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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 +2 more
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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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Motility in the Genus Acetobacter [PDF]
Journal of Bacteriology, 1943 The importance of the type of flagellation, polar or peritrichous, in separating the various groups of.gram-negative bacteria frequently has been subordinated to other characteristics which, albeit essential in diagnosis of the bacteria com-prising a ...
Reese H. Vaughn
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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 +2 more
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Acetobacter indonesiensis Pneumonia after Lung Transplantation
Emerging Infectious Diseases, 2018 We report a case of Acetobacter indonesiensis pneumonia in a 51-year-old woman after bilateral lung transplantation. We found 2 other A. indonesiensis pneumonia cases reported in the literature.
Sankha S. Basu +4 more
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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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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
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Acetobacter cibinongensis Bacteremia in Human
Emerging Infectious Diseases, 2007 Acetobacter cibinongensis Bacteremia in Human 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.
Anne Gouby +6 more
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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
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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
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