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Functional beverage production using acetous fermentation of soursop: Physicochemical, toxicity and organoleptic properties

Ho, C. W., Chang, L. S., Muzni, S. K. S., Fazry, S., Lazim, А. M., Zaki, U. K. H., & Lim, S. J. (2020) · Food Bioscience · doi:10.1016/j.fbio.2020.100812 · Cited by 17 · see citing works

Segregation of Tetragenococcus halophilus and Zygosaccharomyces rouxii using W 1 /O/W 2 double emulsion for use in mixed culture fermentation

Devanthi, P. V. P., Kadri, H. E., Bowden, A., Spyropoulos, F., & Gkatzionis, K. (2017) · Food Research International · doi:10.1016/j.foodres.2017.11.044 · Cited by 16 · see citing works

Nutritionally Enhanced Probioticated Whole Pineapple Juice

Palachum, W., Choorit, W., & Yusuf Chisti, B. (2021) · Fermentation · doi:10.3390/fermentation7030178 · Cited by 15 · see citing works

Chemical Properties, Antioxidant Activities and Sensory Evaluation of Berry Vinegar

Boonsupa, W. (2018) · Walailak Journal of Science and Technology (WJST) · doi:10.48048/wjst.2019.4562 · Cited by 15 · see citing works

Farklı Sirke Çeşitlerinin Mikroflorası, Biyoaktif Bileşenleri ve Sağlık Üzerine Etkileri

Şengün, İ. Y., & Kılıç, G. (2019) · Akademik Gıda · doi:10.24323/akademik-gida.544831 · Cited by 15 · see citing works

Microbial interactions between Lactoplantibacillus plantarum and Rhodotorula mucilaginosa in the fermented fish juice system

Ma, X., Zhou, B., Jiang, L., Xie, M., Rong, Z., Yin, S., Wang, F., Liu, Y., & Li, X. (2025) · Food Research International · doi:10.1016/j.foodres.2025.116166 · Cited by 14 · see citing works

Multi-omics analysis reveals the microbial interactions of S. cerevisiae and L. plantarum on Suanyu, Chinese traditional fermented fish

Wenkang, H., Jingui, L., Zhang, W., Wu, J., Yang, Z., Furong, Z., & Xuefeng, Z. (2023) · Food Research International · doi:10.1016/j.foodres.2023.113525 · Cited by 14 · see citing works

Improving bioactivities of Momordica charantia broth through fermentation using mixed cultures of Lactobacillus plantarum, Gluconacetobacter sp. and Saccharomyces cerevisiae

Shu, C., Jaiswal, R., Peng, Y.-Y., & Liu, T.-H. (2022) · Process Biochemistry · doi:10.1016/j.procbio.2022.03.023 · Cited by 14 · see citing works

Design of a New Fermented Beverage from Medicinal Plants and Organic Sugarcane Molasses via Lactic Fermentation

Gadhoumi, H., Gullo, M., Vero, L. D., Martinez-Rojas, E., Tounsi, M. S., & Hayouni, E. A. (2021) · Applied Sciences · doi:10.3390/app11136089 · Cited by 13 · see citing works

Optimized Acetic Acid Production by Mixed Culture of Saccharomyces cerevisiae TISTR 5279 and Gluconobacter oxydans TBRC 4013 for Mangosteen Vinegar Fermentation Using Taguchi Design and Its Physicochemical Properties

Saelee, N., Cheong, L., & Chaijan, M. (2023) · Foods · doi:10.3390/foods12173256 · Cited by 12 · see citing works

Application of accelerating energies to the maceration of sherry vinegar with citrus fruits

Chanivet, M., Durán, E., Rodríguez‐Dodero, M. D. C., Barroso, C. G., & Castro, R. (2020) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.10843 · Cited by 11 · see citing works

Fermentation Characteristics of Unripe Citrus unshiu Vinegar Production Using Acetic Acid Bacteria Isolated from Traditional Fermented Vinegars

Won, S.-H., Kim, Y.-J., Choi, K.-T., Choi, J.-S., Park, H.-D., & Lee, S.-B. (2024) · Preventive Nutrition and Food Science · doi:10.3746/pnf.2024.29.2.220 · Cited by 9 · see citing works

Structural identification and antioxidant potency evaluation of pomelo vinegar polyphenols

