1.6: Vinegar and Acetic Acid Fermentation - Chemistry LibreTexts
Physiology of Acetic Acid Bacteria and Their Role in Vinegar and Fermented Beverages - Lynch - 2019 - Comprehensive Reviews in Food Science and Food Safety - Wiley Online Library
Body odour aldehyde reduction by acetic acid bacterial extract including enzymes: alcohol dehydrogenase and aldehyde dehydrogenase - Yoshioka - 2018 - International Journal of Cosmetic Science - Wiley Online Library
PDF] Isolation and Identification of Thermotolerent Acetic Acid Bacteria from Waste Fruits | Semantic Scholar
Acid production of 9 thermotolerant acetic acid bacterial strains at... | Download Scientific Diagram
Acetic Acid Bacteria in Production of Vinegars and Traditional Fermented Foods | SpringerLink
The Key to Acetate: Metabolic Fluxes of Acetic Acid Bacteria under Cocoa Pulp Fermentation-Simulating Conditions | Applied and Environmental Microbiology
Acetic Acid Bacteria – Function and Classification - Supreme Vinegar
Production Pathways of Acetic Acid and Its Versatile Applications in the Food Industry | IntechOpen
Acetic acid production by the newly isolated Pseudomonas sp. CSJ-3
Fermentation | Free Full-Text | Yeasts as Producers of Flavor Precursors during Cocoa Bean Fermentation and Their Relevance as Starter Cultures: A Review
Acetic acid bacteria in fermented foods and beverages - ScienceDirect
Solved The acetic acid bacteria grow on ethanol, converting | Chegg.com