Results 11 to 20 of about 125,948 (249)
Frontiers in Microbiology, 2022 In this study, spore-forming bacteria isolated from saccharified rice were selected for producing acetic acid. From the screening of 15 strains, P8 strain was chosen as a candidate.
Warawut Krusong +3 more
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Microbial Dynamics between Yeasts and Acetic Acid Bacteria in Kombucha: Impacts on the Chemical Composition of the Beverage [PDF]
Foods, 2020 Thierry Tran +2 more
exaly +2 more sources
Spheroplast of acetic acid bacteria. [PDF]
Agricultural and Biological Chemistry, 1981 A procedure, preparing spheroplast of acetic acid bacteria, was established to elucidate the membrane structure of the organisms. Of the acetic acid bacteria, only Acetobacter aceti cells were converted into spheroplasts by the sucrose-EDTA-lysozyme system.
Matsushita, Kazunobu +3 more
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A Review on the Interaction of Acetic Acid Bacteria and Microbes in Food Fermentation: A Microbial Ecology Perspective [PDF]
Foods, Yongjian Yu, Wang Yuqin
exaly +2 more sources
Applied Food Biotechnology, 2020 Background and objective: Thermotolerant acetic acid bacteria are more resistant to high temperatures than that other bacteria are. This difference includes 5-10ºC, which decreases high costs of cooling systems needed for the growth of these bacteria ...
Panadda Charee +3 more
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Development and Validation of a New Method for Detecting Acetic Bacteria in Wine
Foods, 2023 In winemaking, excessive production of acetic acid by acetic acid bacteria poses a major challenge, leading to rejection of wine by consumers. The aim of this study was to devise an economically viable and easy-to-use liquid culture medium for the ...
Alejandro Parra +4 more
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Volatile Organic Compounds in Breads Prepared with Different Sourdoughs
Applied Sciences, 2021 Sourdough is an old example of a natural starter composed of a mixture of flour, water, and metabolites and is produced by naturally occurring lactic acid bacteria and yeasts that influence bread aroma.
Lucia De Luca +5 more
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Frontiers in Nutrition, 2023 Vinegar is one of the most widely used acidic condiments. Recently, rapid advances have been made in the area of vinegar research. Different types of traditional vinegar are available around the globe and have many applications.
Gan-Lin Chen +14 more
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Enzymes Responsible for Acetate Oxidation by Acetic Acid Bacteria [PDF]
Bioscience, Biotechnology, and Biochemistry, 1999 Several acetic acid bacteria of the genus Acetobacter oxidize much acetate oxidation, which is not desired in vinegar manufacturing. Acetobacter rancens SKU 1111, a strong acetate oxidant, grew rapidly with a biphasic growth curve while consuming acetate in the second growth phase.
SAEKI, Akihiko +7 more
openaire +2 more sources
The Influence of Pichia kluyveri Addition on the Aroma Profile of a Kombucha Tea Fermentation
Foods, 2023 Traditional kombucha is a functional tea-based drink that has gained attention as a low or non-alcoholic beverage. The fermentation is conducted by a community of different microorganisms, collectively called SCOBY (Symbiotic Culture of Bacteria and ...
Niël van Wyk +9 more
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