Acetic Acid Bacteria in the Food Industry: Systematics, Characteristics and Applications - PMC

The .gov means it’s official. Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site. The site is secure. The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely. The PMC website is updating on October 15, 2024. Learn More or Try it out now. 1Department of Food Science and Technology, State University of Londrina, Celso Garcia Cid (PR 445) Road, 86057-970 Londrina, PR, Brazil 2Embrapa Tropical Agroindustry, 2270 Dra. Sara Mesquita Road, 60511-110 Fortaleza, CE, Brazil 2Embrapa Tropical Agroindustry, 2270 Dra. Sara Mesquita Road, 60511-110 Fortaleza, CE, Brazil 1Department of Food Science and Technology, State University of Londrina, Celso Garcia Cid (PR 445) Road, 86057-970 Londrina, PR, Brazil 1Department o

Food Technol Biotechnol . 2018 Jun;56(2):139–151. doi: 10.17113/ftb.56.02.18.5593 Acetic Acid Bacteria in the Food Industry: Systematics, Characteristics and Applications Rodrigo José Gomes Rodrigo José Gomes 1 Department of Food Science and Technology, State University of Londrina, Celso Garcia Cid (PR 445) Road, 86057-970 Londrina, PR, Brazil Find articles by Rodrigo José Gomes 1 , Maria de Fatima Borges Maria de Fatima Borges 2 Embrapa Tropical Agroindustry, 2270 Dra. Sara Mesquita Road, 60511-110 Fortaleza, CE, Brazil Find articles by Maria de Fatima Borges 2 , Morsyleide de Freitas Rosa M

related reading

• Acetic Acid Bacteria: Physiology and Carbon Sources Oxidationpmc.ncbi.nlm.nih.gov
• Oxidative Fermentation of Acetic Acid Bacteria and Its Productsfrontiersin.org
• Kombucha: Production and Microbiological Research - PMCncbi.nlm.nih.gov
• Glucose Oxidase, an Enzyme “Ferrari”: Its Structure, Function, Production and Properties in the Light of Various Industrial and Biotechnological Applicationspmc.ncbi.nlm.nih.gov
• Enzyme production of d-gluconic acid and glucose oxidase: successful tales of cascade reactions - Catalysis Science & Technology (RSC Publishing)pubs.rsc.org
• Analysis of growth of Gluconobacter oxydans in glucose containing media | Archives of Microbiology | Springer Nature Linklink.springer.com
• Fructose: It’s “Alcohol Without the Buzz” - PMCncbi.nlm.nih.gov
• Effect of Intrinsic Tannins on the Fermentation Quality and Associated with the Bacterial and Fungal Community of Sainfoin Silagencbi.nlm.nih.gov
• Glycosyltransferase Structure and Functionlink.springer.com
• Protective Effects of Naringenin and Apigenin in Ameliorating Skin Damage via Mediating the Nrf2 and NF-κB Pathways in Mice - PMCncbi.nlm.nih.gov
• How to survive boiling watertaxa.substack.com
• Construction of Escherichia coli K-12 in-frame, single-gene knockout mutants: the Keio collection - PMCpmc.ncbi.nlm.nih.gov