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Biotechnological Applications of Acetic Acid Bacteria
Critical Reviews in Biotechnology, 2008The acetic acid bacteria (AAB) have important roles in food and beverage production, as well as in the bioproduction of industrial chemicals. In recent years, there have been major advances in understanding their taxonomy, molecular biology, and physiology, and in methods for their isolation and identification.
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Overview on mechanisms of acetic acid resistance in acetic acid bacteria
World Journal of Microbiology and Biotechnology, 2015Acetic acid bacteria (AAB) are a group of gram-negative or gram-variable bacteria which possess an obligate aerobic property with oxygen as the terminal electron acceptor, meanwhile transform ethanol and sugar to corresponding aldehydes, ketones and organic acids. Since the first genus Acetobacter of AAB was established in 1898, 16 AAB genera have been
Yanchun Shao, Fusheng Chen
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Preservation of Acetic Acid Bacteria
, 2017 Increased knowledge on physiological, biochemical and genetic properties of acetic acid bacteria (AAB) promotes advancements in biotechnology and innovative fermentation processes. Accordingly, the microbial collections of well-characterized AAB strains are fundamental sources for selecting cultures with desired properties for biotechnological ...
DE VERO, Luciana +2 more
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Acetic Acid Bacteria as Symbionts of Insects
, 2016 Acetic acid bacteria (AAB) are being increasingly described as associating with different insect species that rely on sugar-based diets. AAB have been found in several insect orders, among them Diptera, Hemiptera, and Hymenoptera, including several vectors of plant, animal, and human diseases.
Crotti, Elena +6 more
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Dehydrogenases of acetic acid bacteria
Biotechnology Advances, 2022Acetic acid bacteria (AAB) are a group of bacteria that can oxidize many substrates such as alcohols and sugar alcohols and play important roles in industrial biotechnology. A majority of industrial processes that involve AAB are related to their dehydrogenases, including PQQ/FAD-dependent membrane-bound dehydrogenases and NAD(P)+-dependent cytoplasmic
Zhijie, Qin +3 more
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, 2016 Acetic acid bacteria (AAB) are being increasingly described as associating with different insect species that rely on sugar-based diets. AAB have been found in several insect orders, among them Diptera, Hemiptera, and Hymenoptera, including several ...
Alma, Alberto +13 more
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Genera and species in acetic acid bacteria
International Journal of Food Microbiology, 2008Taxonomic studies of acetic acid bacteria were historically surveyed. The genus Acetobacter was first introduced in 1898 with a single species, Acetobacter aceti. The genus Gluconobacter was proposed in 1935 for strains with intense oxidation of glucose to gluconic acid rather than oxidation of ethanol to acetic acid and no oxidation of acetate.
Yuzo, Yamada, Pattaraporn, Yukphan
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The catabolism of amino acids by acetic acid bacteria
Antonie van Leeuwenhoek, 1961The catabolism of several amino acids has been studied with resting cells of various strains of acetic acid bacteria. In strong contrast to their pronounced carbohydrate oxidizing capacities, these bacteria possess only limited abilities to catabolize amino acids.
J. J. Joubert, W. Bayens, J. De Ley
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DEOXYRIBONUCLEIC ACID HYBRIDS OF ACETIC ACID BACTERIA
Journal of Bacteriology, 1964De 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, DELEY, S, FRIEDMAN
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International Journal of Food Microbiology, 2018 Cocoa beans (Theobroma cacao L.) are the raw material for chocolate production. Fermentation of the bean pulp by microorganisms is essential for developing the precursors of chocolate flavour.
Jian Zhao, Graham H Fleet
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