@misc{Czuba_Jerzy_Technology_2003,
 author={Czuba, Jerzy},
 volume={62},
 number={3},
 copyright={Creative Commons Attribution BY-SA 4.0 license},
 journal={Biotechnologia, vol.62, 3 (2003)-.},
 howpublished={online},
 year={2003},
 publisher={Committee on Biotechnology PAS},
 publisher={Institute of Bioorganic Chemistry PAS},
 language={pol},
 abstract={Vinegar producing is one of the oldest processes of biotechnology. It consists of double fermentation, alcoholic and acetous. There are three groups ofmethods of acetous fermentation: surface, trickling and submerse. They arewell elaborated from technological and technical points of view, but the taxonomy and methods for identification ofthe bacteria active in technical processesare still open. According to the results of molecular researches, the new genusGluconacetobacter (characterised by requirement of the acetic acid for growingand lack of ability to oxidise acetic acid to CO2 and H2O - the main features ofgenus Acetobacter) was separated from acetic acid bacteria group. However, theresults of few experiments showed that these phenotypic features (characteristic for the genus Gluconacetobacter) could be changed in to the features characteristic for genus Acetobacter by special procedure of growing. It is a question ofhow the differences between the same bacteria with different phenotypeswould be identified by molecular methods},
 type={Text},
 title={Technology and microbiology of acetic acid fermentation},
 URL={http://rcin.org.pl/Content/133322/PDF/POZN271_167987_biotechnologia-2003-no3-czuba.pdf},
 keywords={biotechnology},
}