Results 11 to 20 of about 109,681 (307)

Aerobic submerged fermentation by acetic acid bacteria for vinegar production: process and biotechnological aspects [PDF]

, 2014
Strictly aerobic acetic acid bacteria (AAB) have a long history of use in fermentation processes, and the conversion of ethanol to acetic acid for the production of vinegar is the most well-known application.
Adachi, Adams, Adams, Azuma, Baena-Ruano, Bartowsky, Boesch, Cabiscol, Chiellini, De Ory, De Ory, De Ory, De Ory, De Vero, Deppenmeier, Drysdale, Ebner, Fernández-Pérez, Fregapane, Fu, Fukaya, Fukaya, Fukaya, Fukaya, Garcia-Ochoa, García-García, García-García, Giudici, Giudici, Gonzalez-Saiz, Gullo, Gullo, Gullo, Gullo, Hanada, Hancock, Hekmat, Hidalgo, Hromatka, Hromatka, Jiménez-Hornero, Joyeaux, Kittelman, Levonen-Munoz, Macias, Mamlouk, Mamlouk, Mariette, Mas, Matsushita, Matsushita, Matsutani, Mullins, Muraoka, Nakano, Nanba, Nanda, Ndoye, Ohmori, Park, Qi, Ribéreau-Gayon, Rogers, Rogers, Rubio-Fernández, Ruiz, Saeki, Sakurai, Schlepütz, Schlepütz, Schüller, Sievers, Sievers, Singh, Soemphol, Sokollek, Sokollek, Steiner, Torsvik, Trček, Trček, Verzelloni, Wagner, Wu, Yamada   +84 more
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Defining Paenibacillus azoreducens (P8) and Acetobacter pasteurianus (UMCC 2951) strains performances in producing acetic acid

Frontiers in Microbiology, 2022
In this study, spore-forming bacteria isolated from saccharified rice were selected for producing acetic acid. From the screening of 15 strains, P8 strain was chosen as a candidate.
Warawut Krusong, Salvatore La China, Ruttipron Pothimon, Maria Gullo   +3 more
doaj   +1 more source

Transcriptomic analysis reveals hub genes and pathways in response to acetic acid stress in Kluyveromyces marxianus during high-temperature ethanol fermentation

Stress Biology, 2023
The thermotolerant yeast Kluyveromyces marxianus is known for its potential in high-temperature ethanol fermentation, yet it suffers from excess acetic acid production at elevated temperatures, which hinders ethanol production.
Yumeng Li, Shiqi Hou, Ziwei Ren, Shaojie Fu, Sunhaoyu Wang, Mingpeng Chen, Yan Dang, Hongshen Li, Shizhong Li, Pengsong Li   +9 more
doaj   +1 more source

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, Chen, Wan-Tzu, Gallo, Richard L, Gangoiti, Jon A, Hsieh, Ming-Fa, Huang, Chun-Jen, Huang, Chun-Ming, Huang, Stephen, Hyun, Choi, Kao, Ming-Shan, Lee, Woan-Ruah, Lin, Wan-Zhen, Marito, Shinta, Ran, Yuping, Sanford, James A, Wang, Yanhan   +15 more
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Electricity-assisted production of caproic acid from grass [PDF]

, 2017
Background: Medium chain carboxylic acids, such as caproic acid, are conventionally produced from food materials. Caproic acid can be produced through fermentation by the reverse beta-oxidation of lactic acid, generated from low value lignocellulosic ...
Andersen, Stephen, Khor, Way Cern, Rabaey, Korneel, Vervaeren, Han   +3 more
core   +2 more sources

Kinetics Analysis of the Syngas Fermentation to Produce Acetic Acid from Cardoon Residual Biomass

Chemical Engineering Transactions, 2022
Lignocellulosic biomass can be converted to biofuels and biochemicals through several process pathways: pretreatment and sugars fermentation, thermochemical conversion (pyrolysis, gasification) and syngas synthesis.
Aristide Giuliano, Roberto Albergo, Isabella De Bari   +2 more
doaj   +1 more source

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 ...
Shouji Ohmori, Hiroshi Masai, Kei Arima, Teruhiko Beppu   +3 more
openaire   +2 more sources

A model for pH determination during alcoholic fermentation of a grape must by Saccharomyces cerevisiae [PDF]

, 2008
A model to predict accurately pH evolution during alcoholic fermentation of must by Saccharomyces cerevisiae is proposed for the first time. The objective at least is to determine if the pH measurement could be used for predictive control.
Akin, Huberson, Brandam, Cédric, Meyer, Xuân-Mi, Strehaiano, Pierre   +3 more
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Distribution of D-amino acids in vinegars and involvement of lactic acid bacteria in the production of D-amino acids [PDF]

, 2013
Levels of free D-amino acids were compared in 11 vinegars produced from different sources or through different manufacturing processes. To analyze the D- and L-amino acids, the enantiomers were initially converted into diastereomers using pre-column ...
Hirofumi Akano, Katsumi Doi, Taketo Ohmori, Toshihisa Ohshima, Yuta Mutaguchi   +4 more
core   +1 more source

Research Progress on the Factors Influencing Acetic Acid Production by Acetic Acid Bacteria in Vinegar Fermentation [PDF]

Shipin Kexue
Vinegar 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
doaj   +1 more source