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Isolation and Identification of Acetic Acid Bacteria for Submerged Acetic Acid Fermentation at High Temperature

机译：高温下浸醋酸发酵醋酸细菌的分离与鉴定

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Shouji Ohmori; Hiroshi Masai; Kei Arima; Teruhiko Beppu;
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年度 1980
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1. Different temperatures select distinctive acetic acid bacteria species and promotes organic acids production during Kombucha tea fermentation [J] . Francesca De Filippis, Antonio Dario Troise, Paola Vitaglione, Food microbiology . 2018,第AUGa期

机译：不同的温度选择独特的乙酸细菌种类，并在康普茶茶发酵过程中促进有机酸的产生
2. Molecular identification and physiological characterization of yeasts, lactic acid bacteria and acetic acid bacteria isolated from heap and box cocoa bean fermentations in West Africa [J] . Visintin Simonetta, Alessandria Valentina, Valente Antonio, International Journal of Food Microbiology . 2016,第Null期

机译：西非堆装和盒装可可豆发酵中分离的酵母，乳酸菌和醋酸菌的分子鉴定和生理学表征
3. Acetic acid production from food wastes using yeast and acetic acid bacteria micro-aerobic fermentation [J] . Li Yang, He Dongwei, Niu Dongjie, Bioprocess and Biosystems Engineering . 2015,第5期

机译：使用酵母和乙酸细菌微需氧发酵从食物垃圾中生产乙酸
4. Experimental investigation of thermodynamic properties of binary mixture of acetic acid + n-butanol and acetic acid + water at temperature from 293.15 K to 343.15 K [C] . M. Danish John Paul, N. Shruthi, R. Anantharaj National Conference on Thermophysical Properties . 2018

机译：293.15 k至343.15 k温度下乙酸+正丁醇和乙酸+水的二元混合物热力学性能的实验研究
5. Sensitivity of Wine-associated Acetic Acid Bacteria to Sulfur Dioxide and Their Effects on Yeast Fermentation during Winemaking [D] . Zuchero, Matthew David. 2018

机译：酒中乙酸细菌对二氧化硫的敏感性及其对酿酒过程中酵母发酵的影响
6. Acetic acid bacteria (AAB) involved in cocoa fermentation from Ivory Coast: species diversity and performance in acetic acid production [O] . Souleymane Soumahoro, Honoré G. Ouattara, Michel Droux, 2020

机译：参与象牙海岸的可可发酵的醋酸细菌（AAB）：醋酸生产的物种多样性和性能
7. Isolation and identification of acetic acid bacteria for submerged acetic acid fermentation at high temperature. [O] . Shouji OHMORI, Hiroshi MASAI, Kei ARIMA, 1980

机译：高温下浸没醋酸发酵醋酸细菌的分离与鉴定。

Isolation and Identification of Acetic Acid Bacteria for Submerged Acetic Acid Fermentation at High Temperature

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