Works matching DE "ACETOBACTER"

Results: 723

Kombucha: An Old Tradition into a New Concept of a Beneficial, Health-Promoting Beverage.

Published in:

Foods, 2025, v. 14, n. 9, p. 1547, doi. 10.3390/foods14091547

By:

Andrade, Dhuelly Kelly Almeida;
Wang, Boying;
Lima, Emília Maria França;
Shebeko, Sergei Konstantinovich;
Ermakov, Alexey Mikhailovich;
Khramova, Valentina Nikolaevna;
Ivanova, Iskra Vitanova;
Rocha, Ramon da Silva;
Vaz-Velho, Manuela;
Mutukumira, Anthony Nhamo;
Todorov, Svetoslav Dimitrov

Publication type:

Article

Interaction Between Lactic Acid Bacteria and Acetic Acid Bacteria in Sichuan Bran Vinegar: Impact on Their Growth and Metabolites.

Published in:

Foods, 2025, v. 14, n. 9, p. 1471, doi. 10.3390/foods14091471

By:

Li, Jianlong;
Wu, Jie;
Tu, Meiling;
Xiao, Xue;
Hu, Kaidi;
Li, Qin;
Zhao, Ning;
Liu, Aiping;
Ao, Xiaolin;
Hu, Xinjie;
Liu, Shuliang

Publication type:

Article

Recent advances in understanding the role of extracellular vesicles from probiotics in intestinal immunity signaling.

Published in:

Biochemical Society Transactions, 2025, v. 53, n. 2, p. 419, doi. 10.1042/bst20240150

By:

Atsushi Kurata;
Koichi Uegaki

Publication type:

Article

Gluconobacter in biosensors: applications of whole cells and enzymes isolated from gluconobacter and acetobacter to biosensor construction.

Published in:

Biotechnology Letters, 2006, v. 28, n. 24, p. 2003, doi. 10.1007/s10529-006-9195-3

By:

Švitel, Juraj;
Tkáč, Jan;
Voštiar, Igor;
Navrátil, Marian;
Štefuca, Vladimír;
Bučko, Marek;
Gemeiner, Peter

Publication type:

Article

Oxidation of heterocyclic and aromatic aldehydes to the corresponding carboxylic acids byAcetobacterandSerratiastrains.

Published in:

Biotechnology Letters, 2004, v. 26, n. 21, p. 1643, doi. 10.1007/s10529-004-3513-4

By:

Mitsukura, Koichi;
Sato, Yukihide;
Yoshida, Toyokazu;
Nagasawa, Toru

Publication type:

Article

A shaking bioreactor equipped with twin ceramic membranes for acetic acid production using Acetobacter pasteurianus.

Published in:

Biotechnology Letters, 2002, v. 24, n. 23, p. 1987, doi. 10.1023/A:1021181917827

By:

Horiuchi,, J.;
Narumi, M.;
Tada, K.;
Kobayashi, M.;
Kanno, T.;
Suzuki, T.

Publication type:

Article

Consortia formed by yeasts and acetic acid bacteria <italic>Asaia</italic> spp. in soft drinks.

Published in:

Antonie van Leeuwenhoek, 2018, v. 111, n. 3, p. 373, doi. 10.1007/s10482-017-0959-7

By:

Kregiel, Dorota;
James, Steve A.;
Rygala, Anna;
Berlowska, Joanna;
Antolak, Hubert;
Pawlikowska, Ewelina

Publication type:

Article

Methanol as the Primary Methanogenic and Acetogenic Precursor in the Cold Zoige Wetland at Tibetan Plateau.

Published in:

Microbial Ecology, 2010, v. 60, n. 1, p. 206, doi. 10.1007/s00248-009-9602-0

By:

Na Jiang;
Yanfen Wang;
Xiuzhu Dong

Publication type:

Article

Natural Endophytic Occurrence of Acetobacter diazotrophicus in Pineapple Plants.

Published in:

Microbial Ecology, 2000, v. 39, n. 1, p. 49, doi. 10.1007/s002489900190

By:

Tapia-Hernández, A.;
Bustillos-Cristales, M. R.;
Jiménez-Salgado, T.;
Caballero-Mellado, J.;
Fuentes-Ramírez, L. E.

Publication type:

Article

Correlation between ethanol resistance and characteristics of PQQ-dependent ADH in acetic acid bacteria.

