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Third International Conference on Acetic Acid Bacteria. Vinegar and Other products, Cordoba, Spain, April 17-20, 2012

Guest Editor: Isidoro García-García, Spain

1-43

16-04-2012

https://doi.org/10.4081/aab.2012.1s

2417

Downloads: 4083
Acetic acid bacteria: features and impact in bio-applications

Isidoro Garcia Garcia, Maria Gullo

e1

26-02-2013

https://doi.org/10.4081/aab.2013.s1.e1

6782

Downloads: 5761
Functional analysis of the acetic acid resistance (aar) gene cluster in Acetobacter aceti strain 1023

Elwood A. Mullins, T. Joseph Kappock

e3

26-02-2013

https://doi.org/10.4081/aab.2013.s1.e3

4898

Downloads: 1651
Fermentation strategy to produce high gluconate vinegar

Paolo Giudici, Luciana De Vero, Maria Gullo, Lisa Solieri, Federico Lemmetti

25-11-2016

https://doi.org/10.4081/aab.2016.6067

5078

Downloads: 1384
Biotechnologically relevant features of gluconic acid production by acetic acid bacteria

Isidoro García-García, Ana M. Cañete-Rodríguez, Inés M. Santos-Dueñas, Jorge E. Jiménez-Hornero, Armin Ehrenreich, Wolfgang Liebl, Teresa García-Martínez, Juan C. Mauricio

15-02-2017

https://doi.org/10.4081/aab.2017.6458

4402

Downloads: 1497
Optimization of denaturing high performance liquid chromatography technique for rapid detection and identification of acetic acid bacteria of interest in vinegar production

Noelia Isabel Sagarzazu, Maribel Martínez, Cristina Algarra, Javier Butrón, Carlos J. González-Navarro, Raquel Virto

e5

26-02-2013

https://doi.org/10.4081/aab.2013.s1.e5

2998

Downloads: 1710
Significance and management of acetic acid bacteria culture collections

Luciana De Vero, Paolo Giudici

e9

26-02-2013

https://doi.org/10.4081/aab.2013.s1.e9

3739

Downloads: 2429
The inactive and active forms of the pyrroloquinoline quinone-alcohol dehydrogenase of Gluconacetobacter diazotrophicus: a comparative study

Saul Gomez-Manzo, Irene Patricia Del Arenal-Mena, Edgardo Escamilla

e2

26-02-2013

https://doi.org/10.4081/aab.2013.s1.e2

3571

Downloads: 1733
Aroma profile of pilot plant-scale produced fruit vinegar using a thermotolerant Acetobacter pasteurianus strain isolated from Moroccan cactus

Majid Mounir, Marie-Laure Fauconnier, Mohamed Afechtal, Philippe Thonart, Mustapha Ismaili Alaoui, Frank Delvigne

06-06-2018

https://doi.org/10.4081/aab.2018.7312

4312

Downloads: 1533
Free amino acids, urea and ammonium ion contents for submerged wine vinegar production: influence of loading rate and air-flow rate

Carmen Álvarez-Cáliz, Inés M. Santos-Dueñas, Ana M. Cañete-Rodríguez, Teresa García-Martínez, Juan C. Mauricio, Isidoro García-García

e1

24-04-2012

https://doi.org/10.4081/aab.2012.e1

3712

Downloads: 1434
Acetic acid bacteria in grape must

Diana Navarro, Estibaliz Mateo, MªJesús Torija, Albert Mas

e4

26-02-2013

https://doi.org/10.4081/aab.2013.s1.e4

3866

Downloads: 1772
4th International Conference on Acetic Acid Bacteria - Vinegar and other products (AAB 2015)

Fusheng Chen, Maria Gullo

14-09-2015

https://doi.org/10.4081/aab.2015.5518

4148

Downloads: 3796

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