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3-Dehydroquinate production by oxidative fermentation and further conversion of 3-dehydroquinate to the intermediates in the shikimate pathwayADACHI, Osao; TANASUPAWAT, Somboon; YOSHIHARA, Nozomi et al.Bioscience, biotechnology, and biochemistry. 2003, Vol 67, Num 10, pp 2124-2131, issn 0916-8451, 8 p.Article

Gluconacetobacter kakiaceti sp. nov., an acetic acid bacterium isolated from a traditional Japanese fruit vinegarLINO, Takao; SUZUKI, Rei; TANAKA, Naoto et al.International journal of systematic and evolutionary microbiology (Print). 2012, Vol 62, pp 1465-1469, issn 1466-5026, 5 p., 7Article

Acetic Acid Bacteria, Newly Emerging Symbionts of InsectsCROTTI, Elena; RIZZI, Aurora; BANDI, Claudio et al.Applied and environmental microbiology (Print). 2010, Vol 76, Num 21, pp 6963-6970, issn 0099-2240, 8 p.Article

Succession of Selected Strains of Acetobacter pasteurianus and Other Acetic Acid Bacteria in Traditional Balsamic VinegarGULLO, Maria; DE VERO, Luciana; GIUDICI, Paolo et al.Applied and environmental microbiology (Print). 2009, Vol 75, Num 8, pp 2585-2589, issn 0099-2240, 5 p.Article

Identification of acetic acid bacteria isolated from fruits collected in ThailandSEEARUNRUANGCHAI, Apisit; TANASUPAWAT, Somboon; KEERATIPIBUL, Suwimon et al.Journal of General and Applied Microbiology. 2004, Vol 50, Num 1, pp 47-53, issn 0022-1260, 7 p.Article

Efficient introduction of vector plasmids into acetic acid bacteria = Transfert efficace de plasmides dans les bactéries acétiquesINOUE, T; FUKUDA, M; YANO, K et al.Journal of fermentation technology (Osaka. 1977). 1985, Vol 63, Num 1, pp 1-4, issn 0385-6380Article

Distribution and characterization of plasmid in acetic acid bacteria = Distribution et caractérisation des plasmides des bactéries acétiquesFUKAYA, M; IWATA, T; ENTANI, E et al.Agricultural and biological chemistry. 1985, Vol 49, Num 5, pp 1349-1355, issn 0002-1369Article

Acetobacter polyoxogenes sp. nov., a new species of an acetic acid bacterium useful for producing vinegar with high acidity = Acetobacter polyoxogenes sp. nov., une nouvelle espèce de bactérie acétique utilisable pour la production de vinaigre à forte aciditéENTANI, E; OHMORI, S; MASAI, H et al.Journal of General and Applied Microbiology. 1985, Vol 31, Num 5, pp 475-490, issn 0022-1260Article

Evolution of acetic acid bacteria during fermentation and storage of wine = Evolution des bactéries acétiques au cours de la fermentation et du stockage du vinJOYEUX, A; LAFON-LAFOURCADE, S; RIBEREAU-GAYON, P et al.Applied and environmental microbiology (Print). 1984, Vol 48, Num 1, pp 153-156, issn 0099-2240Article

Genome Sequences of the High-Acetic Acid-Resistant Bacteria Gluconacetobacter europaeus LMG 18890^T and G. europaeus LMG 18494 (Reference Strains), G. europaeus 5P3, and Gluconacetobacter oboediens 174Bp2 (Isolated from Vinegar)ANDRES-BARRAO, Cristina; FALQUET, Laurent; CALDERON-COPETE, Sandra P et al.Journal of bacteriology. 2011, Vol 193, Num 10, pp 2670-2671, issn 0021-9193, 2 p.Article

Gluconobacter as Well as Asaia Species, Newly Emerging Opportunistic Human Pathogens among Acetic Acid BacteriaALAUZET, Corentine; TEYSSIER, Corinne; JUMAS-BILAK, Estelle et al.Journal of clinical microbiology (Print). 2010, Vol 48, Num 11, pp 3935-3942, issn 0095-1137, 8 p.Article

