Results 41 to 50 of about 552,691 (359)
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,
K E, COOKSEY, C, RAINBOW
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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 +6 more
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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
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The mPEG-PCL Copolymer for Selective Fermentation of Staphylococcus lugdunensis Against Candida parapsilosis in the Human Microbiome. [PDF]
, 2016 Many human skin diseases, such as seborrheic dermatitis, potentially occur due to the over-growth of fungi. It remains a challenge to develop fungicides with a lower risk of generating resistant fungi and non-specifically killing commensal microbes.
Barshop, Bruce A +15 more
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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 +6 more
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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 +5 more
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Nutritional Requirements of Acetic Acid Bacteria [PDF]
Journal of General Microbiology, 1953 SUMMARY: Seven strains of acetic acid bacteria were separated into two well-defined groups on nutritional criteria. One group grew relatively poorly in media containing amino-acids andglucose, but grew well when lactate replaced glucose. In the presence of glucose and lactate, but not of glucose alone, ammonia was utilized as the sole source of ...
C, RAINBOW, G W, MITSON
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Impact of the co-culture of Saccharomyces cerevisiae–Oenococcus oenion malolactic fermentation and partial characterization of a yeast-derived inhibitory peptidic fraction [PDF]
, 2010 The present study was aimed to evaluate the impact of the co-culture on the output of malolactic fermentation and to further investigate the reasons of the antagonism exerted by yeasts towards bacteria during sequential cultures.
Mathieu, Florence +2 more
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Feasible acetic acid fermentations of alcoholic and sugary substrates in combined operation mode [PDF]
, 2016 Starting from small-scale batch cultivations, acetic acid fermentations in static and submerged systems have been performed by a single acetic acid bacterial strain.
Giudici, Paolo +4 more
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Deoxyribonucleic Acid Base Composition of Acetic Acid Bacteria [PDF]
Journal of General Microbiology, 1963 SUMMARY: The base composition of purified DNA from 28 strains of acetic acid bacteria was determined. Most strains of the genus Gluconobacter clustered closely together at 60.6–63.4 % (guanine + cytosine) of total base. All strains of the Acetobacter aceti biotype lay within the range 55.4–64.0 % (guanine + cytosine).
J, DELEY, J, SCHELL
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