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The use of acetic acid bacteria isolated from palm vinegar to reduce the growth of Escherichia coli in white rats (Rattus norvegicus)

Jurnal Ilmu Peternakan dan Veteriner Tropis
Acetic acid bacteria (AAB) have the potential to become the next generation of probiotics due to their ability to survive in acidic pH conditions, high temperatures, and exposure to bile acids.
Rastina Rastina, Azhari Azhari, Andi Novita, Ismail Ismail, Darmawi Darmawi, Sri Wahyuni, Denny I. Hasan, Alfia Hidayatun, Marsya F. Fadila   +8 more
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Characteristics and biochemical composition of kombucha – fermented tea

Medycyna Ogólna i Nauki o Zdrowiu, 2020
Introduction Kombucha is a fermented tea beverage produced by using a symbiotic culture of bacteria and yeast, so-called SCOBY. The tea fungus comes from the regions f East Asia, and was brought to Europe from eastern Siberia.
Karolina Jakubczyk Patrycja Jakubczyk, Gabriela Piotrowska, Katarzyna Janda   +2 more
doaj   +1 more source

Bacterial Acid Resistance Toward Organic Weak Acid Revealed by RNA-Seq Transcriptomic Analysis in Acetobacter pasteurianus

Frontiers in Microbiology, 2019
Under extreme acidic environments, bacteria exploit several acid resistance (AR) mechanisms for enhancing their survival, which is concerned with several aspects, such as issues in human health and fermentation for acidic products.
Haoran Yang, Yongjian Yu, Caixia Fu, Fusheng Chen   +3 more
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Bioprotective Effect of a Torulaspora delbrueckii/Lachancea thermotolerans-Mixed Inoculum in Red Winemaking

Fermentation, 2022
One of the alternatives to SO2 as an antimicrobial is the use of bioprotection yeasts, which colonize the medium preventing the proliferation of undesirable microorganisms.
Rocío Escribano-Viana, Lucía González-Arenzana, Patrocinio Garijo, Laura Fernández, Rosa López, Pilar Santamaría, Ana Rosa Gutiérrez   +6 more
doaj   +1 more source

Towards a Starter Culture for Cocoa Fermentation by the Selection of Acetic Acid Bacteria

Fermentation, 2021
Acetic acid bacteria are involved in many food and beverage fermentation processes. They play an important role in cocoa bean fermentation through their acetic acid production.
Lucie Farrera, Alexandre Colas de la Noue, Caroline Strub, Benjamin Guibert, Christelle Kouame, Joël Grabulos, Didier Montet, Corinne Teyssier   +7 more
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Research Progress on the Factors Influencing Acetic Acid Production by Acetic Acid Bacteria in Vinegar Fermentation [PDF]

Shipin Kexue
Vinegar is a traditional sour condiment in the whole world, which has many beneficial physiological functions and is well received by people around the world.
YANG Yunsong, JIANG Mingchao, HAN Dong, YU Yongjian, RONG Chunchi, WANG Ke, WANG Yuqin, YU Zhen, ZHU Yuanyuan
doaj   +1 more source

MICROBIOLOGICAL AND CHEMICAL PROPERTIES OF TRADITIONALLY PRODUCED APPLE, BLACKTHORN, HAWTHORN AND PEAR VINEGAR

Journal of Agriculture and Plant Sciences
The aim of this paper is to determine the quality of vinegars through microbiological and chemical properties using simple chemical and microbiological analysis in different types of vinegar from apple (Malus sp.), blackthorn, (Prunus spinosa L ...
Milena Taseska-Gjorgjijevski, Ana Selamovska, Olga Najdenovska   +2 more
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Isolation of acetic acid bacteria from honey [PDF]

Maejo International Journal of Science and Technology, 2009
Four thermotolerant acetic acid bacteria designated as CMU1, CMU2, CMU3 and CMU4 were isolated from six honey samples produced by three native bee species in northern Thailand, namely the dwarf honey bee (Apis florea), Asian honey bee (A.
Wasu Pathom-aree
doaj  

Evidence for ethanol-dependent acetic acid resistance in Acetobacter pasteurianus strain SKU1108

Applied and Environmental Microbiology
Acetic acid bacteria such as Acetobacter spp. produce high concentrations of acetic acid by oxidizing ethanol while reducing molecular oxygen to water on the cell surface. The acetic acid resistance of acetic acid bacteria has been explained as a complex
Akari Narimatsu, Kaho Murakami, Naoya Kataoka, Riku Yamashita, Kazunobu Matsushita, Minenosuke Matsutani, Uraiwan Tippayasak, Gunjana Theeragool, Toshiharu Yakushi   +8 more
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Isolation of Bacteria with Acetic Acid Production Potential from Selected Fruits and Soil

UMYU Journal of Microbiology Research
Acetic acid bacteria (AAB) are widely recognized for their role in the production of various food products, particularly vinegar and wine, due to their ability to oxidize ethanol and sugars to acetic acid.
Blessing N Dienye, Agwa, O. K., Akponiya, P. E., Peter, C. P., Princewill, C. D.   +4 more
doaj   +1 more source