Results 31 to 40 of about 552,691 (359)
Fermentation Characteristics of Unripe Citrus unshiu Vinegar Production Using Acetic Acid Bacteria Isolated from Traditional Fermented Vinegars. [PDF]
Prev Nutr Food SciWon SH +5 more
europepmc +3 more sources
Biotechnological production of cellulose by acetic acid bacteria: current state and perspectives
Applied Microbiology and Biotechnology, 2018 Maria Gullo +3 more
openalex +3 more sources
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
doaj +1 more source
Screening of Acetic Acid Bacteria Isolated from Various Sources for Use in Kombucha Production
Fermentation, 2023 The objective of this study was to isolate and identify strains of Acetobacter suitable for use in the development of a complex microbial culture for producing Kombucha and to examine the fermentation characteristics for selection of suitable strains.
Dong-Hun Lee +7 more
semanticscholar +1 more source
A novel strain of acetic acid bacteria Gluconobacter oxydans FBFS97 involved in riboflavin production. [PDF]
Sci Rep, 2020 A novel bacterial strain of acetic acid bacteria capable of producing riboflavin was isolated from the soil sample collected in Wuhan, China. The isolated strain was identified as Gluconobacter oxydans FBFS97 based on several phenotype characteristics ...
Noman AE +6 more
europepmc +2 more sources
Development and Validation of a New Method for Detecting Acetic Bacteria in Wine
Foods, 2023 In winemaking, excessive production of acetic acid by acetic acid bacteria poses a major challenge, leading to rejection of wine by consumers. The aim of this study was to devise an economically viable and easy-to-use liquid culture medium for the ...
Alejandro Parra +4 more
doaj +1 more source
Volatile Organic Compounds in Breads Prepared with Different Sourdoughs
Applied Sciences, 2021 Sourdough is an old example of a natural starter composed of a mixture of flour, water, and metabolites and is produced by naturally occurring lactic acid bacteria and yeasts that influence bread aroma.
Lucia De Luca +5 more
doaj +1 more source
Applied Food Biotechnology, 2020 Background and objective: Thermotolerant acetic acid bacteria are more resistant to high temperatures than that other bacteria are. This difference includes 5-10ºC, which decreases high costs of cooling systems needed for the growth of these bacteria ...
Panadda Charee +3 more
doaj +1 more source
Frontiers in Nutrition, 2023 Vinegar is one of the most widely used acidic condiments. Recently, rapid advances have been made in the area of vinegar research. Different types of traditional vinegar are available around the globe and have many applications.
Gan-Lin Chen +14 more
doaj +1 more source
The Influence of Pichia kluyveri Addition on the Aroma Profile of a Kombucha Tea Fermentation
Foods, 2023 Traditional kombucha is a functional tea-based drink that has gained attention as a low or non-alcoholic beverage. The fermentation is conducted by a community of different microorganisms, collectively called SCOBY (Symbiotic Culture of Bacteria and ...
Niël van Wyk +9 more
doaj +1 more source