Mixed culture of Saccharomyces cerevisiae and Acetobacter pasteurianus for acetic acid production

Characterization of acetic acid bacteria in “traditional balsamic vinegar”

Maria Gullo, Cinzia Caggia, Luciana De Vero et al. · International Journal of Food Microbiology · 2005 · 181 citations

Agriculture, Biochemistry, Microbiology +14

Diversity of microbial communities in open mixed culture fermentations: impact of the pH and carbon source

Margarida F. Temudo, Gerard Muyzer, Robbert Kleerebezem et al. · Applied Microbiology and Biotechnology · 2008 · 137 citations · Full text

Life Sciences, Biology, Microbiology +17

Development of Thermotolerant Acetic Acid Bacteria Useful for Vinegar Fermentation at Higher Temperatures

Akihiko Saeki, Gunjana Theeragool, Kazunobu Matsushita et al. · Bioscience Biotechnology and Biochemistry · 1997 · 109 citations · Full text

Life Sciences, Biochemistry, Microbiology +17

One-pot bioethanol production from cellulose by co-culture of Acremonium cellulolyticus and Saccharomyces cerevisiae

Enoch Y. Park, Kazuya Naruse, Tatsuya Kato · Biotechnology for Biofuels · 2012 · 81 citations · Full text

Life Sciences, Biotechnology, Microbiology +17

Characterization of wines produced by mixed culture of autochthonous yeasts and Oenococcus oeni from the northwest region of Argentina

Lucía M. Mendoza, María Gabriela Merín, Vilma I. Morata et al. · Journal of Industrial Microbiology & Biotechnology · 2011 · 57 citations · Full text

Agriculture, Biotechnology, Microbiology +16