Results 31 to 40 of about 473,357 (231)

Indigenous Yeast, Lactic Acid Bacteria, and Acetic Acid Bacteria from Cocoa Bean Fermentation in Indonesia Can Inhibit Fungal-Growth-Producing Mycotoxins

Fermentation, 2021
Cocoa bean fermentation is an important process in the manufacturing of cocoa products. It involves microbes, such as lactic acid bacteria, yeast, and acetic acid bacteria.
E. Rahayu, Rokhmat Triyadi, R. N. B. Khusna, T. F. Djaafar, T. Utami, Tri Marwati, R. U. Hatmi   +6 more
semanticscholar   +1 more source

The Influence of Pichia kluyveri Addition on the Aroma Profile of a Kombucha Tea Fermentation

Foods, 2023
Traditional kombucha is a functional tea-based drink that has gained attention as a low or non-alcoholic beverage. The fermentation is conducted by a community of different microorganisms, collectively called SCOBY (Symbiotic Culture of Bacteria and ...
Niël van Wyk, Julia Binder, Marie Ludszuweit, Sarah Köhler, Silvia Brezina, Heike Semmler, Isak S. Pretorius, Doris Rauhut, Martin Senz, Christian von Wallbrunn   +9 more
doaj   +1 more source

Functional role of yeasts, lactic acid bacteria, and acetic acid bacteria in cocoa fermentation processes.

FEMS Microbiology Reviews, 2020
Cured cocoa beans are obtained through a post-harvest, batchwise process of fermentation and drying carried out on farms in the equatorial zone. Fermentation of cocoa pulp-bean mass is performed mainly in heaps or boxes.
L. De Vuyst, F. Leroy
semanticscholar   +1 more source

Acetic Acid-Producing Endophyte Lysinibacillus fusiformis Orchestrates Jasmonic Acid Signaling and Contributes to Repression of Cadmium Uptake in Tomato Plants

Frontiers in Plant Science, 2021
Diverse signaling pathways regulated by phytohormones are essential for the adaptation of plants to adverse environments. Root endophytic bacteria can manipulate hormone-related pathways to benefit their host plants under stress conditions, but the ...
Lin Zhu, Lin Zhu, Jiansheng Guo, Jiansheng Guo, Yujun Sun, Songhua Wang, Cheng Zhou   +6 more
doaj   +1 more source

Effect of kaolin silver complex on the control of populations of Brettanomyces and acetic acid bacteria in wine. [PDF]

J Food Sci Technol, 2018
Izquierdo-Cañas PM, López-Martín R, García-Romero E, González-Arenzana L, Mínguez-Sanz S, Chatonnet P, Palacios-García A, Puig-Pujol A.   +7 more
europepmc   +3 more sources

Vinegar Production from Jabuticaba (Myrciaria jaboticaba) Fruit Using Immobilized Acetic Acid Bacteria. [PDF]

Food Technol Biotechnol, 2016
Dias DR, Silva MS, Cristina de Souza A, Magalhăes-Guedes KT, Ribeiro FS, Schwan RF.   +5 more
europepmc   +2 more sources

Lactic Acid Bacteria in Dairy Foods: Prime Sources of Antimicrobial Compounds

Fermentation, 2023
This review presents an in-depth examination of fermented dairy products, highlighting their significance as rich sources of antimicrobial agents. Through a comprehensive study of microbial activities during fermentation, we identify and discuss the rise
Nooshzad Ahansaz, A. Tarrah, S. Pakroo, V. Corich, A. Giacomini   +4 more
semanticscholar   +1 more source

Acetic acid bacteria (AAB) involved in cocoa fermentation from Ivory Coast: species diversity and performance in acetic acid production. [PDF]

J Food Sci Technol, 2020
Soumahoro S, Ouattara HG, Droux M, Nasser W, Niamke SL, Reverchon S.   +5 more
europepmc   +2 more sources

Metabolic Patterns in Acetic Acid Bacteria [PDF]

Journal of General Microbiology, 1962
SUMMARY: Evidence is presented that the distinction, already made on nutritional grounds, between lactaphilic and glycophilic strains of acetic acid bacteria may be traced back to the metabolic level. Thus, the capacity of cell extracts to effect reversible transamination from glutamate to aspartate was well developed in lactaphiles, but only feebly so,
C. Rainbow, K. E. Cooksey
openaire   +3 more sources

Nutritional Patterns in Acetic Acid Bacteria [PDF]

Journal of General Microbiology, 1956
SUMMARY: The nutritional patterns of 28 typed and untyped strains of Acetobacter spp. ranged between extremes with predominant lactate (lactaphilic) or glucose (glycophilic) metabolism. Typical lactaphilic strains did not require exogenous supplies of growth factors and gave rise to new ninhydrin-reacting substances when cell suspensions were incubated
G. D. Brown, C. Rainbow
openaire   +3 more sources