ArticleFrontiers in microbiology2022
Interaction of acetic acid bacteria and lactic acid bacteria in multispecies solid-state fermentation of traditional Chinese cereal vinegar.
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 17 papers.
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Who cites it
17 citing papers in PubMed, 49 citations in OpenAlex.
- Rare Biosphere Reveals a Decoupling Between Microbial Abundance and Intrinsic Physiological Potential in Shanxi Aged Vinegar Fermentation.Foods (Basel, Switzerland) · 2026Article
- Comprehensive Characterization of the Bioactive Profile inFoods (Basel, Switzerland) · 2026Article
- Key flavor compounds driven by microbiota in fermented cowpeas: Correlation analysis based on GC-MS/GC-IMS and amplicon sequencing.Food chemistry: X · 2026Article
- Bacterial genome reconstruction and community profiling in Neotropical Drosophila.Scientific reports · 2026Article
- Investigating the Effects of Yunnan Lufeng Aromatic Vinegar Intervention on Intestinal Microbiota, SCFAs, and Metabolites in Mice Using Multi-Omics Techniques.Foods (Basel, Switzerland) · 2025Article
- Study on obtaining bacterial cellulose by Komagataeibacter xylinus in co-culture with lactic acid bacteria in whey.Applied microbiology and biotechnology · 2025Article
- Interaction Between Lactic Acid Bacteria and Acetic Acid Bacteria in Sichuan Bran Vinegar: Impact on Their Growth and Metabolites.Foods (Basel, Switzerland) · 2025Article
- Sequential bioaugmentation of the dominant microorganisms to improve the fermentation and flavor of cereal vinegar.Food chemistry: X · 2025Article
- Multi-platform metagenomic characterization of the microbial community during spontaneous cacao fermentation.Frontiers in bioengineering and biotechnology · 2025Article
- Synthetic microbial consortium enhances acetoin production and functional quality of citrus vinegar via metabolic and process optimization.Frontiers in microbiology · 2025Article
- Genomics and synthetic community experiments uncover the key metabolic roles of acetic acid bacteria in sourdough starter microbiomes.mSystems · 2024Article
- A Review on the Interaction of Acetic Acid Bacteria and Microbes in Food Fermentation: A Microbial Ecology Perspective.Foods (Basel, Switzerland) · 2024Review
- Composition of Lignocellulose Hydrolysate in Different Biorefinery Strategies: Nutrients and Inhibitors.Molecules (Basel, Switzerland) · 2024Review
- Synergistic effects of lactobacillus strains andHeliyon · 2024Article
- Review of cancer cell volatile organic compounds: their metabolism and evolution.Frontiers in molecular biosciences · 2024Review
- Metagenomics profiling of the microbial community and functional differences in solid-state fermentation vinegar starter (seedFrontiers in microbiology · 2024Article
- Synergistic Fermentation with Functional Microorganisms Improves Safety and Quality of Traditional Chinese Fermented Foods.Foods (Basel, Switzerland) · 2023Review
Corrections and comments
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Authors and funding
9 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The microbial community plays an important role on the solid-state fermentation (SSF) of Chinese cereal vinegar, where acetic acid bacteria (AAB) and lactic acid bacteria (LAB) are the dominant bacteria. In this study, the top-down (
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