Nacionalni portal odprte znanosti

Zaradi vse večje ozaveščenosti potrošnikov o pomenu uživanja naravnih živil se povečuje tudi povpraševanje po jabolčnem nefiltriranem kisu, tako imenovanem motnem jabolčnem kisu. Motni jabolčni kis ob ostalih sestavinah vsebuje tudi ocetnokislinske bakterije. Povečan trend uporabe takšnega kisa pred ...

Consumers’ preference towards healthy and novel foods dictates the production of organic unfiltered bottled vinegar that still contains acetic acid bacteria. After ingesting vinegar, the bacteria come into close contact with the human microbiota, creating the possibility of horizontal gene transfer, ...

The need to minimize human impact on the environment encourages alternative methods and solutions which could provide new steps towards green transition. Population is growing and climate is changing which is causing distress in food production and to recycle resources is getting ever more important ...

The bacterial species Gluconacetobacter entanii belongs to a group of acetic acid bacteria. In 2000, it was described as a primary species of submerged spirit vinegar-producing bioreactors with a strict requirement of acetic acid, ethanol, and glucose for growth. Over the years, the type-strain of G ...