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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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The oxidation of glycols by acetic acid bacteria
Biochimica et Biophysica Acta, 1963Abstract 1. 1. Resting cells of 14 different strains of acetic acid bacteria oxidized 1,2-ethanediol, dl -1,2-propanediol, dl -1,3-butanediol, meso-2,3-butanediol and 1,4-butanediol. 2. 2. The oxidation of 22 different glycols was studied with resting cells of Gluconobacter oxydans (suboxydans). 3. 3. The end products of the oxidation
K, KERSTERS, J, DE LEY
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2017
This book, written by leading international authorities in the field, covers all the basic and applied aspects of acetic acid bacteria. It describes the importance of acetic acid bacteria in food industry by giving information on the microbiological properties of fermented foods as well as production procedures.
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This book, written by leading international authorities in the field, covers all the basic and applied aspects of acetic acid bacteria. It describes the importance of acetic acid bacteria in food industry by giving information on the microbiological properties of fermented foods as well as production procedures.
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1997
The acetic acid bacteria are ubiquitous in distribution, found on flowers and in association with deteriorating fruit and vegetables. Growth on fermented and slowly-fermenting substrates typically results in oxidation of ethanol to acetic acid (a process called acetification) and the formation of associated odor- and flavor-active metabolites ...
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The acetic acid bacteria are ubiquitous in distribution, found on flowers and in association with deteriorating fruit and vegetables. Growth on fermented and slowly-fermenting substrates typically results in oxidation of ethanol to acetic acid (a process called acetification) and the formation of associated odor- and flavor-active metabolites ...
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Acetic Acid Bacteria as Symbionts of Insects
2016Acetic 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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Preservation of Vinegar Acetic Acid Bacteria
2009A starter culture is defined as a collection of microbial cells that are capable of initiating and completing a rapid fermentation process. The microorganisms used as starter cultures in industrial applications, such as lactic acid bacteria and yeasts, are usually conserved either in a frozen or a powdered form via the freeze-drying, spray-drying or ...
Ndoye, B. +4 more
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Preservation of Acetic Acid Bacteria
2017Increased 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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The Genomes of Acetic Acid Bacteria
2017Acetic acid bacteria are strictly aerobic, acidophilic organisms that are known for their rapid incomplete oxidation of alcohols, polyols, or sugars and their derivatives. They are the elicitors of various wine faults, mainly the formation of vinegar taste due to direct oxidation of ethanol to acetic acid with acetaldehyde as an intermediate when ...
Armin Ehrenreich, Wolfgang Liebl
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Adaptation and tolerance of bacteria against acetic acid
Applied Microbiology and Biotechnology, 2015Acetic acid is a weak organic acid exerting a toxic effect to most microorganisms at concentrations as low as 0.5 wt%. This toxic effect results mostly from acetic acid dissociation inside microbial cells, causing a decrease of intracellular pH and metabolic disturbance by the anion, among other deleterious effects.
Janja, Trček +2 more
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