Investigation of Acid Tolerance Mechanism of <i>Acetobacter pasteurianus</i> under Different Concentrations of Substrate Acetic Acid Based on 4D Label-Free Proteomic Analysis.

Foods · 2023 · PMC10742644 · PMID 38137274

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a decreasing trendno p-value reported

However, the increased acidity started to show a decreasing trend at the fifth day of fermentation, which could be caused by the peroxidation of acetic acid [ 11 ].

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