Metaproteomics and ultrastructure characterization of Komagataeibacter spp. involved in high-acid spirit vinegar production

Author:

Andrés-Barrao Cristina,Saad Maged M.,Cabello Ferrete Elena,Bravo DanielORCID,Chappuis Marie-Luise,Ortega Pérez Ruben,Junier Pilar,Perret Xavier,Barja François

Funder

Academic Society of Geneva

University of Geneva

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference64 articles.

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2. Alcohol dehydrogenase from acetic acid bacteria, membrane-bound, p. 450–457;Ameyama,1982

3. Acetic acid bacteria population dynamics and natural imposition of Gluconacetobacter europaeus during submerged vinegar production;Andrés-Barrao;Arch. Sci.,2011

4. Genome sequences of the high-acetic acid-resistance bacteria Gluconacetobacter europaeus LMG 18890T, and G. europaeus LMG 18494 (reference strains), G. europaeus 5P3, and Gluconacetobacter oboediens 174Bp2 (isolated from vinegar);Andrés-Barrao;J. Bacteriol.,2011

5. Proteome analysis of Acetobacter pasteurianus during acetic acid fermentation;Andrés-Barrao;J. Proteomics,2012

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