchi C
Lett Appl Microbiol; 2016 Nov; 63(5):347-355. PubMed ID: 27454854
[TBL] [Abstract][Full Text] [Related]
23. Â Acetobacter bacteria are found in Zhenjiang vinegar grains.
Wang CY; Zhang J; Gui ZZ
Genet Mol Res; 2015 May; 14(2):5054-64. PubMed ID: 26125697
[TBL] [Abstract][Full Text] [Related]
24. Thermal adaptation of acetic acid bacteria for practical high-temperature vinegar fermentation.
Matsumoto N; Osumi N; Matsutani M; Phathanathavorn T; Kataoka N; Theeragool G; Yakushi T; Shiraishi Y; Matsushita K
Biosci Biotechnol Biochem; 2021 Apr; 85(5):1243-1251. PubMed ID: 33686416
[TBL] [Abstract][Full Text] [Related]
25. Genomic Plasticity of Acid-Tolerant Phenotypic Evolution in Acetobacter pasteurianus.
Gao L; Shi W; Xia X
Appl Biochem Biotechnol; 2023 Oct; 195(10):6003-6019. PubMed ID: 36738389
[TBL] [Abstract][Full Text] [Related]
26. Succession of selected strains of Acetobacter pasteurianus and other acetic acid bacteria in traditional balsamic vinegar.
Gullo M; De Vero L; Giudici P
Appl Environ Microbiol; 2009 Apr; 75(8):2585-9. PubMed ID: 19251897
[TBL] [Abstract][Full Text] [Related]
27. Improving the acetic acid tolerance and fermentation of Acetobacter pasteurianus by nucleotide excision repair protein UvrA.
Zheng Y; Wang J; Bai X; Chang Y; Mou J; Song J; Wang M
Appl Microbiol Biotechnol; 2018 Aug; 102(15):6493-6502. PubMed ID: 29785501
[TBL] [Abstract][Full Text] [Related]
28. Acetic acid fermentation of acetobacter pasteurianus: relationship between acetic acid resistance and pellicle polysaccharide formation.
Kanchanarach W; Theeragool G; Inoue T; Yakushi T; Adachi O; Matsushita K
Biosci Biotechnol Biochem; 2010; 74(8):1591-7. PubMed ID: 20699583
[TBL] [Abstract][Full Text] [Related]
29. Simultaneous production of acetic and gluconic acids by a thermotolerant Acetobacter strain during acetous fermentation in a bioreactor.
Mounir M; Shafiei R; Zarmehrkhorshid R; Hamouda A; Ismaili Alaoui M; Thonart P
J Biosci Bioeng; 2016 Feb; 121(2):166-71. PubMed ID: 26253254
[TBL] [Abstract][Full Text] [Related]
30. Two-stage oxygen supply strategy based on energy metabolism analysis for improving acetic acid production by Acetobacter pasteurianus.
Zheng Y; Chang Y; Zhang R; Song J; Xu Y; Liu J; Wang M
J Ind Microbiol Biotechnol; 2018 Sep; 45(9):781-788. PubMed ID: 30008048
[TBL] [Abstract][Full Text] [Related]
31. Analysis of proteins responsive to acetic acid in Acetobacter: molecular mechanisms conferring acetic acid resistance in acetic acid bacteria.
Nakano S; Fukaya M
Int J Food Microbiol; 2008 Jun; 125(1):54-9. PubMed ID: 17920150
[TBL] [Abstract][Full Text] [Related]
32. Hydrogen peroxide resistance of Acetobacter pasteurianus NBRC3283 and its relationship to acetic acid fermentation.
Okamoto-Kainuma A; Ehata Y; Ikeda M; Osono T; Ishikawa M; Kaga T; Koizumi Y
Biosci Biotechnol Biochem; 2008 Oct; 72(10):2526-34. PubMed ID: 18838821
[TBL] [Abstract][Full Text] [Related]
33. Characterization and comparative analysis of toxin-antitoxin systems in Acetobacter pasteurianus.
Xia K; Bao H; Zhang F; Linhardt RJ; Liang X
J Ind Microbiol Biotechnol; 2019 Jun; 46(6):869-882. PubMed ID: 30805740
[TBL] [Abstract][Full Text] [Related]
34. Acetobacter senegalensis isolated from mango fruits: Its polyphasic characterization and adaptation to protect against stressors in the industrial production of vinegar: A review.
Ndoye B; Shafiei R; Sanaei NS; Cleenwerck I; Somda MK; Dicko MH; Tounkara LS; Guiro AT; Delvigne F; Thonart P
J Appl Microbiol; 2022 Jun; 132(6):4130-4149. PubMed ID: 35182093
[TBL] [Abstract][Full Text] [Related]
35. Implication of amino acid metabolism and cell surface integrity for the thermotolerance mechanism in the thermally adapted acetic acid bacterium
Matsumoto N; Matsutani M; Tanimoto Y; Nakanishi R; Tanaka S; Kanesaki Y; Theeragool G; Kataoka N; Yakushi T; Matsushita K
J Bacteriol; 2023 Nov; 205(11):e0010123. PubMed ID: 37930061
[No Abstract] [Full Text] [Related]
36. Vinegar production from post-distillation slurry deriving from rice shochu production with the addition of caproic acid-producing bacteria consortium and lactic acid bacterium.
Yuan HW; Tan L; Chen H; Sun ZY; Tang YQ; Kida K
J Biosci Bioeng; 2017 Dec; 124(6):653-659. PubMed ID: 28743657
[TBL] [Abstract][Full Text] [Related]
37. Role of a membrane-bound aldehyde dehydrogenase complex AldFGH in acetic acid fermentation with Acetobacter pasteurianus SKU1108.
Yakushi T; Fukunari S; Kodama T; Matsutani M; Nina S; Kataoka N; Theeragool G; Matsushita K
Appl Microbiol Biotechnol; 2018 May; 102(10):4549-4561. PubMed ID: 29616313
[TBL] [Abstract][Full Text] [Related]
38. Separation and characterization of the immunostimulatory components in unpolished rice black vinegar (kurozu).
Hashimoto M; Obara K; Ozono M; Furuyashiki M; Ikeda T; Suda Y; Fukase K; Fujimoto Y; Shigehisa H
J Biosci Bioeng; 2013 Dec; 116(6):688-96. PubMed ID: 23810669
[TBL] [Abstract][Full Text] [Related]
39. 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]
40. Microbial community, and biochemical and physiological properties of Korean traditional black raspberry (Robus coreanus Miquel) vinegar.
Song NE; Cho SH; Baik SH
J Sci Food Agric; 2016 Aug; 96(11):3723-30. PubMed ID: 26676481
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]