Cellulose expression in Pseudomonas fluorescens SBW25 and other environmental Pseudomonads [PDF]
Deeni, Yusuf Y. +5 more
core +4 more sources
The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development. [PDF]
Ge Y +7 more
europepmc +1 more source
Particle-bound
Kiyoshi Sato +3 more
openalex +1 more source
Characterization of fermentation parameters, volatile compounds and microbial community structure of fermented grains in the upper and lower layers during strong-flavor Baijiu fermentation. [PDF]
Deng J, He CJ, Wei CH, Luo HB, Huang ZG.
europepmc +1 more source
Purification and properties of particulate alcohol dehydrogenase from Acetobacter aceti.
Osao Adachi +4 more
openalex +2 more sources
Addition of <i>Lactobacillus fermentum</i> to Fermented Sea Buckthorn (<i>Hippophae rhamnoides</i> L.) Fruit Vinegar Significantly Improves Its Sour Taste. [PDF]
Feng B +7 more
europepmc +1 more source
Commensal acidification of specific gut regions produces a protective priority effect against enteropathogenic bacterial infection. [PDF]
Yang JL +5 more
europepmc +1 more source