Published in:

European Food Research & Technology, 2016, v. 242, n. 6, p. 837, doi. 10.1007/s00217-015-2589-5

By:

Chen, Yang;
Bai, Ye;
Li, Dongsheng;
Wang, Chao;
Xu, Ning;
Wu, Shan;
He, Sai;
Hu, Yong

Publication type:

Article

Development of novel sourdoughs with in situ formed exopolysaccharides from acetic acid bacteria.

Published in:

European Food Research & Technology, 2015, v. 241, n. 2, p. 185, doi. 10.1007/s00217-015-2444-8

By:

Hermann, Maria;
Petermeier, Hannes;
Vogel, Rudi

Publication type:

Article

Effect of glycerol and dihydroxyacetone concentrations in the culture medium on the growth of acetic acid bacteria Gluconobacter oxydans ATCC 621.

Published in:

European Food Research & Technology, 2014, v. 239, n. 3, p. 453, doi. 10.1007/s00217-014-2238-4

By:

Stasiak-Różańska, Lidia;
Błażejak, Stanisław;
Gientka, Iwona

Publication type:

Article

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.

Published in:

European Food Research & Technology, 2014, v. 238, n. 1, p. 27, doi. 10.1007/s00217-013-2076-9

By:

Huang, Chien-Hsun;
Chang, Mu-Tzu;
Huang, Lina;
Chu, Wen-Shen

Publication type:

Article

Influence of novel fructans produced by selected acetic acid bacteria on the volume and texture of wheat breads.

Published in:

European Food Research & Technology, 2012, v. 234, n. 3, p. 493, doi. 10.1007/s00217-011-1658-7

By:

Jakob, Frank;
Steger, Stefan;
Vogel, Rudi

Publication type:

Article

Rapid molecular methods for enumeration and taxonomical identification of acetic acid bacteria responsible for submerged vinegar production.

Published in:

European Food Research & Technology, 2010, v. 231, n. 5, p. 813, doi. 10.1007/s00217-010-1331-6

By:

Fernández-Pérez, Rocío;
Torres, Carmen;
Sanz, Susana;
Ruiz-Larrea, Fernanda

Publication type:

Article

Insecticide resistance in Drosophila melanogaster in vineyards and evaluation of alternative insecticides.

Published in:

Pest Management Science, 2022, v. 78, n. 3, p. 1272, doi. 10.1002/ps.6745

By:

Mertz, Robert W;
Hesler, Stephen;
Pfannenstiel, Luke J;
Norris, Rachel H;
Loeb, Gregory;
Scott, Jeffrey G

Publication type:

Article

Fermentation of Light and Dark Bean Coffee Brews with SCOBY and Lactic Acid Bacteria.

Published in:

Fermentation (Basel), 2025, v. 11, n. 3, p. 158, doi. 10.3390/fermentation11030158

By:

Yildirim, Rusen Metin

Publication type:

Article

Isolation and Characterization of Indigenous Acetobacter Strains from Cashew Apple and Their Potential Use in Vinegar Production.

Published in:

Fermentation (Basel), 2025, v. 11, n. 1, p. 38, doi. 10.3390/fermentation11010038

By:

Ouattara, Yaya Anianhou;
Soro, Doudjo;
Fossou, Kouakou Romain;
Yebouet, Ahou Cinthia Ines;
Cissé, Ismael Abraham;
Akissi, Dogbo Marius;
Zézé, Adolphe;
Assidjo, Emmanuel;
Yao, Kouassi Benjamin

Publication type:

Article

Development of Starter Cultures for Precision Fermentation of Kombucha with Enriched Gamma-Aminobutyric Acid (GABA) Content.

Published in:

Fermentation (Basel), 2025, v. 11, n. 1, p. 17, doi. 10.3390/fermentation11010017

By:

Kim, Geun-Hyung;
Baek, Kwang-Rim;
Lee, Ga-Eun;
Lee, Ji-Hyun;
Moon, Ji-Hyun;
Seo, Seung-Oh

Publication type:

Article

Predicting the Microbiome and Metabolome Dynamics of Natural Apple Fermentation Towards the Development of Enhanced Functional Vinegar.

Published in:

Fermentation (Basel), 2024, v. 10, n. 11, p. 552, doi. 10.3390/fermentation10110552

By:

Maske, Bruna Leal;
Ruiz, Ignácio;
Vale, Alexander da Silva;
Sampaio, Vitória de Mello;
El Kadri, Najua Kêmil;
Soccol, Carlos Ricardo;
Pereira, Gilberto Vinícius

Publication type:

Article

Development and Application of Starter Cultures.

