Discover Community Create You

Loading publication...

Noodle always counts identifier-free feature events for service operation. With your permission, Google Analytics can also estimate audience and engagement. Search text, publication identifiers, cookies, IP addresses and browser fingerprints are never included in Noodle's first-party event counters.

Privacy details

Article

Diversity of Acetobacter pasteurianus strains isolated from solid-state fermentation of cereal vinegars.

Current microbiology - 1 Apr 2010

Wu JiaJia, Gullo Maria, Chen FuSheng, Giudici Paolo

Abstract excerpt

Vinegar production is based on the acetification process by indigenous acetic acid bacteria (AAB). Among vinegar technologies, solid-state fermentation (SSF) processes are widespread in Asian countries to produce vinegar at small-scale. In this study, 21 AAB strains isolated from Chinese cereal vinegars produced by SSF collected in different regions of China were characterized by enterobacterial repetitive...

Read the complete abstract on PubMed

Topics

Share this publication in a Topic to start or enrich a Post.

Share to Bioreactors
Share to Acetic Acid
Share to Bacterial Typing Techniques

Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

Share to Biodiversity

Share to DNA Fingerprinting

Share to DNA, Ribosomal

Share to Edible Grain

Share to Fermentation

Source

Identifiers

PMID: 19924479
DOI: 10.1007/s00284-009-9538-0

Provenance

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.

Related research

Semantic proximity does not establish scientific evidence.

Research trail→

Click a neighbor to travelStep 1 · 12 closest

Diversity of Acetobacter pasteurianus strains isolated from solid-state fermentation of cereal vinegars.PMID 19924479Read ↗

Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of "Shanxi aged vinegar", a traditional Chinese vinegar.Semantic proximity Read ↗

Application of molecular methods for the differentiation of acetic acid bacteria in a red wine fermentation.Semantic proximity Read ↗

Acetobacter strains isolated during the acetification of blueberry (Vaccinium corymbosum L.) wine.Semantic proximity Read ↗

Comparative Genomic Analysis of Closely Related Acetobacter pasteurianus Strains Provides Evidence of Horizontal Gene Transfer and Reveals Factors Necessary for Thermotolerance.Semantic proximity Read ↗

Genetic and phenotypic strain heterogeneity within a natural population of Oenococcus oeni from Amarone wine.Semantic proximity Read ↗

Acetic acid bacteria isolated from grapes of South Australian vineyards.Semantic proximity Read ↗

Gluconacetobacter entanii sp. nov., isolated from submerged high-acid industrial vinegar fermentations.Semantic proximity Read ↗

Genetic Diversity analysis of industrial Saccharomyces cerevisiae strains and their correlation with fermentation performance.Semantic proximity Read ↗

Saccharibacillus sacchari gen. nov., sp. nov., isolated from sugar cane.Semantic proximity Read ↗

Sporolactobacillus vineae sp. nov., a spore-forming lactic acid bacterium isolated from vineyard soil.Semantic proximity Read ↗

Complete Genome Sequencing and Comparative Genomic Analysis of the Thermotolerant Acetic Acid Bacterium, Acetobacter pasteurianus SKU1108, Provide a New Insight into Thermotolerance.Semantic proximity Read ↗

Identification of indigenous yeast flora isolated from the five winegrape varieties harvested in Xiangning, China.Semantic proximity Read ↗

⌁Select a neighboring publication to make it the new centre.