Recent advances in applying omic technologies for studying acetic acid bacteria in industrial vinegar production: A comprehensive review

Vinegar and related bioproducts containing acetic acid as the main component are among the most appreciated fermented foodstuffs in numerous European and Asian countries because of their exceptional organoleptic and bio‐healthy properties. Regarding the acetification process and obtaining of final p...

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Veröffentlicht in:	Biotechnology journal 2024-02, Vol.19 (2), p.e2300566-n/a
Hauptverfasser:	Román‐Camacho, Juan J., Mauricio, Juan C., Santos‐Dueñas, Inés María, García‐Martínez, Teresa, García‐García, Isidoro
Format:	Artikel
Sprache:	eng
Schlagworte:	Acetic Acid - metabolism acetic acid bacteria Asia Biodiversity Fermentation fermented foods metabolomics metagenomics metaproteomics metatranscriptomics Microbiota
Online-Zugang:	Volltext
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