Quorum‐sensing in Acetobacter pasteurianus and its effect on acetic acid fermentation
Food Bioengineering, 2023 Quorum‐sensing (QS) is an essential mechanism of microbial self‐regulation. In this work, the presence of QS in Acetobacter pasteurianus was demonstrated, and N‐acyl‐homoserine lactones N‐C4‐HSL and N‐C8‐HSL were identified as the signal molecules.
Hang Zhao +7 more
doaj +2 more sources
Acetobacter pasteurianus strain AB0220: cultivability andphenotypic stability over 9 years of preservation [PDF]
Current Microbiology, 2012 Acetobacter species are members of the a-subclassof Proteobacteria, which harbors a large number of bacteriarecalcitrant to cultivation. Strain AB0220 was isolatedfrom a superficial acetification system and preserved for9 years by short and long time ...
DE VERO, Luciana +3 more
core +5 more sources
Isolation and Characterization of a Thermotolerant Acetic Acid Bacteria Strain for Improved Zhenjiang Aromatic Vinegar Production [PDF]
FoodsThis study aimed to isolate a thermotolerant acetic acid bacteria (AAB) strain from Zhenjiang aromatic vinegar (ZAV) and evaluate its potential as a starter culture for high-temperature solid-state vinegar fermentation. Acetobacter pasteurianus TCBRC 103
Yuqin Wang +6 more
doaj +2 more sources
Bacterial Acid Resistance Toward Organic Weak Acid Revealed by RNA-Seq Transcriptomic Analysis in Acetobacter pasteurianus [PDF]
Frontiers in Microbiology, 2019 Under extreme acidic environments, bacteria exploit several acid resistance (AR) mechanisms for enhancing their survival, which is concerned with several aspects, such as issues in human health and fermentation for acidic products.
Haoran Yang +3 more
doaj +2 more sources
Effect of aspartic acid and glutamate on metabolism and acid stress resistance of Acetobacter pasteurianus [PDF]
Microbial Cell Factories, 2017 Background Acetic acid bacteria (AAB) are widely applied in food, bioengineering and medicine fields. However, the acid stress at low pH conditions limits acetic acid fermentation efficiency and high concentration of vinegar production with AAB ...
Haisong Yin +6 more
doaj +2 more sources
Development of Sequential Fermentation Starters and Comparison of Quality Characteristics for Black Barley Vinegar Production [PDF]
MicroorganismsTo 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 +2 more
doaj +2 more sources
Multi-platform metagenomic characterization of the microbial community during spontaneous cacao fermentation [PDF]
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
doaj +2 more sources
Starter Culture-Induced Fermentation Reveals Genotype-Driven Variability in the Composition and Quality of Brazilian Amazon Forastero Cocoa Beans. [PDF]
J Food SciABSTRACT Cocoa (Theobroma cacao L.) is a crop of major economic importance, with Brazil ranking sixth in global production and Pará leading national output. Bean quality is strongly influenced by genetic diversity and postharvest processing, particularly fermentation. To minimize batch heterogeneity, this study evaluated 18 Forastero genotypes from the
Lima GVS +6 more
europepmc +2 more sources
Screening of Acetic Acid Bacteria Isolated from Various Sources for Use in Kombucha Production
Fermentation, 2023 The objective of this study was to isolate and identify strains of Acetobacter suitable for use in the development of a complex microbial culture for producing Kombucha and to examine the fermentation characteristics for selection of suitable strains.
Dong-Hun Lee +7 more
doaj +1 more source
Comparative Genomics of Acetobacterpasteurianus Ab3, an Acetic Acid Producing Strain Isolated from Chinese Traditional Rice Vinegar Meiguichu. [PDF]
PLoS ONE, 2016 Acetobacter pasteurianus, an acetic acid resistant bacterium belonging to alpha-proteobacteria, has been widely used to produce vinegar in the food industry. To understand the mechanism of its high tolerance to acetic acid and robust ability of oxidizing
Kai Xia +3 more
doaj +1 more source