552 related articles for article (PubMed ID: 28283415)
21. 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]
22. Vinegar from Anacardium othonianum Rizzini using submerged fermentation.
da Rocha Neves GA; Machado AR; Santana JF; da Costa DC; Antoniosi Filho NR; Viana LF; Silva FG; Spinosa WA; Soares Junior MS; Caliari M
J Sci Food Agric; 2021 May; 101(7):2855-2862. PubMed ID: 33145766
[TBL] [Abstract][Full Text] [Related]
23. Investigation of the instability and low water kefir grain growth during an industrial water kefir fermentation process.
Laureys D; Van Jean A; Dumont J; De Vuyst L
Appl Microbiol Biotechnol; 2017 Apr; 101(7):2811-2819. PubMed ID: 28070662
[TBL] [Abstract][Full Text] [Related]
24. Label-free quantitative proteomic analysis reveals the lifestyle of Lactobacillus hordei in the presence of Sacchromyces cerevisiae.
Xu D; Behr J; Geißler AJ; Bechtner J; Ludwig C; Vogel RF
Int J Food Microbiol; 2019 Apr; 294():18-26. PubMed ID: 30711889
[TBL] [Abstract][Full Text] [Related]
25. Deciphering the succession patterns of bacterial community and their correlations with environmental factors and flavor compounds during the fermentation of Zhejiang rosy vinegar.
Fang GY; Chai LJ; Zhong XZ; Jiang YJ
Int J Food Microbiol; 2021 Mar; 341():109070. PubMed ID: 33503540
[TBL] [Abstract][Full Text] [Related]
26. 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]
27. 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]
28. Significance of LED lights in enhancing the production of vinegar using
Lim JM; Lee SH; Jeong DY; Jo SW; Kamala-Kannan S; Oh BT
Prep Biochem Biotechnol; 2022; 52(1):38-47. PubMed ID: 33904376
[TBL] [Abstract][Full Text] [Related]
29. Short communication: Effect of different kefir grains on the attributes of kefir produced with milk from Costa Rica.
de Sainz I; Redondo-Solano M; Solano G; Ramírez L
J Dairy Sci; 2020 Jan; 103(1):215-219. PubMed ID: 31733842
[TBL] [Abstract][Full Text] [Related]
30. Microbial species diversity, community dynamics, and metabolite kinetics of water kefir fermentation.
Laureys D; De Vuyst L
Appl Environ Microbiol; 2014 Apr; 80(8):2564-72. PubMed ID: 24532061
[TBL] [Abstract][Full Text] [Related]
31. 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]
32. Molecular identification and physiological characterization of yeasts, lactic acid bacteria and acetic acid bacteria isolated from heap and box cocoa bean fermentations in West Africa.
Visintin S; Alessandria V; Valente A; Dolci P; Cocolin L
Int J Food Microbiol; 2016 Jan; 216():69-78. PubMed ID: 26425801
[TBL] [Abstract][Full Text] [Related]
33. Short communication: Physicochemical features and microbial community of milk kefir using a potential probiotic Saccharomyces cerevisiae KU200284.
Hong JY; Lee NK; Yi SH; Hong SP; Paik HD
J Dairy Sci; 2019 Dec; 102(12):10845-10849. PubMed ID: 31629522
[TBL] [Abstract][Full Text] [Related]
34. Producing Acetic Acid of Acetobacter pasteurianus by Fermentation Characteristics and Metabolic Flux Analysis.
Wu X; Yao H; Liu Q; Zheng Z; Cao L; Mu D; Wang H; Jiang S; Li X
Appl Biochem Biotechnol; 2018 Sep; 186(1):217-232. PubMed ID: 29552715
[TBL] [Abstract][Full Text] [Related]
35. Comparison of Cultivable Acetic Acid Bacterial Microbiota in Organic and Conventional Apple Cider Vinegar.
Štornik A; Skok B; Trček J
Food Technol Biotechnol; 2016 Mar; 54(1):113-119. PubMed ID: 27904401
[TBL] [Abstract][Full Text] [Related]
36. Protein profile of Acetobacter pasteurianus HSZ3-21.
Zhang Z; Ma H; Yang Y; Dai L; Chen K
Curr Microbiol; 2015 May; 70(5):724-9. PubMed ID: 25648427
[TBL] [Abstract][Full Text] [Related]
37. Semi-Continuous Fermentation of Onion Vinegar and Its Functional Properties.
Lee S; Lee JA; Park GG; Jang JK; Park YS
Molecules; 2017 Aug; 22(8):. PubMed ID: 28786926
[TBL] [Abstract][Full Text] [Related]
38. Cocoa fermentations conducted with a defined microbial cocktail inoculum.
Schwan RF
Appl Environ Microbiol; 1998 Apr; 64(4):1477-83. PubMed ID: 9546184
[TBL] [Abstract][Full Text] [Related]
39. Bacteria isolated from Korean black raspberry vinegar with low biogenic amine production in wine.
Song NE; Cho HS; Baik SH
Braz J Microbiol; 2016; 47(2):452-60. PubMed ID: 26991285
[TBL] [Abstract][Full Text] [Related]
40. Chemical and microbiological characterisation of kefir grains.
Garrote GL; Abraham AG; De Antoni GL
J Dairy Res; 2001 Nov; 68(4):639-52. PubMed ID: 11928960
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]