2010
DOI: 10.1016/j.fm.2010.05.020
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Strain typing of acetic acid bacteria responsible for vinegar production by the submerged elaboration method

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Cited by 40 publications
(29 citation statements)
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“…Trcek et al demonstrated that PQQ-ADH is involved in acetic acid resistance by comparing the enzymatic activities of PQQ-ADH from the AAB strains with different acetic acid production abilities 21 . K. europaeus , K. oboediens and Ap produce a high concentration of acetic acid of up to 18%, 8% and 6%, respectively 51 52 . In combination with their gradient abilities to produce acetic acid, the gene number of ADH and ALDH may further reveal the relation between ADH, as well as ALDH, and acetic acid tolerance.…”
Section: Resultsmentioning
confidence: 99%
“…Trcek et al demonstrated that PQQ-ADH is involved in acetic acid resistance by comparing the enzymatic activities of PQQ-ADH from the AAB strains with different acetic acid production abilities 21 . K. europaeus , K. oboediens and Ap produce a high concentration of acetic acid of up to 18%, 8% and 6%, respectively 51 52 . In combination with their gradient abilities to produce acetic acid, the gene number of ADH and ALDH may further reveal the relation between ADH, as well as ALDH, and acetic acid tolerance.…”
Section: Resultsmentioning
confidence: 99%
“…The AAB species used in industrial vinegar production usually belong to one or another of the three genera Acetobacter, Gluconacetobacter or Gluconobacter (Fernández‐Pérez et al . ; Andrés‐Barrao et al . ).…”
Section: Discussionmentioning
confidence: 99%
“…In the slower surface method of vinegar fermentation used more frequently for traditional vinegars, AAB grow at the interface between air and liquid. In the faster submerged method used more commonly for commercial vinegars, AAB are supplied with oxygen through continual air sparging in the acetifying liquid (Fernández‐Pérez and others ).…”
Section: Fermentation With Aabmentioning
confidence: 99%