Results 51 to 60 of about 473,357 (231)
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
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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. Schell, J. Deley
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Isolation of acetic acid bacteria from honey [PDF]
Maejo International Journal of Science and Technology, 2009 Four thermotolerant acetic acid bacteria designated as CMU1, CMU2, CMU3 and CMU4 were isolated from six honey samples produced by three native bee species in northern Thailand, namely the dwarf honey bee (Apis florea), Asian honey bee (A.
Wasu Pathom-aree
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Journal of Agriculture and Plant SciencesThe aim of this paper is to determine the quality of vinegars through microbiological and chemical properties using simple chemical and microbiological analysis in different types of vinegar from apple (Malus sp.), blackthorn, (Prunus spinosa L ...
Milena Taseska-Gjorgjijevski +2 more
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Acta Agriculturae Slovenica, 2002 A strain of the acetic acid bacteria, purchased from the international culture collection as Gluconacetobacter (Ga.) hansenii LMG 1582, was studied in more detail using the molecular methods. The HaeIII- and HpaII-restriction profile of the PCR amplified
Janja TRČEK
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BIO Web of Conferences, 2019 Acetic and some lactic acid bacteria are the main reason for the loss of quality of musts and wines, giving rise to defects such as “vinegary”, “chopped” or preventing alcoholic and / or malolactic fermentation.
Cordero-Bueso G. +4 more
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Consortia formed by yeasts and acetic acid bacteria Asaia spp. in soft drinks. [PDF]
Antonie Van Leeuwenhoek, 2018 Yeast strains and acetic acid bacteria were isolated from spoiled soft drinks with characteristic flocs as a visual defect. Polymerase chain reaction and amplification of a partial region of the LSU rRNA gene identified the bacteria as Asaia spp ...
Kregiel D +5 more
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Acetic acid bacteria in grape must [PDF]
Acetic Acid Bacteria, 2013 Acetic acid bacteria (AAB) have undergone continuous taxonomic revision, resulting in an increased number of genera and species ascribed to this group. Thus, the description of the most common AAB in grapes, must and wine has changed dramatically since the initial assessments, which were primarily based on physiological methods.
Albert Mas +3 more
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Shipin gongye ke-jiIn this study, acetic acid bacteria suitable for grape vinegar fermentation were sought to be identified and characterized. Strains were isolated from different varieties of grapes collected from seven different regions of the Inner Mongolia Autonomous ...
Hongfan NIE +4 more
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Bacteriophages as an Up-and-Coming Alternative to the Use of Sulfur Dioxide in Winemaking
Frontiers in Microbiology, 2020 Certain acetic and lactic acid bacteria are major causes of quality defects in musts and wines, giving rise to defects such as a “vinegary,” “sharp, like nail polish-remover” taste or preventing alcoholic and/or malolactic fermentation. Sulfur dioxide is
Gustavo Cordero-Bueso +5 more
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