Results 11 to 20 of about 29,753 (305)
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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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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Italian National Conference on Sensors, 2022 Combining intelligent and active packaging serves the dual purpose of detecting color changes in food that reflect changes in its quality and prolonging its shelf life.
Andi Dirpan, M. Djalal, I. Kamaruddin
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Whole-genome sequence analysis of Bombella intestini LMG 28161T, a novel acetic acid bacterium isolated from the crop of a red-tailed bumble bee, Bombus lapidarius [PDF]
, 2016 The whole-genome sequence of Bombella intestini LMG 28161(T), an endosymbiotic acetic acid bacterium (AAB) occurring in bumble bees, was determined to investigate the molecular mechanisms underlying its metabolic capabilities.
Borremans, Wim +7 more
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Frontiers in Bioengineering and Biotechnology, 2022 Energy metabolism is important for cell growth and tolerance against environment stress. In acetic acid fermentation by Acetobacter pasteurianus, the correlation coefficients of acid production rate with energy charge and ATP content were 0.9981 and 0 ...
Jia Song +9 more
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Antimicrobial Resistance of Acetobacter and Komagataeibacter Species Originating from Vinegars
International Journal of Environmental Research and Public Health, 2022 Consumers’ preference towards healthy and novel foods dictates the production of organic unfiltered bottled vinegar that still contains acetic acid bacteria.
Eva Cepec, J. Trček
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Microorganisms, 2022 The production of vinegar on an industrial scale from different raw materials is subject to constraints, notably the low tolerance of acetic acid bacteria (AAB) to high temperatures and high ethanol concentrations.
Taoufik El‐Askri +8 more
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Study of Microbial Cultures for the Bioleaching of Scandium from Alumina Industry By-Products
Metals, 2021 The disposal of voluminous, highly alkaline, bauxite residue (BR), the industrial by-product of alumina production by the Bayer process, constitutes an intricate global environmental problem.
Kyriaki Kiskira +7 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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Journal of food biochemistry, 2021 The present study aims to evaluate the deodorization of Bangia fusco-purpurea using microorganism fermentation with commercial starter cultures of Saccharomyces cerevisiae, Acetobacter pasteurianus, and Lactobacillus plantarum.
Xiping Du +6 more
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