Results 121 to 130 of about 3,227,022 (244)
Optimization on process conditions for acetic acid bacteria bran-koji
, 2018 Acetobacter pasteurianum C9-4 was used as bran fermentation strain, and the preparation conditions of acetic acid bacteria bran koji fermentation were optimized by response surface method.
Dazhao, DU +7 more
core +1 more source
Drought Stress Mediated Changes in Food Crops: Mechanisms and Remediation Strategies
Advanced Science, EarlyView.This work presents a multi‐scale framework for flavonoid‐mediated drought tolerance in staple food crops, integrating ROS redox regulation, antioxidant defense, rhizosphere microbial interactions, and sustainable agronomic practices. This interdisciplinary model provides core insights to develop climate‐resilient cropping systems and enhance global ...
Xiaoyi Duan +5 more
wiley +1 more source
Antibiotic Resistance in Acetic Acid Bacteria Originating from Vinegar
AntibioticsAcetic acid bacteria (AAB) are major contributors to the production of fermented vinegar, offering various cultural, culinary, and health benefits. Although the residual unpasteurized AAB after vinegar production are not pathogens, these are necessary ...
Sun-Hee Kim +6 more
doaj +1 more source
TH17–Associated Polyamine Metabolism‐Guided Nanozyme Promotes Alveolar Bone Repair in Periodontitis
Advanced Science, EarlyView.A pronounced TH17‐skewed immune response is identified in experimental periodontitis, and enrichment of the polyamine pathway is observed during TH17 differentiation, suggesting its potential as an immunometabolic target. Inspired by these findings, DFMO@Ui‐Mn is developed as a therapeutic platform combining cascade ROS scavenging with immunometabolic ...
Cheng Zhu +12 more
wiley +1 more source
Advanced Science, EarlyView.This graphical abstract presents gut microbial cross‐feeding through a Mechanism–Technology–Application framework. It summarizes major resource‐transfer modes, the experimental and computational tools used to establish causality, and potential interventions involving dietary substrates, live biotherapeutic products, and engineered microbes.
Chuankai Sun +7 more
wiley +1 more source
α‐Synuclein Forms Distinct Micelle‐Like Assemblies at Low Ionic Strengths
Advanced Science, EarlyView.At high ionic strength, α‐synuclein forms diverse assemblies, including oligomers, fibrils, and condensates. Here, we show that at low ionic strength, α‐synuclein adopts a distinct, low‐abundance assembly state. These assemblies maintain a constant size above a critical concentration and do not coalesce, suggesting a micelle‐like organization ...
Sophie Hertel +10 more
wiley +1 more source
UTILIZATION OF ETHANOL BY ACETIC ACID BACTERIA [PDF]
Journal of Bacteriology, 1953 M R R, RAO, J L, STOKES
openaire +2 more sources
KOMBUCHA TEA: A BIORESOURCE FOR ACETICACID BACTERIA
, 2012 Kombucha or Tea fungus is a traditional fermented beverageobtained during sweetened tea fermentation conductedby acetic acid bacteria (AAB) and yeasts. Historically,Kombucha appeared first in Asia and thereafter its usesand consumption spread from Russia,
M. Hamdi, GULLO, Maria, L. Kallel
core
Advanced Science, EarlyView.AM symbiosis induces GhWAK13 to promote fungal colonization. GhNTF3 negatively regulates symbiosis by promoting SA biosynthesis. GhWAK13 sequesters GhNTF3 at the membrane, limiting its nuclear translocation and relieving SA‐mediated suppression. Under Verticillium stress, GhNTF3 enters the nucleus and interacts with GhJAZ6 to activate SA signaling ...
Shuangjie Jia +10 more
wiley +1 more source
, 2012 Metabolic potential of acetic acid bacteria (AAB) is ofgreat interest for several fields of the bio-industry.Acetobacter pasteurianus species accounts strains relevantfor the production of both conventional and innovativefermented beverages.
GULLO, Maria
core