Results 51 to 60 of about 2,461 (201)

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

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

Structure and functional characterization of pyruvate decarboxylase from Gluconacetobacter diazotrophicus [PDF]

, 2014
BACKGROUND: Bacterial pyruvate decarboxylases (PDC) are rare. Their role in ethanol production and in bacterially mediated ethanologenic processes has, however, ensured a continued and growing interest.
A Bjork, A Vagin, AA Kotze, AD Arencibia, AG Leslie, AK Chang, AT Baykal, B Chouaia, B Peters, CY Huang, D Dobritzsch, D Gocke, D Kern, D Meyer, D Meyer, D Rother, DKY Poon, Don A Cowan, E Potterton, E Zuckerkandl, EK James, G Lu, G Lu, G Schenk, G Vriend, GN Murshudov, GS Brandt, H Holzer, J Felsenstein, J Sambrook, JM Candy, K Lee, K Talley, K Tamura, KC Raj, KC Raj, LA Talarico, LA Talarico, Leonardo J van Zyl, LJ Van Zyl, LMS Lery, LMS Lery, LMS Lery, M Bertalan, M Couturier, M Mithran, M Pohl, M Tadege, MA Lie, Marla I Tuffin, MF dos Santosa, N Saitou, NS Nemeria, P Arjunan, P Emsley, P Evans, P Siegert, PM Kelley, PM Quigley, RA Frank, RA George, RS Bongers, RS Gokhale, RS Gold, S Bringer-Meyer, S Chakraborty, S Gomez-Manzo, S Kӧnig, S Lee, S Liu, S Liu, S Zhang, SE Lowe, SJ Kaczowka, TE King, U Menzel, UK Laemmli, VM Reis, VS Saravanan, WF Kellett, Wolf-Dieter Schubert, XY Pei, Z Dong, Z Vuralhan   +83 more
core   +2 more sources

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

Characterization of Microbes Involved in Anaerobic Fermentation of Various Jiaosu. [PDF]

Int J Food Sci
Jiaosu is a fermentation product using microorganisms to transform organic materials into bioactive ingredients, which plays an important role in food industry, healthcare, and environmental protection. In this study, 37 microbial strains, including 22 lactic acid bacteria (LABs) and six yeast, were isolated from six different Jiaosu, with three genera
Wang Y, Feng S, Liu SM, Zheng ZS, Wang LX, Hu XF.   +5 more
europepmc   +2 more sources

Acetic Acid Bacteria: Physiology and Carbon Sources Oxidation [PDF]

, 2013
Acetic acid bacteria (AAB) are obligately aerobic bacteria within the family Acetobacteraceae, widespread in sugary, acidic and alcoholic niches.
A Gupta, A Saeki, B Ndoye, C Anthony, C Prust, D Mamlouk, DH Coucheron, Dhouha Mamlouk, E Entani, EJ Bartowsky, EK Kim, GA White, GS Drysdale, H Muraoka, I Cleenwerck, I Cleenwerck, J Ley De, J Swings, J Wu, JG Carr, K Kersters, K Kondo, K Matsushita, L Pasteur, L Vero De, L Vero De, M Attwood, M Gullo, M Gullo, M Gullo, M Gullo, M Gullo, M Kittelman, M Matsutani, M Roehr, M Sievers, M Sievers, Maria Gullo, N Camu, O Adachi, O Adachi, OV Singh, P Dupuy, P Ross, P Yukphan, P Yukphan, PM Goodwin, R Klasen, RO Pedraza, S Greenfield, SJ Sokollek, T Yakushi, U Deppenmeier, V Millet, W Czaja, W Ludwig, Y Azuma   +56 more
core   +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

In vivo function and comparative genomic analyses of the Drosophila gut microbiota identify candidate symbiosis factors [PDF]

, 2014
Symbiosis is often characterized by co-evolutionary changes in the genomes of the partners involved. An understanding of these changes can provide insight into the nature of the relationship, including the mechanisms that initiate and maintain an ...
Adam CN Wong, Adam J Dobson, Angela Elizabeth Douglas, Angela Elizabeth Douglas, David eSannino, Jeanne eKagle, John M Chaston, Nathan J Winans, Peter David Newell, Yiping eWang   +9 more
core   +2 more sources

A Big World in Small Grain: A Review of Natural Milk Kefir Starters [PDF]

, 2020
Milk kefir is a traditional fermented milk product whose consumption is becoming increasingly popular. The natural starter for kefir production is kefir grain, which consists of various bacterial and yeast species. At the industrial scale, however, kefir
Junne, Stefan, Nejati, Fatemeh, Neubauer, Peter   +2 more
core   +1 more source

La inoculación con bacterias del ácido acético mejora la calidad de las aceitunas de mesa verdes naturales [PDF]

, 2021
This study aims to develop a method for the preparation of natural table olives using locally selected microorganisms and without resorting to the usual techniques which employ lye treatment and acids.
Afechtal, M., Hammoucha, J., Hamouda, A., Ismaili Alaoui, M., Mounir, M., Taleb, O.   +5 more
core   +2 more sources