Importance of acetic acid bacteria in food industry

By I. Sengun, Ş. Karabıyıklı. 2011

211 citations recorded by the source corpus.

Subfields: Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/957eeb8b465862eb187a090af4ddf39066cee18e

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. Koichi Watanabe
2. J. Tamang
3. W. Holzapfel
4. A. T. Paula
5. J. A. Reis
6. A. Penna
7. S. N. Casarotti
8. M. Gänzle

In Molecular Biology

1. A. T. Paula
2. J. A. Reis
3. Koichi Watanabe
4. W. Holzapfel
5. A. Penna
6. J. Tamang
7. S. N. Casarotti

Citations in the corpus

• Food fermentations: microorganisms with technological beneficial use. (2012, background): “They are mainly utilized in the production of vinegar, but also of importance in the fermentation of cocoa and coffee (Sengun and Karabiyikli, 2011).”
• Lactic Acid Bacteria Antimicrobial Compounds: Characteristics and Applications (2012, background): “The overview paper of Sengun and Karabiyikli [132] showed the importance of acid acetic bacteria in food production, their taxonomy, isolation and identification methods.”
• Review: Diversity of Microorganisms in Global Fermented Foods and Beverages (2016, background): “…Hanseniaspora osmophila, Saccharomycodes ludwigii, Sacch. cerevisiae, Zygosaccharomyces bailii, Zygosaccharomyces bisporus, Zygosaccharomyces lentus, Zygosaccharomyces mellis, Zygosaccharomyces Pseudorouxii, and Zygosaccharomyces Rouxii have also been reported (Sengun and Karabiyikli, 2011).”