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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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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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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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Respiratory Chains and Bioenergetics of Acetic Acid Bacteria
1994Publisher Summary The chapter discusses the respiratory chains and bioenergetics of acetic acid bacteria. Acetic acid bacteria are obligate aerobes and well known as “vinegar producers.” They produce acetic acid from ethanol by two sequential catalytic reactions of membrane-bound alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH).
K, Matsushita, H, Toyama, O, Adachi
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The Genome of Acetic Acid Bacteria
2008Acetic acid bacteria are Gram-negative, rod-shaped, and acido-tolerant to acidophilic organisms with a strictly aerobic type of metabolism. These fastidious organisms thrive in complex, nutrient-rich environments of high osmolarity such as honey bees, on the surface of fruits, in nectar, plant saps, fruit juices, cider, must, wine, sake, beer or other ...
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Variability of acetic acid bacteria
Antonie van Leeuwenhoek, 1962J, SCHELL, J, DE LEY
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[Systematics of acetic acid bacteria].
Mikrobiologiia, 1979The method of numerical taxonomy has been used in these studies. Fifty-six strains of acetic acid bacteria are characterized in 136 phenotypical features. The coefficients of similarity of the strains were calculated using computer. The nucleotide composition of DNA from 21 strains of acetic acid bacteria was determined.
M S, Loitsianskaia +2 more
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