Oxidative fermentation of glucose and ethanol in designed media and cooked grape must by acetic acid bacteria
Author:
Funder
European Commission
Publisher
Elsevier BV
Subject
Agricultural and Biological Sciences (miscellaneous),Agronomy and Crop Science,Food Science
Reference61 articles.
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3. Acetic acid bacteria: physiology and carbon sources oxidation;Mamlouk;Indian J. Microbiol.,2013
4. Phylogenomic and comparative analyses support the reclassification of several Komagataeibacter species as novel members of the Novacetimonas gen. nov. and bring new insights into the evolution of cellulose synthase genes;Brandão;Int. J. Syst. Evol. Microbiol.,2022
5. Acetic acid bacteria in fermented foods and beverages;De Roos;Curr. Opin. Biotechnol.,2018
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