Results 131 to 140 of about 5,944 (186)

Oxidation of metabolites highlights the microbial interactions and role of Acetobacter pasteurianus during cocoa bean fermentation. [PDF]

Appl Environ Microbiol, 2014
Moens F, Lefeber T, De Vuyst L.
europepmc   +1 more source

Acetic Acid Bacteria: Metabolic Potential, Technological Applications and Emerging Probiotic Functions. [PDF]

Foods
Głodo W, Śliżewska K.
europepmc   +1 more source

Complete Genome Sequences of Two Acetic Acid-Producing Acetobacter pasteurianus Strains (Subsp. ascendens LMG 1590^T and Subsp. paradoxus LMG 1591^T). [PDF]

Front Bioeng Biotechnol, 2017
Jia B, Chun BH, Cho GY, Kim KH, Moon JY, Yeo SH, Jeon CO.   +6 more
europepmc   +1 more source

Characterization of a Novel d-Glycero-d-talo-oct-2-ulosonic acid-substituted Lipid A Moiety in the Lipopolysaccharide Produced by the Acetic Acid Bacterium Acetobacter pasteurianus NBRC 3283. [PDF]

J Biol Chem, 2016
Hashimoto M, Ozono M, Furuyashiki M, Baba R, Hashiguchi S, Suda Y, Fukase K, Fujimoto Y.   +7 more
europepmc   +1 more source

Multi-omics profiling of microbial ecology and non-volatile compounds across fermentation stages of spontaneous litchi (<i>Litchi chinensis</i> Sonn.) fermented vinegar-like beverage. [PDF]

Front Nutr
Wang T, Liang H, Wu Y, Zhang X, Zhang S, Wei Z, Li W, Song W, Luo Z, Al-Dalali S.   +9 more
europepmc   +1 more source

Niche Construction: A Rational Engineering Strategy for Regulating Microbial Assembly to Enhance Flavor and Bioactivity of Fermented Foods. [PDF]

Compr Rev Food Sci Food Saf
Li N, Zhang A, Hu J, Yu M, Zhou Y, Liang K, Román-Camacho JJ, Shen Y, Song J, Wang M, Zheng Y.   +10 more
europepmc   +1 more source

Systematic analysis of nutrient-microbiome interactions and their effects on host phenotypes in <i>Drosophila</i>. [PDF]

mBio
Hung Y-T, Tuan S-J, Wong AC-N.
europepmc   +1 more source

Characterization of a membrane-bound PQQ-dependent D-lactate dehydrogenase in Gluconobacter japonicus. [PDF]

Appl Microbiol Biotechnol
Kataoka N, Takeuchi S, Maeno S, Matsutani M, Matsushita K, Yakushi T.   +5 more
europepmc   +1 more source

Synthetic microbial consortium enhances acetoin production and functional quality of citrus vinegar via metabolic and process optimization. [PDF]

Front Microbiol
OuYang Y, Zou S, Liu P, Xie L, Xiao Y, Wang Y, Wu G, Liu J, Liu B, Gao B, Zhu D.   +10 more
europepmc   +1 more source

Addition of <i>Lactobacillus fermentum</i> to Fermented Sea Buckthorn (<i>Hippophae rhamnoides</i> L.) Fruit Vinegar Significantly Improves Its Sour Taste. [PDF]

Foods
Feng B, Liu R, Liu X, Lv M, Zhou S, Mu Y, Zhao Y, Wang L.   +7 more
europepmc   +1 more source