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1-
Gullo, M., Caggia, C., De Vero, L., Giudici, P., 2006. Characterization of acetic acid bacteria in “traditional balsamic vinegar”. International Journal Food Microbiology 106, 209–212.
[1] - osmotolerant
[1] - osmophilic
[1] - Saccharibacter
2-
De Vero, L., Gala, E., Gullo, M., Solieri, L., Landi, S., Giudici, P., 2006a.
Application of denaturing gradient gel electrophoresis (DGGE) analysis to evaluate acetic acid bacteria in traditional balsamic vinegar. Food Microbiology 23, 809–813.
http://www.sciencedirect.com/science/article/pii/S0740002006000268
3-
Attwood, M.M., Van Dijken, J.P., Pronk, J., 1991.
Glucose metabolism and gluconic acid production by Acetobacter diazotrophicus. Journal of Fermentation and Bioengineering 72, 101–105.
http://www.sciencedirect.com/science/article/pii/0922338X9190317A