Results 221 to 230 of about 29,753 (305)

Development of Sequential Fermentation Starters and Comparison of Quality Characteristics for Black Barley Vinegar Production. [PDF]

Microorganisms
Lee SY, Jang HW, Gwon HM.
europepmc   +1 more source

Draft genome sequence of Acetobacter persici DS1, a strain for high-acidity vinegar fermentation. [PDF]

Microbiol Resour Announc
Tripathi NM, Singh PK, Yadav A, Sharma KK, Jain AK, Aseri GK, Sharma D, Singh D.   +7 more
europepmc   +1 more source

Infection with the entomopathogenic nematodes Steinernema alters the Drosophila melanogaster larval microbiome. [PDF]

PLoS One
Yau R, Pavloudi C, Zeng Y, Saw J, Eleftherianos I.   +4 more
europepmc   +1 more source

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

Microorganisms
Ge Y, Wu Y, Aihaiti A, Wang L, Wang Y, Xing J, Zhu M, Hong J.   +7 more
europepmc   +1 more source

Microbiota reduce Drosophila triacylglyceride density by providing pantothenate

Sannino DR, Booth JR, Blackburn G, Dobson AJ.   +3 more
europepmc   +1 more source

Structure, function, and quantitative biology of the Drosophila gut microbiome. [PDF]

Curr Opin Microbiol
Ludington WB, Zhu H, Aumiller K, Xu A, Derrick J.   +4 more
europepmc   +1 more source

Acetic acid production by Acetobacter pasteurianus TISTR 102 during successive saccharification and co-fermentation with Aspergillus spp. and Saccharomyces cerevisiae for the production of halal vinegar from purple sweet potato

Dewi Cakrawati, Parichat Hongsprabhas
openalex   +1 more source

Addition of <i>Lactobacillus fermentum</i> to Fermented Sea Buckthorn (<i>Hippophae rhamnoides</i> L.) Fruit Vinegar Significantly Improves Its Sour Taste. [PDF]

Foods
Feng B, Liu R, Liu X, Lv M, Zhou S, Mu Y, Zhao Y, Wang L.   +7 more
europepmc   +1 more source

Reviewer #2 (Public review): Microbiota impact Drosophila ageing via Acetobacter, Tachykinin, and TkR99D

Diana Marcu, David R Sannino, Anthony J Dornan, Rita Ibrahim, Atharv Kapoor, Miriam Wood, Adam J Dobson   +6 more
openalex   +1 more source

Exploring the link between flavor compounds and bacterial community structure of traditional fermented Jiang-shui in Gansu province. [PDF]

Food Chem X
Yang W, Jia Z, Zhang Y, Qiao H, Zhang W, Wen P, Zhang Z.   +6 more
europepmc   +1 more source