Results 41 to 50 of about 18,908 (262)
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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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.
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Acetobacter oryzoeni sp. nov., isolated from Korean rice wine vinegar.
International Journal of Systematic and Evolutionary Microbiology, 2020 A Gram-stain-negative, obligately aerobic bacterium, designated strain B6T, was isolated from rice wine vinegar in the Republic of Korea. Cells were non-motile and oval short rods showing catalase-positive and oxidase-negative activities.
J. M. Baek +4 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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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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, 2022 Acetobacter is the predominant microbe in vinegar production, particularly in those natural fermentations that are achieved by complex microbial communities.
Xinle Liang (3111408) +4 more
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Lethal Action by an Acetobacter on Yeasts [PDF]
Nature, 1964 IT has been found that a recently isolated strain of Acetobacter caused yeasts to die when both organisms were present in a nutrient medium in full screw-capped bottles. In a typical test full McCartney bottles of beer were inoculated with 5 × 105 cells per ml.
R B, GILLILAND, J P, LACEY
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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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, 2022 Acetobacter is the predominant microbe in vinegar production, particularly in those natural fermentations that are achieved by complex microbial communities.
Xinle Liang (3111408) +4 more
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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
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