Results 81 to 90 of about 18,908 (262)
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 +5 more
doaj +1 more source
Structure and inflammatory activity of the LPS isolated from Acetobacter pasteurianus CIP103108.
International Journal of Biological Macromolecules, 2018 Acetobacter pasteurianus is an acetic acid-producing Gram-negative bacterium commonly found associated with plants and plant products and widely used in the production of fermented foods, such as kefir and vinegar.
Mateusz Pallach +8 more
semanticscholar +1 more source
Molecular Nutrition &Food Research, Volume 70, Issue 19, 15 October 2026.Atlantic Forest fruit‐flavored kombucha affects gut microbiota and bioactive compounds during simulated digestion and gut fermentation. Beneficial microorganisms survived digestion, while flavored kombucha showed high antioxidant activity. Fermentation increased short‐chain fatty acids, especially acetate. Gut microbiota changed over time, with effects
Kawany de Faria Forato +11 more
wiley +1 more source
The gene sequences of AcCR from Acetobacter sp. CCTCC M209061.
, 2014 The gene sequences of AcCR from Acetobacter sp. CCTCC M209061.
Xiao-Ting Wang (553302) +4 more
core +1 more source
, 2022 Strain C17-3T was isolated from blueberry fruits collected from a farmland located in Damyang-gun, Jeollanam-do, Republic of Korea. Phylogenetic analysis based on 16S rRNA gene sequences allocated strain C17-3T to the genus Acetobacter, where it occupied
Heo, Jun +6 more
core +2 more sources
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
Annals of Microbiology, 2019 PurposeTwo bacterial strains, designated as isolates VTH-Ai14T and VTH-Ai15, that have plant growth-promoting ability were isolated during the study on acetic acid bacteria diversity in Vietnam.
H. L. Vu +11 more
semanticscholar +1 more source
The FEBS Journal, Volume 293, Issue 20, Page 6253-6271, October 2026.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 +5 more
wiley +1 more source
Immobilization of Acetobacter sp CCTCC M209061 for efficient asymmetric reduction of ketones and biocatalyst recycling [PDF]
, 2012 Background: The bacterium Acetobacter sp. CCTCC M209061 is a promising whole-cell biocatalyst with exclusive anti-Prelog stereoselectivity for the reduction of prochiral ketones that can be used to make valuable chiral alcohols such as (R)-4 ...
Ying Li +15 more
core +1 more source
Journal of food microbiology, 2017 Acetic acid bacteria (AAB) are a group of microorganisms highly used in the food industry. However, its use can be limited by the insufficient information known about the nutritional requirements of AAB for optimal growth.
Florencia Sainz, A. Mas, M. Torija
semanticscholar +1 more source