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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.
Peter, Raspor, Dusan, Goranovic
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Systematics of Acetic Acid Bacteria
International Journal of Food Microbiology, 2016Acetic acid bacteria are currently accommodated in the acetous group, the family Acetobacteraceae, the class Alphaproteobacteria, based on phylogeny, physiology, and ecology. The acetic acid bacteria are classified at present in 17 genera, of which many species have been reported in the genera Acetobacter, Gluconobacter, Gluconacetobacter, Asaia, and ...
Yuzo, Yamada, Pattaraporn, Yukphan
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Antibacterial activity of lactic acid bacteria
Anales de la Facultad de Veterinaria de LeónThe inhibitory effects of some lactic acid bacteria isolated from meat and meat products on selected spoilage and pathogen bacteria were investigated. The demostralion of the inhibitory properties were studied in liquid and solid media.
G. Shaw, V. Fernandez, R. Dainty
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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
Bin, Wang, Yanchun, Shao, Fusheng, Chen
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Solar-Powered Organic Semiconductor-Bacteria Biohybrids for CO2 Reduction into Acetic Acid.
Angewandte Chemie, 2020Photosynthetic biohybrid systems have emerged as a promising platform for solar-to-chemical conversion by integrating excellent light-harvesting ability of semiconductors with the synthetic capability of biological cells.
Panpan Gai +7 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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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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