Zou, B., Li, T., Xu, Y., Yu, Y., & Wu, J. (2022) · Food Bioscience · doi:10.1016/j.fbio.2022.101674 · Cited by 9 · see citing works

Characterization of precipitation from citrus vinegar during ageing: chemical constituents, formation mechanism and anti-proliferative effect

Hu, F., Ye, Q., Zhou, Y., Li, L., Wang, Y., & Deng, Z. (2022) · Food & Function · doi:10.1039/d2fo00513a · Cited by 8 · see citing works

Effect of Different Fermentation Methods on the Physicochemical, Bioactive and Volatile Characteristics of Wolfberry Vinegar

Qiang, X., Zhao, M., Xia, T., Wang, Q., Yu, J., Qiao, C., Zhang, H., Lv, S., Liu, Y., & Wang, M. (2025) · Foods · doi:10.3390/foods14061078 · Cited by 7 · see citing works

Unveiling the bioactive compounds and flavor profile of Shanxi aged vinegar: An integrated approach combining non-targeted metabolomics, machine learning and molecular docking

Bai, B., Zhang, L., Zhang, Y., Luo, X., Bo, T., Zhang, J., Qian, H., & Yang, Y. (2025) · Food Bioscience · doi:10.1016/j.fbio.2025.108133 · Cited by 7 · see citing works

Kardinal Üzümü, Napolyon Kirazı, Mürdüm Eriği, Kivi ve Şeftali Meyvelerinden Doğal Fermantasyonla Sirke Üretim Potansiyeli: Fizikokimyasal ve Duyusal Özellikler

Öztürk, H. İ. (2022) · Akademik Gıda · doi:10.24323/akademik-gida.1097836 · Cited by 7 · see citing works

Investigation of the potential of Rosa damascena vinegar fermented with probiotic lactic acid bacteria as a functional food

Ertürkmen, P., Bulantekin, Ö., & Alp, D. (2023) · Revista Mexicana de Ingeniería Química · doi:10.24275/rmiq/alim24156 · Cited by 7 · see citing works

Factorial Analysis on Biovinegar Production from Pineapple Waste Using Mixed Strains

Selvanathan, Y. K., Shaarani, S. M., & Masngut, N. (2020) · Journal of Chemical Engineering and Industrial Biotechnology · doi:10.15282/jceib.v6i1.4725 · Cited by 7 · see citing works

A statistical study of factors affecting natural biovinegar fermentation from pineapple peel waste

Selvanathan, Y. K., & Masngut, N. (2021) · IOP Conference Series Materials Science and Engineering · doi:10.1088/1757-899x/1092/1/012004 · Cited by 7 · see citing works

Effect of Mixed Inoculums Volume and pH on Anti Nutritional Level in Cabbage Fermentation using Saccharomyces cerevisiae and Lactobacillus plantarum

Ananda, T. D., Srihardyastutie, A., Prasetyawan, S., & Safitri, A. (2019) · IOP Conference Series Materials Science and Engineering · doi:10.1088/1757-899x/546/6/062004 · Cited by 7 · see citing works

Physicochemical properties, antioxidant activities, and sensory evaluation of pineapple peel biovinegar

Selvanathan, Y. K., & Masngut, N. (2020) · IOP Conference Series Materials Science and Engineering · doi:10.1088/1757-899x/991/1/012002 · Cited by 7 · see citing works

Co-cultivation effects of Lactobacillus plantarum and Pichia pastoris on the key aroma components and non-volatile metabolites in fermented jujube juice

Feng, T., Cai, W., Sun, W., Yu, S., Cao, J., Sun, M., Wang, H., Yu, C., Kang, W., & Yao, L. (2025) · RSC Advances · doi:10.1039/d5ra00193e · Cited by 6 · see citing works

Improving the taste and aromatic characteristics of citrus wine by co‐fermentation involving Saccharomyces cerevisiae and lactic acid bacteria

Wen, Y., Cai, W., Wang, H., Deng, Q., Liu, H., Cai, J., & Chen, L. (2025) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.70262 · Cited by 6 · see citing works

Co‐fermentation metabolism characteristics of apple vinegar with Acetobacter pasteurianus and Lactobacillus plantarum

Zhang, M., Li, X., Mu, D., Cai, J., Zhang, M., Liu, Y., Zheng, Z. X., Jiang, S., & Wu, X. (2022) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.16605 · Cited by 6 · see citing works

