Isolation and classification of acetic acid bacteria from high percentage vinegar fermentations

Acetobacter polyoxogenes sp. nov., a new species of an acetic acid bacterium useful for producing vinegar with high acidity.

Etsuzo ENTANI, Shouji Ohmori, Hiroshi Masai et al. · The Journal of General and Applied Microbiology · 1985 · 108 citations · Full text

Life Sciences, Biotechnology, Microbiology +17

Numerical Analysis of Phenotypic Features and Protein Gel Electropherograms of Gluconobacter Asai 1935 emend. mut. char. Asai, Iizuka, and Komagata 1964

F. Gosselé, Jean Swings, K. Kersters et al. · International Journal of Systematic Bacteriology · 1983 · 47 citations

Life Sciences, Microbiology, Bacteriology +16

METHODS FOR IDENTIFYING ACETIC ACID BACTERIA

J. G. Carr, Passmore Sm · 1979 · 42 citations

Life Sciences, Microbiology, Bacteriology +9

Effect of oxygen deficiency on acid production and morphology of bacterial cells in submerged acetic fermentation by Acetobacter aceti

Hiroshi Muraoka, Yoshimi Watabe, Nagahiro OGASAWARA · Journal of Fermentation Technology · 1982 · 32 citations

Life Sciences, Cell Biology, Microbiology +17

The occurrence of bacteriophages in spirit vinegar fermentation

Wolfgang W. Stamm, Matthias Kittelmann, Heinrich Follmann et al. · Applied Microbiology and Biotechnology · 1989 · 25 citations

Agriculture, Food Science, Microbiology +12