Results 121 to 130 of about 18,908 (262)

KINETIKA FERMENTASI ASAM ASETAT (VINEGAR) OLEH BAKTERI Acetobacter aceti B 127 DARI ETANOL HASIL FERMENTASI LIMBAH CAIR PULP KAKAO [Kinetics of Acetic Acid (Vinegar) Fermentation By Acetobacter aceti B127 from Ethanol Produced by Fermentation of Liquid Waste of Cacao Pulp]

Jurnal Teknologi dan Industri Pangan, 2002
Acetic acid concentration is one of vinegar’s quality parameter. Acetic acid concentration in vinegar is influenced by the activity of acetic acid bacteria.
M. Supli Effendi
doaj  

Preparation of Agricultural Jiaosu from vegetable waste: multi-dimensional effects of microbial inoculants on the properties of Agricultural Jiaosu and fertilizer efficiency

Frontiers in Microbiology
Purpose of the study: To explore the effects of adding different bacterial agents before fermentation on the Agricultural Jiaosu derived from waste from Chinese cabbage.Material and methods: This study used the waste from Chinese cabbage as the raw ...
Zhuo Chen, Xiaocui Liu, Tiantian Ban, Chao Ma   +3 more
doaj   +1 more source

Isolation and characterization of Acetobacter aceti from rotten papaya

, 2016
The present study was concerned with the isolation and characterization of Acetobacter aceti from rotten papaya for vinegar production. The samples were inoculated in sterilized GYC standard media and then incubated at 30°C for 48 hours.
J. Kowser, M. Aziz, M. Uddin
semanticscholar   +1 more source

Protoplast formation and regeneration of Acetobacter pasteurianum NCIM 2314

, 2011
94-96Method for production and regeneration of Acetobacter pasteurianum NCIM 2314 protoplasts are described. The protoplasts were obtained by treatment with lysozyme in protoplast buffer at pH 8.0 with different osmotic stabilizers.
Gokhale, D V, Singhvi, Mamta, Joshi, Dipti   +2 more
core  

KINETIKA FERMENTASI ASAM ASETAT (VINEGAR) OLEH BAKTERI Acetobacter aceti B 127 DARI ETANOL HASIL FERMENTASI LIMBAH CAIR PULP KAKAO [Kinetics of Acetic Acid (Vinegar) Fermentation By Acetobacter aceti B127 from Ethanol Produced by Fermentation of Liqu

Jurnal Teknologi dan Industri Pangan, 2012
Acetic acid concentration is one of vinegar’s quality parameter. Acetic acid concentration  in vinegar is influenced by the activity of acetic acid bacteria.
M. Supli Effendi
doaj  

Development of genetic tools for the analysis of Acetobacter diazotrophicus

, 1989
20 páginas pdf.The activity refers to the research on soil management and soil analysis, especially, development of genetic tools for the analysis of Acetobacter ...
Instituto Interamericano de Cooperación para la Agricultura (IICA), Vanderleyden, Josef   +1 more
core  

Получение культуры бактерий Acetobacter

В статье рассматривается процесс получения культуры бактерий Acetobacter, выделенных из объектов окружающей среды. В ходе исследования проведен сравнительный анализ образцов и выявлен наиболее эффективный природный источник для получения жизнеспособной ...
Головач, К. А.
core  

PENGARUH KONSENTRASI INOKULUM (Acetobacter xylinum) TERHADAP SIFAT KIMIA DAN ORGANOLEPTIK NATA DE NIRA [PDF]

, 2019
Nira aren merupakan salah satu komoditas pertanian yang cukup potensial untuk dikembangkan, namun dalam perkembangannya nira aren hanya diolah menjadi gula merah dan harganya murah.Salah satu cara menangani kerugian dan meningkatkan nilai ekonomis nira ...
Wilia, Astuti
core  

Effect of acetic acid bacteria colonization on oviposition and feeding site choice in Drosophila suzukii and its related species

microPublication Biology
Unlike many species of Drosophila flies that colonize decaying fruits, Drosophila suzukii lay eggs in ripening fruits. The oviposition and feeding site preferences for bacterial growth were quantified in multiple strains of D.
Airi Sato, Joanne Y. Yew, Aya Takahashi
doaj   +1 more source

Chemical Transformations by Acetobacter [PDF]

, 1940
The enzymatic systems elaborated by micro-organisms permit them to catalyze chemical transformations some of which are difficult or impossible to effect by ordinary chemical methods.
Porges, Nandor
core   +1 more source