New Insights Into Phytochemical Content and Antioxidant Activities of Moroccan Fruit Vinegars

Ousaaid, D., Laaroussi, H., Bakour, M., El Ghouizi, A., Mechchate, H., Es-safi, I., Conte, R., Lyoussi, B., & El Arabi, I. (2022) · Chemistry Africa · doi:10.1007/s42250-022-00427-z · Cited by 6 · see citing works

Co-culture yeast driving fermentation of Litchi (Litchi chinensis Sonn.) seed vinegar: flavor synergistic regulation and flavonoid enrichment mechanism

Zhang, Y., Huang, J. T., Zhou, R., Zhang, S., Li, Y., Huang, R., Liu, R., & Wu, C. (2025) · Food Bioscience · doi:10.1016/j.fbio.2025.107361 · Cited by 5 · see citing works

Effectively Enhancing the Physiological Activity and Sensory Quality of Whole Calamondin Puree via Yeast Fermentation

Zhang, H., Liu, S., Ma, Z., Huang, H., Zheng, L., Tian, Y., & Zhong, Q. (2024) · International Journal of Molecular Sciences · doi:10.3390/ijms252211984 · Cited by 5 · see citing works

Vinegar from Anacardium othonianum Rizzini using submerged fermentation

Neves, G. A. D. R., Machado, A. R., Santana, J. F. D. S., da Costa, D. C., Filho, N. R. A., Viana, L. F., Silva, F. G., Spinosa, W. A., Júnior, M. S. S., & Caliari, M. (2020) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.10916 · Cited by 5 · see citing works

Enrichment of polymethoxyflavones from citrus fruits using an optimized enzyme/acid-catalyzed hybrid hydrolysis process and its influence on mice gut microbiota

Sun, M., Liang, J.-J., Peng, Y., Qin, L., Ma, D., Cai, X., Lu, R., Wang, Y., Wang, H., Yang, C., et al. (2024) · Food & Function · doi:10.1039/d4fo03391d · Cited by 4 · see citing works

The Functional Components and Hepatic Protective Mechanism of Wolfberry Vinegar by Mixed-Culture Fermentation

Qiang, X., Zhao, M., Xia, T., Wang, Q., Yu, J., Song, Y., Zhang, H., Qiao, C., & Wang, M. (2025) · Foods · doi:10.3390/foods14071278 · Cited by 4 · see citing works

Enhancement of phenolic content and antioxidant activity in snakefruit (Salacca zalacca (Gaerth.)Voss) vinegar by malolactic fermentation with Lactobacillus plantarum

Pratiwi, V. N., Zubaidah, E., Widyaningsih, T. D., & Kusnadi, J. (2025) · Journal of Food Science and Technology · doi:10.1007/s13197-025-06220-3 · Cited by 4 · see citing works

Enhancing cider vinegar quality through the synergistic Co-fermentation of Lactiplantibacillus plantarum and Acetobacter pasteurianus: A metabolomic and transcriptomic approach

Li, Y.-N., Gao, P.-Y., Liu, W.-X., Lu, Z., Yan-lin, D., Chai, L., Shi, J., Zhang, X.-J., & Xu, Z. (2026) · LWT · doi:10.1016/j.lwt.2026.119018 · Cited by 3 · see citing works

Effect of flours addition on the physicochemical and metabolome in Suanjiang, a Chinese traditional fermentation coagulant

Wu, J., Hu, W., Yang, Z., Zeng, X., & Dai, Z. (2023) · Food Bioscience · doi:10.1016/j.fbio.2023.102716 · Cited by 3 · see citing works

Development of Fermented Peach–Apricot Mixed Juice and Study of Its Storage Stability

Lv, S., Zhao, Y., Yang, Z., Liu, X., Liu, R., Lv, M., & Wang, L. (2025) · Foods · doi:10.3390/foods14173128 · Cited by 2 · see citing works

Integration of correlation analysis and untargeted metabolomics reveals microbial interactions driving flavor formation in bacteria-yeast Co-fermented Lithocarpus litseifolius [hance] chun (L. litseifolius) kombucha

Zhao, Y., Gu, C., Qian, J., Yao, W., Qian, H., & Cheng, Y. (2025) · Food Bioscience · doi:10.1016/j.fbio.2025.108118 · Cited by 2 · see citing works

