Results 11 to 20 of about 265,570 (290)
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
doaj +2 more sources
Antibiotic Resistance in Acetic Acid Bacteria Originating from Vinegar [PDF]
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 +2 more sources
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 +2 more sources
METHODOLOGICAL ASPECTS OF REAL-TIME PCR USAGE IN ACETOBACTER DETECTION [PDF]
Journal of Engineering Science (Chişinău), 2020 Acetic acid bacteria occur in sugar and alcoholised, slightly acid niches such as flowers, fruits, beer, wine, cider, vinegar, souring fruit juices and honey.
BOISTEAN, Alina +4 more
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
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.
Kazunobu Matsushita +3 more
openaire +2 more sources
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
doaj +1 more source