Gluconobacter nephelii sp. nov., an acetic acid bacterium in the class AlphaproteobacteriaKOMMANEE, Jintana; TANASUPAWAT, Somboon; YUKPHAN, Pattaraporn et al.International journal of systematic and evolutionary microbiology (Print). 2011, Vol 61, pp 2117-2122, issn 1466-5026, 6 p., 9Article

Réduction des défauts de flaveur des produits alimentaires à l'aide de bactéries acétiquesNOMURA, Y; SUGISAWA, K; ADACHI, O et al.Nippon Nōgei Kagakukaishi. 1987, Vol 61, Num 9, pp 1079-1085, issn 0002-1407Article

Subdivision of the genus Gluconacetobacter Yamada, Hoshino and Ishikawa 1998: the proposal of Komagatabacter gen. nov., for strains accommodated to the Gluconacetobacter xylinus group in the α-ProteobacteriaYAMADA, Yuzo; YUKPHAN, Pattaraporn; VU, Huong Thi Lan et al.Annals of microbiology. 2012, Vol 62, Num 2, pp 849-859, issn 1590-4261, 11 p.Article

Neokomagataea gen. nov., with Descriptions of Neokomagataea thailandica sp. nov. and Neokomagataea tanensis sp. nov., Osmotolerant Acetic Acid Bacteria of the α-ProteobacteriaYUKPHAN, Pattaraporn; MALIMAS, Taweesak; MURAMATSU, Yuki et al.Bioscience, biotechnology, and biochemistry. 2011, Vol 75, Num 3, pp 419-426, issn 0916-8451, 8 p.Article

Gluconobacter japonicus sp. nov., an acetic acid bacterium in the AlphaproteobacteriaMALIMAS, Taweesak; YUKPHAN, Pattaraporn; TAKAHASHI, Mai et al.International journal of systematic and evolutionary microbiology (Print). 2009, Vol 59, pp 466-471, issn 1466-5026, 6 p., 3Article

Diminution, à l'aide de bactéries acétiques immobilisées, des défauts de flaveur des liquides alimentairesNOMURA, Y; SUGISAWA, K; ADACHI, O et al.Nippon Nōgei Kagakukaishi. 1988, Vol 62, Num 2, pp 143-148, issn 0002-1407Article

Asaia astilbes sp. nov., Asaia platycodi sp. nov., and Asaia prunellae sp. nov., novel acetic acid bacteria isolated from flowers in JapanSUZUKI, Rei; YI ZHANG; LINO, Takao et al.Journal of General and Applied Microbiology. 2010, Vol 56, Num 4, pp 339-346, issn 0022-1260, 8 p.Article

Spoilage of bottled red wine by acetic acid bacteriaBARTOWSKY, E. J; XIA, D; GIBSON, R. L et al.Letters in applied microbiology. 2003, Vol 36, Num 5, pp 307-314, issn 0266-8254, 8 p.Article

Caractérisation biochimique et facteurs plasmidiques de souches de bactéries acétiques utilisées pour la production industrielle de vinaigre d'alcool = Biochemical characterization and plasmidic factors of strain acid acetic bacteria used for the industrial production of alcool vinegarCAVIN, J. F; DIVIES, C; MARIE, O et al.Sciences des aliments. 1985, Vol 5, pp 263-268, issn 0240-8813, h.s. 5Conference Paper

D-Hexosaminate production by oxidative fermentationMOONMANGMEE, D; ADACHI, O; TOYAMA, H et al.Applied microbiology and biotechnology. 2004, Vol 66, Num 3, pp 253-258, issn 0175-7598, 6 p.Article

Production of vinegar by immobilized cells = Production de vinaigre en utilisant des cellules immobiliséesMORI, A.Process biochemistry. 1985, Vol 20, Num 3, pp 67-74, issn 0032-9592Article

Application of molecular methods for the differentiation of acetic acid bacteria in a red wine fermentationGONZALEZ, A; HIERRO, N; POBLET, M et al.Journal of applied microbiology (Print). 2004, Vol 96, Num 4, pp 853-860, issn 1364-5072, 8 p.Article

A novel polysaccharide involved in the pellicle formation of Acetobacter acetiMOONMANGMEE, Somporn; KAWABATA, Koji; TANAKA, Shuhei et al.Journal of bioscience and bioengineering. 2002, Vol 93, Num 2, pp 192-200, issn 1389-1723Article