Acetic acid bacteria (AAB) have, for centuries, been important microorganisms in the
production of fermented foods and beverages such as vinegar, kombucha,(water) kefir, and …

Grapes have a complex microbial ecology including filamentous fungi, yeasts and bacteria
with different physiological characteristics and effects upon wine production. Some species …

We evaluated the robustness of loop-mediated isothermal amplification (LAMP) of DNA for
bacterial diagnostic applications. Salmonella enterica serovar Typhi was used as the target …

Cocoa beans (Theobroma cacao) are the major raw material for chocolate production and
fermentation of the beans is essential for the development of chocolate flavor precursors. In …

Publisher Summary This chapter reviews the scientific knowledge of the role of
microorganisms, especially yeast, in the development of wine flavor. Specific attention is …

Acetic acid bacteria (AAB) comprise a group of gram-negative or gram-variable, ellipsoidal
to rod-shaped cells that have an obligate aerobic metabolism with oxygen as the terminal …

Strictly aerobic acetic acid bacteria (AAB) have a long history of use in fermentation
processes, and the conversion of ethanol to acetic acid for the production of vinegar is the …

The genus Gluconobacter belongs to the group of acetic acid bacteria, which are
characterized by their ability to incompletely oxidize a wide range of carbohydrates and …

Acetic acid bacteria (AAB) are ubiquitous organisms that are well adapted to sugar and
ethanol rich environments. This family of Gram-positive bacteria are well known for their …

The long-term impact of human exploitation and environmental changes has led to a decline
in grassland productivity and soil fertility, which eventually results in grassland degradation …