| 1 |
In Vitro Thermal and Ethanol Adaptations to Improve Vinegar Fermentation at High Temperature of Komagataeibacter oboediens MSKU 3
Taweecheep P, Naloka K, Matsutani M, Yakushi T, Matsushita K, Theeragool G
Applied Biochemistry and Biotechnology, 189(1), 144, 2019 |
| 2 |
Mutated fabG gene encoding oxidoreductase enhances the cost-effective fermentation of jasmine rice vinegar in the adapted strain of Acetobacter pasteurianus SKU1108
Phathanathavorn T, Naloka K, Matsutani M, Yakushi T, Matsushita K, Theeragool G
Journal of Bioscience and Bioengineering, 127(6), 690, 2019 |
| 3 |
Comparative Proteome of Acetobacter pasteurianus Ab3 During the High Acidity Rice Vinegar Fermentation
Wang Z, Zang N, Shi JY, Feng W, Liu Y, Liang XL
Applied Biochemistry and Biotechnology, 177(8), 1573, 2015 |
| 4 |
Achieving high strength vinegar fermentation via regulating cellular growth status and aeration strategy
Qi ZL, Yang HL, Xia XL, Quan W, Wang W, Yu XB
Process Biochemistry, 49(7), 1063, 2014 |
| 5 |
Hydrogen gas production from vinegar fermentation wastewater by electro-hydrolysis: Effects of initial COD content
Kargi F, Arikan S
International Journal of Hydrogen Energy, 38(6), 2701, 2013 |
| 6 |
A protocol for optimization vinegar fermentation according to the ratio of oxygen consumption versus acid yield
Qi ZL, Yang HL, Xia XL, Xin Y, Zhang L, Wang W, Yu XB
Journal of Food Engineering, 116(2), 304, 2013 |
| 7 |
Survival and preservation after freeze-drying process of thermoresistant acetic acid bacteria isolated from tropical products of Subsaharan Africa
Ndoye B, Weekers F, Diawara B, Guiro AT, Thonart P
Journal of Food Engineering, 79(4), 1374, 2007 |
