Synthesis of Acetobacter xylinum Bacterial Cellulose Aerogels and Their Effect on the Selected Properties [PDF]
GelsBacterial cellulose (BC) synthesized by Acetobacter xylinum has gained significant attention due to its unique structural and functional properties. This study focuses on the simple, facile, and cost-effective synthesis of bacterial cellulose films from ...
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Studies on recombinant Acetobacter xylinum alpha-phosphoglucomutase. [PDF]
Biochem J, 1997 The phosphoglucomutase (PGM) from Acetobacter xylinum,which had been cloned and expressed in Escherichia coli,has been studied. After expression, the enzyme was purified from the E. coliin a three-step process consisting of (NH4)2SO4 precipitation, gel filtration and anion-exchange chromatography.
Kvam C +3 more
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Effect of drying methods on Acetobacter xylinum bacterial cellulose aerogels and cryogels [PDF]
Scientific ReportsBacterial cellulose (BC) pellicles were produced from Acetobacter xylinum using a simple, additive-free, and low-cost static cultivation method consistent with sustainable and green bioprocessing principles. Two post-synthesis drying routes were compared:
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Using Static Culture Method to Increase the Production of Acetobacter Xylinum Bacterial Cellulose
Journal of Natural FibersBacterial cellulose is a natural polymer, usually produced through synthetic (chemically defined) or natural media. However, the current methods of bacterial cellulose production are not ideal because of their low productivity and large number of ...
Laijiu Zheng
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Behavior of Freezable Bound Water in the Bacterial Cellulose Produced by Acetobacter xylinum: An Approach Using Thermoporosimetry [PDF]
AAPS PharmSciTech, 2008 Damrongsak Faroongsarng
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Indonesian Journal of Chemical Analysis, 2021 Nata termasuk makanan yang mempunyai morfologi dengan tekstur kenyal, warna putih, agak transparan, aromanya asam dan memiliki rasa tawar atau sedikit manis.
Aurelia Urbaninggar, Siti Fatimah
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Crystallization and preliminary crystallographic analysis of the cellulose biosynthesis-related protein CMCax fromAcetobacter xylinum [PDF]
Acta Crystallographica Section F: Structural Biology Communications, 2005 Yasuharu Satoh +2 more
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Pemanfaatan sumber nitrogen organik dalam pembuatan nata de coco
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, 2021 Nata de coco is made from raw coconut water which is fermented using the Acetobacter xylinum bacteria. This product has the characteristics of a white color, a thickness of approximately 1-2 cm and a chewy texture like a gel.
Budi Santosa +2 more
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DEVELOPMENT OF NATA DE COCO AND STRAWBERRY FLAVORED NATA DE COCO DRINK AND COMPARATIVE QUALITY EVALUATION [PDF]
Science Heritage Journal, 2021 Nata de coco is a complementary treat of beverages made from coconut milk or water which was fermented by Acetobacter Xylinum bacteria. Although most nata are generally made with coconut milk or water, nata de coco can be made using other ingredients ...
Tajnuba Sharmin, Neaj Ahmed
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The plasmids of acetobacter xylinum and their interaction with the host chromosome [PDF]
Molecular and General Genetics MGG, 1987 Acetobacter xylinum contains a complex system of plasmid DNA molecules. Plasmids of molecular weights or copy numbers different from the original wild-type, are found in different types of mutants. Restriction endonuclease digestion and DNA/DNA hybridization analysis, showed that the plasmids often contained partly, but not completely the same DNA ...
S, Valla, D H, Coucheron, J, Kjosbakken
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