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Journal Abstract Search

227 related items for PubMed ID: 30851642

  • 1. Growth and metabolite production of a grape sour rot yeast-bacterium consortium on different carbon sources.
    Pinto L, Malfeito-Ferreira M, Quintieri L, Silva AC, Baruzzi F.
    Int J Food Microbiol; 2019 May 02; 296():65-74. PubMed ID: 30851642
    [Abstract] [Full Text] [Related]

  • 2. Efficacy of gaseous ozone to counteract postharvest table grape sour rot.
    Pinto L, Caputo L, Quintieri L, de Candia S, Baruzzi F.
    Food Microbiol; 2017 Sep 02; 66():190-198. PubMed ID: 28576368
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  • 3. New insights into the ecological interaction between grape berry microorganisms and Drosophila flies during the development of sour rot.
    Barata A, Santos SC, Malfeito-Ferreira M, Loureiro V.
    Microb Ecol; 2012 Aug 02; 64(2):416-30. PubMed ID: 22438040
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  • 4. Grape Sour Rot: A Four-Way Interaction Involving the Host, Yeast, Acetic Acid Bacteria, and Insects.
    Hall ME, Loeb GM, Cadle-Davidson L, Evans KJ, Wilcox WF.
    Phytopathology; 2018 Dec 02; 108(12):1429-1442. PubMed ID: 29969063
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  • 5. The epiphytic microbiota of sour rot-affected grapes differs minimally from that of healthy grapes, indicating causal organisms are already present on healthy berries.
    Hall ME, O'Bryon I, Wilcox WF, Osier MV, Cadle-Davidson L.
    PLoS One; 2019 Dec 02; 14(3):e0211378. PubMed ID: 30917111
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  • 6. 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 02; 121(2):166-71. PubMed ID: 26253254
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  • 7. Oxidation of metabolites highlights the microbial interactions and role of Acetobacter pasteurianus during cocoa bean fermentation.
    Moens F, Lefeber T, De Vuyst L.
    Appl Environ Microbiol; 2014 Mar 02; 80(6):1848-57. PubMed ID: 24413595
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  • 8. Changes in sour rotten grape berry microbiota during ripening and wine fermentation.
    Barata A, Malfeito-Ferreira M, Loureiro V.
    Int J Food Microbiol; 2012 Mar 15; 154(3):152-61. PubMed ID: 22277696
    [Abstract] [Full Text] [Related]

  • 9. Comparison of D-gluconic acid production in selected strains of acetic acid bacteria.
    Sainz F, Navarro D, Mateo E, Torija MJ, Mas A.
    Int J Food Microbiol; 2016 Apr 02; 222():40-7. PubMed ID: 26848948
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  • 10. The microbial ecology of wine grape berries.
    Barata A, Malfeito-Ferreira M, Loureiro V.
    Int J Food Microbiol; 2012 Feb 15; 153(3):243-59. PubMed ID: 22189021
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  • 12. Microbiological and physicochemical characterization of small-scale cocoa fermentations and screening of yeast and bacterial strains to develop a defined starter culture.
    Pereira GV, Miguel MG, Ramos CL, Schwan RF.
    Appl Environ Microbiol; 2012 Aug 15; 78(15):5395-405. PubMed ID: 22636007
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  • 13. Acetic acid bacteria spoilage of bottled red wine -- a review.
    Bartowsky EJ, Henschke PA.
    Int J Food Microbiol; 2008 Jun 30; 125(1):60-70. PubMed ID: 18237809
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  • 14. Temporal and Spatial Distribution of the Acetic Acid Bacterium Communities throughout the Wooden Casks Used for the Fermentation and Maturation of Lambic Beer Underlines Their Functional Role.
    De Roos J, Verce M, Aerts M, Vandamme P, De Vuyst L.
    Appl Environ Microbiol; 2018 Apr 01; 84(7):. PubMed ID: 29352086
    [Abstract] [Full Text] [Related]

  • 15. Acetobacter pasteurianus metabolic change induced by initial acetic acid to adapt to acetic acid fermentation conditions.
    Zheng Y, Zhang R, Yin H, Bai X, Chang Y, Xia M, Wang M.
    Appl Microbiol Biotechnol; 2017 Sep 01; 101(18):7007-7016. PubMed ID: 28770302
    [Abstract] [Full Text] [Related]

  • 16. Drosophila suzukii (Diptera: Drosophilidae) Contributes to the Development of Sour Rot in Grape.
    Ioriatti C, Guzzon R, Anfora G, Ghidoni F, Mazzoni V, Villegas TR, Dalton DT, Walton VM.
    J Econ Entomol; 2018 Feb 09; 111(1):283-292. PubMed ID: 29202199
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