[1] Kim JS, Kim H., Oh K.K. , Kim Y.S Efficient production process for food grade acetic acid by Acetobacter aceti in shake flask and bioreactor cultures. Journal of Indian Engineering Chemistry. 2002;8:519-23.
[2] Jiménez-Hornero J.E S-DIM, García-García I. Optimization of biotechnological processes. The acetic acid formation, Partb I: the proposed model. Biochemical Engineering Journal. 2009;45:7-21.
[3] Awad H DR, Malek R, Othman N, Aziz R, Enshasy H. Comparative Proteome of Acetobacter pasteurianus Ab3 During the High Acidity Rice Vinegar Fermentation. E-Journal of Chemistry. 2012;9:2275-86.
[4] Adachi O MD, Toyama H, Yamada M, Shinagawa E, Matsushita K. New developments in oxidative fermentation. Appl Microbiol Biotechnol. 2003;60:610-43.
[5] Moonmangmee D AO, . Ano Y, Shinagawa E,Toyama H, Theeragol G, lotong N, Matsushita K. Isolation and characterization of thermotolerant Gluconobacter strains catalyzing oxidative fermentation at higher temperatures. Bioscience Biotechnology and Biochemistry. 2000;64(11):2306-15.
[6] Saeki A TG, Matsushita K, Toyama H, Lotong N, Adachi O. Microbiological Aspects of Acetate Oxidation by Acetic Acid Bacteria, Unfavourable Phenomena in Vinegar Fermentation. Biosci Biotechnol Biochem. 1997;61(1):138-45.
[7] Berner D, Krieg N, Staley J Bergeys manual of systematic bacteriology , V2, Part C. Pubspringer. 2005:41-95.
[8] Adachi O YT. Acetic Acid Bacteria, chapter 13. 2016:273-97.
[9] Yakushi T MK. Alcohol dehydrogenase of acetic acid bacteria: structure, mode of action, and applications in biotechnology. Applied Microbiology and Biotechnology. 2010;86(5):1257-65.
[10] Matsushita K, Yakushi T, Takaki Y, Toyama H ,Adachi O Generation mechanism and purification of an inactive form convertible in vivo to the active form of quinoprotein alcohol dehydrogenase in Gluconobacter suboxydans. Journal of Bacteriology. 1995:6552-9.
[11] Moghadami F SMR, Shayesteh S.H , Rezvanian M. Isolation of acetic acid bacteria from domestic vinegars and evaluation of their thermotolerance. Science journal of Tehran University. 2004;30(3):541-9.
[12] Romano A GR, Nihi P, Rollini M. Acetic acid bacteria as enantioselective biocatalysts. Journal of Molecular Catalysis B: Enzymatic. 2002;17:235-40.
[13] De Ory I RLE, Cantero D. Modelling the kinetics of growth of Acetobacter aceti in discontinuous culture: influence of the temperature of operation. Appl Microbiol Biotechnol. 1998;49:189-93.
[14] Durán E, Palma M, Castro R, García-Barroso C. New FT-IR method to control the evolution of the volatile constituents of vinegar during the acetic fermentation process. Food Chemistry. 2010;121(29):575-9.
[15] González-Sáiz J.M PC, Garrido-Vidal D. Modelling and optimisation of the industrial process of acetic fermentation in Recent Research Developments in Biotechnology & Biotengineering. Research Signpost. 2003:217-42.
[16] Beppu T. Genetic organization of Acetobacter for acetic acid fermentation-NCBI. Antonie van Leeuwenhoek. 1993;64:121-35.
[17] Baena-Ruano S, Santos-Dueñas I.M, Mauricio J.C, García-García I Relationship between changes in the total concentration of acetic acid bacteria and major volatile compounds during the acetic acid fermentation of white wine. Journal of the Science of Food and Agriculture. 2010;90:2675-81.
[18] Baena-Ruano S, Jiménez-Ot C, Santos-Dueñas I, Jiménez-Hornero J, Bonilla-Venceslada J.L, Álvarez-Cáliz C, García-García I. Influence of the final ethanol concentration on the acetification and production rate in the wine vinegar process. Journal of Chemical Technology and Biotechnology. 2010;85:908-12.
[19] González-Sáiz J.M PC, Garrido-Vidal D. Evaluation of Kinetic Models for Industrial Acetic Fermentation: Proposal of a New Model Optimized by Genetic Algorithms. Biotechnology Progress. 2003;19(2):599-611.
[20] Trcek J, Toyama T , Czuba J, Misiewicz A, Matsushita K. Correlation between acetic acid resistance and characteristics of PQQ-dependent ADH in acetic acid bacteria. Applied Microbiology and Biotechnology. 2006;70:366-73.