Fermentation has been used for ages as a safe technique for food preservation, and it uses
minimal resources. Fermentation is related to a wide range of catabolic biochemical …

Acetic acid bacteria are gram-negative obligate aerobic bacteria assigned to the family
Acetobacteraceae of Alphaproteobacteria. They are members of the genera Acetobacter …

Strictly aerobic acetic acid bacteria (AAB) have a long history of use in fermentation
processes, and the conversion of ethanol to acetic acid for the production of vinegar is the …

Acetic acid bacteria (AAB) are obligate aerobic Gram-negative bacteria that are commonly
used in vinegar fermentation because of their strong capacity for ethanol oxidation and …

This research aimed to evaluate the impacts of Monascus purpureus on the microbial
community and major metabolites of Cupei and vinegar of Sichuan bran vinegar (SBV) …

Bacterial cellulose (BC) is receiving a great deal of attention due to its unique properties
such as high purity, water retention capacity, high mechanical strength, and biocompatibility …

Acetic acid bacteria are versatile organisms converting a number of carbon sources into
biomolecules of industrial interest. Such properties, together with the need to limit chemical …

Environmental adaptation is considered as one of the most challenging subjects in biology
to understand evolutionary or ecological diversification processes and in biotechnology to …

Background Acetobacter pasteurianus 386B, an acetic acid bacterium originating from a
spontaneous cocoa bean heap fermentation, proved to be an ideal functional starter culture …

Gluconacetobacter xylinus (formerly Acetobacter xylinum and presently Komagataeibacter
medellinensis) is known to produce cellulose as a stable pellicle. However, it is also well …