Role of Acetic Acid Bacteria in Food and Beverages [PDF]
Food Technology and Biotechnology, 2023 Acetic acid bacteria (AAB) are microorganisms widely distributed in nature. Although this group is involved in the spoilage of some foods, AAB are of great industrial interest, and their functionality is still poorly understood.
Natália Norika Yassunaka Hata +4 more
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Editorial: Acetic acid bacteria [PDF]
Frontiers in Microbiology, 2023 Acetic acid bacteria (ABB) are strictly aerobic organisms that can be found in a wide variety of natural and industrial environments. Their versatility and metabolic adaptability make them microorganisms of high interest to study the optimization of obtaining their multiple products and the essential mechanisms that allow them to grow under extreme ...
Isidoro Garcia-Garcia +3 more
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Classification of acetic acid bacteria and their acid resistant mechanism [PDF]
AMB Express, 2021 Acetic acid bacteria (AAB) are obligate aerobic Gram-negative bacteria that are commonly used in vinegar fermentation because of their strong capacity for ethanol oxidation and acetic acid synthesis as well as their acid resistance.
Xiaoman Qiu, Yao Zhang, Housheng Hong
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Oxidative Fermentation of Acetic Acid Bacteria and Its Products [PDF]
Frontiers in Microbiology, 2022 Acetic acid bacteria (AAB) are a group of Gram-negative, strictly aerobic bacteria, including 19 reported genera until 2021, which are widely found on the surface of flowers and fruits, or in traditionally fermented products.
Yating He +9 more
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In Silico Characterization of Sirtuins in Acetic Acid Bacteria Reveals a Novel Phylogenetically Distinctive Group [PDF]
MoleculesAcetic acid bacteria are single-celled organisms well-known for their ability to convert ethanol into acetic acid. Still, recent research suggests they may harbor another attractive characteristic—the production of proteins with remarkable similarities ...
Igor Jugović, Janja Trček
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Isolation of bacteriophages from must and wine for the elimination of contaminating bacteria as an alternative to the use of sulfurous [PDF]
BIO Web of Conferences, 2019 Acetic and some lactic acid bacteria are the main reason for the loss of quality of musts and wines, giving rise to defects such as “vinegary”, “chopped” or preventing alcoholic and / or malolactic fermentation.
Cordero-Bueso G. +4 more
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Bacteriophages as an Up-and-Coming Alternative to the Use of Sulfur Dioxide in Winemaking [PDF]
Frontiers in Microbiology, 2020 Certain acetic and lactic acid bacteria are major causes of quality defects in musts and wines, giving rise to defects such as a “vinegary,” “sharp, like nail polish-remover” taste or preventing alcoholic and/or malolactic fermentation. Sulfur dioxide is
Gustavo Cordero-Bueso +5 more
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16S rRNA in situ Hybridization Followed by Flow Cytometry for Rapid Identification of Acetic Acid Bacteria Involved in Submerged Industrial Vinegar Production [PDF]
Food Technology and Biotechnology, 2016 Acetic acid bacteria are involved in many biotechnological processes such as vitamin C, gluconic acid, miglitol or acetic acid production, and others. For a technologist trying to control the industrial process, the ability to follow the microbiological ...
Janja Trček +2 more
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DEOXYRIBONUCLEIC ACID HYBRIDS OF ACETIC ACID BACTERIA [PDF]
Journal of Bacteriology, 1964 De Ley, J. (State University, Ghent, Belgium), and S. Friedman . Deoxyribonucleic acid hybrids of acetic acid bacteria. J. Bacteriol. 88: 937–945. 1964.—Deuterated N 15 -labeled deoxyribonucleic acid (DNA) from Acetobacter aceti (
J, DELEY, S, FRIEDMAN
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Acetic acid bacteria in oenology [PDF]
Contributions to science, 2007 Els bacteris de l'àcid acètic han estat sempre considerats perjudicials en els àmbits enològics, com a principal font de problemes en el vi (fonamentalment per ser una font d'acidesa volàtil).
González, Ángel +4 more
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