https://www.selleckchem.com/pr....oducts/ch5424802.htm
This study investigates the isolation, identification, and fermentation performance of autochthonous acetic acid bacteria (AA 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 Acetobacter, Gluconobacter, and Komagataeibacter. A mixture of selected AAB was tested as an inocu
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