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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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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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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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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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Acetic acid bacteria as enantioselective biocatalysts
Journal of Molecular Catalysis B: Enzymatic, 2002Abstract Acetic acid bacteria (five strains of Acetobacter and five strains of Gluconobacter) were used for the biotransformation of different primary alcohols (2-chloropropanol and 2-phenylpropanol) and diols (1,3-butandiol, 1,4-nonandiol and 2,3-butandiol). Most of the tested strains efficiently oxidized the substrates.
A. Romano +4 more
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Secondary Symbionts of Insects: Acetic Acid Bacteria
2011The insect digestive system is emerging as a new niche from which acetic acid bacteria (AAB) have been recovered and characterized. An environment permeable to oxygen and rich in different kinds of sugars, according to the diet followed by the insect, and the acidic conditions, typically associated to specific parts of the digestive system, are the ...
E. Crotti +10 more
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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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Variability of acetic acid bacteria
Antonie van Leeuwenhoek, 1962J, SCHELL, J, DE LEY
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