Diversity of Acetobacter pasteurianus Strains Isolated From Solid-State Fermentation of Cereal Vinegars

No abstract is available for this paper.

• Publication year

  2010

• Venue

  Current Microbiology

• Publication date

  2010-04-01

• Fields of study

  Biology, Medicine, Environmental Science

• Identifiers
  DOI 10.1007/s00284-009-9538-0PMID 19924479
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• ERIC-PCR-Generated Genomic Fingerprints and Their Relationship with Pathogenic Variability of Xanthomonas campestris pv. punicae, the Incitant of Bacterial Blight of Pomegranate

  2009cited by this paper
• Traditional Balsamic Vinegar

  2009cited by this paper
• Cereal Vinegars Made by Solid-State Fermentation in China

  2009cited by this paper
• Succession of Selected Strains of Acetobacter pasteurianus and Other Acetic Acid Bacteria in Traditional Balsamic Vinegar

  2009cited by this paper
• Polyphasic taxonomy of acetic acid bacteria: an overview of the currently applied methodology.

  2008cited by this paper
• Validation of the (GTG)(5)-rep-PCR fingerprinting technique for rapid classification and identification of acetic acid bacteria, with a focus on isolates from Ghanaian fermented cocoa beans.

  2008cited by this paper
• Acetic acid bacteria in traditional balsamic vinegar: phenotypic traits relevant for starter cultures selection.

  2008influential reference
• Acetic acid bacteria spoilage of bottled red wine -- a review.

  2008cited by this paper
• Characterization of acetic acid bacteria in "traditional balsamic vinegar".

  2006cited by this paper
• Succession of bacterial and fungal communities during a traditional pot fermentation of rice vinegar assessed by PCR-mediated denaturing gradient gel electrophoresis.

  2006cited by this paper
• Strategies and perspectives for genetic improvement of wine yeasts

  2005cited by this paper
• Application of molecular methods for the differentiation of acetic acid bacteria in a red wine fermentation

  2004cited by this paper
• Chinese Vinegar and its Solid-State Fermentation Process

  2004cited by this paper
• Characterization of Acetic Acid Bacteria in Traditional Acetic Acid Fermentation of Rice Vinegar (Komesu) and Unpolished Rice Vinegar (Kurosu) Produced in Japan

  2001cited by this paper
• Differentiation of Gluconacetobacter liquefaciens and Gluconacetobacter xylinus on the basis of DNA base composition, DNA relatedness, and oxidation products from glucose.

  1999cited by this paper
• Identification Methods in Applied and Environmental Microbiology

  1992cited by this paper
• Phenotypic identification of acetic acid bacteria

  1992cited by this paper
• Characterization by plasmid profile analysis of acetic acid bacteria from wine, spirit and cider acetators for industrial vinegar production

  1991cited by this paper
• Distribution of repetitive DNA sequences in eubacteria and application to fingerprinting of bacterial genomes.

  1991cited by this paper

• Isolation of a New Acetobacter pasteurianus Strain from Spontaneous Wine Fermentations and Evaluation of Its Bacterial Cellulose Production Capacity on Natural Agrifood Sidestreams

  2026cites this paper
• Isolation and Reassembly of Cultivable Bacteria and Yeasts for Kombucha Tea Fermentation

  2026cites this paper
• Valorization of Olive Mill Wastewater by Selective Sequential Fermentation

  2025cites this paper
• Estamaran date vinegar: chemical and microbial dynamics during fermentation

  2024cites this paper
• Antimicrobial Analysis of Traditional and Industrial Produced Vinegar

  2024cites this paper
• Investigation of bioactive compounds and their correlation with the antioxidant capacity in different functional vinegars.

