Characterization of acetic acid bacteria in “traditional balsamic vinegar”-Reference-Cited by-同舟云学术

Characterization of acetic acid bacteria in “traditional balsamic vinegar”

Published:2006-02 Issue:2 Volume:106 Page:209-212
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Gullo Maria,Caggia Cinzia,De Vero Luciana,Giudici Paolo

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference18 articles.

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2. The enumeration and identification of acetic acid bacteria from South African red wine fermentations;Du Toit;International Journal of Food Microbiology,2002

3. Acetobacter polyoxogenes sp. nov., a new species of an acetic acid bacterium useful for producing vinegar with high acidity;Entani;Journal of General and Applied Microbiology,1985

4. Modello teorico per la valutazione dell'età e della produttività massima di una batteria di aceto balsamico tradizionale di Reggio Emilia;Giudici;Industrie delle Bevande,2004

5. Candida humilis — dominant species in sourdoughs for the production of durum wheat bran flour bread;Gullo;International Journal of Food Microbiology,2002

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