1 |
Ha YD, Kim KS. 2000. Civilization history of vinegar. Food Indust Nutr 5: 1-6
|
2 |
Yoon HN. 1998. Simultaneous gas chromatographic analysis of ethanol and acetic acid in vinegar. Kor J Food Sci Technol 30: 1247-1251
|
3 |
Entani E, Ohmori S, Masai H, Suzuki KI. 1985. Acetobacter polyoxogenes sp. nov., a new species of an acetic acid bacterium useful for producing vinegar with high acidity. J Gen Appl Microbiol 31: 475-490
DOI
|
4 |
Yang HC, Choi DS. 1979. Physiological characteristics of acetic acid bacteria isolated from clover flower vinegar. J Kor Agricul Chem Soc 22: 150-159
|
5 |
Chae CM. 1977. Maceration Methods for SEM Obserbation. 'A legal medicine lecture room'. Kyungpook National University. p 40-58
|
6 |
Sievers M, Sellmer S, Teuber M. 1992. Acetobacter europaeus sp. nov., a main component of industrial vinegar fermenters in central europe. Syst Appl Microbiol 15: 386-392
DOI
|
7 |
Gosselé F, Swings J, De Ley J. 1980. A rapid, simple and simultaneous detection of 2-keto-, 5-keto- and 2,5-diketogluconic acids by thin-layer chromatography in culture media of acetic acid bacteria. Zentbl Bakteriol Mikrobiol Hyg I Abt Orig C 1: 178-181
|
8 |
Siever M, Teuber M. 1995. The microbiology and taxonomy of Acetobacter europaeus in commercial vinegar production. J Appl Bacteriol Symp Suppl 79: 84S-95S
|
9 |
Kittelmann M, Stamnn WW, Follmann H, Truper HG. 1989. Isolation and classification of acetic acid bacteria from high percentage vinegar fermentation. Appl Microbiol Biotechnol 30: 47-52
|
10 |
Stephan J, Sokollek CH, Walter PH. 1998. Culture and preservation of vinegar bacteria. J Biotechnol 60: 195-206
DOI
ScienceOn
|
11 |
Lee DS, Ryu IH, Lee KS, Shin YS, Chun SH. 1999. Optimization in the preparation of Aloe vinegar by Acetobacter sp. and inhibitory effect against lipase activity. J Kor Soc Agric Chem Biotechnol 42: 105-110
|
12 |
Cha YJ, Park DK, Chun HS, Lee BK, Kim KH, Lee SY, Kim SJ. 1994. Isolation and characterization of cellulose producing Acetobacter xylinum KI strain. Kor J Appl Microbio Biotechnol 22: 571-576
|
13 |
Shim KC, Lee KS, Kim DH, Ryu IH, Lee JS. 2001. Studies on the acid tolerance of Acetobacter sp. isolated from persimmon vinegar. Kor J Food Sci Technol 33: 574-581
|
14 |
Hammers WP, Sokollek SJ. 1997. Description of a starter culture preparation for vinegar fermentation. Syst Appl Microbiol 20: 481-491
DOI
ScienceOn
|
15 |
Marmur J. 1961. A procedure for the isolation of deoxyribonucleic acid from microorganisms. J Mol Biol 3: 208-218
DOI
|
16 |
Tamaoka J, Komagata K. 1984. Determination of DNA base composition by reversed-phase high performance liquid chromatography. FEMS Microbiol Lett 25: 125-128
DOI
ScienceOn
|
17 |
Kim SJ, Chun HS. 1993. Characterization of a new acidophillic Acetobacter sp. strain HA isolated from Korean traditional fermented vinegar. J Microbiol Biotechnol 3: 108- 114
|
18 |
Chung DH. 1980. Studies on the vinegar fermentation. Chungang University Collection of Thesis 24: 181-196
|
19 |
Schüller G, Hertel C, Hammers WP. 2000. Gluconacetobacter entanii sp. nov., isolated from submerged high-acid industrial vinegar fermentations. Int J Syst Evol Microbiol 50: 2013-2020
DOI
ScienceOn
|
20 |
Yamada Y, Kondo K. 1984. Gluconacetobacter, a new subgenus comprising the acetate-oxidizing acetic acid bacteria with ubiquinone-10 in the genus Acetobacter. J Gen Appl Microbiol 30: 297-303
DOI
|
21 |
Seo JH, Jeong YJ, Kim JN, Woo CJ, Yoon SR, Kim TH. 2001. Quality comparison of potato vinegars produced by various Acetobacter bacteria. Kor J Postharvest Sci Technol 8: 60-65
|
22 |
Noh WS. 1978. Studies on the acetic acid fermentation. Kor J Appl Microbiol Bioeng 6: 115-120
|
23 |
De Ley J, Swings J, Gosselé F. 1984. Bergey's Manual of Systematic Bacteriology. The Williams and Wilkins Co., Baltimore. Vol 1, p 257
|
24 |
Sokollek SJ, Hertel C, Hammers WP. 1998b. Description of Acetobacter oboediens sp. nov. and Acetobacter pomorum sp. nov., two new species isolated from industrial vinegar fermentations. Int J Syst Bacteriol 48: 935-940
DOI
|