Results 31 to 40 of about 4,047 (176)

Antagonistic and Quantitative Assessment of Indigenous Lactic Acid Bacteria in Different Varieties of Ogi against Gastrointestinal Pathogens

The Pan African Medical Journal, 2017
BACKGROUND: ogi is a popular fermented cereal gruel consumed mainly in the western part of Nigeria. Traditionally, uncooked ogi is normally administered to diarrhoea patients to reduce the frequency of stooling.
Ayorinde Oluwatobiloba Afolayan, Funmilola Abidemi Ayeni, Werner Ruppitsch   +2 more
doaj   +1 more source

Acetobacter sicerae sp. nov., isolated from cider and kefir, and identification of the genus Acetobacter by dnaK, groEL and rpoB sequence analysis [PDF]

, 2014
Five acetic acid bacteria isolates, awK9_3, awK9_4 (=LMG 27543), awK9_5 (=LMG 28092), awK9_6 and awK9_9, obtained during a study of micro-organisms present in traditionally produced kefir, were grouped on the basis of their MALDI-TOF MS profile with LMG ...
Cleenwerck, Ilse, Vandamme, Peter, Luc De Vuyst, Nuñes, Olga C, Van Landschoot, Anita, Nunes, Olga C., Ilse Cleenwerck, Wieme, Anneleen, Anneleen Wieme, Freek Spitaels, Spitaels, Freek, Manaia, Célia M, Anita Van Landschoot, Manaia, Celia M., Peter Vandamme, Balzarini, Tom, Olga C. Nunes, Célia M. Manaia, Li, Leilei, Leilei Li, Tom Balzarini, De Vuyst, Luc   +21 more
core   +1 more source

Acetobacter vaccinii sp. nov., a novel acetic acid bacterium isolated from blueberry fruit (Vaccinium corymbosum L.)

, 2022
Strain C17-3T was isolated from blueberry fruits collected from a farmland located in Damyang-gun, Jeollanam-do, Republic of Korea. Phylogenetic analysis based on 16S rRNA gene sequences allocated strain C17-3T to the genus Acetobacter, where it occupied
Heo, Jun, Laureys, DavidCA800020033709088020018965868400011994770000-0003-1175-556719B8418E-F0EE-11E1-A9DE-61C894A0A6B4, De Clippeleer, JessikaLA258020026810740000-0002-8033-9308526B40FA-A6F4-11E7-8878-09B7AD28A064, Won, Miyoung, Sombolestani, Atena SadatUGent000181295020802003064428971704474603185D6832-0E1A-11E9-8068-85FF5607D3EF, Vandamme, PeterWE108010006310620000-0002-5581-7937F43CDE2E-F0ED-11E1-A9DE-61C894A0A6B4, Kwon, Soon-Wo   +6 more
core   +2 more sources

Acetobacter aceti Fast Identification by Real Time PCR in Spoiled Wine Samples

Scientific Papers Animal Science and Biotechnologies, 2023
Wine is a beverage made from grape berries. However, without the help of beneficial microorganisms, fermentation and producing of good wine is not possible.
Attila Kántor, Jana Petrová, Miroslava Kačániová   +2 more
doaj  

Characterization of Thermotolerant Acetic Acid Bacteria Isolated from Various Plant Beverages in Thailand

Applied Food Biotechnology, 2020
Background and objective: Thermotolerant acetic acid bacteria are more resistant to high temperatures than that other bacteria are. This difference includes 5-10ºC, which decreases high costs of cooling systems needed for the growth of these bacteria ...
Panadda Charee, Varavut Tanamool, Hirohide Toyama, Wichai Soemphol   +3 more
doaj   +1 more source

Multi-omics characterization of the microbial populations and chemical space composition of a water kefir fermentation

Frontiers in Molecular Biosciences, 2023
In recent years, the popularity of fermented foods has strongly increased based on their proven health benefits and the adoption of new trends among consumers.
Maria Clara Arrieta-Echeverri, Geysson Javier Fernandez, Adriana Duarte-Riveros, Javier Correa-Álvarez, Jorge Adalberto Bardales, Diego Fernando Villanueva-Mejía, Laura Sierra-Zapata   +6 more
doaj   +1 more source

Quality assessment of vinegar produced from pineapple wastes utilizing both laboratory-isolated Acetobacterspp.and reference strain AcetobacterpasteurianusDSM-2324

Journal of Agriculture, Food and Environment
Theresearch was conducted to assess the quality of vinegar made from pineapplefruit wastes using laboratory isolated Strain A (Acetobacterspp.) and reference strain B (AcetobacterpasteurianusDSM-2324).
Siddiki MSR
doaj   +1 more source

Quality Improvement of White Pepper with Processing through Optimizing the Ratio of Starter Culture from Acetobacter sp., Bacillus subtilis, and Bacillus cereus

Hayati Journal of Biosciences, 2021
Fermentation process using known microbial species can be exploited for the processing of white pepper. It is expected to generate quality of white pepper in a short period soaking time.
Kirana Sanggrami Sasmitaloka, Hernani Hernani   +1 more
doaj   +1 more source

Effects of Cellulase and Lactobacillus plantarum Supplementation on Fermentation Characteristics, In Situ Degradability, and Microbial Community Dynamics of Apple Pomace Silage

Animal Research and One Health, EarlyView.
This study aimed to investigate the effects of cellulase and Lactobacillus plantarum on the silage quality, in situ digestibility, and microbial communities of apple pomace silage. The combined supplementation of cellulase and Lactobacillus plantarum in apple pomace silage improved fermentation quality and enhanced rumen utilization efficiency.
Zhuangzhuang Liu, Xiongfei Zhang, Fengbo Sun, Junhu Yao, Xinjian Lei   +4 more
wiley   +1 more source

The effect of pretreatment on VFA production from tofu and tempeh wastewater through anaerobic digestion batch

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract Tofu and tempeh, derived from soybeans, are widely consumed for their nutritional value and high protein content. However, the production of these foods generates nutrient‐rich wastewater that poses environmental challenges while offering opportunities for valorization.
Lydia Mawar Ningsih, Mohammad J. Taherzadeh, Steven Wainaina, Hynek Roubík   +3 more
wiley   +1 more source