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Items: 1 to 20 of 97

1.

Genome sequences of the high-acetic acid-resistant bacteria Gluconacetobacter europaeus LMG 18890T and G. europaeus LMG 18494 (reference strains), G. europaeus 5P3, and Gluconacetobacter oboediens 174Bp2 (isolated from vinegar).

Andrés-Barrao C, Falquet L, Calderon-Copete SP, Descombes P, Ortega Pérez R, Barja F.

J Bacteriol. 2011 May;193(10):2670-1. doi: 10.1128/JB.00229-11. Epub 2011 Mar 25.

2.

Genome sequence of Gluconacetobacter sp. strain SXCC-1, isolated from Chinese vinegar fermentation starter.

Du XJ, Jia SR, Yang Y, Wang S.

J Bacteriol. 2011 Jul;193(13):3395-6. doi: 10.1128/JB.05147-11. Epub 2011 May 6.

3.

Gluconacetobacter medellinensis sp. nov., cellulose- and non-cellulose-producing acetic acid bacteria isolated from vinegar.

Castro C, Cleenwerck I, Trcek J, Zuluaga R, De Vos P, Caro G, Aguirre R, Putaux JL, Gañán P.

Int J Syst Evol Microbiol. 2013 Mar;63(Pt 3):1119-25. doi: 10.1099/ijs.0.043414-0. Epub 2012 Jun 22.

PMID:
22729025
4.

Gluconacetobacter kakiaceti sp. nov., an acetic acid bacterium isolated from a traditional Japanese fruit vinegar.

Iino T, Suzuki R, Tanaka N, Kosako Y, Ohkuma M, Komagata K, Uchimura T.

Int J Syst Evol Microbiol. 2012 Jul;62(Pt 7):1465-9. doi: 10.1099/ijs.0.031773-0. Epub 2011 Aug 12.

PMID:
21841006
5.

Differentiation of species of the family Acetobacteraceae by AFLP DNA fingerprinting: Gluconacetobacter kombuchae is a later heterotypic synonym of Gluconacetobacter hansenii.

Cleenwerck I, De Wachter M, González A, De Vuyst L, De Vos P.

Int J Syst Evol Microbiol. 2009 Jul;59(Pt 7):1771-86. doi: 10.1099/ijs.0.005157-0. Epub 2009 Jun 19.

PMID:
19542117
6.

Strain typing of acetic acid bacteria responsible for vinegar production by the submerged elaboration method.

Fernández-Pérez R, Torres C, Sanz S, Ruiz-Larrea F.

Food Microbiol. 2010 Dec;27(8):973-8. doi: 10.1016/j.fm.2010.05.020. Epub 2010 Jun 1.

PMID:
20832673
7.

Reclassification of Gluconacetobacter hansenii strains and proposals of Gluconacetobacter saccharivorans sp. nov. and Gluconacetobacter nataicola sp. nov.

Lisdiyanti P, Navarro RR, Uchimura T, Komagata K.

Int J Syst Evol Microbiol. 2006 Sep;56(Pt 9):2101-11. Erratum in: Int J Syst Evol Microbiol. 2006 Nov;56(Pt 11):2723.

PMID:
16957106
8.

Identification of acetic acid bacteria in traditionally produced vinegar and mother of vinegar by using different molecular techniques.

Yetiman AE, Kesmen Z.

Int J Food Microbiol. 2015 Jul 2;204:9-16. doi: 10.1016/j.ijfoodmicro.2015.03.013. Epub 2015 Mar 21.

PMID:
25828705
9.

An efficient method using Gluconacetobacter europaeus to reduce an unfavorable flavor compound, acetoin, in rice vinegar production.

Akasaka N, Sakoda H, Hidese R, Ishii Y, Fujiwara S.

Appl Environ Microbiol. 2013 Dec;79(23):7334-42. doi: 10.1128/AEM.02397-13. Epub 2013 Sep 20.

10.

Population dynamics of acetic acid bacteria during traditional wine vinegar production.

Vegas C, Mateo E, González A, Jara C, Guillamón JM, Poblet M, Torija MJ, Mas A.

Int J Food Microbiol. 2010 Mar 31;138(1-2):130-6. doi: 10.1016/j.ijfoodmicro.2010.01.006. Epub 2010 Jan 14.

PMID:
20117853
11.

Diversity of the microbiota involved in wine and organic apple cider submerged vinegar production as revealed by DHPLC analysis and next-generation sequencing.

Trček J, Mahnič A, Rupnik M.

Int J Food Microbiol. 2016 Apr 16;223:57-62. doi: 10.1016/j.ijfoodmicro.2016.02.007. Epub 2016 Feb 10.

PMID:
26897250
12.

Nitrogen-fixing and cellulose-producing Gluconacetobacter kombuchae sp. nov., isolated from Kombucha tea.

Dutta D, Gachhui R.

Int J Syst Evol Microbiol. 2007 Feb;57(Pt 2):353-7.

PMID:
17267978
13.

Correlation between acetic acid resistance and characteristics of PQQ-dependent ADH in acetic acid bacteria.

Trcek J, Toyama H, Czuba J, Misiewicz A, Matsushita K.

Appl Microbiol Biotechnol. 2006 Apr;70(3):366-73. Epub 2005 Aug 17.

PMID:
16133326
15.

Complete genome sequence of NBRC 3288, a unique cellulose-nonproducing strain of Gluconacetobacter xylinus isolated from vinegar.

Ogino H, Azuma Y, Hosoyama A, Nakazawa H, Matsutani M, Hasegawa A, Otsuyama K, Matsushita K, Fujita N, Shirai M.

J Bacteriol. 2011 Dec;193(24):6997-8. doi: 10.1128/JB.06158-11.

16.

Analysis of several methods for the extraction of high quality DNA from acetic acid bacteria in wine and vinegar for characterization by PCR-based methods.

Jara C, Mateo E, Guillamón JM, Torija MJ, Mas A.

Int J Food Microbiol. 2008 Dec 10;128(2):336-41. doi: 10.1016/j.ijfoodmicro.2008.09.008. Epub 2008 Sep 26.

PMID:
18950887
17.

Identification of yeast and acetic acid bacteria isolated from the fermentation and acetification of persimmon (Diospyros kaki).

Hidalgo C, Mateo E, Mas A, Torija MJ.

Food Microbiol. 2012 May;30(1):98-104. doi: 10.1016/j.fm.2011.12.017. Epub 2011 Dec 23.

PMID:
22265289
18.

Genus-specific profile of acetic acid bacteria by 16S rDNA PCR-DGGE.

De Vero L, Giudici P.

Int J Food Microbiol. 2008 Jun 30;125(1):96-101. Epub 2007 Sep 4.

PMID:
17919758
19.

Effect of barrel design and the inoculation of Acetobacter pasteurianus in wine vinegar production.

Hidalgo C, Vegas C, Mateo E, Tesfaye W, Cerezo AB, Callejón RM, Poblet M, Guillamón JM, Mas A, Torija MJ.

Int J Food Microbiol. 2010 Jun 30;141(1-2):56-62. doi: 10.1016/j.ijfoodmicro.2010.04.018. Epub 2010 Apr 27.

PMID:
20478638
20.

Natural association of Gluconacetobacter diazotrophicus and diazotrophic Acetobacter peroxydans with wetland rice.

Muthukumarasamy R, Cleenwerck I, Revathi G, Vadivelu M, Janssens D, Hoste B, Gum KU, Park KD, Son CY, Sa T, Caballero-Mellado J.

Syst Appl Microbiol. 2005 Apr;28(3):277-86.

PMID:
15900973

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