Results 41 to 50 of about 29,753 (305)

Investigation of Acid Tolerance Mechanism of Acetobacter pasteurianus under Different Concentrations of Substrate Acetic Acid Based on 4D Label-Free Proteomic Analysis

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, Xinwei Wang, Chunyan Li, Qingquan Fu, Xuewei Shi, Bin Wang   +5 more
doaj   +1 more source

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, Elizabeth Adenubi, Oladeinde Olatunde Ogundipe, Bolanle Olayinka Bankole, Samuel Ayofemi Olalekan Adeyeye   +4 more
doaj   +1 more source

Pengaruh Penambahan Ekstrak Kulit Nanas dan Gula pada Karakteristik Nata de Soya dari Limbah Cair Tahu

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
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, Clifton, Sandra W, Francois, Julie A, Fulton, Lucinda, Hung, John E, Kappock, T. Joseph, Magrini, Vincent, Mill, Christopher P, Ransome, Aaron E, Thimmapuram, Jyothi, Wilson, Richard K   +10 more
core   +3 more sources

Slow dynamics in a model of the cellulose network [PDF]

, 2007
We present numerical simulations of a model of cellulose consisting of long stiff rods, representing cellulose microfibrils, connected by stretchable crosslinks, representing xyloglucan molecules, hydrogen bonded to the microfibrils. Within a broad range
Fasolino, A., Katsnelson, M. I., Manyuhina, O. V.   +2 more
core   +3 more sources

Bioleaching of Major, Rare Earth, and Radioactive Elements from Red Mud by using Indigenous Chemoheterotrophic Bacterium Acetobacter sp.

Minerals, 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.
Qu Yang, L. Hui, Xiaoqing Wang, Wenjie Tian, S. Ben, Minjie Yao, Ying Zhang   +6 more
semanticscholar   +1 more source

PHYLOGENETIC ANALYSIS OF Komagataeibacter sp.: A CELLULOSE-PRODUCER BACTERIA BASED ON 16S rRNA GENE SEQUENCES

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, Sarah S. Zakaria   +1 more
doaj  

Systematic study of the genus Acetobacter with descriptions of Acetobacter indonesiensis sp. nov., Acetobacter tropicalis sp. nov., Acetobacter orleanensis(Henneberg 1906) comb. nov., Acetobacter lovaniensis(Frateur 1950) comb. nov., and Acetobacter estunensis(Carr 1958) comb. nov.

The Journal of General and Applied Microbiology, 2000
Thirty-one Acetobacter strains obtained from culture collections and 45 Acetobacter strains isolated from Indonesian sources were investigated for their phenotypic characteristics, ubiquinone systems, DNA base compositions, and levels of DNA-DNA relatedness. Of 31 reference strains, six showed the presence of ubiquinone 10 (Q-10).
Puspita, Lisdiyanti, Hiroko, Kawasaki, Tatsuji, Seki, Yuzo, Yamada, Tai, Uchimura, Kazuo, Komagata   +5 more
openaire   +3 more sources

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, LI Jia-jia, FANG Wei, WANG Yan-ping, GENG Wei-tao   +4 more
doaj   +1 more source

Novel acetic acid bacteria from cider fermentations: Acetobacter conturbans sp. nov. and Acetobacter fallax sp. nov.

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.
Atena Sadat Sombolestani, I. Cleenwerck, M. Cnockaert, Wim Borremans, A. Wieme, L. De Vuyst, P. Vandamme   +6 more
semanticscholar   +1 more source