Results 171 to 180 of about 2,461 (201)

Molecular analysis of plasmid pAP4 from Acetobacter pasteurianus

Biologia, 2006
The complete nucleotide sequence of plasmid pAP4 isolated from Acetobacter pasteurianus 2374T has been determined. Plasmid pAP4 was analysed and found to be 3,870 bp in size with a G+C content of 50.1%. Computer assisted analysis of sequence data revealed 2 possible ORFs with typical promoter regions.
Jozef Grones, Miroslava Kretová
openaire   +1 more source

Characterization of thermotolerant Acetobacter pasteurianus strains and their quinoprotein alcohol dehydrogenases

Applied Microbiology and Biotechnology, 2009
We isolated several thermotolerant Acetobacter species of which MSU10 strain, identified as Acetobacter pasteurianus, could grow well on agar plates at 41 degrees C, tolerate to 1.5% acetic acid or 4% ethanol at 39 degrees C, similarly seen with A. pasteurianus SKU1108 previously isolated.
Watchara, Kanchanarach, Gunjana, Theeragool, Toshiharu, Yakushi, Hirohide, Toyama, Osao, Adachi, Kazunobu, Matsushita   +5 more
openaire   +2 more sources

Cloning and characterization of ethanol-regulated esterase genes in Acetobacter pasteurianus

Journal of Bioscience and Bioengineering, 1999
The esterase encoding genes, est1 and est2, were cloned from Acetobacter pasteurianus. Nucleotide sequence analysis of est1 revealed a gene of 954 bp, and est1 coded for an arylesterase with a molecular weight of 34863 Da consisting of 317 amino acids.
Y, Kashima, Y, Nakajima, T, Nakano, K, Tayama, Y, Koizumi, S, Udaka, F, Yanagida   +6 more
openaire   +2 more sources

The est1 Regulation Depends on the Oxygen Concentration in Acetobacter pasteurianus

Bioscience, Biotechnology, and Biochemistry, 2001
The regulation mechanism for expression of the ethanol inducible esterase gene, est1, was investigated in A. pasteurianus. Deletion analysis of the 5' non coding region of est1 showed that the FNR-binding consensus sequence is important in the induction of est1 by ethanol. Cells grown under oxygen starvation produced esterase-1 in not only the presence
Y, Kashima, Y, Nakajima, A, Kosugi, K, Tayama, Y, Koizumi, S, Udaka, F, Yanagida   +6 more
openaire   +2 more sources

Characterization of microbial cellulose from a high-producing mutagenized Acetobacter pasteurianus strain

Biochimica et Biophysica Acta (BBA) - General Subjects, 1997
A wild-type Acetobacter pasteurianus was subjected to chemical mutagenesis for the induction and isolation of a cellulose overproducing strain. A mutagenized strain capable of synthesizing double amounts of cellulose compared to the wild type was obtained.
Bertocchi, Claudia, Delneri, Daniela, Signore, Sandra, Weng, Zhiping, Bruschi, Carlo V.   +4 more
openaire   +3 more sources

Role of intracellular esterases in the production of esters by Acetobacter pasteurianus

Journal of Bioscience and Bioengineering, 2000
Esters are the major flavor compounds produced by Acetobacter sp. during vinegar production. The two genes encoding the esterases in the bacteria were disrupted, and the effects of the disruptions studied. When cultured in the presence of ethanol, the est1 gene-disrupted mutant (DE1K) did not produce any ethyl acetate or isoamyl acetate.
Y, Kashima, M, Iijima, T, Nakano, K, Tayama, Y, Koizumi, S, Udaka, F, Yanagida   +6 more
openaire   +2 more sources

Diversity of Acetobacter pasteurianus Strains Isolated From Solid-State Fermentation of Cereal Vinegars

Current Microbiology, 2009
Vinegar production is based on the acetification process by indigenous acetic acid bacteria (AAB). Among vinegar technologies, solid-state fermentation (SSF) processes are widespread in Asian countries to produce vinegar at small-scale. In this study, 21 AAB strains isolated from Chinese cereal vinegars produced by SSF collected in different regions of
J. Wu, GULLO, Maria, F. Chen, GIUDICI, Paolo   +3 more
openaire   +3 more sources

Acetobacter oryzifermentans sp. nov., isolated from Korean traditional vinegar and reclassification of the type strains of Acetobacter pasteurianus subsp. ascendens (Henneberg 1898) and Acetobacter pasteurianus subsp. paradoxus (Frateur 1950) as Acetobacter ascendens sp. nov., comb. nov.

Systematic and Applied Microbiology, 2018
Twelve Acetobacter pasteurianus-related strains with publicly available genomes in GenBank shared high 16S rRNA gene sequence similarity (>99.59%), but average nucleotide identity (ANI) and in silico DNA-DNA hybridization (DDH) values and multilocus sequence- and genome-based relatedness analyses suggested that they were divided into four different ...
Kyung Hyun, Kim, Ga Youn, Cho, Byung Hee, Chun, Stefan, Weckx, Ji Young, Moon, Soo-Hwan, Yeo, Che Ok, Jeon   +6 more
openaire   +2 more sources

Enantioselective oxidation of prochiral 2-methyl-1,3-propandiol by Acetobacter pasteurianus

Tetrahedron: Asymmetry, 2003
The microbial oxidation of prochiral 2-methyl-1,3-propandiol into (R)-3-hydroxy-2-methyl propionic acid with Acetobacter pasteurianus DSM 8937 is reported. The biotransformation was optimised furnishing (R)-3-hydroxy-2-methyl propionic acid with 97% enantiomeric excess and 100% molar conversion of 5 g/L within 2 h.
F.E. Molinari, R. Gandolfi, R. Villa, E. Urbanb, A. Kienerb   +4 more
openaire   +1 more source

Comparative Proteome of Acetobacter pasteurianus Ab3 During the High Acidity Rice Vinegar Fermentation

Applied Biochemistry and Biotechnology, 2015
As a traditional Asian food for several centuries, vinegar is known to be produced by acetic acid bacteria. The Acetobacter species is the primary starter for vinegar fermentation and has evolutionarily acquired acetic acid resistance, in which Acetobacter pasteurianus Ab3 is routinely used for industrial production of rice vinegar with a high acidity (
Zhe, Wang, Ning, Zang, Jieyan, Shi, Wei, Feng, Ye, Liu, Xinle, Liang   +5 more
openaire   +2 more sources