Results 21 to 30 of about 552,691 (359)

Isolation and Characterization of a Thermotolerant Acetic Acid Bacteria Strain for Improved Zhenjiang Aromatic Vinegar Production. [PDF]

Foods
Wang Y, Hua S, Wang L, Bao C, Chen X, Wei X, Yu Y.   +6 more
europepmc   +2 more sources

Interaction of acetic acid bacteria and lactic acid bacteria in multispecies solid-state fermentation of traditional Chinese cereal vinegar. [PDF]

Front Microbiol, 2022
The microbial community plays an important role on the solid-state fermentation (SSF) of Chinese cereal vinegar, where acetic acid bacteria (AAB) and lactic acid bacteria (LAB) are the dominant bacteria.
Xia M, Zhang X, Xiao Y, Sheng Q, Tu L, Chen F, Yan Y, Zheng Y, Wang M.   +8 more
europepmc   +2 more sources

Comparative Genomics of Acetic Acid Bacteria within the Genus Bombella in Light of Beehive Habitat Adaptation. [PDF]

Microorganisms, 2022
It is known that the bacterial microbiota in beehives is essential for keeping bees healthy. Acetic acid bacteria of the genus Bombella colonize several niches in beehives and are associated with larvae protection against microbial pathogens.
Härer L, Hilgarth M, Ehrmann MA.
europepmc   +2 more sources

Customized 16S-23S rDNA ITS Amplicon Metagenomics for Acetic Acid Bacteria Species Identification in Vinegars and Kombuchas. [PDF]

Microorganisms
Ribič A, Trček J.
europepmc   +3 more sources

Quality and Functional Characterization of Acetic Acid Bacteria Isolated from Farm-Produced Fruit Vinegars

Fermentation, 2023
Acetic acid bacteria (AAB) form a bacterial film on the surface of alcoholic solutions and ferment ethanol to acetic acid while also producing bioactive compounds.
Soo‐Hwan Yeo, Sun‐Hee Kim, Woo Soo Jeong, So-Young Kim   +3 more
openalex   +3 more sources

A Review on the Interaction of Acetic Acid Bacteria and Microbes in Food Fermentation: A Microbial Ecology Perspective. [PDF]

Foods
In fermented foods, acetic acid bacteria (AAB), kinds of bacteria with a long history of utilization, contribute to safety, nutritional, and sensory properties primarily through acetic acid fermentation.
Han D, Yang Y, Guo Z, Dai S, Jiang M, Zhu Y, Wang Y, Yu Z, Wang K, Rong C, Yu Y.   +10 more
europepmc   +2 more sources

Use of PEDOT:PSS/Graphene/Nafion Composite in Biosensors Based on Acetic Acid Bacteria. [PDF]

Biosensors (Basel), 2021
Immobilization of the biocomponent is one of the most important stages in the development of microbial biosensors. In this study, we examined the electrochemical properties of a novel PEDOT:PSS/graphene/Nafion composite used to immobilize Gluconobacter ...
Plekhanova Y, Tarasov S, Reshetilov A.
europepmc   +2 more sources

The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development. [PDF]

Microorganisms
Fruit vinegar is a beverage derived from fruits or fruit processing by-products through microbial fermentation. This vinegar possesses a distinctive flavor profile and contains bioactive compounds.
Ge Y, Wu Y, Aihaiti A, Wang L, Wang Y, Xing J, Zhu M, Hong J.   +7 more
europepmc   +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, CHIRSANOVA, Aurica, ZGARDAN, Dan, MITINA, Irina, GAINA, Boris   +4 more
doaj   +1 more source

Microbial Dynamics between Yeasts and Acetic Acid Bacteria in Kombucha: Impacts on the Chemical Composition of the Beverage. [PDF]

Foods, 2020
Kombucha is a traditional low-alcoholic beverage made from sugared tea and transformed by a complex microbial consortium including yeasts and acetic acid bacteria (AAB).
Tran T, Grandvalet C, Verdier F, Martin A, Alexandre H, Tourdot-Maréchal R.   +5 more
europepmc   +2 more sources