Results 1 to 10 of about 6,937 (177)

Polyphasic Characterization of Acetobacter indonesiensis UNPADCC 01-5 Isolated From a Traditional Fermented Food, Oncom Merah. [PDF]

Environ Microbiol Rep
The polyphasic approach (morphology, physiology, biochemistry and genetics) was used to characterize Acetobacter indonesiensis strain UNPADCC 01‐5, which was isolated from oncom merah. The strain's potential as a culture for acidic fermentations and a biofunctional agent was supported by its adaptive characteristics, which included acid tolerance ...
Syaputri Y, Zahra E, Azzahra RN, Annisa, Iswhara DA, Lengkey FO, Fauzia S, Jia X, Wulandari AP, Safitri R.   +9 more
europepmc   +2 more sources

Application of comparative genomics of Acetobacter species facilitates genome-scale metabolic reconstruction of the Acetobacter ghanensis LMG 23848T and Acetobacter senegalensis 108B cocoa strains

Frontiers in Microbiology, 2022
Acetobacter species play an import role during cocoa fermentation. However, Acetobacter ghanensis and Acetobacter senegalensis are outcompeted during fermentation of the cocoa pulp-bean mass, whereas Acetobacter pasteurianus prevails.
Rudy Pelicaen, Stefan Weckx, Luc De Vuyst   +2 more
exaly   +3 more sources

Comprehensive deciphering prophages in genus Acetobacter on the ecology, genomic features, toxin–antitoxin system, and linkage with CRISPR-Cas system

Frontiers in Microbiology, 2022
Acetobacter is the predominant microbe in vinegar production, particularly in those natural fermentations that are achieved by complex microbial communities.
Jiale Liang, Liang Jiale, Qian Chenggong   +2 more
exaly   +3 more sources

Predicted Functional Potentials of Bacterial Communities in Fermented Maize Products From Ghana, Nigeria, and Benin via 16S rRNA Amplicon Sequencing and PICRUSt2

MicrobiologyOpen
Fermented maize products are integral to the diets of many African communities. Despite their cultural significance and health benefits, little is known about the metabolic potential of their microbial populations.
Humphrey P. K. Addy, David Amedorme, Priscilla Osei‐Poku, Alexander Kwarteng   +3 more
doaj   +2 more sources

Revealing the multi-target destruction induced by proanthocyanidins against Acetobacter sp. at the molecular level [PDF]

Frontiers in Microbiology
Proanthocyanidins, 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, Er-Fang Ren, Xiaoqin Feng, Yuanxin Feng, Kai Li, Xin-An Zeng, Qing-Hui Wen, Jin-Lin Cai, Zhong Han, Shan Chen, Debao Niu   +10 more
doaj   +2 more sources

Effect of the microbiome on pathogen susceptibility across four Drosophilidae species

Insect Science, EarlyView.
Four Drosophilidae species were used to investigate how variation in the host microbiome influences susceptibility to infection. Microbial composition and abundance differed among species and treatments. The effects of microbiome manipulation on host survival were both species‐ and pathogen‐specific.
Sun H, Longdon B, Raymond B.
europepmc   +2 more sources

Agarose oligosaccharides balance intestinal stem cell homeostasis in aging D. melanogaster by regulating the Acetobacter persici-acetic acid-JAK/STAT signaling axis [PDF]

Microbiome
Background Intestinal aging manifests as the decline in gut function and structure, affecting nutrient absorption and overall health. Agarose oligosaccharides (AOS) exhibit considerable anti-aging effects, but their mechanism of action remains unclear ...
Shuhang Fan, Qiyu Xu, Qianyi Zhang, Jiayi She, Cheng Zhang, Mark Christian, Zhenyu Wang, Xianjun Dai   +7 more
doaj   +2 more sources

Evidence for ethanol-dependent acetic acid resistance in Acetobacter pasteurianus strain SKU1108 [PDF]

Applied and Environmental Microbiology
Acetic 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, Kaho Murakami, Naoya Kataoka, Riku Yamashita, Kazunobu Matsushita, Minenosuke Matsutani, Uraiwan Tippayasak, Gunjana Theeragool, Toshiharu Yakushi   +8 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, Kentaro M. Tanaka, Joanne Y. Yew, Aya Takahashi   +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