4.7 Article

Investigation of the microbiota associated with traditionally produced fruit vinegars with focus on acetic acid bacteria and lactic acid bacteria

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Insights into the microbiota and driving forces to control the quality of vinegar

Huiqin Shi et al.

Summary: This review explores the role of microbiota in vinegar fermentation, focusing on the impact of raw materials, microbial composition, and environmental factors. The findings provide guidance for the design of microbiota in vinegar fermentation, ensuring consistent vinegar quality. The review is important for monitoring, controlling, and improving the quality of vinegar.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

Article Food Science & Technology

Traditional homemade Tunisian vinegars: Phytochemical profile, biological, physicochemical and microbiological properties

Mouna Ben Hammouda et al.

Summary: The study revealed that Tunisian homemade fruit vinegars are rich in total phenolic and flavonoid compounds, showing significant antioxidant and antimicrobial activities. Antioxidant potential was associated with phytochemical richness, and the vinegars exhibited inhibitive effects on bacterial strains more than fungal strains.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Food Science & Technology

In vitro probiotic characterization of Lactobacillus strains from fermented tangerine vinegar and their cholesterol degradation activity

Yue Sui et al.

Summary: In this study, the cholesterol-lowering properties of lactic acid bacteria (LAB) isolated from naturally fermented tangerine vinegar were evaluated. Some strains showed potential antioxidant and probiotic properties, with strain NF4 demonstrating the best cholesterol removal rate and survival rate, suggesting its potential as a hypolipidemic probiotic.

FOOD BIOSCIENCE (2021)

Article Food Science & Technology

Metaproteomics of microbiota involved in submerged culture production of alcohol wine vinegar: A first approach

Juan J. Roman-Camacho et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2020)

Article Food Science & Technology

Characterization of Weissella confusa DD_A7 isolated from kimchi

Debasish Kumar Dey et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

Article Food Science & Technology

Microbial dynamics and flavor formation during the traditional brewing of Monascus vinegar

Yajun Jiang et al.

FOOD RESEARCH INTERNATIONAL (2019)

Article Food Science & Technology

Probiotic characterization and antioxidant properties of Weissella confusa KR780676, isolated from an Indian fermented food

Shivangi Sharma et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2018)

Article Biochemistry & Molecular Biology

MEGA X: Molecular Evolutionary Genetics Analysis across Computing Platforms

Sudhir Kumar et al.

MOLECULAR BIOLOGY AND EVOLUTION (2018)

Article Microbiology

Introducing EzBioCloud: a taxonomically united database of 16S rRNA gene sequences and whole-genome assemblies

Seok-Hwan Yoon et al.

INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2017)

Article Biotechnology & Applied Microbiology

Acetobacter suratthanensis sp nov., an acetic acid bacterium isolated in Thailand

Nittaya Pitiwittayakul et al.

ANNALS OF MICROBIOLOGY (2016)

Review Food Science & Technology

Vinegar Functions on Health: Constituents, Sources, and Formation Mechanisms

Hengye Chen et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2016)

Article

Microbiological and chemical properties of fig vinegar produced in Turkey

Yucel Sengun Ilkin

African Journal of Microbiology Research (2016)

Review Biotechnology & Applied Microbiology

Microbial diversity and their roles in the vinegar fermentation process

Sha Li et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2015)

Article Food Science & Technology

Identification of acetic acid bacteria in traditionally produced vinegar and mother of vinegar by using different molecular techniques

Ahmet E. Yetiman et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2015)

Article Biochemistry & Molecular Biology

Identification and characterization of thermotolerant acetic acid bacteria strains isolated from coconut water vinegar in Sri Lanka

P. A. B. N. Perumpuli et al.

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2014)

Article Food Science & Technology

Manufacture and quality evaluation of purple sweet potato Makgeolli vinegar using a 2-stage fermentation

Ji-Eun Chun et al.

FOOD SCIENCE AND BIOTECHNOLOGY (2014)

Article Food Science & Technology

Identification of beer-spoilage bacteria using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry

Anneleen D. Wieme et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2014)

Article Biotechnology & Applied Microbiology

Characterization of Acetobacter pomorum KJY8 Isolated from Korean Traditional Vinegar

Chang Ho Baek et al.

JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY (2014)

Review Multidisciplinary Sciences

Acetic Acid Bacteria and the Production and Quality of Wine Vinegar

Albert Mas et al.

SCIENTIFIC WORLD JOURNAL (2014)

Review Biotechnology & Applied Microbiology

Acetic Acid Bacteria: Physiology and Carbon Sources Oxidation

Dhouha Mamlouk et al.

INDIAN JOURNAL OF MICROBIOLOGY (2013)

Article Biotechnology & Applied Microbiology

Species Diversity, Community Dynamics, and Metabolite Kinetics of the Microbiota Associated with Traditional Ecuadorian Spontaneous Cocoa Bean Fermentations

Zoi Papalexandratou et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2011)

Review Food Science & Technology

Importance of acetic acid bacteria in food industry

Ilkin Yucel Sengun et al.

FOOD CONTROL (2011)

Article Biotechnology & Applied Microbiology

Identification and quantification of acetic acid bacteria in wine and vinegar by TaqMan-MGB probes

M. J. Torija et al.

FOOD MICROBIOLOGY (2010)

Article Biotechnology & Applied Microbiology

Diversity of lactic acid bacteria from Hussuwa, a traditional African fermented sorghum food

Nuha M. K. Yousif et al.

FOOD MICROBIOLOGY (2010)

Article Biotechnology & Applied Microbiology

Succession of Selected Strains of Acetobacter pasteurianus and Other Acetic Acid Bacteria in Traditional Balsamic Vinegar

Maria Gullo et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2009)

Article Food Science & Technology

Polyphasic taxonomy of acetic acid bacteria: An overview of the currently applied methodology

Ilse Cleenwerck et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2008)

Article Food Science & Technology

Characterization of acetic acid bacteria in traditional balsamic vinegar

M Gullo et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2006)

Article Biochemistry & Molecular Biology

MUSCLE: multiple sequence alignment with high accuracy and high throughput

RC Edgar

NUCLEIC ACIDS RESEARCH (2004)