Adopting omics-based approaches to facilitate the establishment of microbial consortia to generate reproducible fermented foods with desirable properties. [PDF]
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Addition of <i>Lactobacillus fermentum</i> to Fermented Sea Buckthorn (<i>Hippophae rhamnoides</i> L.) Fruit Vinegar Significantly Improves Its Sour Taste. [PDF]
FoodsFeng B +7 more
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Valorization of Olive Mill Wastewater by Selective Sequential Fermentation. [PDF]
FoodsSignorello L +4 more
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New insights into the isolation, identification and taxonomy of acetic acid bacteria through the application of matrix assisted laser desorption/ionization time-of-flight mass spectrometry and whole genome sequence analysis [PDF]
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Microbial solutions to dietary stress: experimental evolution reveals host-microbiome interplay in <i>Drosophila melanogaster</i>. [PDF]
Proc Biol SciHenry L, Fernandez M, Webb A, Ayroles J.
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Characterization of a Novel d-Glycero-d-talo-oct-2-ulosonic acid-substituted Lipid A Moiety in the Lipopolysaccharide Produced by the Acetic Acid Bacterium Acetobacter pasteurianus NBRC 3283. [PDF]
J Biol Chem, 2016 Hashimoto M +7 more
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Improved classification and identification of acetic acid bacteria based on molecular techniques [PDF]
, 2008 Cleenwerck, Ilse
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Structure, function, and quantitative biology of the Drosophila gut microbiome. [PDF]
Curr Opin MicrobiolLudington WB +4 more
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A Review on the Interaction of Acetic Acid Bacteria and Microbes in Food Fermentation: A Microbial Ecology Perspective. [PDF]
FoodsHan D +10 more
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