Results 61 to 70 of about 6,937 (177)

Accumulation Dynamics of Non-volatile Functional Compounds and Core Functional Microorganisms during the Acetic Acid Fermentation of Shanxi Aged Vinegar [PDF]

Shipin Kexue
Untargeted metabolomics and genomics approaches were integrated to systematically elucidate the accumulation patterns and potential microbial origins of non-volatile beneficial compounds during the acetic acid fermentation of Shanxi aged vinegar ...
YANG Lingling, LUO Xianxian, ZHAO Huizi, XIA Yaoyao, ZHANG Wenjing, ZOU Wei
doaj   +1 more source

Safe and Sustainable by Design (SSbD) Synthesis of Food and Personal Care Ingredients by Mechanochemistry

ChemSusChem, Volume 19, Issue 9, 14 May 2026.
A Safe and Sustainable by Design (SSbD) mechanochemical approach was used to prepare a marketed sweetener from a biomass derivative used in flavoring industry. A personal care ingredient was also synthesized. The study also evaluated and compared the reactivity in of polymeric jars with that in of common conventional stainless steel or and zirconium ...
Rubén Solórzano‐Rodríguez, Nicolas Fantozzi, Andrea Casagrande, Christos M. Chatzigiannis, Corentin Bordier, Pietro Rando, Evelina Colacino   +6 more
wiley   +1 more source

Acetobacter indonesiensis Pneumonia after Lung Transplantation

Emerging Infectious Diseases, 2018
We report a case of Acetobacter indonesiensis pneumonia in a 51-year-old woman after bilateral lung transplantation. We found 2 other A. indonesiensis pneumonia cases reported in the literature.
Sankha S. Basu, Mary L. Delaney, Ning Li, Andrew Bruce Onderdonk, Lynn Bry   +4 more
doaj   +1 more source

STRAIN IMPROVEMENT Acetobacter xylinum MENGGUNAKAN ETHYL METHANE SULFONATE (EMS) SEBAGAI UPAYA PENINGKATAN PRODUKSI SELULOSA BAKTERI

Jurnal Pangan dan Agroindustri, 2015
Acetobacter xylinum adalah bakteri yang digunakan pada produksi selulosa bakteri, namun produktivitasnya masih rendah. Salah satu upaya untuk meningkatkan produktivitasnya adalah dengan melakukan strain improvement menggunakan Ethyl Methane Sulfonate ...
Raida Amelia Ifadah, Joni Kusnadi, Sudarma Dita Wijayanti   +2 more
doaj  

Preparation of Agricultural Jiaosu from vegetable waste: multi-dimensional effects of microbial inoculants on the properties of Agricultural Jiaosu and fertilizer efficiency

Frontiers in Microbiology
Purpose of the study: To explore the effects of adding different bacterial agents before fermentation on the Agricultural Jiaosu derived from waste from Chinese cabbage.Material and methods: This study used the waste from Chinese cabbage as the raw ...
Zhuo Chen, Xiaocui Liu, Tiantian Ban, Chao Ma   +3 more
doaj   +1 more source

KINETIKA FERMENTASI ASAM ASETAT (VINEGAR) OLEH BAKTERI Acetobacter aceti B 127 DARI ETANOL HASIL FERMENTASI LIMBAH CAIR PULP KAKAO [Kinetics of Acetic Acid (Vinegar) Fermentation By Acetobacter aceti B127 from Ethanol Produced by Fermentation of Liquid Waste of Cacao Pulp]

Jurnal Teknologi dan Industri Pangan, 2002
Acetic acid concentration is one of vinegar’s quality parameter. Acetic acid concentration in vinegar is influenced by the activity of acetic acid bacteria.
M. Supli Effendi
doaj  

KAJIAN CIDER SEBAGAI ALTERNATIF PENGANEKARAGAMAN PRODUK KOPI Study of Cider as Alternative Product Diversivication from Coffee

Agritech, 2012
Coffee is an important export commodity from Indonesia. There are not many processed product from coffee, and sincecoffee is a delightful refreshing beverage, it is interesting to make product diversivication from coffee.
Suharyono Apno Sugito
doaj   +1 more source

KINETIKA FERMENTASI ASAM ASETAT (VINEGAR) OLEH BAKTERI Acetobacter aceti B 127 DARI ETANOL HASIL FERMENTASI LIMBAH CAIR PULP KAKAO [Kinetics of Acetic Acid (Vinegar) Fermentation By Acetobacter aceti B127 from Ethanol Produced by Fermentation of Liqu

Jurnal Teknologi dan Industri Pangan, 2012
Acetic acid concentration is one of vinegar’s quality parameter. Acetic acid concentration  in vinegar is influenced by the activity of acetic acid bacteria.
M. Supli Effendi
doaj  

Oxidations in acetobacter [PDF]

Biochemical Journal, 1946
openaire   +2 more sources

THE INFLUENCE OF CULTURE MEDIA ON ACETIC FERMENTATION WITH SELECTED Acetobacter STRAINS

Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2012
We have systematically followed the efficiency of acetic fermentation, by cultivating 14 Acetobacter strains (previously isolated and identified), within a medium obtain out of ethanol and acetic acid, in various proportions, and utilizing corn extract ...
MARIA CRISTIANA GARNAI
doaj