acid tolerant

full set of Krebs cycle enzymes. As these bacteria produce acid, they are usually acid-tolerant, growing well below pH 5.0, although the pH optimum for growth

Acetobacter. However, Clostridium bacteria are less acid-tolerant than Acetobacter. Even the most acid-tolerant Clostridium strains can produce vinegar in concentrations

Lactobacillales are an order of gram-positive, low-GC, acid-tolerant, generally nonsporulating, nonrespiring, either rod-shaped (bacilli) or spherical

low. Acidity levels of below pH 4.0 inhibit lactobacilli and favor acid-tolerant yeasts.[citation needed] A starter prepared from scratch with a salted

acidic. The most commonly present yeast species in the production of naturally leavened dough is Saccharomyces exiguus, which is more acid-tolerant than