The demand for Kombucha, a sparkling sugared tea beverage fermented by a symbiotic
culture of acetic acid bacteria (AAB) and yeast is increasing worldwide. Despite the …

Kombucha is a popular sparkling sugared tea, fermented by a symbiotic culture of acetic
acid bacteria (AAB) and yeast. The demand for kombucha continues to increase worldwide …

The production of vinegar on an industrial scale from different raw materials is subject to
constraints, notably the low tolerance of acetic acid bacteria (AAB) to high temperatures and …

The objective of this study was to isolate and identify strains of Acetobacter suitable for use
in the development of a complex microbial culture for producing Kombucha and to examine …

Industrially, the sensitivity of acetic acid bacteria (AAB) to the high temperatures and the high
ethanol concentrations is the major concerns for manufacturers. This study was conceived …

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 …

Background: Vinegar, an acidic functional fermentation product and known for its diverse
health benefits was developed using liquid jaggery. A study was conducted to standardize …

Vinegar is an organic substance that contains about 5% acetic acid and is made from the
oxidative fermentation of alcohol by acetic acid bacteria. The aim of this study was to …

In the present study, thirteen thermotolerant acetic acid bacteria were isolated from waste
pomegranate and apple fruit in Carr agar medium following the dilution plate technique …

This chapter discusses conditions for Acetic Acid Bacteria (AAB) isolation and cultivation as
well as how different preservation methods affect their cultivability. It reviews management of …