  2024cites this paper
• Microbial characterization of Sichuan Baoning vinegar: lactic acid bacteria, acetic acid bacteria and yeasts

  2024cites this paper
• Latest Trends in Industrial Vinegar Production and the Role of Acetic Acid Bacteria: Classification, Metabolism, and Applications—A Comprehensive Review

  2023cites this paper
• Kajian Enzim Fibrinolitik pada Mikroorganisme Asal Pangan Fermentasi Asia: Review

  2023cites this paper
• Exploring the role of Sichuan Baoning vinegar microbiota and the association with volatile flavor compounds at different fermentation depths

  2023cites this paper
• Constructing a Defined Starter for Multispecies Vinegar Fermentation via Evaluation of the Vitality and Dominance of Functional Microbes in an Autochthonous Starter

  2021cites this paper
• Metabolic profile of main organic acids and its regulatory mechanism in solid-state fermentation of Chinese cereal vinegar.

  2021cites this paper
• Deciphering the succession patterns of bacterial community and their correlations with environmental factors and flavor compounds during the fermentation of Zhejiang rosy vinegar.

  2021cites this paper
• Towards a Starter Culture for Cocoa Fermentation by the Selection of Acetic Acid Bacteria

  2021cites this paper
• DYNAMICS OF MICROBIAL COMMUNITY DURING TEMPEH FERMENTATION

  2021cites this paper
• Highland Barley Replaces Sorghum as Raw Material to Make Shanxi Aged Vinegar

  2021cites this paper
• International Journal of Secondary Metabolite

  2020cites this paper
• Sterilization of Bacillus tequilensis isolated from aerogenic vinegar by intense pulsed light

  2020cites this paper
• DYNAMICS OF MICROBIAL COMMUNITY DURING TEMPEH FERMENTATION

  2020cites this paper
• Bacterial community succession and metabolite changes during the fermentation of koumiss, a traditional Mongolian fermented beverage

  2019cites this paper
• Analyse de la communauté bactérienne et de la diversité inter et intra spécifique des bactéries acétiques et lactiques impliquées dans la fermentation de cacao selon trois origines géographiques.

  2019influential citation
• Determination of the aroma changes of Zhengrong vinegar during different processing steps by SPME–GC–MS and GC-O

  2019cites this paper
• Aroma patterns of Beijing rice vinegar and their potential biomarker for traditional Chinese cereal vinegars.

  2019cites this paper
• Acetic Acid Bacteria in the Food Industry: Systematics, Characteristics and Applications.

  2018cites this paper
• Microbial ecology of cereal vinegar fermentation: insights for driving the ecosystem function.

  2018cites this paper
• Dynamic microbial succession of Shanxi aged vinegar and its correlation with flavor metabolites during different stages of acetic acid fermentation

  2018cites this paper
• Succession sequence of lactic acid bacteria driven by environmental factors and substrates throughout the brewing process of Shanxi aged vinegar

  2018cites this paper
• Impacts of bioprocess engineering on product formation by Acetobacter pasteurianus

  2018cites this paper
• Oxidative fermentations and exopolysaccharides production by acetic acid bacteria: a mini review

  2018cites this paper
• Vinegars and Other Fermented Condiments

  2017cites this paper
• Metagenomics reveals flavour metabolic network of cereal vinegar microbiota.

  2017cites this paper
• Expression of membrane-bound dehydrogenases from a mother of vinegar metagenome in Gluconobacter oxydans

  2017cites this paper
• LAMP, PCR, and real-time PCR detection of Acetobacter aceti in yogurt

  2017cites this paper
• International Journal of Secondary Metabolite Volume : 5 Number : 1 January 2018

  2017cites this paper
• Metagenome analysis of tempeh production: Where did the bacterial community in tempeh come from?

  2017cites this paper
• Unraveling the correlation between microbiota succession and metabolite changes in traditional Shanxi aged vinegar

  2017cites this paper
• Feasible acetic acid fermentations of alcoholic and sugary substrates in combined operation mode

  2016cites this paper
• Acetic Acid Bacteria in Production of Vinegars and Traditional Fermented Foods

  2016cites this paper
• Elucidating and Regulating the Acetoin Production Role of Microbial Functional Groups in Multispecies Acetic Acid Fermentation

  2016cites this paper
• Bacteria isolated from Korean black raspberry vinegar with low biogenic amine production in wine

  2016cites this paper
• Microbial diversity and biochemical characteristics of Borassus akeassii wine

  2016cites this paper
• Filamentous Fungi in Fermented Foods

  2016cites this paper
• Exploring flavour-producing core microbiota in multispecies solid-state fermentation of traditional Chinese vinegar

  2016cites this paper
• Comparison of Cultivable Acetic Acid Bacterial Microbiota in Organic and Conventional Apple Cider Vinegar.