Published in:

Fermentation (Basel), 2024, v. 10, n. 10, p. 512, doi. 10.3390/fermentation10100512

By:

Comunian, Roberta;
Chessa, Luigi

Publication type:

Article

Exploring Microbial Dynamics: The Interaction between Yeasts and Acetic Acid Bacteria in Port Wine Vinegar and Its Implications on Chemical Composition and Sensory Acceptance.

Published in:

Fermentation (Basel), 2024, v. 10, n. 8, p. 421, doi. 10.3390/fermentation10080421

By:

Mota, João;
Vilela, Alice

Publication type:

Article

Exploring the Microbial Diversity of Botswana's Traditional Sourdoughs.

Published in:

Fermentation (Basel), 2024, v. 10, n. 8, p. 417, doi. 10.3390/fermentation10080417

By:

Semumu, Thandiwe;
Zhou, Nerve;
Kebaneilwe, Lebani;
Loeto, Daniel;
Ndlovu, Thando

Publication type:

Article

Soy Molasses as Culture Medium for Bacillus Species Aiming at Plant Growth Promotion.

Published in:

Fermentation (Basel), 2024, v. 10, n. 8, p. 403, doi. 10.3390/fermentation10080403

By:

Correa da Silva, Ana Paula Fragoso;
Dorigan, Bianca Santa Rosa;
da Silva-Neto, José Machado;
Rosa-Magri, Marcia Maria;
Rossi, Fabricio;
Francisco, Kelly Roberta;
Ceccato-Antonini, Sandra Regina;
Fontanetti, Anastácia

Publication type:

Article

Functional Properties of Microorganisms Isolated from Formulated Sourdough, Coconut Water Kefir, and Kefir.

Published in:

Fermentation (Basel), 2024, v. 10, n. 7, p. 327, doi. 10.3390/fermentation10070327

By:

Limbad, Mansi Jayantikumar;
Maddox, Noemi Gutierrez;
Hamid, Nazimah;
Kantono, Kevin

Publication type:

Article

Evaluation of the Bio-Protective Effect of Native Candida Yeasts on Sauvignon Blanc Wines.

Published in:

Fermentation (Basel), 2024, v. 10, n. 4, p. 223, doi. 10.3390/fermentation10040223

By:

Veloso, Camila;
Mery-Araya, Camila;
Durán, Angelica;
Urtubia, Alejandra

Publication type:

Article

Aged to Perfection: The Scientific Symphony behind Port Wine, Vinegar, and Acetic Acid Bacteria.

Published in:

Fermentation (Basel), 2024, v. 10, n. 4, p. 200, doi. 10.3390/fermentation10040200

By:

Mota, João;
Vilela, Alice

Publication type:

Article

Innovative Bicultured Lactic–Acetic Acid Co-fermentation Improves Jujube Puree's Functionality and Volatile Compounds.

Published in:

Fermentation (Basel), 2024, v. 10, n. 1, p. 71, doi. 10.3390/fermentation10010071

By:

Boasiako, Turkson Antwi;
Xiong, Yuqing;
Boateng, Isaac Duah;
Appiagyei, Jeffrey;
Li, Yanshu;
Clark, Kerry;
Aregbe, Afusat Yinka;
Yaqoob, Sanabil;
Ma, Yongkun

Publication type:

Article

Screening of Acetic Acid Bacteria Isolated from Various Sources for Use in Kombucha Production.

Published in:

Fermentation (Basel), 2024, v. 10, n. 1, p. 18, doi. 10.3390/fermentation10010018

By:

Lee, Dong-Hun;
Kim, Su-Hwan;
Lee, Chae-Yun;
Jo, Hyeong-Woo;
Lee, Won-Hee;
Kim, Eun-Hye;
Choi, Byung-Kuk;
Huh, Chang-Ki

Publication type:

Article

Characterization of Fermentations with Controlled Temperature with Three Varieties of Coffee (Coffea arabica L.).

Published in:

Fermentation (Basel), 2023, v. 9, n. 11, p. 976, doi. 10.3390/fermentation9110976

By:

Peñuela-Martínez, Aida Esther;
García-Duque, Jhoan Felipe;
Sanz-Uribe, Juan Rodrigo

Publication type:

Article

Microbial Diversity of Marula Wine during Spontaneous Fermentation.

