Results 101 to 110 of about 4,047 (176)

Microbial Diversity and Biochemical Analysis of Suanzhou: A Traditional Chinese Fermented Cereal Gruel

Frontiers in Microbiology, 2016
Suanzhou as a traditional Chinese gruel is fermented from proso millet and millet. The biochemical analysis showed Suanzhou had relatively high concentrations of lactic acid, acetic acid, and free amino acids.
Huibin Qin, Huibin Qin, Qinghui Sun, Xuewei Pan, Zhijun Qiao, Hongjiang Yang   +5 more
doaj   +1 more source

Pemanfaatan Kulit Nanas (Ananas Comosus) Sebagai Bahan Baku Pembuatan Cuka Dengan Penambahan Acetobacter Aceti [PDF]

, 2015
Kulit nanas (Ananas comosus) mengandung karbohidrat sebanyak 17,53%. Adanya kandungan karbohidrat ini dapat diolah menjadi cuka. Proses pembuatan cuka dilakukan melalui 2 tahap fermentasi yaitu, secara anaerob dengan Saccharomyces cerevisiae dan ...
, Dra. Suparti, M.Si, WAHYUNI, Sri
core  

Molecular discrimination and identification of Acetobacter genus based on the partial heat shock protein 60 gene (hsp60) sequences

, 2013
[[abstract]]Background: To identify the Acetobacter species using phenotypic and genotypic (16S rDNA sequence analysis) technique alone is inaccurate.
Huang, CH;Chang, MT;Huang, L;Chua, WS
core   +1 more source

Acetobacter fabarum sp. nov., an acetic acid bacterium from a Ghanaian cocoa bean heap fermentation

, 2008
Six acetic acid bacterial isolates, obtained during a study of the microbial diversity of spontaneous fermentations of Ghanaian cocoa beans, were subjected to a polyphasic taxonomic study.
Cleenwerck, Ilse, N. Camu, L. De Vuyst, K. Engelbeen, De Vos, Paul, A. Gonzalez, P. De Vos, I. Cleenwerck, Gonzalez, A., Camu, N., Engelbeen, Katrien, De Vuyst, Luc   +11 more
core   +1 more source

MODEL PENDETEKSI pH PADA PROSES FERMENTASI ACETOBACTER XYLINUM MENGGUNAKAN SENSOR SEN0161

, 2017
Penggunaan teknologi bioproses pada mikroba sebagai produk bahan makanan sudah berkembang, salah satunya proses fermentasi Acetobacter xylinum sebagai mikroba untuk membuat selulosa asetat  dari air kelapa yang biasa kita kenal dengan nata de coco ...
Suwardiyono, Suwardiyono, Harianingsih, Harianingsih, Eko B, Nugroho, Wijanarko, Rony   +3 more
core  

Draft genome sequence of Acetobacter aceti strain 1023, a vinegar factory isolate

, 2014
The genome sequence of Acetobacter aceti 1023, an acetic acid bacterium adapted to traditional vinegar fermentation, comprises 3.0 Mb (chromosome plus plasmids). A.
Wilson, Richard K, Wilson, Richard, Kappock, T. Joseph, Hung, John E, Hung, John, Ransome, Aaron, Magrini, Vincent, Ransome, Aaron E, Thimmapuram, Jyothi, Francois, Julie, Francois, Julie A, Mill, Christopher P, Bhide, Ketaki, Fulton, Lucinda, Clifton, Sandra W, Mill, Christopher, Clifton, Sandra   +16 more
core   +1 more source

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

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   +1 more source

Oxidations in acetobacter [PDF]

Biochemical Journal, 1946
openaire   +2 more sources

Estudo in vitro da interação da linhagem de fibroblastos L929 com membranas de celulose bacteriana para aplicações em engenharia de tecidos [PDF]

, 2007
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro Tecnológico. Programa de Pós-Graduação em Engenharia Química.O estudo das interações entre células e substrato na engenharia de tecidos é de grande importância para a determinação ...
Pértile, Renata Aparecida Nedel
core  

THE INFLUENCE OF CULTURE MEDIA ON ACETIC FERMENTATION WITH SELECTED Acetobacter STRAINS

Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2012
We have systematically followed the efficiency of acetic fermentation, by cultivating 14 Acetobacter strains (previously isolated and identified), within a medium obtain out of ethanol and acetic acid, in various proportions, and utilizing corn extract ...
MARIA CRISTIANA GARNAI
doaj