Analysis of acetic acid bacteria by different culture-independent techniques in a controlled superficial acetification

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Acetic acid bacteria and the production and quality of wine vinegar

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Q57585729-667A5882-74AC-4456-9E29-3AC38AF59610

P2860

Analysis of acetic acid bacteria by different culture-independent techniques in a controlled superficial acetification

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wetenschappelijk artikel

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наукова стаття, опублікована в березні 2012

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Analysis of acetic acid bacter ...... lled superficial acetification

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Analysis of acetic acid bacter ...... lled superficial acetification

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Analysis of acetic acid bacter ...... lled superficial acetification

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Analysis of acetic acid bacter ...... lled superficial acetification

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Analysis of acetic acid bacter ...... lled superficial acetification

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Analysis of acetic acid bacter ...... lled superficial acetification

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P1476

Analysis of acetic acid bacter ...... lled superficial acetification

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P2093

Carla Jara

http://www.w3.org/2001/XMLSchema#string

Estibaliz Mateo

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José-Manuel Guillamón

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P2860

Description of Acetobacter oboediens sp. nov. and Acetobacter pomorum sp. nov., two new species isolated from industrial vinegar fermentations.

Enumeration and detection of acetic acid bacteria by real-time PCR and nested PCR.

Effect of barrel design and the inoculation of Acetobacter pasteurianus in wine vinegar production.

Transfer of Acetobacter oboediens Sokollek et al 1998 and Acetobacter intermedius Boesch et al. 1998 to the genus Gluconacetobacter as Gluconacetobacter oboediens comb. nov. and Gluconacetobacter intermedius comb. nov.

Acetic acid bacteria in traditional balsamic vinegar: phenotypic traits relevant for starter cultures selection.

Design and evaluation of PCR primers for analysis of bacterial populations in wine by denaturing gradient gel electrophoresis.

Direct profiling of the yeast dynamics in wine fermentations.

Succession of selected strains of Acetobacter pasteurianus and other acetic acid bacteria in traditional balsamic vinegar.

Strain typing of acetic acid bacteria responsible for vinegar production by the submerged elaboration method.

Identification and quantification of acetic acid bacteria in wine and vinegar by TaqMan-MGB probes.

P2888

s13213-012-0450-7

P304

393-398

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scholarly article

P356

10.1007/S13213-012-0450-7

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P433

http://www.w3.org/2001/XMLSchema#string

P478

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P50

Albert Mas

María-Jesús Torija

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2012-03-28T00:00:00Z

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Analysis of acetic acid bacteria by different culture-independent techniques in a controlled superficial acetification

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P2860

P2860

Analysis of acetic acid bacteria by different culture-independent techniques in a controlled superficial acetification

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P1433

P1476

P2093

P2860

P2888

P304

P31

P356

P433

P478

P50

P577

P356

P1433

P1476

P2093

P2860

P2888

P304

P31

P356

P433

P478

P50

P577