has been cited by the following article(s):
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[1]
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Aged to Perfection: The Scientific Symphony behind Port Wine, Vinegar, and Acetic Acid Bacteria
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Fermentation,
2024 |
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[2]
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Response surface methodology as an approach for optimization of vinegar fermentation conditions using three different thermotolerant acetic acid bacteria
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Food and Nutrition …,
2023 |
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[3]
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Screening and Characterization of New Acetobacter fabarum and Acetobacter pasteurianus Strains with High Ethanol–Thermo Tolerance and the Optimization of …
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Askri, M Yatim, Y Sehli, A Rahou, A Belhaj… - Microorganisms,
2022 |
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[4]
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Screening and Characterization of New Acetobacter fabarum and Acetobacter pasteurianus Strains with High Ethanol–Thermo Tolerance and the …
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Askri, M Yatim, Y Sehli, A Rahou, A Belhaj… - Microorganisms,
2022 |
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[1]
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Aged to Perfection: The Scientific Symphony behind Port Wine, Vinegar, and Acetic Acid Bacteria
Fermentation,
2024
DOI:10.3390/fermentation10040200
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[2]
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Aged to Perfection: The Scientific Symphony behind Port Wine, Vinegar, and Acetic Acid Bacteria
Fermentation,
2024
DOI:10.3390/fermentation10040200
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[3]
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Exploring Microbial Dynamics: The Interaction between Yeasts and Acetic Acid Bacteria in Port Wine Vinegar and Its Implications on Chemical Composition and Sensory Acceptance
Fermentation,
2024
DOI:10.3390/fermentation10080421
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[4]
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Harnessing Bacillus subtilis QY5 PP784163 for Bioethanol Production from Potato Peel Waste and Nutrient Recovery for Animal Feed: Maximizing Resource Efficiency
Fermentation,
2024
DOI:10.3390/fermentation10100523
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[5]
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Screening and Characterization of New Acetobacter fabarum and Acetobacter pasteurianus Strains with High Ethanol–Thermo Tolerance and the Optimization of Acetic Acid Production
Microorganisms,
2022
DOI:10.3390/microorganisms10091741
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[6]
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Screening and Characterization of New Acetobacter fabarum and Acetobacter pasteurianus Strains with High Ethanol–Thermo Tolerance and the Optimization of Acetic Acid Production
Microorganisms,
2022
DOI:10.3390/microorganisms10091741
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