142 related articles for article (PubMed ID: 37520381)
1. Insight into the acid tolerance mechanism of
Li Q; Hu K; Mou J; Li J; Liu A; Ao X; Yang Y; He L; Chen S; Zou L; Guo M; Liu S
Front Microbiol; 2023; 14():1226031. PubMed ID: 37520381
[TBL] [Abstract][Full Text] [Related]
2. Isolation and characterization of a gas-producing and acid-resistant bacterium from spoiled vinegar.
Wang X; Hu K; Liu F; Mou J; Lai J; Zhang M; Wang S; Li Q; Li J; Liu A; Ao X; He L; Chen S; Yang Y; Liu S
Int J Food Microbiol; 2023 Jun; 394():110167. PubMed ID: 36913840
[TBL] [Abstract][Full Text] [Related]
3. Comparative analysis of the transcriptional responses of Acetilactobacillus jinshanensis BJ01 to organic acids.
Liao W; Li Y; Zhang Y; Yang Y; Yang T; Miao L
Arch Microbiol; 2023 Nov; 205(12):381. PubMed ID: 37968407
[TBL] [Abstract][Full Text] [Related]
4. Constructing a Defined Starter for Multispecies Vinegar Fermentation via Evaluation of the Vitality and Dominance of Functional Microbes in an Autochthonous Starter.
Huang T; Lu ZM; Peng MY; Chai LJ; Zhang XJ; Shi JS; Li Q; Xu ZH
Appl Environ Microbiol; 2022 Feb; 88(3):e0217521. PubMed ID: 34818103
[TBL] [Abstract][Full Text] [Related]
5. Optimisation of lactic acid fermentation for improved vinegar flavour during rosy vinegar brewing.
Jiang Y; Guo J; Li Y; Lin S; Wang L; Li J
J Sci Food Agric; 2010 Jun; 90(8):1334-9. PubMed ID: 20474052
[TBL] [Abstract][Full Text] [Related]
6. Succession sequence of lactic acid bacteria driven by environmental factors and substrates throughout the brewing process of Shanxi aged vinegar.
Zheng Y; Mou J; Niu J; Yang S; Chen L; Xia M; Wang M
Appl Microbiol Biotechnol; 2018 Mar; 102(6):2645-2658. PubMed ID: 29430584
[TBL] [Abstract][Full Text] [Related]
7. Philodulcilactobacillus myokoensis gen. nov., sp. nov., a fructophilic, acidophilic, and agar-phobic lactic acid bacterium isolated from fermented vegetable extracts.
Kouya T; Ishiyama Y; Ohashi S; Kumakubo R; Yamazaki T; Otaki T
PLoS One; 2023; 18(6):e0286677. PubMed ID: 37342988
[TBL] [Abstract][Full Text] [Related]
8. Lactobacillus jinshani sp. nov., isolated from solid-state vinegar culture of Zhenjiang aromatic vinegar.
Yu Y; Li X; Zhang J; Chai LJ; Lu ZM; Xu ZH
Antonie Van Leeuwenhoek; 2020 Jan; 113(1):43-54. PubMed ID: 31407135
[TBL] [Abstract][Full Text] [Related]
9. Screening of
Zhao C; Zhao X; Zhang J; Zou W; Zhang Y; Li L; Liu J
Indian J Microbiol; 2016 Dec; 56(4):498-503. PubMed ID: 27784948
[TBL] [Abstract][Full Text] [Related]
10. Characterizing the microbial diversity and major metabolites of Sichuan bran vinegar augmented by Monascus purpureus.
Ai M; Qiu X; Huang J; Wu C; Jin Y; Zhou R
Int J Food Microbiol; 2019 Mar; 292():83-90. PubMed ID: 30580106
[TBL] [Abstract][Full Text] [Related]
11. Effect of aspartic acid and glutamate on metabolism and acid stress resistance of Acetobacter pasteurianus.
Yin H; Zhang R; Xia M; Bai X; Mou J; Zheng Y; Wang M
Microb Cell Fact; 2017 Jun; 16(1):109. PubMed ID: 28619110
[TBL] [Abstract][Full Text] [Related]
12. Search for genes responsible for the remarkably high acetic acid tolerance of a Zygosaccharomyces bailii-derived interspecies hybrid strain.
Palma M; Roque Fde C; Guerreiro JF; Mira NP; Queiroz L; Sá-Correia I
BMC Genomics; 2015 Dec; 16():1070. PubMed ID: 26673744
[TBL] [Abstract][Full Text] [Related]
13. Interaction of acetic acid bacteria and lactic acid bacteria in multispecies solid-state fermentation of traditional Chinese cereal vinegar.
Xia M; Zhang X; Xiao Y; Sheng Q; Tu L; Chen F; Yan Y; Zheng Y; Wang M
Front Microbiol; 2022; 13():964855. PubMed ID: 36246224
[TBL] [Abstract][Full Text] [Related]
14. Transcriptional Response to Lactic Acid Stress in the Hybrid Yeast Zygosaccharomyces parabailii.
Ortiz-Merino RA; Kuanyshev N; Byrne KP; Varela JA; Morrissey JP; Porro D; Wolfe KH; Branduardi P
Appl Environ Microbiol; 2018 Mar; 84(5):. PubMed ID: 29269498
[TBL] [Abstract][Full Text] [Related]
15. Metagenomics of Virus Diversities in Solid-State Brewing Process of Traditional Chinese Vinegar.
Yu Z; Ma Y; Guan Y; Zhu Y; Wang K; Wang Y; Liu P; Chen J; Yu Y
Foods; 2022 Oct; 11(20):. PubMed ID: 37431044
[TBL] [Abstract][Full Text] [Related]
16. Comparative transcriptome analysis reveals the contribution of membrane transporters to acid tolerance in Lactococcus lactis.
Zhu Z; Yang P; Yang J; Zhang J
J Biotechnol; 2022 Sep; 357():9-17. PubMed ID: 35963594
[TBL] [Abstract][Full Text] [Related]
17. Transcriptome response of Acetobacter pasteurianus Ab3 to high acetic acid stress during vinegar production.
Xia K; Han C; Xu J; Liang X
Appl Microbiol Biotechnol; 2020 Dec; 104(24):10585-10599. PubMed ID: 33156446
[TBL] [Abstract][Full Text] [Related]
18. Proteomic Profiling and Stress Response in
Zhang M; Wu N; Fan Y; Xu C; Luo J; Wang Y; Yu K; Wang M
J Agric Food Chem; 2022 Oct; 70(39):12708-12721. PubMed ID: 36125361
[TBL] [Abstract][Full Text] [Related]
19. [Physiological response to acetic acid stress of Acetobacter pasteuranus during vinegar fermentation].
Qi Z; Yang H; Xia X; Wang W; Leng Y; Yu X; Quan W
Wei Sheng Wu Xue Bao; 2014 Mar; 54(3):299-308. PubMed ID: 24984522
[TBL] [Abstract][Full Text] [Related]
20. Vinegar Production from Jabuticaba (
Dias DR; Silva MS; Cristina de Souza A; Magalhăes-Guedes KT; Ribeiro FS; Schwan RF
Food Technol Biotechnol; 2016 Sep; 54(3):351-359. PubMed ID: 27956867
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
