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Table representation of search results timeline featuring number of search results per year.

Year Number of Results
1921 1
1928 1
1947 1
1948 3
1951 2
1953 1
1954 1
1956 1
1957 1
1960 1
1961 1
1962 4
1963 2
1964 4
1965 1
1966 1
1967 2
1968 1
1969 4
1970 1
1971 1
1972 3
1973 2
1974 3
1975 13
1976 5
1977 12
1978 8
1979 12
1980 11
1981 15
1982 13
1983 19
1984 23
1985 15
1986 11
1987 19
1988 14
1989 21
1990 23
1991 24
1992 32
1993 24
1994 39
1995 33
1996 27
1997 32
1998 43
1999 42
2000 69
2001 72
2002 80
2003 71
2004 83
2005 88
2006 99
2007 109
2008 155
2009 162
2010 195
2011 228
2012 211
2013 246
2014 234
2015 255
2016 333
2017 312
2018 384
2019 396
2020 410
2021 485
2022 564
2023 468
2024 212

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5,614 results

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Microbial ecology of cereal vinegar fermentation: insights for driving the ecosystem function.
Lu ZM, Wang ZM, Zhang XJ, Mao J, Shi JS, Xu ZH. Lu ZM, et al. Curr Opin Biotechnol. 2018 Feb;49:88-93. doi: 10.1016/j.copbio.2017.07.006. Epub 2017 Aug 29. Curr Opin Biotechnol. 2018. PMID: 28843369 Review.
Over thousands of years, humans have mastered the natural vinegar fermentation technique of cultivating functional microbiota on different raw materials. Functional microbial communities that form reproducibly on non-autoclaved raw materials through repeated batch …
Over thousands of years, humans have mastered the natural vinegar fermentation technique of cultivating functional microbiota …
Vinegar production via spontaneous fermentation of different prickly pear fruit matrices: changes in chemical composition and biological activities.
Hammouda MB, Castro R, Durán-Guerrero E, Attia H, Azabou S. Hammouda MB, et al. J Sci Food Agric. 2023 Aug 30;103(11):5221-5230. doi: 10.1002/jsfa.12605. Epub 2023 May 4. J Sci Food Agric. 2023. PMID: 37017953
BACKGROUND: This study focused on the valorization of prickly pear (PP) fruit (Opuntia ficus-indica) into vinegar by spontaneous surface fermentation on different starting matrices (with/without the addition of sucrose and with/without PP peel in the raw material). …
BACKGROUND: This study focused on the valorization of prickly pear (PP) fruit (Opuntia ficus-indica) into vinegar by spontaneous surf …
Coproduction of bacterial cellulose and pear vinegar by fermentation of pear peel and pomace.
Ma X, Yuan H, Wang H, Yu H. Ma X, et al. Bioprocess Biosyst Eng. 2021 Nov;44(11):2231-2244. doi: 10.1007/s00449-021-02599-3. Epub 2021 Jun 24. Bioprocess Biosyst Eng. 2021. PMID: 34165619
To reduce the production cost, the suitability of pear residue for the production of BC and pear vinegar was investigated. Komagataeibacter rhaeticus and Komagataeibacter intermedius with high fermentation ability screened from the surface of vinegar film of …
To reduce the production cost, the suitability of pear residue for the production of BC and pear vinegar was investigated. Komagataei …
Exploring of seasonal dynamics of microbial community in multispecies fermentation of Shanxi mature vinegar.
Kou R, Li M, Xing J, He Y, Wang H, Fan X. Kou R, et al. J Biosci Bioeng. 2022 Apr;133(4):375-381. doi: 10.1016/j.jbiosc.2022.01.003. Epub 2022 Feb 3. J Biosci Bioeng. 2022. PMID: 35125299
Here, the diversity and succession of microbiota of Shanxi mature vinegar produced with solid-solid fermentation craft have been investigated by Illumina Hiseq sequencing in both summer and winter. ...For bacterial community, Lactobacillus and Limosilactobacillus we …
Here, the diversity and succession of microbiota of Shanxi mature vinegar produced with solid-solid fermentation craft have be …
Exploring diversity and functional traits of lactic acid bacteria in traditional vinegar fermentation: A review.
