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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
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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
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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
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Environment International, 2019 Ethanoligenens, a novel ethanologenic hydrogen-producing genus, is a representative fermenter in its unique acetate-ethanol fermentation and physiology. Acetic acid accumulation is one of major factors that affect H2-ethanol co-production.
Huahua Li +6 more
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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
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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
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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
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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
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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.
Yating He +9 more
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Isolation and identification of acetic acid bacteria for submerged acetic acid fermentation at high temperature. [PDF]
Agricultural and Biological Chemistry, 1980 Industrial vinegar production by submerged acetic acid fermentation has been carried out using Acetobacter strains at about 30°C. To obtain strains suitable for acetic acid fermentation at higher temperature, about 1,100 strains of acetic acid bacteria were isolated from vinegar mash, soils in vinegar factories and fruits, and their activities to ...
OHMORI, Shouji +3 more
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