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Article

Gluconacetobacter entanii sp. nov., isolated from submerged high-acid industrial vinegar fermentations.

International journal of systematic and evolutionary microbiology - 1 Nov 2000

Schüller G, Hertel C, Hammes W P

Abstract excerpt

Acetic acid bacteria have been isolated from submerged high-acid spirit vinegar fermentations in the Southern part of Germany. Four strains (LTH 4560T, LTH 4341, LTH 4551 and LTH 4637) were characterized in more detail and it was revealed that they have in common certain properties such as requirement of acetic acid, ethanol and glucose for growth, and no over-oxidation of acetate. Growth occurs only at total...

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Identifiers

PMID: 11155975
DOI: 10.1099/00207713-50-6-2013

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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