Comparative Genomics of Acetobacterpasteurianus Ab3, an Acetic Acid Producing Strain Isolated from Chinese Traditional Rice Vinegar Meiguichu-Reference-Cited by-同舟云学术

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Comparative Genomics of Acetobacterpasteurianus Ab3, an Acetic Acid Producing Strain Isolated from Chinese Traditional Rice Vinegar Meiguichu

Published:2016-09-09 Issue:9 Volume:11 Page:e0162172
ISSN:1932-6203
Container-title:PLOS ONE
language:en
Short-container-title:PLoS ONE

Author:

Xia Kai,Li Yudong,Sun Jing,Liang Xinle

Funder

National Nature and Science Foundation of China

Nature and Science Foundation of Zhejiang Province

Youth Foundation of Zhejiang Gongshang University

Publisher

Public Library of Science (PLoS)

Subject

Multidisciplinary

Reference47 articles.

1. Acetic acid bacteria in traditional balsamic vinegar phenotypic traits relevant for starter cultures selection;M Gullo;Inter J of Food Microbiol,2008

2. Succession of bacterial and fungal communities during a traditional pot fermentation of rice vinegar assessed by PCR-mediated denaturing gradient gel electrophoresis;S Haruta;Int J Food Microbiol,2006

3. Investigation of bacterial diversityin traditional meigui rice vinegarby PCR-DGGE method;J Shi;Proceedings of the 2012 International Conference on Applied Biotechnology (ICAB 2012),2014

4. Genera and species in acetic acid bacteria;Y Yamada;Int J Food Microbiol,2008

5. Description of Komagataeibacter gen. nov., with proposals of new combinations (Acetobacteraceae);Y Yamada;J Gen Appl Microbiol,2012

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