Results 11 to 20 of about 6,709 (181)
Starter Culture-Induced Fermentation Reveals Genotype-Driven Variability in the Composition and Quality of Brazilian Amazon Forastero Cocoa Beans. [PDF]
J Food SciABSTRACT Cocoa (Theobroma cacao L.) is a crop of major economic importance, with Brazil ranking sixth in global production and Pará leading national output. Bean quality is strongly influenced by genetic diversity and postharvest processing, particularly fermentation. To minimize batch heterogeneity, this study evaluated 18 Forastero genotypes from the
Lima GVS +6 more
europepmc +2 more sources
Rarely Encountered Gram-Negative Rods and Lung Transplant Recipients: A Narrative Review
Microorganisms, 2023 The respiratory tract of lung transplant recipients (LTR) is likely to be colonized with non-fermentative Gram-negative rods. As a consequence of the improvements in molecular sequencing and taxonomy, an increasing number of bacterial species have been ...
Eric Farfour +5 more
doaj +1 more source
A New Type of Acetobacter: Acetobacter acidophilum prov. sp. [PDF]
Journal of General Microbiology, 1959 SUMMARY: A new type of Aeetobacter, provisionally named Acetobacter acidophilum, has been isolated in pure culture from an experimental vinegar generator originally inoculated with active industrial beechwood shavings. In contrast to other bacteria, this organism needs an acidic medium for growth and has a very specific oxidizing capacity.
J M, WIAME, R, HARPIGNY, R G, DOTHEY
openaire +2 more sources
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 +4 more
doaj +1 more source
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 +6 more
doaj +1 more source
Re-examination of the genus Acetobacter, with descriptions of Acetobacter cerevisiae sp. nov. and Acetobacter malorum sp. nov. [PDF]
International Journal of Systematic and Evolutionary Microbiology, 2002 Thirty-four Acetobacter strains, representing Acetobacter aceti, Acetobacter pasteurianus, Acetobacter pomorum, Acetobacter peroxydans, Acetobacter lovaniensis, Acetobacter estunensis, Acetobacter orleanensis, Acetobacter indonesiensis and Acetobacter tropicalis, were subjected to a polyphasic study that included DNA-DNA hybridizations, DNA base ratio ...
Cleenwerck, I. (author) +3 more
openaire +3 more sources
BMC Biology, 2022 Background Commensal microorganisms have a significant impact on the physiology of host animals, including Drosophila. Lactobacillus and Acetobacter, the two most common commensal bacteria in Drosophila, stimulate fly development and growth, but the ...
Jaegeun Lee +5 more
doaj +1 more source
Agritepa, 2022 Vinegar is a condiment made from sugar-containing materials through an alcoholic fermentation process followed by acetic acid fermentation. The principle in making vinegar is alcoholic fermentation and acetic acid fermentation.
Fitri Ida yanti +1 more
doaj +1 more source
Cellulose Production by Acetobacter acetigenum and other Acetobacter spp. [PDF]
Journal of General Microbiology, 1959 SUMMARY: The synthesis of cellulose by Acetobacter on media based on blackstrap molasses was studied. Methods are described for the determination of cellulose, and of growth as cell-N, in static culture. Different carbohydrate, substrates were compared for cellulose production by Acetobacter acetigenum strain EA-I: hydrolysed molasses was found to give
openaire +2 more sources
Journal of Academia, 2021 Pseudomonas aeruginosa and Staphylococcus aureus are types of bacteria known to cause bacterial keratitis. Pseudomonas aeruginosa causes bacterial keratitis by adhering to the surface of the contact lenses, when the P.
Nur Aisyah Atikah Alizan +1 more
doaj