Effects of cyclodextrins on phenolic acids biotransformation and color and volatile substances stabilization in sequentially fermented apple juice

Li, H., Shen, N., Ren, J., Wang, X., Tan, P., Song, J., Wang, X., & Gao, Z. (2024) · Food Bioscience · doi:10.1016/j.fbio.2024.104465 · Cited by 2 · see citing works

Evaluation of Antioxidant Capacity and Flavor Profile Change of Pineapple Peel Vinegar during Fermentation

Liangkun, L., Huang, H., Yuan, Y., Xiaoyi, W., Lin, L., Gong, X., & Suhui, Z. (2018) · International Conference on Materials Science, Machinery and Energy Engineering (MSMEE) · doi:10.23977/msmee.2018.72162 · Cited by 2 · see citing works

Thermotolerant acetic acid bacteria in the production of a red wine vinegar by surface culture at different temperatures: volatile and polyphenolic composition

Chanivet, M., Es‐sbata, I., Astola, A., Durán, E., & Castro, R. (2024) · European Food Research and Technology · doi:10.1007/s00217-024-04580-2 · Cited by 2 · see citing works

The main skeleton aroma active compounds and sensory characteristics of Chinese geographical indication product: Shanxi aged vinegar

Wang, J., Hu, J., Zhu, B., Wang, X., Zhang, A., Liang, K., Ding, W., Zheng, Y., & Wang, M. (2026) · Food Chemistry X · doi:10.1016/j.fochx.2026.103568 · Cited by 1 · see citing works

Molecular sensory science combined with machine learning for exploring key odor-active compounds and aging-feature compounds of Shanxi aged vinegar

Wang, J., Zhu, B., Wang, X., Zhang, A., Liang, K., Tong, X., Ding, W., Song, J. M., Zheng, Y., & Wang, M. (2026) · npj Science of Food · doi:10.1038/s41538-026-00772-0 · Cited by 1 · see citing works

Impact of Microbial Interactions on Growth and Flavor Profiles of Indigenous Yeasts and Lactic Acid Bacteria in Shanxi Aged Vinegar: Combinatorial Co-Cultures Versus Monocultures

Zhao, X., Zhang, Y., & Xu, N. (2026) · Foods · doi:10.3390/foods15132371 · Cited by 1 · see citing works

Chemical properties of Fermented Sapindaceae vinegar Antioxidant Activity and Sensory Evaluation

Boonsupa, W., Thongdonpriang, K., Pimthong, J., Wongchantha, T., Maphon, C., Miyakorn, W., & Chinakool, S. (2022) · Research Journal of Pharmacy and Technology · doi:10.52711/0974-360x.2022.00512 · Cited by 1 · see citing works

Determination of Antimicrobial Properties of Endemic Black Sakı Apple Vinegar Produced by Traditional Method Using Different Yeast Raw Materials

Yangılar, F., Gülhan, B., & Kılıçgün, H. (2022) · Uludağ Üniversitesi Ziraat Fakültesi dergisi/Bursa uludağ üniversitesi ziraat fakültesi dergisi · doi:10.20479/bursauludagziraat.1122279 · Cited by 1 · see citing works

Geleneksel yöntemle gül sirkesi üretiminde asit toleranslı bazı laktik asit bakterilerinin kullanımı

Ertürkmen, P. (2023) · Gıda ve Yem Bilimi Teknolojisi Dergisi · doi:10.56833/gidaveyem.1364510 · Cited by 1 · see citing works

Interação entre leveduras e bactérias láticas no contexto da fermentação alcoólica brasileira: fisiologia, proteômica e metabolômica

Raposo, M. S. (2022) · Digital Library of Theses and Dissertations (Universidade de São Paulo) · doi:10.11606/t.11.2022.tde-14022023-105525 · Cited by 1 · see citing works

Effects of process parameters on the alcoholic fermentation of pomelo (Citrus grandis (L.) Osbeck) juice

Phong, H. X., Nhi, T. T. Y., Thạnh, N. N., & Le, D. T. (2024) · Journal of Applied Biology & Biotechnology · doi:10.7324/jabb.2024.43994

Analysis of Snakefruit Vinegar with Variation Time and Concentration of Lactobacillus plantarum Inoculation During Alcohol Fermentation

