Characterization of acetic acid bacteria in traditional acetic acid fermentation of rice vinegar (komesu) and unpolished rice vinegar (kurosu) produced in Japan.
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Fermented Foods: Are They Tasty Medicines for Helicobacter pylori Associated Peptic Ulcer and Gastric Cancer?Comparison of Cultivable Acetic Acid Bacterial Microbiota in Organic and Conventional Apple Cider VinegarA novel bacterium associated with lymphadenitis in a patient with chronic granulomatous diseaseEffects of Kurozu concentrated liquid on adipocyte size in rats.Microbial diversity and their roles in the vinegar fermentation process.Exploring flavour-producing core microbiota in multispecies solid-state fermentation of traditional Chinese vinegarOverview on mechanisms of acetic acid resistance in acetic acid bacteria.Adaptation and tolerance of bacteria against acetic acid.Characterization of a Novel d-Glycero-d-talo-oct-2-ulosonic acid-substituted Lipid A Moiety in the Lipopolysaccharide Produced by the Acetic Acid Bacterium Acetobacter pasteurianus NBRC 3283.Asaia sp., an unusual spoilage organism of fruit-flavored bottled water.Isolation, characterization and optimization of indigenous acetic acid bacteria and evaluation of their preservation methods.Application of molecular methods for the differentiation of acetic acid bacteria in a red wine fermentation.Bacterial dynamics and metabolite changes in solid-state acetic acid fermentation of Shanxi aged vinegar.Microbial community, and biochemical and physiological properties of Korean traditional black raspberry (Robus coreanus Miquel) vinegar.Isolation and identification of Komagataeibacter xylinus from Iranian traditional vinegars and molecular analyses.Molecular discrimination and identification of Acetobacter genus based on the partial heat shock protein 60 gene (hsp60) sequences.New PCR-based methods for yeast identification.Draft Genome Sequence of Komagataeibacter maltaceti LMG 1529T, a Vinegar-Producing Acetic Acid Bacterium Isolated from Malt Vinegar Brewery Acetifiers.Acetic Acid
P2860
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P2860
Characterization of acetic acid bacteria in traditional acetic acid fermentation of rice vinegar (komesu) and unpolished rice vinegar (kurosu) produced in Japan.
description
2001 nî lūn-bûn
@nan
2001年の論文
@ja
2001年学术文章
@wuu
2001年学术文章
@zh-cn
2001年学术文章
@zh-hans
2001年学术文章
@zh-my
2001年学术文章
@zh-sg
2001年學術文章
@yue
2001年學術文章
@zh
2001年學術文章
@zh-hant
name
Characterization of acetic aci ...... ar (kurosu) produced in Japan.
@en
Characterization of acetic aci ...... d fermentation of rice vinegar
@nl
type
label
Characterization of acetic aci ...... ar (kurosu) produced in Japan.
@en
Characterization of acetic aci ...... d fermentation of rice vinegar
@nl
prefLabel
Characterization of acetic aci ...... ar (kurosu) produced in Japan.
@en
Characterization of acetic aci ...... d fermentation of rice vinegar
@nl
P2093
P2860
P1476
Characterization of acetic aci ...... ar (kurosu) produced in Japan.
@en
P2093
Ishihara N
Taniguchi M
P2860
P304
P356
10.1128/AEM.67.2.986-990.2001
P407
P577
2001-02-01T00:00:00Z