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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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Nutritional Requirements of Acetic Acid Bacteria [PDF]
Journal of General Microbiology, 1953 SUMMARY: Seven strains of acetic acid bacteria were separated into two well-defined groups on nutritional criteria. One group grew relatively poorly in media containing amino-acids andglucose, but grew well when lactate replaced glucose. In the presence of glucose and lactate, but not of glucose alone, ammonia was utilized as the sole source of ...
C. Rainbow, G. W. Mitson
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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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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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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. De Ley, Stanford B. Friedman
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Enzymes of the Tricarboxylic Acid Cycle in Acetic Acid Bacteria [PDF]
Journal of General Microbiology, 1964 Summary: The activities of seven enzymes which catalyse reactions of the tricarboxylic acid cycle were assayed in extracts of five lactaphilic and five glycophilic strains of acetic acid bacteria. Except for isocitrate dehydrogenase (which was not detected in glycophilic extracts) all other enzymes were found in all strains; but in general these ...
P. J. L. B. Williams, C. Rainbow
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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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Acetic Acid Bacteria in the Food Industry: Systematics, Characteristics and Applications [PDF]
Food Technology and Biotechnology, 2018 The group of Gram-negative bacteria capable of oxidising ethanol to acetic acid is called acetic acid bacteria (AAB). They are widespread in nature and play an important role in the production of food and beverages, such as vinegar and kombucha.
Rodrigo José Gomes +4 more
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Regulatory mechanisms of acetic acid, ethanol and high temperature tolerances of acetic acid bacteria during vinegar production [PDF]
Microbial Cell FactoriesAcetic acid bacteria (AAB) play a pivotal role in the food fermentation industry, especially in vinegar production, due to their ability to partially oxidize alcohols to acetic acid.
Shengkai Hua +9 more
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