Results 61 to 70 of about 5,944 (186)

Data_Sheet_2_Genome-Scale Metabolic Reconstruction of Acetobacter pasteurianus 386B, a Candidate Functional Starter Culture for Cocoa Bean Fermentation.xlsx

, 2019
Acetobacter pasteurianus 386B is a candidate functional starter culture for the cocoa bean fermentation process. To allow in silico simulations of its related metabolism in response to different environmental conditions, a genome-scale metabolic model ...
Didier Gonze (69567), Stefan Weckx (161369), Bas Teusink (12052), Rudy Pelicaen (8083346), Luc De Vuyst (6716330)   +4 more
core   +1 more source

Application of a Starter Culture to Modulate the Physicochemical and Sensory Profile of Cocoa Paste in Northeastern Peru

Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.
Cocoa fermentation is a critical stage influencing final product quality; however, its inherent variability can challenge consistent outcomes, particularly in fine‐flavor cocoa. This study evaluated the association of a starter culture composed of Lactiplantibacillus plantarum, Acetobacter orientalis, and Torulaspora delbrueckii, applied at two ...
Rocío Fernández-Muñoz, Luz Quispe-Sanchez, Robin Oblitas-Delgado, Walter Quispe-Sanchez, Fiorela Chicana, Jois V. Carrion, Segundo G. Chavez, Manuel Oliva-Cruz   +7 more
wiley   +1 more source

The peculiar structure of Acetobacter pasteurianus CIP103108 LPS core oligosaccharide

, 2020
Acetobacter pasteurianus, a member of the Alphaproteobacteria, is an acetic acid-producing bacterium present on sugar-rich substrates such as such as fruits, flowers and vegetables and traditionally used in the production of fermented food. The preferred
Fabregat, F. N., Gully, Djamel, Pallach, M., Duda, K. A., Marchetti, R., Molinaro, A., Giraud, Eric, Silipo, A.   +7 more
core  

Microbial Composition, Bioactive Compounds, Potential Benefits and Risks Associated with Kombucha: A Concise Review

Fermentation, 2023
Kombucha is a fermented tea beverage containing bioactive compounds from tea and vital compounds such as acetic acid, D-saccharic acid-1,4-lactone, and glucuronic and gluconic acids produced from the metabolic activities of bacteria and yeasts, which ...
Abidemi Oluranti Ojo, Olga de Smidt
doaj   +1 more source

Synergistic Effect of Enzyme‐Assisted Fermentation on Phytochemical Content, Volatile Profile, and Antioxidant, Antidiabetic, and ACE Inhibitory Properties of Sea Buckthorn‐Based Cereal Beverages

Food Science &Nutrition, Volume 13, Issue 12, December 2025.
Enzyme‐assisted fermentation of sea buckthorn–based cereal beverages (SBCB) markedly elevated extractable phenolics and flavonoids (F3%: TPC +124.9%, TFLC +147.2%; F5%: TFC +177.7%, TPAC +58.3%) alongside stronger antioxidant, antidiabetic, and ACE inhibitory activities.
Afusat Yinka Aregbe, Shamas Murtaza, Ebenezer Ola Falade, Md. Hafizur Rahman, Yongkun Ma   +4 more
wiley   +1 more source

Microbial Diversity and Contribution to the Formation of Volatile Compounds during Fine-Flavor Cacao Bean Fermentation

Foods, 2022
Cacao demand is continuously increasing, and variations in cacao prices have been associated with the aroma of fermented cacao beans. However, the role of microorganisms in the formation of volatile-aroma compounds during fermentation remains unclear ...
Joel Tigrero-Vaca, María Gabriela Maridueña-Zavala, Hui-Ling Liao, Mónica Prado-Lince, Cynthia Sulay Zambrano-Vera, Bertha Monserrate-Maggi, Juan M. Cevallos-Cevallos   +6 more
doaj   +1 more source

A Comprehensive Study of Biohopanoid Production in Alphaproteobacteria: Biosynthetic, Chemotaxonomical, and Geobiological Implications

Geobiology, Volume 23, Issue 6, November/December 2025.
ABSTRACT Bacteriohopanepolyol derivatives (BHPDs) and dia‐ and catagenetic products formed from these bacterial membrane modifiers are extensively used as biomarkers in molecular ecological and geoscience studies. Some BHPDs can be assigned to specific phylogenetic bacterial groups. With the vastly increasing availability of complete bacterial genomes,
Jaap S. Sinninghe Damsté, Michel Koenen, Vera Thiel, Nora Richter, Ellen C. Hopmans, Nicole J. Bale   +5 more
wiley   +1 more source

The gyrase B gene as a molecular marker to resolve interspecific relationships within the Acetobacter pasteurianus group and a novel target for species-specific PCR

, 2013
[[abstract]]Members of the Acetobacter pasteurianus are popular acetic acid bacteria (AAB) for the production of vinegar. Neither phenotypic nor the most frequently applied genotypic marker (16S ribosomal DNA) provides sufficient resolution for accurate ...
Huang, CH;Chang, MT;Huang, L;Chu, WS
core   +1 more source

Kombucha Fermentation With Dried Starter Cultures: A Strategy for Microbial Stabilization via Spray and Freeze Drying

Journal of Food Science, Volume 90, Issue 8, August 2025.
ABSTRACT Kombucha production relies on complex microbial consortia, which often vary across batches, posing challenges for fermentation reproducibility, product standardization, and industrial scalability. This study explored the effects of spray drying (SD) and freeze drying (FD) on the viability and metabolic activity of kombucha starter cultures ...
Alliny Samara Lopes de Lima, Ana Terra de Medeiros Felipe, Maria Eduarda de Souza da Cruz, Luiz da Silva Ferreira Junior, Francisco Canindé de Sousa Junior, Fábio Gonçalves Macêdo de Medeiros, Márcia Regina da Silva Pedrini   +6 more
wiley   +1 more source

Surface Film Formation in Static-Fermented Rice Vinegar: A Case Study

Mycobiology, 2019
In the present study, we aimed to determine the cause of surface film formation in three rice vinegars fermented using the traditional static fermentation method.
Jeong Hyun Yun, Jae Ho Kim, Jang-Eun Lee
doaj   +1 more source