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Microbial Dynamics between Yeasts and Acetic Acid Bacteria in Kombucha: Impacts on the Chemical Composition of the Beverage. [PDF]
Foods, 2020 Kombucha is a traditional low-alcoholic beverage made from sugared tea and transformed by a complex microbial consortium including yeasts and acetic acid bacteria (AAB).
Tran T +5 more
europepmc +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
Screening of Acetic Acid Bacteria Isolated from Various Sources for Use in Kombucha Production
Fermentation, 2023 The objective of this study was to isolate and identify strains of Acetobacter suitable for use in the development of a complex microbial culture for producing Kombucha and to examine the fermentation characteristics for selection of suitable strains.
Dong-Hun Lee +7 more
semanticscholar +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
Simultaneous vinegar fermentation from a pineapple by-product using the co-inoculation of yeast and thermotolerant acetic acid bacteria and their physiochemical properties. [PDF]
3 Biotech, 2020 Tanamool V, Chantarangsee M, Soemphol W.
europepmc +2 more sources
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.
Emiko Shinagawa +3 more
openaire +3 more sources
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
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