Results 11 to 20 of about 18,908 (262)
International Journal of Systematic and Evolutionary Microbiology, 2020 Strains LMG 1627T, LMG 1636T and LMG 1637 were all isolated from cider fermentations in the 1940s and 1950s. A recent study based on MALDI-TOF MS and dnaK gene sequence analyses suggested they represented novel Acetobacter species.
Margo Cnockaert +2 more
exaly +3 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.
Jiawen Ma, Jiale Liang
exaly +4 more sources
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 +2 more
exaly +4 more sources
Motility in the genus Acetobacter [PDF]
Journal of Bacteriology, 1943 The importance of the type of flagellation, polar or peritrichous, in separating the various groups of.gram-negative bacteria frequently has been subordinated to other characteristics which, albeit essential in diagnosis of the bacteria com-prising a ...
Reese H. Vaughn
core +3 more sources
Predicted Functional Potentials of Bacterial Communities in Fermented Maize Products From Ghana, Nigeria, and Benin via 16S rRNA Amplicon Sequencing and PICRUSt2 [PDF]
MicrobiologyOpenFermented maize products are integral to the diets of many African communities. Despite their cultural significance and health benefits, little is known about the metabolic potential of their microbial populations.
Humphrey P. K. Addy +3 more
doaj +2 more sources
Minerals (Basel, Switzerland), 2019 The aim was to study the bioleaching performance of chemoheterotrophic bacterium involved in leaching of major, rare earth, and radioactive elements from red mud (RM), and to explore the underlying mechanism.
Minjie Yao, Yang Qu, Ben Shi
exaly +2 more sources
Effects of acid treatment on microbial stability and volatile profiles of apple distilled base wine [PDF]
Food Chemistry: XMicrobial stability and volatile profiles are critical for distilled base wine quality. This study investigated how lactic (L), malic (M), and citric acids (C) applied pre-(J) or post-fermentation (W) affected microbial succession and volatiles during 56-
Yingying Han +4 more
doaj +2 more sources
Agarose oligosaccharides balance intestinal stem cell homeostasis in aging D. melanogaster by regulating the Acetobacter persici-acetic acid-JAK/STAT signaling axis [PDF]
MicrobiomeBackground 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 +7 more
doaj +2 more sources
Revealing the multi-target destruction induced by proanthocyanidins against Acetobacter sp. at the molecular level [PDF]
Frontiers in MicrobiologyProanthocyanidins, which are polyphenolic compounds resulting from the condensation of monomeric flavan-3-ols, exhibit antibacterial activity. This study aimed to investigate the impact of proanthocyanidins on the growth and cell membrane of Acetobacter ...
Er-Fang Ren +10 more
doaj +2 more sources
Evidence for ethanol-dependent acetic acid resistance in Acetobacter pasteurianus strain SKU1108 [PDF]
Applied and Environmental MicrobiologyAcetic acid bacteria such as Acetobacter spp. produce high concentrations of acetic acid by oxidizing ethanol while reducing molecular oxygen to water on the cell surface. The acetic acid resistance of acetic acid bacteria has been explained as a complex
Akari Narimatsu +8 more
doaj +2 more sources