Results 11 to 20 of about 6,937 (177)
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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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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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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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
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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
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Screening of Acetic Acid Bacteria Isolated from Various Sources for Use in Kombucha Production
Fermentation, 2023 The objective of this study was to isolate and identify strains of Acetobacter suitable for use in the development of a complex microbial culture for producing Kombucha and to examine the fermentation characteristics for selection of suitable strains.
Dong-Hun Lee +7 more
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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
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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
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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
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