Results 31 to 40 of about 132,857 (281)
Food Technology and Biotechnology, 2016 Acetic acid bacteria are involved in many biotechnological processes such as vitamin C, gluconic acid, miglitol or acetic acid production, and others. For a technologist trying to control the industrial process, the ability to follow the microbiological ...
Janja Trček +2 more
doaj +1 more source
Inhibitory Effect and Morphological Changes by Organic Acids to Bacterial Strains Causing Sugar Beet Soft Root Rot In Vitro [PDF]
Journal of Plant Protection and Pathology, 2019 Sugar beet affected by soft rot bacteria and causes great loses in yield. Organic acids are known for their antibacterial and antifungal properties. Three strains of soft rot bacteria, Erwinia carotovora subsp. carotovora (Ecc), Erwinia carotovora subsp.
S. Hamza, S. Seadh, M. Abdalla
doaj +1 more source
Significance and management of acetic acid bacteria culture collections [PDF]
, 2013 Acetic acid bacteria (AAB) are obligate aerobic microorganisms which have large significance in human life. Traditionally, AAB species have been used to produce fermented food and beverages thanks to their ability to oxidize ethanol to acetic acid ...
GIUDICI, Paolo, DE VERO, Luciana
core +1 more source
Acetic Acid Acts as a Volatile Signal To Stimulate Bacterial Biofilm Formation
mBio, 2015 Volatiles are small air-transmittable chemicals with diverse biological activities. In this study, we showed that volatiles produced by the bacterium Bacillus subtilis had a profound effect on biofilm formation of neighboring B.
Yun Chen +3 more
doaj +1 more source
Effect of temperature on Brettanomyces bruxellensis: metabolic and kinetic aspects [PDF]
, 2008 The effect of temperatures ranging from 15 to 35 °C on a culture of Brettanomyces bruxellensis was investigated in regards to thermodynamics, metabolism, and kinetics. In this temperature range, we observed an increase in growth and production rates. The
Felipe Ramón-Portugal +9 more
core +1 more source
Exploration of Acetic Acid-Producing Bacteria from Heterotrigona itama Honey in Sukabumi, Indonesia
Hayati Journal of BiosciencesHoney produced by stingless bees is generally characterized by higher acidity, which is associated with organic acid–producing microorganisms, such as lactic acid and acetic acid–producing.
Ici Dianita +2 more
doaj +1 more source
Characteristics and biochemical composition of kombucha – fermented tea
Medycyna Ogólna i Nauki o Zdrowiu, 2020 Introduction Kombucha is a fermented tea beverage produced by using a symbiotic culture of bacteria and yeast, so-called SCOBY. The tea fungus comes from the regions f East Asia, and was brought to Europe from eastern Siberia.
Karolina Jakubczyk Patrycja Jakubczyk +2 more
doaj +1 more source
Fermentation, 2022 One of the alternatives to SO2 as an antimicrobial is the use of bioprotection yeasts, which colonize the medium preventing the proliferation of undesirable microorganisms.
Rocío Escribano-Viana +6 more
doaj +1 more source
Frontiers in Microbiology, 2019 Under extreme acidic environments, bacteria exploit several acid resistance (AR) mechanisms for enhancing their survival, which is concerned with several aspects, such as issues in human health and fermentation for acidic products.
Haoran Yang +3 more
doaj +1 more source
Research Progress on the Factors Influencing Acetic Acid Production by Acetic Acid Bacteria in Vinegar Fermentation [PDF]
Shipin KexueVinegar is a traditional sour condiment in the whole world, which has many beneficial physiological functions and is well received by people around the world.
YANG Yunsong, JIANG Mingchao, HAN Dong, YU Yongjian, RONG Chunchi, WANG Ke, WANG Yuqin, YU Zhen, ZHU Yuanyuan
doaj +1 more source