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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 ...
Xinyu Wang, Hang Zhao, Yu Zheng
exaly +6 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 +2 more
exaly +5 more sources
Quorum-Sensing in Acetobacter pasteurianus and Its Effect on Acetic Acid Fermentation
Food Bioengineering, 2023 Quorum‐sensing (QS) is an essential mechanism of microbial self‐regulation. In this work, the presence of QS in Acetobacter pasteurianus was demonstrated, and N‐acyl‐homoserine lactones N‐C4‐HSL and N‐C8‐HSL were identified as the signal molecules.
Yu Zheng
exaly +4 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 +3 more sources
Frontiers in Microbiology, 2022 Acetobacter species play an import role during cocoa fermentation. However, Acetobacter ghanensis and Acetobacter senegalensis are outcompeted during fermentation of the cocoa pulp-bean mass, whereas Acetobacter pasteurianus prevails.
Rudy Pelicaen +6 more
doaj +2 more sources
Screening of Acetic Acid Bacteria Isolated from Various Sources for Use in Kombucha Production
Fermentation, 2023 The objective of this study was to isolate and identify strains of Acetobacter suitable for use in the development of a complex microbial culture for producing Kombucha and to examine the fermentation characteristics for selection of suitable strains.
Dong-Hun Lee +7 more
doaj +1 more source
Comparative Genomics of Acetobacterpasteurianus Ab3, an Acetic Acid Producing Strain Isolated from Chinese Traditional Rice Vinegar Meiguichu. [PDF]
PLoS ONE, 2016 Acetobacter pasteurianus, an acetic acid resistant bacterium belonging to alpha-proteobacteria, has been widely used to produce vinegar in the food industry. To understand the mechanism of its high tolerance to acetic acid and robust ability of oxidizing
Kai Xia +3 more
doaj +1 more source
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
Biology and Life Sciences Forum, 2023 Acetic acid bacteria (AAB) are ubiquitous wine spoilage microorganisms causing significant economic damage to winemakers. Considering difficulties in their isolation through traditional microbiological methods, it would be advantageous to detect them ...
Dan Zgardan +8 more
doaj +1 more source
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 +1 more source