Screening the optimal ratio of symbiosis between isolated yeast and acetic acid bacteria strain from traditional kombucha for high-level production of glucuronic acid

Sequence-based analysis of the bacterial and fungal compositions of multiple kombucha (tea fungus) samples

Alan J. Marsh, Órla O’Sullivan, Colin Hill et al. · Food Microbiology · 2013 · 472 citations

Life Sciences, Microbiology, Plant Sciences +16

The potential for upgrading traditional fermented foods through biotechnology

O.K. Achi · AFRICAN JOURNAL OF BIOTECHNOLOGY · 2005 · 140 citations · Full text

Agriculture, Biotechnology, Food Science +17

Validation of the (GTG)5-rep-PCR fingerprinting technique for rapid classification and identification of acetic acid bacteria, with a focus on isolates from Ghanaian fermented cocoa beans

Luc De Vuyst, Nicholas Camu, Tom De Winter et al. · International Journal of Food Microbiology · 2007 · 106 citations

Life Sciences, Food Science, Microbiology +15

Description of Gluconacetobacter sacchari sp. nov., a new species of acetic acid bacterium isolated from the leaf sheath of sugar cane and from the pink sugar-cane mealy bug

Ingrid H. Franke, Mark Fegan, Chris Hayward et al. · INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY · 1999 · 98 citations

Life Sciences, Botany, Microbiology +15

POWER AND SENSITIVITY OF THE SAME‐DIFFERENT TEST: COMPARISON WITH TRIANGLE AND DUO‐TRIO METHODS

Benoı̂t Rousseau, Alexandra Meyer, Michael O’Mahony · Journal of Sensory Studies · 1998 · 92 citations

Agriculture, Dairy Science, Food Science +15