Mother of vinegar (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Mother of vinegar" in English language version.

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books.google.com

William Theodore Brannt (1889). A Practical Treatise on the Manufacture of Vinegar and Acetates, Cider, and Fruit-wines. H.C. Baird & Company. pp. 34–38. Retrieved 19 May 2016.

"Mother of vinegar fact sheet". Canadian food inspection agency. Retrieved 13 Nov 2021.

"Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of "Shanxi aged vinegar", a traditional Chinese vinegar". Food Microbiology. 30 (1): 289–297. 2012-05-01. doi:10.1016/j.fm.2011.08.010. ISSN 0740-0020.
Coelho, Raquel Macedo Dantas; Almeida, Aryelle Leite de; Amaral, Rafael Queiroz Gurgel do; Mota, Robson Nascimento da; Sousa, Paulo Henrique M. de (2020-12-01). "Kombucha: Review". International Journal of Gastronomy and Food Science. 22: 100272. doi:10.1016/j.ijgfs.2020.100272. ISSN 1878-450X.
Gomes, Rodrigo José 1; Borges, Maria de Fatima 2; Rosa, Morsyleide de Freitas 2; Castro-Gómez, Raúl Jorge Hernan 1; Spinosa, Wilma Aparecida 1 1 Department of Food Science; Technology, State University of Londrina (2018). "Acetic Acid Bacteria in the Food Industry: Systematics, Characteristics and Applications": 139–151. doi:10.17113/ftb.56.02.18.5593. PMC 6117990. {{cite journal}}: Cite journal requires |journal= (help)CS1 maint: numeric names: authors list (link)

Yetiman, Ahmet E.; Kesmen, Zülal (2015). "Identification of acetic acid bacteria in traditionally produced vinegar and mother of vinegar by using different molecular techniques". International Journal of Food Microbiology. 204: 9–16 – via Elsevier Science Direct.

Gomes, Rodrigo José 1; Borges, Maria de Fatima 2; Rosa, Morsyleide de Freitas 2; Castro-Gómez, Raúl Jorge Hernan 1; Spinosa, Wilma Aparecida 1 1 Department of Food Science; Technology, State University of Londrina (2018). "Acetic Acid Bacteria in the Food Industry: Systematics, Characteristics and Applications": 139–151. doi:10.17113/ftb.56.02.18.5593. PMC 6117990. {{cite journal}}: Cite journal requires |journal= (help)CS1 maint: numeric names: authors list (link)

Gomes, Rodrigo José 1; Borges, Maria de Fatima 2; Rosa, Morsyleide de Freitas 2; Castro-Gómez, Raúl Jorge Hernan 1; Spinosa, Wilma Aparecida 1 1 Department of Food Science; Technology, State University of Londrina (2018). "Acetic Acid Bacteria in the Food Industry: Systematics, Characteristics and Applications": 139–151. doi:10.17113/ftb.56.02.18.5593. PMC 6117990. {{cite journal}}: Cite journal requires |journal= (help)CS1 maint: numeric names: authors list (link)

Milanovic, Vesna; Osimani, Andrea; Garofalo, Cristiana; De Filippis, Francesca; Ercolini, Danilo; Cardinali, Federica; Taccari, Manuela; Aquilanti, Lucia; Clementi, Francesca (2018). "Profiling white wine seed vinegar bacterial diversity through viable counting, metagenomic sequencing and PCR-DGGE". International Journal of Food Microbiology. 286: 66–74 – via Elsevier Science Direct.
"Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of "Shanxi aged vinegar", a traditional Chinese vinegar". Food Microbiology. 30 (1): 289–297. 2012-05-01. doi:10.1016/j.fm.2011.08.010. ISSN 0740-0020.
Coelho, Raquel Macedo Dantas; Almeida, Aryelle Leite de; Amaral, Rafael Queiroz Gurgel do; Mota, Robson Nascimento da; Sousa, Paulo Henrique M. de (2020-12-01). "Kombucha: Review". International Journal of Gastronomy and Food Science. 22: 100272. doi:10.1016/j.ijgfs.2020.100272. ISSN 1878-450X.

Bourgeois, Jacques; Barja, François (2009). "The history of vinegar and of its acetification systems" (PDF). Archives des Sciences. 62: 147–160.

"Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of "Shanxi aged vinegar", a traditional Chinese vinegar". Food Microbiology. 30 (1): 289–297. 2012-05-01. doi:10.1016/j.fm.2011.08.010. ISSN 0740-0020.
Coelho, Raquel Macedo Dantas; Almeida, Aryelle Leite de; Amaral, Rafael Queiroz Gurgel do; Mota, Robson Nascimento da; Sousa, Paulo Henrique M. de (2020-12-01). "Kombucha: Review". International Journal of Gastronomy and Food Science. 22: 100272. doi:10.1016/j.ijgfs.2020.100272. ISSN 1878-450X.