In Vitro Thermal and Ethanol Adaptations to Improve Vinegar Fermentation at High Temperature of Komagataeibacter oboediens MSKU 3
Sign Up to like & getrecommendations! Published in 2019 at "Applied Biochemistry and Biotechnology"
DOI: 10.1007/s12010-019-03003-3
Abstract: High temperature and high ethanol concentrations obviously affect vinegar fermentation. The thermotolerant and ethanol-resistant strains are expected to become one of the technologies for effective vinegar fermentation. This study aimed to further improve thermotolerant Komagataeibacter… read more here.
Keywords: high temperature; fermentation; vinegar fermentation; ethanol ... See more keywords
Microbial ecology of cereal vinegar fermentation: insights for driving the ecosystem function.
Sign Up to like & getrecommendations! Published in 2018 at "Current opinion in biotechnology"
DOI: 10.1016/j.copbio.2017.07.006
Abstract: Over thousands of years, humans have mastered the natural vinegar fermentation technique of cultivating functional microbiota on different raw materials. Functional microbial communities that form reproducibly on non-autoclaved raw materials through repeated batch acetic acid… read more here.
Keywords: vinegar fermentation; cereal; function; ecology ... See more keywords
Komagataeibacter europaeus improves community stability and function in solid-state cereal vinegar fermentation ecosystem: Non-abundant species plays important role.
Sign Up to like & getrecommendations! Published in 2021 at "Food research international"
DOI: 10.1016/j.foodres.2021.110815
Abstract: Solid-state fermentation of Chinese traditional cereal vinegar is a complex and retractable ecosystem with multi-species involved, including few abundant and many non-abundant species. However, the roles of non-abundant species in vinegar fermentation remain unknown. Here,… read more here.
Keywords: vinegar fermentation; fermentation; non abundant; abundant species ... See more keywords