Published in:

Fermentation (Basel), 2023, v. 9, n. 10, p. 862, doi. 10.3390/fermentation9100862

By:

Maluleke, Evelyn;
Lekganyane, Maleho Annastasia;
Moganedi, Kgabo L. Maureen

Publication type:

Article

Use of a Highly Specialized Biocatalyst to Produce Lactate or Biohydrogen and Butyrate from Agro-Industrial Resources in a Dual-Phase Dark Fermentation.

Published in:

Fermentation (Basel), 2023, v. 9, n. 9, p. 787, doi. 10.3390/fermentation9090787

By:

García-Depraect, Octavio;
León-Becerril, Elizabeth

Publication type:

Article

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

Published in:

Fermentation (Basel), 2023, v. 9, n. 8, p. 756, doi. 10.3390/fermentation9080756

By:

Du, Peng;
Li, Yingqi;
Zhen, Chenrui;
Song, Jia;
Hou, Jiayi;
Gou, Jia;
Li, Xinyue;
Xie, Sankuan;
Zhou, Jingli;
Yan, Yufeng;
Zheng, Yu;
Wang, Min

Publication type:

Article

Zero- and Low-Alcohol Fermented Beverages: A Perspective for Non-Conventional Healthy and Sustainable Production from Red Fruits.

Published in:

Fermentation (Basel), 2023, v. 9, n. 5, p. 457, doi. 10.3390/fermentation9050457

By:

Brugnoli, Marcello;
Cantadori, Elsa;
Arena, Mattia Pia;
De Vero, Luciana;
Colonello, Andrea;
Gullo, Maria

Publication type:

Article

Quality and Functional Characterization of Acetic Acid Bacteria Isolated from Farm-Produced Fruit Vinegars.

Published in:

Fermentation (Basel), 2023, v. 9, n. 5, p. 447, doi. 10.3390/fermentation9050447

By:

Kim, Sun-Hee;
Jeong, Woo-Soo;
Kim, So-Young;
Yeo, Soo-Hwan

Publication type:

Article

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

Published in:

Fermentation (Basel), 2023, v. 9, n. 5, p. 423, doi. 10.3390/fermentation9050423

By:

Kong, Haram;
Kim, Sun Hee;
Jeong, Woo-Soo;
Kim, So-Young;
Yeo, Soo-Hwan

Publication type:

Article

Non-Conventional Sucrose-Based Substrates: Development of Non-Dairy Kefir Beverages with Probiotic Potential.

Published in:

Fermentation (Basel), 2023, v. 9, n. 4, p. 384, doi. 10.3390/fermentation9040384

By:

Tavares, Pedro Paulo Lordelo Guimarães;
Mamona, Clariane Teixeira Pessoa;
Nascimento, Renata Quartieri;
dos Anjos, Emanuele Araújo;
de Souza, Carolina Oliveira;
Almeida, Rogéria Comastri de Castro;
Mamede, Maria Eugênia de Oliveira;
Magalhães-Guedes, Karina Teixeira

Publication type:

Article

Chemical and Aromatic Changes during Fermentation of Kombucha Beverages Produced Using Strawberry Tree (Arbutus unedo) Fruits.

Published in:

Fermentation (Basel), 2023, v. 9, n. 4, p. 326, doi. 10.3390/fermentation9040326

By:

Tejedor-Calvo, Eva;
Morales, Diego

Publication type:

Article

Enhancing the Chemical Composition of Kombucha Fermentation by Adding Indian Gooseberry as a Substrate.

Published in:

Fermentation (Basel), 2023, v. 9, n. 3, p. 291, doi. 10.3390/fermentation9030291

By:

Klawpiyapamornkun, Tharinee;
Uttarotai, Toungporn;
Wangkarn, Sunanta;
Sirisa-ard, Panee;
Kiatkarun, Suwalee;
Tragoolpua, Yingmanee;
Bovonsombut, Sakunnee

Publication type:

Article

Analysis of Bacterial Diversity in Fermented Grains of Baijiu Based on Culturomics and Amplicon Sequencing.

Published in:

Fermentation (Basel), 2023, v. 9, n. 3, p. 260, doi. 10.3390/fermentation9030260

By:

Wang, Jiaxuan;
Hao, Shuyue;
Ren, Qing

Publication type:

Article

Screening of Antioxidant Effect of Spontaneous and Bioinoculated with Gluconobacter oxydans Fermented Papaya: A Comparative Study.

