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  Aroma profile of pilot plant-scale produced fruit vinegar using a thermotolerant Acetobacter pasteurianus strain isolated from Moroccan cactus

  Majid Mounir, Marie-Laure Fauconnier, Mohamed Afechtal, Philippe Thonart, Mustapha Ismaili Alaoui, Frank Delvigne

  06-06-2018

  Published: 6 June 2018

  3461

  PDF: 1279
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  Acetic acid bacteria in grape must

  Diana Navarro, Estibaliz Mateo, MªJesús Torija, Albert Mas

  e4

  26-02-2013

  Published: 26 February 2013

  3531

  PDF: 1537
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  Optimization of denaturing high performance liquid chromatography technique for rapid detection and identification of acetic acid bacteria of interest in vinegar production

  Noelia Isabel Sagarzazu, Maribel Martínez, Cristina Algarra, Javier Butrón, Carlos J. González-Navarro, Raquel Virto

  e5

  26-02-2013

  Published: 26 February 2013

  2794

  PDF: 1508
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  Cheese whey recycling in traditional dairy food chain: effects of vinegar from whey in dairy cow nutrition

  Giuseppe Lustrato, Elisabetta Salimei, Gabriele Alfano, Claudia Belli, Francesco Fantuz, Luigi Grazia, Giancarlo Ranalli

  e8

  26-02-2013

  Published: 26 February 2013

  4197

  PDF: 2599
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  Fermentation strategy to produce high gluconate vinegar

  Paolo Giudici, Luciana De Vero, Maria Gullo, Lisa Solieri, Federico Lemmetti

  25-11-2016

  Published: 25 November 2016

  4607

  PDF: 1144
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  Flow-cytometric assessment of damages to Acetobacter senegalensis during freeze-drying process and storage

  Rasoul Shafiei, Frank Delvigne, Phillipe Thonart

  e10

  26-02-2013

  Published: 26 February 2013

  3162

  PDF: 1609
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  Functional analysis of the acetic acid resistance (aar) gene cluster in Acetobacter aceti strain 1023

  Elwood A. Mullins, T. Joseph Kappock

  e3

  26-02-2013

  Published: 26 February 2013

  4621

  PDF: 1497