Results 41 to 50 of about 473,357 (231)
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
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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
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Engineering a tunable bicistronic TetR autoregulation expression system in Gluconobacter oxydans [PDF]
PeerJ, 2022 Acetic acid bacteria are well-known for their ability to incompletely oxidize their carbon sources. Many of the products of these oxidations find industrial uses. Metabolic engineering of acetic acid bacteria would improve production efficiency and yield
Monica Bertucci +3 more
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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
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The Distribution of Tryptophan-Dependent Indole-3-Acetic Acid Synthesis Pathways in Bacteria Unraveled by Large-Scale Genomic Analysis [PDF]
Molecules, 2019 Bacterial indole-3-acetic acid (IAA), an effector molecule in microbial physiology, plays an important role in plant growth-promotion. Here, we comprehensively analyzed about 7282 prokaryotic genomes representing diverse bacterial phyla, combined with ...
Pengfan Zhang +6 more
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Enzymes Responsible for Acetate Oxidation by Acetic Acid Bacteria [PDF]
Bioscience, Biotechnology, and Biochemistry, 1999 Several acetic acid bacteria of the genus Acetobacter oxidize much acetate oxidation, which is not desired in vinegar manufacturing. Acetobacter rancens SKU 1111, a strong acetate oxidant, grew rapidly with a biphasic growth curve while consuming acetate in the second growth phase.
Akihiko Saeki +8 more
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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
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Physiology of Acetic Acid Bacteria and Their Role in Vinegar and Fermented Beverages.
Comprehensive Reviews in Food Science and Food Safety, 2019 Acetic acid bacteria (AAB) have, for centuries, been important microorganisms in the production of fermented foods and beverages such as vinegar, kombucha, (water) kefir, and lambic beer. Their unique form of metabolism, known as "oxidative" fermentation,
Kieran M Lynch +4 more
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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
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acetic acid bacteria in oenology
Contributions to science, 2007 Els bacteris de l'àcid acètic han estat sempre considerats perjudicials en els àmbits enològics, com a principal font de problemes en el vi (fonamentalment per ser una font d'acidesa volàtil). El desenvolupament de noves tècniques de biologia molecular ha permès que la taxonomia i el coneixement del metabolisme d'aquests bacteris que, per les seves ...
Mas, Albert +4 more
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