Molecular Detection of Acetobacter aceti and Acetobacter pasteurianus at Different Stages of Wine Production [PDF]
FoodsAcetobacter aceti and Acetobacter pasteurianus belong to acetic acid bacteria (AAB), associated with wine spoilage. The timely detection of AAB, thought essential for their control, is however challenging due to the difficulties of their isolation. Thus,
Irina Mitina +10 more
doaj +3 more sources
Improving the Acetic Acid Fermentation of Acetobacter pasteurianus by Enhancing the Energy Metabolism [PDF]
Frontiers in Bioengineering and Biotechnology, 2022 Energy metabolism is important for cell growth and tolerance against environment stress. In acetic acid fermentation by Acetobacter pasteurianus, the correlation coefficients of acid production rate with energy charge and ATP content were 0.9981 and 0 ...
Jia Song +9 more
doaj +5 more sources
Defining Paenibacillus azoreducens (P8) and Acetobacter pasteurianus (UMCC 2951) strains performances in producing acetic acid [PDF]
Frontiers in Microbiology, 2022 In this study, spore-forming bacteria isolated from saccharified rice were selected for producing acetic acid. From the screening of 15 strains, P8 strain was chosen as a candidate.
Warawut Krusong +3 more
doaj +5 more sources
Investigation of Acid Tolerance Mechanism of Acetobacter pasteurianus under Different Concentrations of Substrate Acetic Acid Based on 4D Label-Free Proteomic Analysis [PDF]
Foods, 2023 Acetobacter pasteurianus is always used to brew vinegar because of its ability of producing and tolerating a high concentration of acetic acid. During vinegar fermentation, initial acetic acid contributes to acetic acid accumulation, which varies with ...
Tian Li +5 more
doaj +2 more sources
Acetobacter pasteurianus BP2201 alleviates alcohol‐induced hepatic and neuro‐toxicity and modulate gut microbiota in mice [PDF]
Microbial Biotechnology, 2023 The excessive consumption of alcohol results in a dysbiosis of the gut microbiota, which subsequently impairs the gut microbiota‐brain/liver axes and induces cognitive dysfunction and hepatic injury.
Xin Wen +4 more
doaj +2 more sources
Characterization and Regulation of the Acetolactate Synthase Genes Involved in Acetoin Biosynthesis in Acetobacter pasteurianus [PDF]
Foods, 2021 Acetoin is an important aroma-active chemical in cereal vinegars. Acetobacter pasteurianus was reported to make a significant contribution to acetoin generation in cereal vinegars.
Jingyi Zhao +5 more
doaj +2 more sources
Comparison of Cultivable Acetic Acid Bacterial Microbiota in Organic and Conventional Apple Cider Vinegar [PDF]
Food Technology and Biotechnology, 2016 Organic apple cider vinegar is produced from apples that go through very restricted treatment in orchard. During the first stage of the process, the sugars from apples are fermented by yeasts to cider.
Aleksandra Štornik +2 more
doaj +8 more sources
Evidence for ethanol-dependent acetic acid resistance in Acetobacter pasteurianus strain SKU1108 [PDF]
Applied and Environmental MicrobiologyAcetic acid bacteria such as Acetobacter spp. produce high concentrations of acetic acid by oxidizing ethanol while reducing molecular oxygen to water on the cell surface. The acetic acid resistance of acetic acid bacteria has been explained as a complex
Akari Narimatsu +8 more
doaj +2 more sources
Genome-Scale Metabolic Reconstruction of Acetobacter pasteurianus 386B, a Candidate Functional Starter Culture for Cocoa Bean Fermentation [PDF]
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 +7 more
doaj +2 more sources
Characterization of Thermotolerant Acetic Acid Bacteria Isolated from Various Plant Beverages in Thailand [PDF]
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 +3 more
doaj +3 more sources