Results 101 to 110 of about 5,944 (186)
Frontiers in Bioengineering and BiotechnologyCacao fermentation is a spontaneous process in which microorganisms play a key role in the development of distinctive chocolate flavors. The microbiota acting during cacao fermentation has been routinely characterized by culture-based techniques and next-
Joel Tigrero-Vaca +3 more
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Pengaruh Varietas Apel dan Campuran Bakteri Asam Asetat terhadap Proses Fermentasi Cider [PDF]
, 2008 Tujuan penelitian ini adalah untuk mengevaluasi pearan varietas apel dan rasio bakteri asam asetat dalam fermen- tasi cider. Dua varietas apel (Manalagi and Rome Beauty) dan dua kultur bakteri (Acetobacter pasteurianus INT-7 and Acetobacter aceti JCM ...
Caturryanti, D. (Dessi) +2 more
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FermentationJujubes (Ziziphus jujuba Mill), characterized by a rich profile of bioactive compounds, have been historically less exploited due to their unappealing sensory characteristics when dried, including delayed bitterness and a limited shelf life when fresh ...
Turkson Antwi Boasiako +8 more
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, 2023 Jianhui Li, Chongbing Yan, Dong Wei, Xiaohui Gong Department of Neonatology, Shanghai Children’s Hospital, School of Medicine, Shanghai Jiao Tong University, Shanghai, 200062, People’s Republic of ChinaCorrespondence: Xiaohui Gong, Department of ...
Li J, Wei D, Yan C, Gong X
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Produksi Asam Asetat oleh Sel Acetobacter pasteurianus INT-7 Amobil pada Variasi Konsentrasi Etanol
, 2017 Acetic acid fermentation by Acetobacter pasteurianus 1NT-7 immobilized cells with alginate gel on various ethanol concentration was investigated. Immobilized acetic acid bacteria cells were prepared with alginate gel 3% concentration with ratio cell ...
Sudarmadji, Slamet +3 more
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Produksi asam asetat oleh sel Acetobacter pasteurianus int-7 amobil pada variasi [PDF]
, 2004 Acetic acid fermentation by Acetobacter pasteurianus 1NT-7 immobilized cells with alginate gel on various ethanol concentration was investigated. Immobilized acetic acid bacteria cells were prepared with alginate gel 3% concentration with ratio cell ...
Sri Luwihana, Endang S. Rahayu, Slamet Sudarmadji, Kapti Rahayu
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Shipin gongye ke-jiIn this study, acetic acid bacteria suitable for grape vinegar fermentation were sought to be identified and characterized. Strains were isolated from different varieties of grapes collected from seven different regions of the Inner Mongolia Autonomous ...
Hongfan NIE +4 more
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Bioscience, Biotechnology, and BiochemistryAbstract Acetic acid bacteria (AAB) produce phosphatidylcholine (PC) as a major membrane component. PC has long been considered important for acetic acid tolerance in AAB, yet direct experimental support remains limited, and its physiological roles under diverse environmental stresses are not well defined.
Yosuke Toyotake +6 more
openaire +2 more sources
, 2016 Among 63 strains isolated from fruits and homemade vinegars from different ecosystems of Morocco, a thermotolerant bacterium with high production of acetic acid was selected and evaluated for its ability to perform efficient acetous fermentation at high ...
Ismaili Alaoui, Mustapha +3 more
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Two-Stage Polyhydroxyalkanoates (PHA) Production from Cheese Whey Using Acetobacter pasteurianus C1 and Bacillus sp. CYR1 [PDF]
application/pdfCheese whey (CW) can be an excellent carbon source for polyhydroxyalkanoates (PHA)-producing bacteria. Most studies have used CW, which contains high amounts of lactose, however, there are no reports using raw CW, which has a relatively ...
張, 傛喆 +9 more
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