Acetic acid bacteria (AAB) are pivotal in both traditional and modern applications of vinegar production. These Gram‐negative, obligately aerobic microorganisms oxidise ethanol to acetic acid through ...

Figure 1: Engineering S. cerevisiae for co-consumption of xylose and acetic acid. Figure 4: Effects of acetate reduction on product yields and redox cofactor balance. The use of S. cerevisiae to make ...

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Breakthroughs, discoveries, and DIY tips sent every weekday. Terms of Service and Privacy Policy. Bacteria are wildly underrated. From farming to flavoring, these ...