Blandino A, Caro I, Cantero D (1996) Effect of culture conditions on the aldehyde dehydrogenase activity of Acetobacter aceti cytoplasmatic extracts. Biotechnol Lett 18:63-68
Caplice E, Fitzgerald GF (1999) Food fermentations: role of microorganisms in food production and preservation. Int J Food Microbiol 50:131-149
Carvalho AS, Silva J H P, Teixeira P, Malcata FX, Gibbs P (2002) Survival of freeze drying Lactobacillus plantarum and Lactobacillus rhamnosus during storage in the presence of protectants. Biotechnol Lett 24:1587-1591
DeOry I, Romero LE, Cantero D (2002) Optimum starting-up protocol of a pilot plant scale acetifier for vinegar production, J Food Eng 52:31-37
DeVuyst L (2000) Technology aspects related to the application of functional starter cultures. Food Technol Biotechnol 38:105-112
Ebner H (1976) Essig. In: Ullmanns Enzyklopädie der technischen Chemie. Verlag Chemie, Weinheim, Vol 11:41-55
Entani E, Ohmori S, Masai H, Suzuki KI (1985) Acetobacter polyoxogenes sp. nov., a new species of an acetic acid bacterium useful for producing vinegar with high acidity. J Gen Appl Microbiol 31:475-490
Giudici P, Solieri L, Pulvirenti AM, Cassanelli S (2005) Strategies and perspectives for genetic improvement of wine yeasts. Appl Microbiol Biotechnol 66:622-628
Gullo M, Caggia C, DeVero L, Giudici P (2006) Characterization of acetic acid bacteria in traditional balsamic vinegar. Int J Food Microbiol 106:209-212
Holzapfel WH (1989) Industrialisation of mageu fermentation in South Africa. In: Steinkraus KH (ed) Industrialisation of Indigenous Fermented Foods. 285-328. Marcel Dekker, New York
Holzapfel WH (2002) Appropriate starter culture technologies for small-scale fermentation in developing countries. Int J Food Microbio 75:197-212
LeMeste M, Simatos D (1990) La transition vitreuse: indices en technologie alimentaire. Ind Aliment Agric 107:5-11
LeMeste M, Lorient D, Siamtos D (2002) L'eau dans aliments. Lavoisier Tec et Doc, Paris
Leroy F, DeVuyst L (2004) Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends Food Sci Technol 15:67-68
Leslie SB, Israeli E, Lighthart B, Crowe JH, Crowe LM (1995) Trehalose and sucrose protect both membranes and proteins in intact bacteria during drying. Appl Environ Microbiol 61:3592-3597
Muraoka H, Watabe Y, Ogasawara N (1982) Effect of oxygen deficiency on acid production and morphology of bacteria cells in submerged acetic fermentation by Acetobacter aceti. J Ferment Technol 60:171-180
Ndoye B, Lebecque S, Dubois-Dauphin R, Tounkara L, Kere C, Guiro AT, Diawara B, Thonart P (2006) Thermoresistant properties of acetic acid bacteria isolated from tropical products of Sub-Saharan Africa and destined to industrial vinegar. Enzyme Microb Technol 39:916-923
Ndoye B, Weekers F, Diawara B, Guiro AT, Thonart P (2007a) Survival and preservation after freeze drying process of thermoresistant acetic acid bacteria isolated from tropical products of Sub-Saharan Africa. J Food Eng 79:1374-1382
Ndoye B, Cleenwerck I, Engelbeen K, Dubois-Dauphin R, Guiro AT, Van Trappen S, Willems A, Thonart P (2007b) Acetobacter senegalensis sp. nov., a thermotolerant acetic acid bacterium isolated in Senegal (Sub-Saharan Africa) from mango fruit (Mangifera indica, L). Int J Syst Evol Microbiol 57:1576-1581
Ohmori S, Uozumi T, Beppu T (1982) Loss of acetic acid resistance and ethanol oxidizing ability in an Acetobacter strain. Agric Biol Chem 46:381-389
Roos YH (1993) Water activity and physical state effects on amorphous food stability. J Food Process Preserv 16:433-447
Ross RP, Morgan S, Hill C (2002) Preservation and fermentation: past, present and future. Int J Food Microbiol 79:3-16
Sablani SS, Kasapsis S, Rahman MS (2007) Evaluating water activity and glass transition concepts for food stability. J Food Eng 78:266-271
Schuck P, Bouhallab S, Durupt D, Vareille P, Humbert J-P, Martin M (2004) Séchage des lactosérums et derives: rôle du lactose et de la dynamique de l'eau. Lait 84:243-268
Sievers M, Teuber M (1995) The microbiology and taxonomy of Acetobacter europaeus in commercial vinegar production. J Appl Bacteriol (Symp Suppl) 79:84S-95S
Sievers M, Sellmer S, Teuber M (1992) Acetobacter europaeus sp. nov., a main component of industrial vinegar fermenters in central Europe. Syst Appl Microbiol 15:386-392
Sokollek SJ, Hammes WP (1997) Description of a starter culture preparation for vinegar fermentation. Syst Appl Microbiol 20:481-491
Sokollek S, Hertel C, Hammes W (1998) Cultivation and preservation of vinegar bacteria. J Biotechnol 60:195-206
Sow M, Dubois-Dauphin R, Roblain D, Guiro AT, Thonart P (2005) Polyphasic identification of a new thermotolerant species of lactic acid bacteria isolated from chicken faeces. Afr J Biotechnol 4:195-206
To B C S, Etzel MR (1997) Survival of Brevibacterium linens (ATCC 9174) after spray drying, freeze drying or freezing. J Food Sci 62:167-170
Turner S, Senaratna T, Touchell D, Bunn E, Dixon K, Tan B (2001) Stereochemical arrangement of hydroxyl groups in sugar and polyalcohol molecules as an important factor in effective cryopreservation. Plant Sci 160:489-497
Ziadi M, Touhami Y, Achour M, Thonart P, Hamdi M (2005) The effect of heat stress on freezedrying and conservation of Lactococcus. Biochem Eng J 24:141-145
