Results 41 to 50 of about 6,937 (177)

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).
Lisdiyanti, Puspita, Kawasaki, Hiroko, Seki, Tatsuji, Yamada, Yuzo, Uchimura, Tai, Komagata, Kazuo   +5 more
openaire   +3 more sources

Nanocellulose‐based hydrogel membranes for underwater osmotic actuators

Responsive Materials, EarlyView.
The review comprehensively summarizes the research progress of nanocellulose‐based hydrogel membranes for underwater osmotic actuators, from the building blocks of nanocelluloses to the underwater osmotic actuation mechanism and applications, and outlines their challenges and perspectives, aiming to facilitate their applications in underwater remote ...
Qingchen Li, Zhengru Wang, Liming Zhang, Tobias Benselfelt, Minghua Huang, Jingyi Wu, Huanlei Wang, Lars Wågberg, Mahiar Max Hamedi, Feng Xu, Weiqian Tian   +10 more
wiley   +1 more source

Factores para el escalado del proceso de producción de celulosa por fermentación estática

Revista Colombiana de Química, 2011
En la producción de celulosa bacteriana por el método estático, el factor de rendimiento Yp/s es afectado por la concentración de glucosa inicial y el tiempo de fermentación.
Luis Alfonso Caicedo, F. P. Da França, L. Lopez   +2 more
doaj  

A Combined Metagenomics and Metatranscriptomics Approach to Unravel Costa Rican Cocoa Box Fermentation Processes Reveals Yet Unreported Microbial Species and Functionalities

Frontiers in Microbiology, 2021
Cocoa fermentation is the first step in the post-harvest processing chain of cocoa and is important for the removal of the cocoa pulp surrounding the beans and the development of flavor and color precursors.
Marko Verce, Jorn Schoonejans, Carlos Hernandez Aguirre, Ramón Molina-Bravo, Luc De Vuyst, Stefan Weckx   +5 more
doaj   +1 more source

Diversity of the Microbiomes in the Larval and Adult Stages of the European Cherry Fruit Fly (Rhagoletis cerasi) and Identification of Potential Biocontrol Candidate Taxa

Entomologia Experimentalis et Applicata, EarlyView.
First comprehensive characterization of the R. cerasi microbiome is reported. Stage‐specific variations in microbial composition are documented. Multiple bacterial entomopathogen taxa are identified as potential biocontrol candidates for R. cerasi.
Mahdi N. Al‐Shammaa, Saber Delpasand Khabbazi, Remziye Nalcacioglu, Ismail Demir, Durdane Yanar, Zihni Demirbag   +5 more
wiley   +1 more source

Toward understanding the catalytic mechanism for two classes of bacterial phospholipid N‐methyltransferases

The FEBS Journal, EarlyView.
Phospholipid N‐methyltransferases (Pmts) synthesize phosphatidylcholine in many bacteria. In this study, we compared the catalytic mechanisms of two bacterial Pmt classes: the Rhodobacter (R‐) and the Sinorhizobium (S‐) type. Representative enzymes for each class were derived from Rubellimicrobium thermophilum and Agrobacterium tumefaciens ...
Irina Shevyreva, Lena Sophie Fritsch, Leander Mika Koch, Anton Effing, Meriyem Aktas, Franz Narberhaus   +5 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, Volume 20, Issue 4, Page 1743-1761, July/August 2026.
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

PEMBUATAN ASAM CUKA PISANG KEPOK (Musaparadisiaca L.) DENGAN KAJIAN LAMA FERMENTASI DAN KONSENTRASI INOKULUM (Acetobacteracetii)

Jurnal Teknologi Pangan, 2015
Making of fruit  vinegar  involved the fermentation of  alcohol and  acetic acid.  The first process involves  the activity of Saccharomyces cereviciae which converts the simple sugars into alcohol in the anaerob conditions and pH 3.5 - 6.0, an efficient 
Rudi Nurismanto, Tri Mulyani dan Duwi Indra Ning Tias
doaj   +1 more source

Traditional Fermented Dairy Products as Reservoirs of Bifidobacterium With Probiotic Potential: From Microbial Diversity to Functional Characterization

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT Traditional fermented dairy products (TFDPs) are complex microbial ecosystems that may serve as reservoirs of many microorganisms, including those with probiotic potential such as Bifidobacterium species and lactobacilli. Although bifidobacteria are widely used as probiotic microorganisms in defined formulations, their occurrence, persistence,
Mst. Umme Habiba, Md. Morshedur Rahman, Mary Ann Augustin, Cristian Varela, Helen Morris, Hayriye Bozkurt   +5 more
wiley   +1 more source

Gut Metabolism Links Precision Nutrition, Exercise, and Healthspan in Drosophila melanogaster

Aging Cell, Volume 25, Issue 7, July 2026.
This study reveals that precision nutrition, exercise, and gut microbiota pathways synergistically regulate host metabolism, redox balance, and arginine‐spermidine metabolism, enhancing antioxidant defenses and mitochondrial stabilization to combat aging.
Fangchao Wei, Shiyu Liu, Yudong Sun, Haipeng Huang, Juan Liu, Fengzhong Wang, Bei Fan   +6 more
wiley   +1 more source