Leal Maske B, Murawski de Mello AF, da Silva Vale A, Prado Martin JG, de Oliveira Soares DL, De Dea Lindner J, Soccol CR, de Melo Pereira GV. Leal Maske B, et al. Int J Food Microbiol. 2024 Feb 16;412:110550. doi: 10.1016/j.ijfoodmicro.2023.110550. Epub 2023 Dec 23. Int J Food Microbiol. 2024. PMID: 38199016 Review.
While commonly known for its sour taste and acidic properties due to acetic acid bacteria metabolism, vinegar is also home to a diverse community of lactic acid bacteria (LAB). ...However, it is crucial to acknowledge that LAB viability undergoes a sig …
While commonly known for its sour taste and acidic properties due to acetic acid bacteria metabolism, vinegar is also h …
Assessing Fermentation Broth Quality of Pineapple Vinegar Production with a Near-Infrared Fiber-Optic Probe Coupled with Stability Competitive Adaptive Reweighted Sampling.
Kasemsumran S, Boondaeng A, Jungtheerapanich S, Ngowsuwan K, Apiwatanapiwat W, Janchai P, Vaithanomsat P. Kasemsumran S, et al. Molecules. 2023 Aug 25;28(17):6239. doi: 10.3390/molecules28176239. Molecules. 2023. PMID: 37687066 Free PMC article.
In this study, the performance of a near-infrared (NIR) fiber-optic probe coupled with stability competitive adaptive reweighted sampling (SCARS) was investigated for the analysis of acetic acid, ethanol, total soluble solids, caffeic acid, gallic acid …
In this study, the performance of a near-infrared (NIR) fiber-optic probe coupled with stability competitive adaptive reweighted sampling (S …
Functional properties of vinegar.
Budak NH, Aykin E, Seydim AC, Greene AK, Guzel-Seydim ZB. Budak NH, et al. J Food Sci. 2014 May;79(5):R757-64. doi: 10.1111/1750-3841.12434. J Food Sci. 2014. PMID: 24811350 Review.
Therapeutic effects of vinegar arising from consuming the inherent bioactive components including acetic acid, gallic acid, catechin, ephicatechin, chlorogenic acid, caffeic acid, p-coumaric acid, and ferulic acid cause anti …
Therapeutic effects of vinegar arising from consuming the inherent bioactive components including acetic acid, gallic …
Semi-Continuous Fermentation of Onion Vinegar and Its Functional Properties.
Lee S, Lee JA, Park GG, Jang JK, Park YS. Lee S, et al. Molecules. 2017 Aug 8;22(8):1313. doi: 10.3390/molecules22081313. Molecules. 2017. PMID: 28786926 Free PMC article.
For the fermentation of vinegar using onion, acetic acid bacteria and yeast strains with high fermentation ability were screened. ...When semi-continuous fermentation proceeded to charge-discharge consisting of three cycles, the acetic …
For the fermentation of vinegar using onion, acetic acid bacteria and yeast strains with high fermentation …
Metabolic network of ammonium in cereal vinegar solid-state fermentation and its response to acid stress.
Sankuan X, Cuimei Z, Bingqian F, Yu Z, Menglei X, Linna T, Jia S, Xinyi Z, Min W. Sankuan X, et al. Food Microbiol. 2021 May;95:103684. doi: 10.1016/j.fm.2020.103684. Epub 2020 Nov 26. Food Microbiol. 2021. PMID: 33397616
Shanxi aged vinegar (SAV), a Chinese traditional vinegar, is produced by various microorganisms. ...The construction and analysis of the metabolic network showed that amino acid metabolism, nucleic acid metabolism, pentose phosphate pathway and energy …
Shanxi aged vinegar (SAV), a Chinese traditional vinegar, is produced by various microorganisms. ...The construction and analy …
Thermal adaptation of acetic acid bacteria for practical high-temperature vinegar fermentation.
Matsumoto N, Osumi N, Matsutani M, Phathanathavorn T, Kataoka N, Theeragool G, Yakushi T, Shiraishi Y, Matsushita K. Matsumoto N, et al. Biosci Biotechnol Biochem. 2021 Apr 24;85(5):1243-1251. doi: 10.1093/bbb/zbab009. Biosci Biotechnol Biochem. 2021. PMID: 33686416
In this study, A. pasteurianus K-1034 originally capable of performing acetic acid fermentation in rice moromi was thermally adapted by experimental evolution using a "pseudo" rice moromi culture. ...Using the practical fermentation system, "Acetoferme …
In this study, A. pasteurianus K-1034 originally capable of performing acetic acid fermentation in rice moromi was ther …
5,614 results