Published in:

Fermentation (Basel), 2023, v. 9, n. 2, p. 124, doi. 10.3390/fermentation9020124

By:

Leitão, Mariana;
Ferreira, Beatriz;
Guedes, Beatriz;
Moreira, Daniela;
García, Pablo A.;
Barreiros, Luisa;
Correia, Patrícia

Publication type:

Article

Exploring the Core Microbiota of Four Different Traditional Fermented Beverages from the Colombian Andes.

Published in:

Fermentation (Basel), 2022, v. 8, n. 12, p. 733, doi. 10.3390/fermentation8120733

By:

Delgado-Ospina, Johannes;
Puerta-Polanco, Luisa Fernanda;
Grande-Tovar, Carlos David;
Cuervo, Raúl Alberto;
Navia-Porras, Diana Paola;
Poveda-Perdomo, Luis Gabriel;
Fernández-Daza, Fabián Felipe;
Chaves-López, Clemencia

Publication type:

Article

Bioprotective Effect of a Torulaspora delbrueckii / Lachancea thermotolerans -Mixed Inoculum in Red Winemaking.

Published in:

Fermentation (Basel), 2022, v. 8, n. 7, p. 337, doi. 10.3390/fermentation8070337

By:

Escribano-Viana, Rocío;
González-Arenzana, Lucía;
Garijo, Patrocinio;
Fernández, Laura;
López, Rosa;
Santamaría, Pilar;
Gutiérrez, Ana Rosa

Publication type:

Article

Wine Microbial Consortium: Seasonal Sources and Vectors Linking Vineyard and Winery Environments.

Published in:

Fermentation (Basel), 2022, v. 8, n. 7, p. 324, doi. 10.3390/fermentation8070324

By:

Camilo, Sofia;
Chandra, Mahesh;
Branco, Patrícia;
Malfeito-Ferreira, Manuel

Publication type:

Article

Microbial Exopolysaccharides in Traditional Mexican Fermented Beverages.

Published in:

Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040249

By:

Cázares-Vásquez, Martha L.;
Rodríguez-Herrera, Raúl;
Aguilar-González, Cristóbal N.;
Sáenz-Galindo, Aidé;
Fernando Solanilla-Duque, José;
Carlos Contreras-Esquivel, Juan;
Flores-Gallegos, Adriana C.

Publication type:

Article

Indigenous Yeast, Lactic Acid Bacteria, and Acetic Acid Bacteria from Cocoa Bean Fermentation in Indonesia Can Inhibit Fungal-Growth-Producing Mycotoxins.

Published in:

Fermentation (Basel), 2021, v. 7, n. 3, p. 1, doi. 10.3390/fermentation7030192

By:

Rahayu, Endang Sutriswati;
Triyadi, Rokhmat;
Khusna, Rosyida N. B.;
Djaafar, Titiek Farianti;
Utami, Tyas;
Marwati, Tri;
Hatmi, Retno Utami

Publication type:

Article

Non-Alcoholic Fermentation of Maize (Zea mays) in Sub-Saharan Africa.

Published in:

Fermentation (Basel), 2021, v. 7, n. 3, p. 1, doi. 10.3390/fermentation7030158

By:

Mashau, Mpho Edward;
Maliwichi, Lucy Lynn;
Obiefuna Jideani, Afam Israel

Publication type:

Article

Towards a Starter Culture for Cocoa Fermentation by the Selection of Acetic Acid Bacteria.

Published in:

Fermentation (Basel), 2021, v. 7, n. 1, p. 1, doi. 10.3390/fermentation7010042

By:

Farrera, Lucie;
Colas de la Noue, Alexandre;
Strub, Caroline;
Guibert, Benjamin;
Kouame, Christelle;
Grabulos, Joël;
Montet, Didier;
Teyssier, Corinne

Publication type:

Article

Changes Occurring in Spontaneous Maize Fermentation: An Overview.

Published in:

Fermentation (Basel), 2020, v. 6, n. 1, p. 1, doi. 10.3390/fermentation6010036

By:

Chaves-López, Clemencia;
Rossi, Chiara;
Maggio, Francesca;
Paparella, Antonello;
Serio, Annalisa

Publication type:

Article

Environmental Factors Modulating Indole-3-Acetic Acid Biosynthesis by Four Nitrogen Fixing Bacteria in a Liquid Culture Medium.

Published in:

Environment & Natural Resources Journal, 2022, v. 20, n. 3, p. 279, doi. 10.32526/ennrj/20/202100233

By:

Le Thi Xa;
Nguyen Khoi Nghia;
Tecimen, Hüseyin Barış

Publication type:

Article