ArticleFrontiers in microbiology2022
Selection of Acetic Acid Bacterial Strains and Vinegar Production From Local Maltese Food Sources.
Article in Frontiers in microbiology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Estamaran date vinegar: chemical and microbial dynamics during fermentation.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2024Article
- Yield and Nutraceutical Value of Lettuce and Basil Improved by a Microbial Inoculum in Greenhouse Experiments.Plants (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
5 authors.
Funding
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Abstract
This study investigates the isolation, identification, and fermentation performance of autochthonous acetic acid bacteria (AAB) from local niche habitats on the Island of Gozo (Malta) and their further use for vinegar production, employing local raw materials. The bacteria were isolated from grapevine berries and vinegar produced in the cottage industry. Following phenotype and genotype identification, the AAB were ascribed to the genera
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