Results 51 to 60 of about 29,753 (305)

Identification of Acetobacter strains isolated from Indonesian sources, and proposals of Acetobacter syzygii sp. nov., Acetobacter cibinongensis sp. nov., and Acetobacter orientalis sp. nov.

The Journal of General and Applied Microbiology, 2001
Forty-six strains of acetic acid bacteria newly isolated from flowers, fruits, and fermented foods collected in Indonesia were taxonomically studied. They were Gram-negative rods, produced acetic acid from ethanol, oxidized acetate and lactate to CO(2) and H(2)O, and had Q-9 as the major ubiquinone system.
Puspita, Lisdiyanti, Hiroko, Kawasaki, Tatsuji, Seki, Yuzo, Yamada, Tai, Uchimura, Kazuo, Komagata   +5 more
openaire   +3 more sources

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

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, Backhaus, Theresa, Baqué, Mickael, Berger, Thomas, Billi, Daniela, Bohmeier, Maria, Böttger, Ute, Cockell, Charles [u.v.m.], Elsaesser, Andreas, Vera, Jean-Pierre de   +9 more
core   +1 more source

Bacteriophages as an Up-and-Coming Alternative to the Use of Sulfur Dioxide in Winemaking [PDF]

, 2020
Certain acetic and lactic acid bacteria are major causes of quality defects in musts and wines, giving rise to defects such as a "vinegary," "sharp, like nail polish-remover" taste or preventing alcoholic and/or malolactic fermentation. Sulfur dioxide is
Cantoral Fernández, Jesús Manuel, Cordero Bueso, Gustavo Adolfo, Moraga Galindo, Javier, Ruiz Muñoz, Marina, Ríos Carrasco, María   +4 more
core   +2 more sources

Draft Genome Sequences of Three Type Strains, Acetobacter farinalis KACC 21251, Acetobacter suratthaniensis KACC 21252, and Acetobacter thailandicus KACC 21253

Microbiology Resource Announcements, 2023
As part of a genome database construction of type strains, we report the draft genome sequences of three strains of acetic acid bacteria, i.e., Acetobacter farinalis KACC 21251 T , Acetobacter suratthaniensis KACC 21252 T , and ...
Seunghwan Kim, Hyorim Choi, Yiseul Kim, Daseul Lee, Byeong-Hak Han, Seung-Beom Hong, Soon-Wo Kwon, Jun Heo   +7 more
openaire   +2 more sources

Average nucleotide identity of genome sequences supports the description of Rhizobium lentis sp. nov., Rhizobium bangladeshense sp. nov. and Rhizobium binae sp. nov. from lentil (Lens culinaris) nodules [PDF]

, 2015
Rhizobial strains isolated from effective root nodules of field-grown lentil (Lens culinaris) from different parts of Bangladesh were previously analysed using sequences of the 16S rRNA gene, three housekeeping genes (recA, atpD and glnll) and three ...
Braun, Markus Santosh, Clercx, Pia, Everall, Isobel, Rashid, M Harun-Or, Willems, Anne, Wink, Michael, Young, J Peter W   +6 more
core   +2 more sources

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

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  

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

Genome-Scale Metabolic Reconstruction of Acetobacter pasteurianus 386B, a Candidate Functional Starter Culture for Cocoa Bean Fermentation

Frontiers in Microbiology, 2019
Acetobacter pasteurianus 386B is a candidate functional starter culture for the cocoa bean fermentation process. To allow in silico simulations of its related metabolism in response to different environmental conditions, a genome-scale metabolic model ...
Rudy Pelicaen, D. Gonze, B. Teusink, L. De Vuyst, S. Weckx   +4 more
semanticscholar   +1 more source