Frontiers in Microbiology, 2022 Acetobacter is the predominant microbe in vinegar production, particularly in those natural fermentations that are achieved by complex microbial communities.
Chenggong Qian +4 more
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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
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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
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Occurrence and diversity pattern of CRISPR-Cas systems in Acetobacter genus provides insights on adaptive defense mechanisms against to invasive DNAs [PDF]
Frontiers in MicrobiologyThe Acetobacter genus is primarily known for its significance in acetic acid production and its application in various industrial processes. This study aimed to shed light on the prevalence, diversity, and functional implications of CRISPR-Cas systems in
Sara Ghaffarian, Bahman Panahi
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Molecular Detection of Acetobacter aceti and Acetobacter pasteurianus at Different Stages of Wine Production [PDF]
FoodsAcetobacter aceti and Acetobacter pasteurianus belong to acetic acid bacteria (AAB), associated with wine spoilage. The timely detection of AAB, thought essential for their control, is however challenging due to the difficulties of their isolation. Thus,
Irina Mitina +10 more
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Pemanfaatan Kulit Singkong (Manihot Utilissima) Sebagai Bahan Alternatif Pembuatan Cuka Dengan Penambahan Konsentrasi Acetobacter Aceti Yang Berbeda [PDF]
, 2015 Cassava is only used for part of the meat, while the discarded cassava peel or as animal feed. Skin is usually only used as cassava flour, cassava, and other processed. One effort to empower cassava peel make vinegar products.
Rani Rahmawati, M.Si Dra. Suparti
openalex +3 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
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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
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Pulsed Electric Field Inactivation of <i>Acetobacter aceti</i>: Mechanisms and Efficacy Elucidation. [PDF]
FoodsTeng Y +5 more
europepmc +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
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