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1. Application of lactic acid and acetic acid bacteria for production of alcohol-free fermented beverages Barbara Rovtar, 2021, master's thesis Keywords: lactic acid bacteria, acetic acid bacteria, alcohol-free beverages, low-alcohol beverages, fermentation, unhopped wort, hopped wort, water kefir, lactic acid, gluconic acid |
2. Description of Komagataeibacter melaceti sp. nov. and Komagataeibacter melomenusus sp. nov. isolated from apple cider vinegar Leon Marič, Ilse Cleenwerck, Tomaž Accetto, Peter Vandamme, Janja Trček, 2020, original scientific article Keywords: acetic acid bacteria, Acetobacteraceae, Komagataeibacter, Komagataeibacter melaceti, Komagataeibacter melomenusus, vinegar |