Results 91 to 100 of about 5,944 (186)

Optimization of acetic acid fermentation process and antioxidant activity of Lycium barbarum tea vinegar [PDF]

Zhongguo niangzao
In this study, Lycium barbarum tea vinegar was prepared by Acetobacter pasteurianus AC-2005 fermentation using L. barbarum bud tea and corn whisker as raw materials. Using total acid content as evaluation index, the acetic acid fermentation process of L.
QIANG Xiao, ZHANG Ziyuan, GENG Beibei, LI Tianmeng, YUAN Yuxuan, XIA Ting
doaj   +1 more source

SdhE-dependent formation of a functional $Acetobacter$ $pasteurianus$ succinate dehydrogenase in $Gluconobacter$ $oxydans$—a first step toward a complete tricarboxylic acid cycle

, 2015
The obligatory aerobic α-proteobacterium Gluconobacter oxydans 621H possesses an unusual metabolism in which the majority of the carbohydrate substrates are incompletely oxidized in the periplasm and only a small fraction is metabolized in the cytoplasm.
Kiefler, Ines, Bott, Michael, Bringer-Meyer, Stephanie   +2 more
core   +1 more source

Implication of amino acid metabolism and cell surface integrity for the thermotolerance mechanism in the thermally adapted acetic acid bacterium Acetobacter pasteurianus TH-3. [PDF]

J Bacteriol, 2023
Matsumoto N, Matsutani M, Tanimoto Y, Nakanishi R, Tanaka S, Kanesaki Y, Theeragool G, Kataoka N, Yakushi T, Matsushita K.   +9 more
europepmc   +1 more source

doi:10.1093/nar/gkp612 Whole-genome analyses reveal genetic instability of Acetobacter pasteurianus

, 2009
Acetobacter species have been used for brewing traditional vinegar and are known to have genetic instability. To clarify the mutability, Acetobacter pasteurianus NBRC 3283, which forms a multi-phenotype cell complex, was subjected to genome DNA ...
Minenosuke Matsutani, Akira Hosoyama, Takeshi Harada, Naoko Furuya, Nobuyuki Fujita, Mutsunori Shirai, Hideki Hirakawa, Yoshinao Azuma, Satoru Kuhara, Kazunobu Matsushita, Hiroshi Horikawa   +10 more
core  

Defining Paenibacillus azoreducens (P8) and Acetobacter pasteurianus (UMCC 2951) strains performances in producing acetic acid. [PDF]

Front Microbiol, 2022
Krusong W, La China S, Pothimon R, Gullo M.   +3 more
europepmc   +1 more source

Development of Sequential Fermentation Starters and Comparison of Quality Characteristics for Black Barley Vinegar Production

Microorganisms
To identify the optimal sequential starter and fermentation conditions, black barley vinegar (BBV) was produced by stepwise inoculation with two acetic acid bacteria (AAB).
Soo-Young Lee, Hyun-wook Jang, Hee-Min Gwon   +2 more
doaj   +1 more source

Screening and Characterization of New Acetobacter fabarum and Acetobacter pasteurianus Strains with High Ethanol−Thermo Tolerance and the Optimization of Acetic Acid Production [PDF]

Microorganisms, 2022
El-Askri T, Yatim M, Sehli Y, Rahou A, Belhaj A, Castro R, Durán-Guerrero E, Hafidi M, Zouhair R.   +8 more
europepmc   +1 more source

IDENTIFICATION OF HIGH ACETIC ACID-YIELDING BACTERIA FROM NIPA SAP

Annals of Tropical Research, 1986
Eighteen gram-negative bacilli and cocci were selected from 40 isolates in naturally fermenting nipa sap from Paombong, Bulacan. When grown and screened in pasteurized nipa sap, 10 high acetic acid-yielding isolates were further selected. Based on their
Julie C. Diamante
doaj  

Characterization of newly identified DnaA and DnaB proteins from Acetobacter

, 2016
Although chromosomal replication is an essential feature of the bacterial life cycle, the replication mechanism and involved molecular players have never been properly characterized in the Acetobacter genera.
Sveriges lantbruksuniversitet., Grones, Peter,, Bugala, Juraj,, Grones, Jozef,, Cimová, Viera,, Swedish University of Agricultural Sciences.   +5 more
core   +1 more source

Isolation, characterization and optimization of indigenous acetic acid bacteria and evaluation of their preservation methods

Iranian Journal of Microbiology, 2010
Background and Objectives: Acetic acid bacteria (AAB) are useful in industrial production of vinegar. The present study aims at isolation and identification of acetic acid bacteria with characterization, optimization, and evaluation of their acetic acid ...
SM Sharafi, I Rasooli, K Beheshti-Maal
doaj