Characterization of Acetobacter sp. Strain CV1 Isolated from a Fermented Vinegar-Reference-Cited by-同舟云学术

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Characterization of Acetobacter sp. Strain CV1 Isolated from a Fermented Vinegar

Published:2015-06-28 Issue:2 Volume:43 Page:126-133
ISSN:1598-642X
Container-title:Microbiology and Biotechnology Letters
language:en
Short-container-title:Microbiology and Biotechnology Letters

Author:

Baek Chang-ho,Baek Seong-yeol,Lee Se Hee,Kang Ji-Eun,Choi Han-Seok,Kim Jae-Hyun,Yeo Soo-Hwan

Publisher

Korean Society for Microbiology and Biotechnology

Subject

Applied Microbiology and Biotechnology,Microbiology,Biotechnology

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Antibiotic Resistance in Acetic Acid Bacteria Originating from Vinegar;Antibiotics;2024-07-05

2. Fermentation characteristics and radical scavenging capacities of ginseng berry kombucha fermented by Saccharomyces cerevisiae and Gluconobacter oxydans;Applied Biological Chemistry;2023-05-11

3. Microbiome and Volatile Metabolic Profile of Acetic Acid Fermentation Using Multiple Starters for Traditional Grain Vinegar;Fermentation;2023-04-27

4. Optimization of biomass production of Acetobacter pasteurianus SRCM101388;Korean Journal of Food Preservation;2023-02

5. Comparison of flavors of farm-made ‘Kujippong’ (Cudrania tricuspidata) fermented vinegar using electronic nose and electronic tongue;Korean Journal of Food Preservation;2021-10

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