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Adaptation and tolerance of bacteria against acetic acid

Applied microbiology and biotechnology, 2015-08, Vol.99 (15), p.6215-6229

2015

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Effects of Organic Acids, Amino Acids and Phenolic Compounds on Antioxidant Characteristic of Zhenjiang Aromatic Vinegar

Molecules (Basel, Switzerland), 2019-10, Vol.24 (20), p.3799

2019

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Colonic infusions of short-chain fatty acid mixtures promote energy metabolism in overweight/obese men: a randomized crossover trial

Scientific reports, 2017-05, Vol.7 (1), p.2360-12, Article 2360

2017

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Functional Properties of Vinegar

Journal of food science, 2014-05, Vol.79 (5), p.R757-R764

2014

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An update on water kefir: Microbiology, composition and production

International journal of food microbiology, 2021-05, Vol.345, p.109128-109128, Article 109128

2021

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Enhancing citric acid tolerance of Acetobacter tropicalis using chemical and physical mutagenesis and adaptive evolution to improve the quality of lemon fruit vinegar

Journal of food science, 2024-05, Vol.89 (5), p.2581-2596

2024

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Unraveling microbial ecology of industrial-scale Kombucha fermentations by metabarcoding and culture-based methods

FEMS microbiology ecology, 2017-05, Vol.93 (5), p.1

2017

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The diversity and function of sourdough starter microbiomes

eLife, 2021-01, Vol.10

2021

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Metabolic cooperation and spatiotemporal niche partitioning in a kefir microbial community

Nature microbiology, 2021-02, Vol.6 (2), p.196

2021

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Exploiting synergies of sourdough and antifungal organic acids to delay fungal spoilage of bread

International journal of food microbiology, 2019-08, Vol.302, p.8-14

2019

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Improving the acetic acid tolerance and fermentation of Acetobacter pasteurianus by nucleotide excision repair protein UvrA

Applied microbiology and biotechnology, 2018-08, Vol.102 (15), p.6493-6502

2018

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Acetobacter pasteurianus metabolic change induced by initial acetic acid to adapt to acetic acid fermentation conditions

Applied microbiology and biotechnology, 2017-09, Vol.101 (18), p.7007-7016

2017

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Semi-Continuous Fermentation of Onion Vinegar and Its Functional Properties

Molecules (Basel, Switzerland), 2017-08, Vol.22 (8), p.1313

2017

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Functional role of yeasts, lactic acid bacteria and acetic acid bacteria in cocoa fermentation processes

FEMS microbiology reviews, 2020-07, Vol.44 (4), p.432-453

2020

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Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients

Critical reviews in food science and nutrition, 2023-06, Vol.63 (15), p.2447-2479

2023

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Acetic acid bacteria: A group of bacteria with versatile biotechnological applications

Biotechnology advances, 2015-11, Vol.33 (6), p.1260-1271

2015

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Biotechnological production of cellulose by acetic acid bacteria: current state and perspectives

Applied microbiology and biotechnology, 2018-08, Vol.102 (16), p.6885-6898

2018

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Constructing a Defined Starter for Multispecies Vinegar Fermentation via Evaluation of the Vitality and Dominance of Functional Microbes in an Autochthonous Starter

Applied and environmental microbiology, 2022-02, Vol.88 (3), p.e0217521-e0217521

2022

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Impact of high initial concentrations of acetic acid and ethanol on acetification rate in an internal Venturi injector bioreactor

Journal of applied microbiology, 2015-03, Vol.118 (3), p.629-640

2015

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Shotgun Metagenomics and Volatilome Profile of the Microbiota of Fermented Sausages

Applied and environmental microbiology, 2018-02, Vol.84 (3)

2018

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Acetic acid bioproduction: The technological innovation change

The Science of the total environment, 2021-12, Vol.798, p.149292-149292, Article 149292

2021

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Implication of amino acid metabolism and cell surface integrity for the thermotolerance mechanism in the thermally adapted acetic acid bacterium Acetobacter pasteurianus TH-3

Journal of bacteriology, 2023-11, Vol.205 (11), p.e0010123-e0010123

2023

Volltextzugriff (PDF)

Effect of the apple cultivar on cloudy apple juice fermented by a mixture of Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus fermentum

Food chemistry, 2021-03, Vol.340, p.127922-127922, Article 127922

2021

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Kefir micro‐organisms: their role in grain assembly and health properties of fermented milk

Journal of applied microbiology, 2019-03, Vol.126 (3), p.686-700

2019

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The cocoa bean fermentation process: from ecosystem analysis to starter culture development

Journal of applied microbiology, 2016-07, Vol.121 (1), p.5-17

2016

Volltextzugriff (PDF)

1 – 25 von 6.345

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Adaptation and tolerance of bacteria against acetic acid

Effects of Organic Acids, Amino Acids and Phenolic Compounds on Antioxidant Characteristic of Zhenjiang Aromatic Vinegar

Colonic infusions of short-chain fatty acid mixtures promote energy metabolism in overweight/obese men: a randomized crossover trial

Functional Properties of Vinegar

An update on water kefir: Microbiology, composition and production

Enhancing citric acid tolerance of Acetobacter tropicalis using chemical and physical mutagenesis and adaptive evolution to improve the quality of lemon fruit vinegar

Unraveling microbial ecology of industrial-scale Kombucha fermentations by metabarcoding and culture-based methods

The diversity and function of sourdough starter microbiomes

Metabolic cooperation and spatiotemporal niche partitioning in a kefir microbial community

Exploiting synergies of sourdough and antifungal organic acids to delay fungal spoilage of bread

Improving the acetic acid tolerance and fermentation of Acetobacter pasteurianus by nucleotide excision repair protein UvrA

Acetobacter pasteurianus metabolic change induced by initial acetic acid to adapt to acetic acid fermentation conditions

Semi-Continuous Fermentation of Onion Vinegar and Its Functional Properties

Functional role of yeasts, lactic acid bacteria and acetic acid bacteria in cocoa fermentation processes

Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients

Acetic acid bacteria: A group of bacteria with versatile biotechnological applications

Biotechnological production of cellulose by acetic acid bacteria: current state and perspectives

Constructing a Defined Starter for Multispecies Vinegar Fermentation via Evaluation of the Vitality and Dominance of Functional Microbes in an Autochthonous Starter

Impact of high initial concentrations of acetic acid and ethanol on acetification rate in an internal Venturi injector bioreactor

Shotgun Metagenomics and Volatilome Profile of the Microbiota of Fermented Sausages

Acetic acid bioproduction: The technological innovation change

Implication of amino acid metabolism and cell surface integrity for the thermotolerance mechanism in the thermally adapted acetic acid bacterium Acetobacter pasteurianus TH-3

Effect of the apple cultivar on cloudy apple juice fermented by a mixture of Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus fermentum

Kefir micro‐organisms: their role in grain assembly and health properties of fermented milk

The cocoa bean fermentation process: from ecosystem analysis to starter culture development

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