  2016cites this paper
• Adaptation and tolerance of bacteria against acetic acid

  2015cites this paper
• Acetic Acid Bacteria: Prospective Applications in Food Biotechnology

  2015cites this paper
• Bakterie kwasu octowego - taksonomia, ekologia oraz wykorzystanie przemysłowe

  2015cites this paper
• Discrimination des procédés de transformation post-récolte du Cacao et du Café par analyse globale de l’écologie microbienne

  2015cites this paper
• Batch-to-batch uniformity of bacterial community succession and flavor formation in the fermentation of Zhenjiang aromatic vinegar.

  2015cites this paper
• Updates on quick identification of acetic acid bacteria with a focus on the 16S-23S rRNA gene internal transcribed spacer and the analysis of cell proteins by MALDI-TOF mass spectrometry.

  2015cites this paper
• Microbial diversity and their roles in the vinegar fermentation process

  2015cites this paper
• Analysis of Bacterial Diversity During Acetic Acid Fermentation of Tianjin Duliu Aged Vinegar by 454 Pyrosequencing

  2015cites this paper
• Protein Profile of Acetobacter pasteurianus HSZ3-21

  2015cites this paper
• Overview on mechanisms of acetic acid resistance in acetic acid bacteria

  2015cites this paper
• Dynamics and diversity of microbial community succession in traditional fermentation of Shanxi aged vinegar.

  2015cites this paper
• Biocatalytic anti-Prelog reduction of prochiral ketones with whole cells of Acetobacter pasteurianus GIM1.158

  2014cites this paper
• Characterization of Acetobacter pomorum KJY8 isolated from Korean traditional vinegar.

  2014cites this paper
• Aerobic submerged fermentation by acetic acid bacteria for vinegar production: Process and biotechnological aspects

  2014cites this paper
• Genetic diversity of Mycosphaerella fijiensis in Brazil analyzed using an ERIC-PCR marker.

  2014cites this paper
• The impact of herbal saponins on gut microflora in animal models

  2014cites this paper
• 00238R1 entitled “Aerobic submerged fermentation by acetic acid bacteria for vinegar production: process and biotechnological aspects” submitted by authors

  2014cites this paper
• Acetic Acid Bacteria: Physiology and Carbon Sources Oxidation

  2013cites this paper
• Significance and management of acetic acid bacteria culture collections

  2013cites this paper
• Acetobacter strains isolated during the acetification of blueberry (Vaccinium corymbosum L.) wine

  2013influential citation
• Profiling of dynamic changes in the microbial community during the soy sauce fermentation process

  2013cites this paper
• Effect of inoculation on strawberry fermentation and acetification processes using native strains of yeast and acetic acid bacteria.

  2013cites this paper
• Acetobacter pasteurianus Strain AB0220: Cultivability and Phenotypic Stability Over 9 Years of Preservation

  2012cites this paper
• Traditional Balsamic Vinegar: A Microbiological Overview

  2012cites this paper
• Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of "Shanxi aged vinegar", a traditional Chinese vinegar.

  2012cites this paper
• Microbiological analysis and control of the fruit vinegar production process

  2012cites this paper
• Identification of yeast and acetic acid bacteria isolated from the fermentation and acetification of persimmon (Diospyros kaki).

  2012cites this paper
• Evaluation and optimisation of bacterial genomic DNA extraction for no-culture techniques applied to vinegars.

  2011cites this paper
• Culture-dependent and culture-independent analysis of lactic acid bacteria from Shanxi aged vinegar

  2011cites this paper
• Monitoring the microbial community during solid-state acetic acid fermentation of Zhenjiang aromatic vinegar.

  2011cites this paper
• Acetic Acid Bacteria

  2009cites this paper
• Traditional Balsamic Vinegar

  2009cites this paper
• Personal information First name ( s ) / Surname ( s )

  2007cites this paper