Results 151 to 160 of about 2,461 (201)

Age-Dependent Gut Microbiota Dynamics and Their Association with Male Life-History Traits in Drosophila melanogaster. [PDF]

Microb Ecol
Sultanova Z, Dönertaş HM, Hita A, Aguilar P, Dag B, Lucas-Lledo JI, Latorre A, Carazo P.   +7 more
europepmc   +1 more source

Interaction Between Lactic Acid Bacteria and Acetic Acid Bacteria in Sichuan Bran Vinegar: Impact on Their Growth and Metabolites. [PDF]

Foods
Li J, Wu J, Tu M, Xiao X, Hu K, Li Q, Zhao N, Liu A, Ao X, Hu X, Liu S.   +10 more
europepmc   +1 more source

Sequential bioaugmentation of the dominant microorganisms to improve the fermentation and flavor of cereal vinegar. [PDF]

Food Chem X
Zhang A, Zhang W, Guo X, Wang J, Liang K, Zhou Y, Lang F, Zheng Y, Wang M.   +8 more
europepmc   +1 more source

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Characterization of rpoH in Acetobacter pasteurianus NBRC3283

Journal of Bioscience and Bioengineering, 2011
The RpoH in Acetobacter pasteurianus NBRC3283 was characterized. It was revealed that the rpoH controls the expression of groEL, dnaKJ, grpE, and clpB to different extents. In addition, the rpoH disruption mutant became apt to be affected by heat, ethanol, and acetic acid, indicating its importance in acetic acid fermentation.
Akiko, Okamoto-Kainuma, Morio, Ishikawa, Hodaka, Nakamura, Shun, Fukazawa, Noriko, Tanaka, Keigo, Yamagami, Yukimichi, Koizumi   +6 more
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Genomic Plasticity of Acid-Tolerant Phenotypic Evolution in Acetobacter pasteurianus

Applied Biochemistry and Biotechnology, 2023
Acetic acid bacteria have a remarkable capacity to cope with elevated concentrations of cytotoxic acetic acid in their fermentation environment. In particular, the high-level acetate tolerance of Acetobacter pasteurianus that occurs in vinegar industrial settings must be constantly selected for.
Ling, Gao, Wei, Shi, Xiaole, Xia
openaire   +2 more sources

Protein Profile of Acetobacter pasteurianus HSZ3-21

Current Microbiology, 2015
Acetobacter pasteurianus plays an important role in the process of traditional vinegar production and is also essential for the fermentation of Zhenjiang aromatic vinegar. In this study, we utilized the proteomic approach to analyze the proteomic profile of A.
Zhiyan, Zhang, Haile, Ma, Yanhua, Yang, Li, Dai, Keping, Chen   +4 more
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Characterisation of plasmids purified from Acetobacter pasteurianus 2374

Biochemical and Biophysical Research Communications, 2003
Four cryptic plasmids pAP1, pAP2, pAP3, and pAP4 with their replication regions AP were isolated from Gram-negative bacteria Acetobacter pasteurianus 2374 and characterised by sequence analyses. All plasmids were carrying the kanamycin resistance gene.
Ján, Krahulec, Miroslava, Kretová, Jozef, Grones   +2 more
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Cobalamin is produced by Acetobacter pasteurianus DSM 3509

Applied Microbiology and Biotechnology, 2019
Only a few cobalamin-producing bacterial species are known which are suitable for food fermentations. The strain of Acetobacter pasteurianus DSM 3509 was found to have the capability to synthesize cobalamin. A survival test and a preliminary genetic study of the gene of uroporphyrinogen-III synthase indicated the ability to synthesize cobalamin.
Clemens Bernhardt, Xuan Zhu, David Schütz, Markus Fischer, Bernward Bisping   +4 more
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2-Ketogluconic acid production by acetobacter pasteurianus

Applied Biochemistry and Biotechnology, 1995
Production of 2-ketogluconic acid in batch fermentation was investigated.Acetobacter pasteurianus ATCC 6438, which produces selectively 2-ketogluconic acid only, was used. The optimal pH for glucose dehydrogenation to gluconate by resting cells was 5.0 and for gluconate dehydrogenation to 2-ketogluconate 4.25.
Juraj Švitel, Ernest Šturdik
openaire   +1 more source