Results 1 to 10 of about 109,681 (307)
Improving the Acetic Acid Fermentation of Acetobacter pasteurianus by Enhancing the Energy Metabolism [PDF]
Frontiers in Bioengineering and Biotechnology, 2022 Energy metabolism is important for cell growth and tolerance against environment stress. In acetic acid fermentation by Acetobacter pasteurianus, the correlation coefficients of acid production rate with energy charge and ATP content were 0.9981 and 0 ...
Jia Song +9 more
doaj +2 more sources
Acetic Acid Fermentation of Soybean Molasses and Characterisation of the Produced Vinegar [PDF]
Food Technology and Biotechnology, 2020 Soybean molasses is a by-product from the production of protein concentrate from soybean meal that predominantly contains sugars, with sucrose as the major component.
Lucas Caldeirão Rodrigues Miranda +4 more
doaj +2 more sources
Tuning FLO1 Expression via Promoter Engineering Modulates Flocculation Degree and Acetic Acid Stress Tolerance in Saccharomyces cerevisiae [PDF]
Journal of FungiRobust yeast tolerance to inhibitors is essential for lignocellulosic biorefinery. Although cell flocculation is known to enhance acetic acid stress tolerance, the impact of its intensity remains unclear. In this study, engineered S.
Pei-Liang Ye +5 more
doaj +2 more sources
Antioxidants, 2022 This study investigated the influence of one- and two-step fermentation on bioactive compound production in fermented green tea, i.e., one-step fermented green tea (OFG) and two-step fermented green tea (TFG).
Huiling Xu +5 more
doaj +1 more source
Analysis of the basic components and free amino acid composition of pineapple fruit vinegar [PDF]
E3S Web of Conferences, 2020 Acetic acid fermentation is an essential step in producing high-quality vinegar. In this study, the alcoholic medium was used as a seed broth for acetic fermentation using Acetobacter aceti as the inoculum for approximately 7 days at 32℃ to obtain 45.87g/
Wang Xiao-fang +5 more
doaj +1 more source
Gels, 2022 Organic acids, including acetic acid, are the metabolic products of many microorganisms. Acetic acid is a target product useful in the fermentation process. However, acetic acid has an inhibitory effect on microorganisms and limits fermentation. Thus, it
Junya Kato +2 more
doaj +1 more source
Effect of Acetic Acid on Succinic Acid Production of Fungal Co-culture in Slurry Fermentation
Chemical Engineering Transactions, 2020 The effect of initial acetic acid concentration on succinic acid production from biologically pretreated birchwood chip-soybean hull mixture using co-culture of Aspergillus niger, Phanerochaete chrysosporium, and Trichoderma reesei in a slurry batch ...
Jerico Z. Alcantara, Andro H. Mondala
doaj +1 more source
Agritepa, 2022 Vinegar is a condiment made from sugar-containing materials through an alcoholic fermentation process followed by acetic acid fermentation. The principle in making vinegar is alcoholic fermentation and acetic acid fermentation.
Fitri Ida yanti +1 more
doaj +1 more source
Oxidative Fermentation of Acetic Acid Bacteria and Its Products
Frontiers in Microbiology, 2022 Acetic acid bacteria (AAB) are a group of Gram-negative, strictly aerobic bacteria, including 19 reported genera until 2021, which are widely found on the surface of flowers and fruits, or in traditionally fermented products. Many AAB strains have the great abilities to incompletely oxidize a large variety of carbohydrates, alcohols and related ...
Yating He +9 more
openaire +4 more sources
Effects of different brewing techniques on the contents of acetoin and ligustrazine in Shanxi aged vinegar [PDF]
Zhongguo niangzaoIn order to improve the production process and enhance the quality of aged vinegar, using Cupei as the research object, the changes in alcohol content, total acid, acetoin and ligustrazine were examined during traditional and mechanical acetic acid ...
LANG Fanfan, XIA Yaoyao, SHEN Jin, LIANG Yanwen, ZAN Xuemei, YAN Yufeng
doaj +1 more source