Results 31 to 40 of about 2,461 (201)

Application of comparative genomics of Acetobacter species facilitates genome-scale metabolic reconstruction of the Acetobacter ghanensis LMG 23848T and Acetobacter senegalensis 108B cocoa strains

Frontiers in Microbiology, 2022
Acetobacter species play an import role during cocoa fermentation. However, Acetobacter ghanensis and Acetobacter senegalensis are outcompeted during fermentation of the cocoa pulp-bean mass, whereas Acetobacter pasteurianus prevails.
Rudy Pelicaen, Rudy Pelicaen, Stefan Weckx, Stefan Weckx, Didier Gonze, Didier Gonze, Luc De Vuyst   +6 more
doaj   +1 more source

A Combined Metagenomics and Metatranscriptomics Approach to Unravel Costa Rican Cocoa Box Fermentation Processes Reveals Yet Unreported Microbial Species and Functionalities

Frontiers in Microbiology, 2021
Cocoa fermentation is the first step in the post-harvest processing chain of cocoa and is important for the removal of the cocoa pulp surrounding the beans and the development of flavor and color precursors.
Marko Verce, Jorn Schoonejans, Carlos Hernandez Aguirre, Ramón Molina-Bravo, Luc De Vuyst, Stefan Weckx   +5 more
doaj   +1 more source

A new insertion sequence IS1452 from Acetobacter pasteurianus [PDF]

Microbiology, 1997
A new insertion sequence element, IS1452, was found to be associated with inactivation of the alcohol dehydrogenase by insertion in the adhS gene encoding subunit III of the three-component membrane-bound alcohol dehydrogenase complex in Acetobacter pasteurianus.
Koichi, Kondo, Sueharu, Horinouchi
openaire   +2 more sources

A Survey on Acetic Acid Bacteria Levels and Volatile Acidity in Several Wines of the Republic of Moldova

Biology and Life Sciences Forum, 2023
Acetic acid bacteria (AAB) are ubiquitous wine spoilage microorganisms causing significant economic damage to winemakers. Considering difficulties in their isolation through traditional microbiological methods, it would be advantageous to detect them ...
Dan Zgardan, Irina Mitina, Rodica Sturza, Valentin Mitin, Silvia Rubtov, Cristina Grajdieru, Emilia Behta, Fatih Inci, Nedim Haciosmanoglu   +8 more
doaj   +1 more source

Whole-genome analyses reveal genetic instability of Acetobacter pasteurianus [PDF]

Nucleic Acids Research, 2009
Acetobacter species have been used for brewing traditional vinegar and are known to have genetic instability. To clarify the mutability, Acetobacter pasteurianus NBRC 3283, which forms a multi-phenotype cell complex, was subjected to genome DNA sequencing.
Azuma, Yoshinao, Hosoyama, Akira, Matsutani, Minenosuke, Furuya, Naoko, Horikawa, Hiroshi, Harada, Takeshi, Hirakawa, Hideki, Kuhara, Satoru, Matsushita, Kazunobu, Fujita, Nobuyuki, Shirai, Mutsunori   +10 more
openaire   +2 more sources

Interaction of acetic acid bacteria and lactic acid bacteria in multispecies solid-state fermentation of traditional Chinese cereal vinegar

Frontiers in Microbiology, 2022
The microbial community plays an important role on the solid-state fermentation (SSF) of Chinese cereal vinegar, where acetic acid bacteria (AAB) and lactic acid bacteria (LAB) are the dominant bacteria.
Menglei Xia, Xiaofeng Zhang, Yun Xiao, Qing Sheng, Linna Tu, Fusheng Chen, Yufeng Yan, Yu Zheng, Min Wang   +8 more
doaj   +1 more source

Whole-genome sequence analysis of Bombella intestini LMG 28161T, a novel acetic acid bacterium isolated from the crop of a red-tailed bumble bee, Bombus lapidarius [PDF]

, 2016
The whole-genome sequence of Bombella intestini LMG 28161(T), an endosymbiotic acetic acid bacterium (AAB) occurring in bumble bees, was determined to investigate the molecular mechanisms underlying its metabolic capabilities.
Borremans, Wim, Cleenwerck, Ilse, De Vuyst, Luc, Illeghems, Koen, Li, Leilei, Smagghe, Guy, Van Kerrebroeck, Simon, Vandamme, Peter   +7 more
core   +4 more sources

Draft genome sequence of Acetobacter aceti strain 1023, a vinegar factory isolate [PDF]

, 2014
The genome sequence of Acetobacter aceti 1023, an acetic acid bacterium adapted to traditional vinegar fermentation, comprises 3.0 Mb (chromosome plus plasmids). A.
Bhide, Ketaki, Clifton, Sandra W, Francois, Julie A, Fulton, Lucinda, Hung, John E, Kappock, T. Joseph, Magrini, Vincent, Mill, Christopher P, Ransome, Aaron E, Thimmapuram, Jyothi, Wilson, Richard K   +10 more
core   +3 more sources

Optimization of biomass production of Acetobacter pasteurianus SRCM101388

Korean Journal of Food Preservation, 2023
In this study, culture conditions were optimized to confirm the feasibility of Acetobacter pasteurianus as a starter for fermentation vinegar. Acetobacter pasteurianus strain can be used as a food ingredient.
Jun-Tae Kim, Sung-Ho Cho, Do-Youn Jeong, Young-Soo Kim   +3 more
openaire   +1 more source

Identification and characterization of acetic acid bacteria species isolated from various sources in Sri Lanka

Ceylon Journal of Science, 2021
Forty-three acetic acid bacteria (AAB) strains were isolated from different types of fruits, flowers and fermented products collected from different regions of Sri Lanka.
M. A. A. Buddhika, P. A. B. N. Perumpuli, M. N. Kaumal   +2 more
doaj   +1 more source