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Estamaran date vinegar: chemical and microbial dynamics during fermentation
Vinegar is a fermented food produced by alcoholic and then acetic acid microbial metabolism. Date palm fruit ( Phoenix dactylifera L.) is a valuable...
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Microbial characterization of Sichuan Baoning vinegar: lactic acid bacteria, acetic acid bacteria and yeasts
Sichuan Baoning vinegar, a typical representative of Sichuan bran vinegar, is a famous traditional fermented food made from cereals in China. At...
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Effect of the Interaction between Wood Vinegar and Biochar Feedstock on Tomato Plants
AbstractThis study investigated the effect of the interaction between wood vinegar and biochar feedstock on total biomass, fruit weight (yield), and...
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Evaluation of probiotic properties of Levilactobacillus brevis isolated from hawthorn vinegar
Probiotic microorganisms are increasing their interest today due to the benefits they provide to humans. Vinegar is the process of processing foods...
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Iron acetate solution prepared from steel wool and vinegar for ebonizing wood
Woodworkers darken wood by reacting iron in solution with tannins in the wood to form blue–black phenolate complexes, a process called ebonizing....
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Exploring the correlation of metabolites changes and microbial succession in solid-state fermentation of Sichuan Sun-dried vinegar
BackgroundThe traditional Sichuan Sun-dried vinegar (SSV) with unique flavor and taste is believed to be generated by the solid-state fermentation...
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Optimizing Cucumis sativus seedling vigor: the role of pistachio wood vinegar and date palm compost in nutrient mobilization
BackgroundThe goal of this research is to enhance the quality of cucumber seedlings grown in greenhouses by experimenting with various soilless...
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Antimicrobial activity and chemical profile of wood vinegar from eucalyptus (Eucalyptus urophylla x Eucalyptus grandis - clone I144) and bamboo (Bambusa vulgaris)
Microbial resistance to drugs is a public health problem; therefore, there is a search for alternatives to replace conventional products with natural...
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Influence of Wood Vinegar and Potassium Application on Soil Properties and Ca/K Ratio in Citrus Rootstocks
Disorder in potassium (K) and calcium (Ca) uptake and Ca/K ratio in plant may affect the citrus rootstocks performance. The plant Ca/K ratio may...
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Determination of the Chemical Composition and Antifungal Activity of Wood Vinegar (Pyroligneous Acid) Against the Onion Bulb Rot Disease Caused by Fusarium proliferatum
Wood vinegar, also known as pyroligneous acid (PA), is a liquid mixture with organic properties that results from the condensation of smoke produced...
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Production and Evaluation of Vinegar Using Nabag as a Raw Material
The objective of the present study was to investigate the nutritional components of the Nabag (Ziziphys-spina christa) fruit which is widely consumed...
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Transgenerational stress memory and transgenerational effects caused by wood vinegar and spermidine are associated with early germination of rice seeds under salt stress
The elite glutinous rice cultivar ‘RD 6’ (RD6), mostly grown in the northeast region of Thailand, suffers from soil salinity resulting in low...
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Assessing Class 1 Integron Presence in Poultry Litter Amended with Wood Biochar and Wood Vinegar
Class 1 integrons are mobile genetic elements that facilitate the spread of antibiotic resistance genes among bacteria. The use of prophylactic...
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Offseason Medfly Trap** Using Makeshift Fruit-Based and Wine Vinegar Baits
Development of cost-effective traps and attractants is important for sustainable pest management. In the case of the Medfly, Ceratitis capitata ...
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Distinct co-occurrence patterns and driving forces of abundant and rare bacterial communities in the multispecies solid-state fermentation process of cereal vinegar
Multispecies solid-state fermentation is a traditional processing technique for the traditional Chinese food, such as cereal vinegar, Baijiu, etc....
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Apple cider vinegar administration on carcass characteristics and meat quality of broiler chickens
This study evaluated the effect of apple cider vinegar (ACV) on the carcass characteristics and meat quality of broiler chickens. A total of 300...
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Combined Urea Humate and Wood Vinegar Treatment Enhances Wheat–Maize Rotation System Yields and Nitrogen Utilization Efficiency Through Improving the Quality of Saline–Alkali Soils
We aimed to investigate the effect of combining urea humate and wood vinegar on the improvement of saline soils and the yield of wheat and maize. The...
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Food-grade γ-aminobutyric acid production by immobilized glutamate decarboxylase from Lactobacillus plantarum in rice vinegar and monosodium glutamate system
Objectivesγ-amino butyric acid (GABA) is a non-protein amino acid, considered a potent bioactive compound. This study focused on biosynthesis of...
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Transcriptome response of Acetobacter pasteurianus Ab3 to high acetic acid stress during vinegar production
Acetic acid accumulation is a universal limiting factor to the vinegar manufacture because of the toxic effect of acetic acid on the acid producing...
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Investigation of lipid profile in Acetobacter pasteurianus Ab3 against acetic acid stress during vinegar production
Elucidation of the acetic acid resistance (AAR) mechanisms of Acetobacter pasteurianus is significant for vinegar production. In this study, cell...
