Acetic acid bacteria (AAB) have, for centuries, been important microorganisms in the
production of fermented foods and beverages such as vinegar, kombucha,(water) kefir, and …

There is a lack of available studies that summarize the effect of acetic acid bacteria (AAB)
and oxidative fermentation on polyphenols, and antioxidant activity in fermented foods of …

Cocoa beans used for chocolate production are fermented seeds of Theobroma cacao
obtained by a natural fermentation process. The flavors and chemical compounds produced …

The most known and traditional vinegar is the one that is made from wine. For its production,
the grape must undergo alcohol fermentation and the posterior oxidation of ethanol to acetic …

Current research in industrial microbiology and biotechnology focuses on the production of
biodegradable microbial polymers as an environmentally friendly alternative to the still …

A novel bacterial strain of acetic acid bacteria capable of producing riboflavin was isolated
from the soil sample collected in Wuhan, China. The isolated strain was identified as …

Port wine vinegar, a product of the esteemed Port wine, is renowned for its intricate blend of
flavors and aromas, a result of complex microbial interactions. This study delves into the …

The current study aims to identify an endogenous acetic acid bacterial strain isolated from a
Malaysian pineapple capable of tolerating high ethanol and temperatures. A total of 23 …

Vinegar can be defined as an acetic acid liquid produced through fermentation from a
suitable raw material of agricultural origin which contains starch or sugars as a carbon …

Wine, as fermented grape juice, has been one of the favourite products and one of the most
prestigious one in different cultures. The father of modern biochemistry and microbiology …