Results 31 to 40 of about 22,913 (265)
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
core +2 more sources
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
On the Formation of Acetoin by Acetobacter [PDF]
Journal of General Microbiology, 1959 SUMMARY: The formation of acetoin was studied with 44 strains of the genus Acetobacter, when growing on a medium containing DL-lactate as the main carbon source. Most of the strains produced only limited amounts of acetoin. However, strains of the species A.
openaire +3 more sources
Analysis of 1,000+ Type-Strain Genomes Substantially Improves Taxonomic Classification of Alphaproteobacteria. [PDF]
, 2020 The class Alphaproteobacteria is comprised of a diverse assemblage of Gram-negative bacteria that includes organisms of varying morphologies, physiologies and habitat preferences many of which are of clinical and ecological importance ...
Gronow, Sabine +9 more
core +2 more sources
Biochimica et Biophysica Acta, 1959 Abstract IN our strain of Acetobacter suboxydans, three enzymes are present for the oxidation of gluconate: 1. (1) a soluble TPN-specific dehydrogenase, yielding 2-ketogluconate (2-ketogluconoreductase); 2. (2) a soluble TPN-specific dehydrogenase, yielding 5-ketogluconate (5-ketogluconoreductase); 3.
Ley, J. de, Stouthamer, A.J.
openaire +4 more sources
Production and quality evaluation of vinegar from mango
Cogent Food & Agriculture, 2017 Post-harvest losses of fruits and vegetables are very critical in developing countries and processing excess fruits into vinegar which can be used for preservation of some foods and snacks is a helpful strategy in reducing these losses.
Abiodun Omowonuola Adebayo-Oyetoro +4 more
doaj +1 more source
Analysis of kombucha microflora and the isolation and identification of dominant bacteria
Shipin yu jixie, 2022 Objective: To understand bacterial composition and obtain isolated fermentative strains found in kombucha. Methods: The bacterial composition and dominant strains were analyzed using 16S rDNA high-throughput sequencing technology and traditional ...
XU Su-yun +4 more
doaj +1 more source
Draft genome sequence of Acetobacter aceti strain 1023, a vinegar factory isolate [PDF]
, 2014 The genome sequence of Acetobacter aceti 1023, an acetic acid bacterium adapted to traditional vinegar fermentation, comprises 3.0 Mb (chromosome plus plasmids). A.
Bhide, Ketaki +10 more
core +3 more sources
Limits of life and the habitability of Mars: The ESA space experiment BIOMEX on the ISS [PDF]
, 2019 BIOMEX (BIOlogy and Mars EXperiment) is an ESA/Roscosmos space exposure experiment housed within the exposure facility EXPOSE-R2 outside the Zvezda module on the International Space Station (ISS).
Alawi, Mashal +9 more
core +1 more source
Journal of Academia, 2021 Bacteria of the genus Komagataeibacter are described to be the most noteworthy for having several of its species being efficient and strong cellulose producers. The 16S ribosomal RNA (rRNA) gene analysis is often used for the identification and taxonomic
Nur Aisyah Atikah Alizan +1 more
doaj