Revealing the multi-target destruction induced by proanthocyanidins against Acetobacter sp. at the molecular level [PDF]
Frontiers in MicrobiologyProanthocyanidins, which are polyphenolic compounds resulting from the condensation of monomeric flavan-3-ols, exhibit antibacterial activity. This study aimed to investigate the impact of proanthocyanidins on the growth and cell membrane of Acetobacter ...
Er-Fang Ren +10 more
doaj +2 more sources
Evidence for ethanol-dependent acetic acid resistance in Acetobacter pasteurianus strain SKU1108 [PDF]
Applied and Environmental MicrobiologyAcetic acid bacteria such as Acetobacter spp. produce high concentrations of acetic acid by oxidizing ethanol while reducing molecular oxygen to water on the cell surface. The acetic acid resistance of acetic acid bacteria has been explained as a complex
Akari Narimatsu +8 more
doaj +2 more sources
Acetobacter cibinongensis Bacteremia in Human
Emerging Infectious Diseases, 2007 To the Editor: The genus Acetobacter belongs to the group of acetic acid bacteria that oxidize alcohols or sugars incompletely, leading to the accumulation of acetic acid. Acetic acid bacteria are of great industrial interest because of their use to produce vinegar from spirits, wine, beer, and cider in temperate regions of Europe, the Americas, and ...
Anne Gouby +6 more
doaj +2 more sources
Metagenomic insights into microbial community succession and its functional changes during the stage of acetic acid fermentation of shanxi aged vinegar [PDF]
BMC MicrobiologyTraditional fermentation of Shanxi aged vinegar involves complex microbial interactions driving flavor synthesis, but the mechanisms underpinning metabolic adaptation and community succession remain poorly characterized. This study aimed to unravel stage-
Lingling Yang +6 more
doaj +2 more sources
Drosophila suzukii avoidance of microbes in oviposition choice [PDF]
Royal Society Open Science, 2021 While the majority of Drosophila species lays eggs onto fermented fruits, females of Drosophila suzukii pierce the skin and lay eggs into ripening fruits using their serrated ovipositors.
Airi Sato +3 more
doaj +1 more source
Optimization of ammonium phosphate, potassium sulfate and Saccharomyces cerevisiae in the production of acetic acid in a batch fermentor using Response Surface Methodology [PDF]
مجله پژوهشهای علوم و صنایع غذایی ایران, 2022 [1][2]Introduction: Vinegar is an ancient fermented food consumed by human since Babylons period. It is a condiment that produced from various carbohydrate sources by alcoholic and subsequently acetic acid fermentation.
Marjan Teimorimanesh, Hajar Abbasi
doaj +1 more source
The role of acetic acid bacteria in brewing and their detection in operation
Kvasný průmysl, 2021 Acetic acid bacteria (AAB) are often considered a threat of the past because today’s equipment allows to perform post-fermentation processes under greatly reduced level of oxygen. This paper deals with the current importance of AAB in brewing.
Petra Kubizniaková +4 more
doaj +1 more source
Screening of Acetic Acid Bacteria Isolated from Various Sources for Use in Kombucha Production
Fermentation, 2023 The objective of this study was to isolate and identify strains of Acetobacter suitable for use in the development of a complex microbial culture for producing Kombucha and to examine the fermentation characteristics for selection of suitable strains.
Dong-Hun Lee +7 more
doaj +1 more source
Study of Microbial Cultures for the Bioleaching of Scandium from Alumina Industry By-Products
Metals, 2021 The disposal of voluminous, highly alkaline, bauxite residue (BR), the industrial by-product of alumina production by the Bayer process, constitutes an intricate global environmental problem.
Kyriaki Kiskira +7 more
doaj +1 more source
PRODUCTION OF MICROBIAL CELLULOSE BY TEA FUNGUS "KOMBUCHA" [PDF]
Arab Universities Journal of Agricultural Sciences, 2007 In seeking economic production of microbial cellulose, the available and low cost commercial kombucha starter, contains mainly Acetobacter xylinum and Saccharomyces sp., were used under static condition. The best medium composition was black tea extract (
Sheh ata, Sawsan F, Hussein Ali
doaj +1 more source