| Complementària |
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De Vuyst, L., Camu, N. , De Winter, T., Vandemeulebroecke, K. , Van de Perre, V. , Vancanneyt, M.,, Validation of the (GTG)5-rep-PCR fingerprinting technique for rapid classification and identification of acetic acid bacteria, with a focus on isolates from Ghanaian fermented cocoa beans, 2007, Int J Food Microbiol. doi:10.1016/j.ijfoodmicro.2
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Gullo, M., Caggia, C., De Vero, L. & Giudici, P., Characterisation of acetic acid bacteria in “traditional balsamic Vinegar”, 2006, Int J Food Microbiol 106, 209-212
Poblet, M., Rozès, N., Guillamón, J.M. & Mas, A., Identification of acetic acid bacteria by restriction fragment length polymorphism analysis of a PCR-amplified fragment of the gene coding for 16S rRNA, 2000, Lett Appl Microbiol 31, 63-67
Achaerandio, I.; Güell, C.; López, F., New approach to continuous vinegar decolourisation with exchange resins, 2007, Journal of Food Engineering, 78(3), 991-994
López, F.; Pescador, P.; Güell, C.; Morales, M.L.; García-Parrilla, M.C.; Troncoso, A.M., Industrial vinegar clarification by cross-flow microfiltration: effect on colour and polyphenol content, 2005, Journal of Food Engineering, 68(1), 133-136
Ruiz, A., Poblet, M., Mas, A. & Guillamon, JM., Identification of acetic acid bacteria by RFLP of PCR-amplified 16S rDNA and 16S-23S rDNA intergenic spacer, 2000, Int J Syst Evol Microbiol 50, 1981-1987
Tesfaye, W., García-Parrilla, M.C., & Troncoso, A.M., Sensory evaluation of Sherry wine vinegar, 2002, Journal of Sensory Studies, 17 (2), 133-144
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