Results 71 to 80 of about 473,357 (231)
ISOLATION AND IDENTIFICATION OF ACETIC ACID AND LACTIC ACID BACTERIA FROM TUBA AND LAMBANOG TODDY
Annals of Tropical Research, 1982 Tuba and lambanog toddy were sampled for identification of acetic acid and lactic acid bacteria using tryptone glucose yeast extract bromcresol green actidione agar, Beijerinck agar with Andrade's indicator plus actidione and tomato juice agar plus ...
Jesusito L. Lim, William L. Fernandez
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Acetobacter aceti Fast Identification by Real Time PCR in Spoiled Wine Samples
Scientific Papers Animal Science and Biotechnologies, 2023 Wine is a beverage made from grape berries. However, without the help of beneficial microorganisms, fermentation and producing of good wine is not possible.
Attila Kántor +2 more
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ACETIC ACID BACTERIA DETECTION IN WINES BY REAL-TIME PCR
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2022 Acetic acid bacteria (AAB) are considered one of the most common wine spoilage microorganisms. They are still difficult to cultivate on laboratory media, which highlights the importance of alternative methods of detection of these bacteria.
DAN ZGARDAN +7 more
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Acetic Acid, the Active Component of Vinegar, Is an Effective Tuberculocidal Disinfectant
mBio, 2014 Effective and economical mycobactericidal disinfectants are needed to kill both Mycobacterium tuberculosis and non-M. tuberculosis mycobacteria. We found that acetic acid (vinegar) efficiently kills M. tuberculosis after 30 min of exposure to a 6% acetic
Claudia Cortesia +8 more
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, 2017 Microorganisms play an important role in the conversion of grape juice into wine. Yeasts belonging the genus Saccharomyces are mainly responsible for the production of ethanol, but members of other genera are known as producers of off-flavors, e.g ...
A. Sabel +3 more
semanticscholar +1 more source
Applied SciencesThe aim of the study was to assess the possibility of using novel Gluconobacter oxydans strains in the technology of raw ripening sausages and to assess their impact on the microbiological and physico-chemical quality after production and after 6 months ...
Anna Okoń +3 more
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Carbohydrate Metabolism by the Acetic Acid Bacteria
Agricultural and Biological Chemistry, 1967 A general review of the acetic acid bacteria belonging to the intermediate type was accomplished physiologically, biochemically and morphologically. Conclusively, it was clarified that these were clearly a specific group and different from both Acetobacter and Gluconobacter, These were intermediate between lactaphilic and glycophilic, besides, on the ...
Keiji Kondo, Minoru Ameyama
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Microbial Cell Factories, 2017 Background Acetic acid bacteria (AAB) are widely applied in food, bioengineering and medicine fields. However, the acid stress at low pH conditions limits acetic acid fermentation efficiency and high concentration of vinegar production with AAB ...
Haisong Yin +6 more
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OXIDATION OF ALIPHATIC GLYCOLS BY ACETIC ACID BACTERIA [PDF]
, 1964 J. De Ley, K. Kersters
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IDENTIFICATION OF HIGH ACETIC ACID-YIELDING BACTERIA FROM NIPA SAP
Annals of Tropical Research, 1986 Eighteen gram-negative bacilli and cocci were selected from 40 isolates in naturally fermenting nipa sap from Paombong, Bulacan. When grown and screened in pasteurized nipa sap, 10 high acetic acid-yielding isolates were further selected. Based on their
Julie C. Diamante
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