Results 121 to 130 of about 21,187 (222)

OXIDATIONS BY ACETOBACTER SUBOXYDANS

Journal of Biological Chemistry, 1948
openaire   +2 more sources

OXIDATIVE DISSIMILATION IN ACETOBACTER SUBOXYDANS

Journal of Biological Chemistry, 1952
T E, KING, V H, CHELDELIN
openaire   +2 more sources

Kombucha as a Bioactive Functional Beverage: Current Evidence, Production Challenges, and Future Perspectives. [PDF]

Int J Mol Sci
Pereira AG.
europepmc   +1 more source

Microbial succession and tissue-specific restructuring of bacterial and fungal communities during post-harvest onion bulb rotting. [PDF]

Front Microbiol
Kumar S, Dutta R, Auji R, Wackchaure GC, Jayalakshmi K, Karuppaiah V, Mahajan V.   +6 more
europepmc   +1 more source

SORBITOL DEHYDROGENASES IN ACETOBACTER SUBOXYDANS

Journal of Biological Chemistry, 1957
J T, CUMMINS, V H, CHELDELIN, T E, KING
openaire   +2 more sources

Reconstitution of dominant kombucha strains to enhance functional properties and product quality. [PDF]

Front Nutr
Liao T, Li L, Yang JR, Shao ST, Zheng WM, Cheng LH, Fan L.   +6 more
europepmc   +1 more source

Multi-omics reveals microbial community characteristics and flavonoid biotransformation mechanisms during mung bean sour fermentation. [PDF]

Curr Res Food Sci
Wang X, Yang Y, Li Y, Zhu Z, Khashaba R, Yue Q.   +5 more
europepmc   +1 more source

Mechanistic insights into microbial contribution and key flavor formation of cereal vinegar fermentation in the industrial closed solid-state fermenter. [PDF]

Curr Res Food Sci
Zhang A, Li N, Hu J, Wang J, Wang L, Zhang C, Song J, Liang K, Lang F, Zheng Y, Wang M.   +10 more
europepmc   +1 more source

Optimization of Biotechnological Vinegar Production from an Algerian Date Variety Using Indigenous Strains and Response Surface Methodology. [PDF]

Foods
Djafri K, Chouana T, Khemissat EH, Bergouia M, Abekhti A, D'Elia M, Rastrelli L.   +6 more
europepmc   +1 more source

Motility in the Genus Acetobacter [PDF]

Journal of Bacteriology, 1943
openaire   +2 more sources