Results 61 to 70 of about 18,908 (262)

Table_5_Comprehensive deciphering prophages in genus Acetobacter on the ecology, genomic features, toxin–antitoxin system, and linkage with CRISPR-Cas system.XLSX

, 2022
Acetobacter is the predominant microbe in vinegar production, particularly in those natural fermentations that are achieved by complex microbial communities.
Xinle Liang (3111408), Lei Zhang (38117), Jiawen Ma (9393656), Chenggong Qian (13186716), Jiale Liang (1994014)   +4 more
core   +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  

Gradient‐Oxidized Bacterial Cellulose for Self‐Sustained Soil Moisture Sensing

Advanced Science, EarlyView.
An asymmetric encapsulated bacterial cellulose device integrates a gradient‐oxidized BC framework with a LiCl‐doped Ecoflex hygroscopic layer, enabling self‐powered soil moisture monitoring through directional ion transport. The device sustains stable hydrovoltaic output, supports deep‐learning humidity classification, and fully biodegrades in soil ...
Nan Zhou, Jing Li, Xiang Xu, Senyuan Ye, Bin Chen, Shuang Wu, Duo Xu, Keshuai Liu, Chong Gao, Weilin Xu, Can Ge   +10 more
wiley   +1 more source

Quality assessment of vinegar produced from pineapple wastes utilizing both laboratory-isolated Acetobacterspp.and reference strain AcetobacterpasteurianusDSM-2324

Journal of Agriculture, Food and Environment
Theresearch was conducted to assess the quality of vinegar made from pineapplefruit wastes using laboratory isolated Strain A (Acetobacterspp.) and reference strain B (AcetobacterpasteurianusDSM-2324).
Siddiki MSR
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

Effects of Cellulase and Lactobacillus plantarum Supplementation on Fermentation Characteristics, In Situ Degradability, and Microbial Community Dynamics of Apple Pomace Silage

Animal Research and One Health, EarlyView.
This study aimed to investigate the effects of cellulase and Lactobacillus plantarum on the silage quality, in situ digestibility, and microbial communities of apple pomace silage. The combined supplementation of cellulase and Lactobacillus plantarum in apple pomace silage improved fermentation quality and enhanced rumen utilization efficiency.
Zhuangzhuang Liu, Xiongfei Zhang, Fengbo Sun, Junhu Yao, Xinjian Lei   +4 more
wiley   +1 more source

EFFECT OF INOCULATION OF Acetobacter diazotrophicus (ACN) WITH DIFFERENT LEVELS OF NITROGEN ON THE YIELD OF SUGARCANE VARIETY CoC-92061.

Madras Agricultural Journal, 1998
A field experiment was conducted in sugarcane variety CoC 92061 with 5 different levels of nitrogen with and without Acetobacter diazotrophicus (ACN) inoculation. All other package of practices were followed.
V. MURALIKRISHNAN and SM. MUTHUKARUPPAN
doaj   +1 more source

Valorization of Pineapple Peel and Mature Coconut Water to Produce Vinegar

Future Postharvest and Food, EarlyView.
Pineapple peel waste and mature coconut water were utilized as low‐cost substrates for vinegar production through a two‐stage fermentation process. During alcoholic fermentation, sugars in the substrate were converted into ethanol by Saccharomyces cerevisiae.
Vida Opoku Edusei, William Odoom, Regina Ofori Asante, Maxwell Adu, Solomon Odoi Anim, Jessica Ode Agyapong, Nana Adwoa Akyeneba Anderson   +6 more
wiley   +1 more source

Characterization of Thermotolerant Acetic Acid Bacteria Isolated from Various Plant Beverages in Thailand

Applied Food Biotechnology, 2020
Background and objective: Thermotolerant acetic acid bacteria are more resistant to high temperatures than that other bacteria are. This difference includes 5-10ºC, which decreases high costs of cooling systems needed for the growth of these bacteria ...
Panadda Charee, Varavut Tanamool, Hirohide Toyama, Wichai Soemphol   +3 more
doaj   +1 more source

Effect of aspartic acid and glutamate on metabolism and acid stress resistance of Acetobacter pasteurianus

Microbial Cell Factories, 2017
BackgroundAcetic acid bacteria (AAB) are widely applied in food, bioengineering and medicine fields. However, the acid stress at low pH conditions limits acetic acid fermentation efficiency and high concentration of vinegar production with AAB. Therefore,
Hai-Song Yin, Renkuan Zhang, Menglei Xia, Xiao-Lei Bai, J. Mou, Yu Zheng, Min Wang   +6 more
semanticscholar   +1 more source