Results 41 to 50 of about 5,944 (186)

Distribution and genome structures of temperate phages in acetic acid bacteria

Scientific Reports, 2021
Acetic acid bacteria (AAB) are industrial microorganisms used for vinegar fermentation. Herein, we investigated the distribution and genome structures of mitomycin C-inducible temperate phages in AAB.
Koki Omata, Naruhiro Hibi, Shigeru Nakano, Shuji Komoto, Kazuki Sato, Kei Nunokawa, Shoichi Amano, Kenji Ueda, Hideaki Takano   +8 more
doaj   +1 more source

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.
Wilson, Richard K, Wilson, Richard, Kappock, T. Joseph, Hung, John E, Hung, John, Ransome, Aaron, Magrini, Vincent, Ransome, Aaron E, Thimmapuram, Jyothi, Francois, Julie, Francois, Julie A, Mill, Christopher P, Bhide, Ketaki, Fulton, Lucinda, Clifton, Sandra W, Mill, Christopher, Clifton, Sandra   +16 more
core   +1 more source

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
KASHIMA, Yasuhiro, NAKAJIMA, Yusuke, KOSUGI, Akihiko, TAYAMA, Kenji, KOIZUMI, Yukimichi, UDAKA, Shigezo, YANAGIDA, Fujiharu   +6 more
openaire   +2 more sources

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

Effect of Microbial Reinforcement on Polyphenols in the Acetic Acid Fermentation of Shanxi-Aged Vinegar

Fermentation, 2023
Polyphenols are important functional substances produced in the acetic acid fermentation (AAF) of Shanxi aged vinegar (SAV). Previous studies have shown that the metabolic activity of microorganisms is closely related to polyphenol production and ...
Peng Du, Yingqi Li, Chenrui Zhen, Jia Song, Jiayi Hou, Jia Gou, Xinyue Li, Sankuan Xie, Jingli Zhou, Yufeng Yan, Yu Zheng, Min Wang   +11 more
doaj   +1 more source

Microbiome and Volatile Metabolic Profile of Acetic Acid Fermentation Using Multiple Starters for Traditional Grain Vinegar

Fermentation, 2023
Traditional grain vinegar is fermented using multiple acetic acid bacteria (AAB) at various temperatures. A single AAB showed high acid-producing ability at 30 °C with a 5% alcohol concentration and an initial pH adjusted to 4.0.
Haram Kong, Sun Hee Kim, Woo-Soo Jeong, So-Young Kim, Soo-Hwan Yeo   +4 more
doaj   +1 more source

Acetobacter pasteurianus DSM 3509 produces cobalamin

New Biotechnology, 2014
Seed coat is an important tissue for the regulation of imbibition and maintenance of the integrity of seed, and it is also the first seed barrier encountered by pests and pathogens. Seed cotyledons contain an array of proteins that may be involved in the protection of quiescent seeds against fungi.
Clemens Bernhardt, Xuan Zhu, Bernward Bisping   +2 more
openaire   +1 more source

Comparison of Cultivable Acetic Acid Bacterial Microbiota in Organic and Conventional Apple Cider Vinegar

Food Technology and Biotechnology, 2016
Organic apple cider vinegar is produced from apples that go through very restricted treatment in orchard. During the first stage of the process, the sugars from apples are fermented by yeasts to cider.
Aleksandra Štornik, Barbara Skok, Janja Trček   +2 more
doaj   +1 more source

Extraction of Chitin from Black Soldier Fly (Hermetia illucens) and Its Puparium by Using Biological Treatment

Life, 2023
Chitin is the second-largest natural polymer polysaccharide in nature. Due to its important physical and chemical properties and excellent biocompatibility, safety, and biodegradability, it is widely used in agriculture, medicine, food, environmental ...
Anqi Xiong, Linsen Ruan, Kaiyu Ye, Zhiyong Huang, Chan Yu   +4 more
doaj   +1 more source

Isolation and identification of microbial species found in cocoa fermentation as microbial starter culture candidates for cocoa bean fermentation in Colombia.

Coffee and Cocoa Research Journal, 2020
Microbial activity involved in the cocoa beans fermentation process is essential to maintain and improve the organoleptic and nutritional qualities of chocolate; therefore, the aim of this investigation was to search and select microbial isolates with ...
Maria Denis Lozano Tovar, Geraldine Tibasosa, Carlos Mario González, Karen Ballestas Alvarez, Martha del Pilar Lopez Hernandez, Fernando Rodríguez Villamizar   +5 more
doaj   +1 more source