Results 21 to 30 of about 21,187 (222)
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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Fabrication of living soft matter by symbiotic growth of unicellular microorganisms [PDF]
, 2016 We report the fabrication of living soft matter made as a result of the symbiotic relationship of two unicellular microorganisms. The material is composed of bacterial cellulose produced in situ by acetobacter (Acetobacter aceti NCIMB 8132) in the ...
Ayesh, Maram +4 more
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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
Erwinia oleae sp. nov., isolated from olive knots caused by Pseudomonas savastanoi pv. savastanoi [PDF]
, 2011 Three endophytic bacterial isolates were obtained in Italy from olive knots caused by Pseudomonas savastanoi pv. savastanoi. Phenotypic tests in combination with 16S rRNA gene sequence analysis indicated a phylogenetic position of these isolates in the ...
Brady, Carrie +6 more
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Manufacturing Of Robust Natural Fiber Preforms Utilizing Bacterial Cellulose as Binder [PDF]
, 2014 We present a novel method of manufacturing rigid and robust short natural fiber preforms using a papermaking process. Bacterial cellulose acts simultaneously as the binder for the loose fibers and provides rigidity to the fiber preforms.
Bismarck, A +3 more
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Foods, 2023 Acetobacter pasteurianus is always used to brew vinegar because of its ability of producing and tolerating a high concentration of acetic acid. During vinegar fermentation, initial acetic acid contributes to acetic acid accumulation, which varies with ...
Tian Li +5 more
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The Microbiota and Health Promoting Characteristics of the Fermented Beverage Kefir [PDF]
, 2016 peer-reviewedKefir is a complex fermented dairy product created through the symbiotic fermentation of milk by lactic acid bacteria and yeasts contained within an exopolysaccharide and protein complex called a kefir grain.
Bourrie, Benjamin C. T. +2 more
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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
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Indonesian Journal of Chemical Analysis, 2021 Nata termasuk makanan yang mempunyai morfologi dengan tekstur kenyal, warna putih, agak transparan, aromanya asam dan memiliki rasa tawar atau sedikit manis.
Aurelia Urbaninggar, Siti Fatimah
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Acetobacter cibinongensis Bacteremia in Human
Emerging Infectious Diseases, 2007 To the Editor: The genus Acetobacter belongs to the group of acetic acid bacteria that oxidize alcohols or sugars incompletely, leading to the accumulation of acetic acid. Acetic acid bacteria are of great industrial interest because of their use to produce vinegar from spirits, wine, beer, and cider in temperate regions of Europe, the Americas, and ...
Anne Gouby +6 more
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