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Acetic acid bacteria: Fundamentals and food applications
, 2017 This book, written by leading international authorities in the field, covers all the basic and applied aspects of acetic acid bacteria. It describes the importance of acetic acid bacteria in food industry by giving information on the microbiological ...
Sengun I.Y.
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Acetic acid bacteria as symbionts of insects
, 2016 Acetic acid bacteria (AAB) are being increasingly described as associating with different insect species that rely on sugar-based diets. AAB have been found in several insect orders, among them Diptera, Hemiptera, and Hymenoptera, including several ...
Alma, Alberto +13 more
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Effect of kaolin silver complex on the control of populations of Brettanomyces and acetic acid bacteria in wine. [PDF]
J Food Sci Technol, 2018 In this work, the effects of kaolin silver complex (KAgC) have been evaluated to replace the use of SO2 for the control of spoilage microorganisms in the winemaking process.
Izquierdo-Cañas PM +7 more
europepmc +2 more sources
Characterization of acetic acid bacteria in “traditional balsamic vinegar”
International Journal of Food Microbiology, 2006 This study evaluated the glucose tolerance of acetic acid bacteria strains isolated from Traditional Balsamic Vinegar. The results showed that the greatest hurdle to acetic acid bacteria growth is the high sugar concentration, since the majority of the ...
Maria Gullo +2 more
exaly +2 more sources
Preservation of Acetic Acid Bacteria
, 2017 Increased knowledge on physiological, biochemical and genetic properties of acetic acid bacteria (AAB) promotes advancements in biotechnology and innovative fermentation processes.
Paolo Giudici +5 more
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Isolation of acetic acid bacteria from honey [PDF]
Maejo International Journal of Science and Technology, 2009 Four thermotolerant acetic acid bacteria designated as CMU1, CMU2, CMU3 and CMU4 were isolated from six honey samples produced by three native bee species in northern Thailand, namely the dwarf honey bee (Apis florea), Asian honey bee (A.
Wasu Pathom-aree
doaj +1 more source
Polyphasic taxonomy of acetic acid bacteria: An overview of the currently applied methodology
International Journal of Food Microbiology, 2008 Acetic acid bacteria are Gram-negative, obligate aerobic bacteria that have the ability to incompletely oxidize alcohols or sugars to organic acids as end products.
Ilse Cleenwerck, Paul De Vos
exaly +2 more sources
Oxidative fermentations and exopolysaccharides production by acetic acid bacteria: a mini review
Biotechnology Letters, 2018 Acetic acid bacteria are versatile organisms converting a number of carbon sources into biomolecules of industrial interest. Such properties, together with the need to limit chemical syntheses in favor of more sustainable biological processes, make ...
Salvatore La China +2 more
exaly +2 more sources
METHODOLOGICAL ASPECTS OF REAL-TIME PCR USAGE IN ACETOBACTER DETECTION [PDF]
Journal of Engineering Science (Chişinău), 2020 Acetic acid bacteria occur in sugar and alcoholised, slightly acid niches such as flowers, fruits, beer, wine, cider, vinegar, souring fruit juices and honey.
BOISTEAN, Alina +4 more
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Frontiers in Microbiology, 2022 In this study, spore-forming bacteria isolated from saccharified rice were selected for producing acetic acid. From the screening of 15 strains, P8 strain was chosen as a candidate.
Warawut Krusong +3 more
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