Pratiwi, V. N., Zubaidah, E., Widyaningsih, T. D., & Kusnadi, J. (2024) · Advances in health sciences research/Advances in Health Sciences Research · doi:10.2991/978-94-6463-550-8_7

Distinctive hepatoprotective and anti-inflammation activity of snakefruit vinegar (Salacca zalacca (Gaerth.) Voss) with mixed culture fermentation induced by CCl4 in Wistar rats

Zubaidah, E., Pratiwi, V. N., Widyaningsih, T. D., & Kusnadi, J. (2025) · Biocatalysis and Agricultural Biotechnology · doi:10.1016/j.bcab.2025.103678

Reduction of Acrylamide in Plant-Based Foods through Traditional and Innovative Fermentation Techniques

Ünal, D. Ö. (2025) · Food science and nutrition · doi:10.5772/intechopen.1011476

Valorization of Organic Third-Category Fruits Through Vinegar Fermentation: A Laboratory-Scale Evaluation of Apples, Peaches, and Clementines

Muhammed, Y. M. R., Cavoski, I., Apa, C. A., Celano, G., Spagnuolo, M., Minervini, F., & Angelis, M. D. (2026) · Foods · doi:10.3390/foods15020238

Application of high-energy electron beam irradiation on accelerating aging process of Zhenjiang aromatic vinegar

Chen, H., Zheng, C., Chen, C., Zhou, T., Li, W., Xu, N., Wang, C., Song, J., & Hu, Y. (2026) · Food Research International · doi:10.1016/j.foodres.2026.118951

gcvP contributes to acetic acid production efficiency in Acetobacter tropicalis under citric acid stress via ammonia homeostasis

Yang, S., Li, K., Guo, Y., Wu, D., & Lu, J. (2026) · Bioresource Technology · doi:10.1016/j.biortech.2026.135362

Cultivar-driven variation in chemical composition, bioactivity, and aroma of jujube vinegar

Yu, L., Wang, J., Bangguo, G., Qayyum, N., Yu, W., Lu, X., Jia, J., Lv, Y., Chang, X., Chu, L., et al. (2026) · Chemical and Biological Technologies in Agriculture · doi:10.1186/s40538-026-01045-4

Interactions between lactobacillus and yeast: A recent update

Chen, Y., Liu, M., Li, M., 岳志云, Mu, Y., Wang, C., Xia, L., Gao, J., Peng, M., Wang, R., et al. (2026) · Food biomacromolecules. · doi:10.1002/fob2.70101

Effects of mixed cultures of Candida tropicalis and aromatizing yeast in alcoholic fermentation on the quality of apple vinegar

Liu, Q., Li, X., Sun, C., Wang, Q., Yao, H., Yang, W., Zheng, Z., Jiang, S., & Wu, X. (2019) · 3 Biotech · doi:10.1007/s13205-019-1662-3 · Cited by 19 · see citing works

Metabolomic analysis of the effects of a mixed culture of Saccharomyces cerevisiae and Lactiplantibacillus plantarum on the physicochemical and quality characteristics of apple cider vinegar

Li, Y.-N., Luo, Y., Lu, Z.-M., Dong, Y.-L., Chai, L.-J., Shi, J.-S., Zhang, X.-J., & Xu, Z.-H. (2023) · Frontiers in Nutrition · doi:10.3389/fnut.2023.1142517 · Cited by 30 · see citing works

Effects of Non-Saccharomyces Yeasts and Their Pairwise Combinations in Co-Fermentation with Saccharomyces cerevisiae on the Quality of Chunjian Citrus Wine

Fu, Y., Gao, Y., Yang, M., Chen, J., Zhu, C., Tang, J., Chen, L., & Cai, Z. (2024) · Molecules · doi:10.3390/molecules29051028 · Cited by 16 · see citing works

Enhancing flavour with non‐Saccharomyces during vinegar alcoholisation: a mechanism study

Wang, F., Zhu, L., Hadiatullah, H., Li, Z., He, J., Yao, Y., & Zhao, G. (2023) · International Journal of Food Science & Technology · doi:10.1111/ijfs.16584 · Cited by 8 · see citing works

Influence of Non-Saccharomyces Strains on Chemical Characteristics and Sensory Quality of Fruit Spirit

Fejzullahu, F., Kiss, Z., Kun‐Farkas, G., & Kun, S. (2021) · Foods · doi:10.3390/foods10061336 · Cited by 25 · see citing works