The group of Gram-negative bacteria capable of oxidising ethanol to acetic acid is called
acetic acid bacteria (AAB). They are widespread in nature and play an important role in the …

Regular consumption of fish promotes sustainable health while reducing negative
environmental impacts. Fermentation has long been used for preserving perishable foods …

Bacterial exopolysaccharides (EPS) are essential natural biopolymers used in different
areas including biomedicine, food, cosmetic, petroleum, and pharmaceuticals and also in …

In this study, a synthetic microbial community (SMC) was used to enhance the proportion of
gluconic acid in order to improve the taste quality of Kombucha. The sensory properties of …

Solid-state fermentation of Chinese traditional cereal vinegar is a complex and retractable
ecosystem with multi-species involved, including few abundant and many non-abundant …

This study aims to explore the core microbiota of kombucha and to discover potential
correlations between microbiota and volatile flavor compounds. The total acidity and …

Acetic acid bacteria (AAB) are obligate aerobic Gram-negative bacteria that are commonly
used in vinegar fermentation because of their strong capacity for ethanol oxidation and …

Monascus vinegar is one of the most famous and popular Chinese vinegars. The present
study identified 60 volatile compounds, 23 amino acids, and seven organic acids during the …

Traditional fermented foods and beverages (TFFB) are important dietary components. Multi‐
omics techniques have been applied to all aspects of TFFB research to clarify the …

Enterobacter sp. SA187 is an endophytic bacterium that has been isolated from root nodules
of the indigenous desert plant Indigofera argentea. SA187 could survive in the rhizosphere …