Works matching DE "ACETOBACTER pasteurianus"
Results: 28
Two-stage oxygen supply strategy based on energy metabolism analysis for improving acetic acid production by Acetobacter pasteurianus.
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- Journal of Industrial Microbiology & Biotechnology, 2018, v. 45, n. 9, p. 781, doi. 10.1007/s10295-018-2060-2
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- Article
Protein Profile of Acetobacter pasteurianus HSZ3-21.
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- Current Microbiology, 2015, v. 70, n. 5, p. 724, doi. 10.1007/s00284-015-0777-y
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- Article
Acetobacter pasteurianus Strain AB0220: Cultivability and Phenotypic Stability Over 9 Years of Preservation.
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- Current Microbiology, 2012, v. 64, n. 6, p. 576, doi. 10.1007/s00284-012-0112-9
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- Article
Isolation of thermotolerant and high acetic acid-producing Acetobacter pasteurianus from Ivorian palm wine.
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- Emirates Journal of Food & Agriculture (EJFA), 2014, v. 26, n. 9, p. 773, doi. 10.9755/ejfa.v26i9.18122
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- Article
Producing Acetic Acid of Acetobacter pasteurianus by Fermentation Characteristics and Metabolic Flux Analysis.
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- Applied Biochemistry & Biotechnology, 2018, v. 186, n. 1, p. 217, doi. 10.1007/s12010-018-2732-4
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- Article
Comparative Proteome of Acetobacter pasteurianus Ab3 During the High Acidity Rice Vinegar Fermentation.
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- Applied Biochemistry & Biotechnology, 2015, v. 177, n. 8, p. 1573, doi. 10.1007/s12010-015-1838-1
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- Article
High strength vinegar fermentation by Acetobacter pasteurianus via enhancing alcohol respiratory chain.
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- Biotechnology & Bioprocess Engineering, 2014, v. 19, n. 2, p. 289, doi. 10.1007/s12257-013-0727-0
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- Article
Complete genome sequence and comparative analysis of Acetobacter pasteurianus 386B, a strain well-adapted to the cocoa bean fermentation ecosystem.
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- BMC Genomics, 2013, v. 14, n. 1, p. 1, doi. 10.1186/1471-2164-14-526
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- Article
Aroma profile of pilot plant-scale produced fruit vinegar using a thermotolerant Acetobacter pasteurianus strain isolated from Moroccan cactus.
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- Acetic Acid Bacteria, 2018, v. 7, n. 1, p. 1, doi. 10.4081/aab.2018.7312
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Molecular identification of Acetobacter pasteurianus and Lactobacillus fermentum, contaminating an ethanol industry in the state of Pernambuco.
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- 2014
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- Abstract
Comparative Genomics of Acetobacterpasteurianus Ab3, an Acetic Acid Producing Strain Isolated from Chinese Traditional Rice Vinegar Meiguichu.
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- PLoS ONE, 2016, v. 11, n. 9, p. 1, doi. 10.1371/journal.pone.0162172
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- Article
Impact of a Microbial Cocktail Used as a Starter Culture on Cocoa Fermentation and Chocolate Flavor.
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- Molecules, 2017, v. 22, n. 5, p. 766, doi. 10.3390/molecules22050766
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- Article
Improving Acetic Acid Production by Over-Expressing PQQ-ADH in Acetobacter pasteurianus.
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- Frontiers in Microbiology, 2017, p. 1, doi. 10.3389/fmicb.2017.01713
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- Article
Improving the acetic acid tolerance and fermentation of Acetobacter pasteurianus by nucleotide excision repair protein UvrA.
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- Applied Microbiology & Biotechnology, 2018, v. 102, n. 15, p. 6493, doi. 10.1007/s00253-018-9066-6
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- Article
Role of a membrane-bound aldehyde dehydrogenase complex AldFGH in acetic acid fermentation with <italic>Acetobacter pasteurianus</italic> SKU1108.
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- Applied Microbiology & Biotechnology, 2018, v. 102, n. 10, p. 4549, doi. 10.1007/s00253-018-8940-6
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- Article
Impacts of bioprocess engineering on product formation by <italic>Acetobacter pasteurianus</italic>.
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- Applied Microbiology & Biotechnology, 2018, v. 102, n. 6, p. 2535, doi. 10.1007/s00253-018-8819-6
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- Article
Acetobacter pasteurianus metabolic change induced by initial acetic acid to adapt to acetic acid fermentation conditions.
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- Applied Microbiology & Biotechnology, 2017, v. 101, n. 18, p. 7007, doi. 10.1007/s00253-017-8453-8
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- Article
Microbial community, and biochemical and physiological properties of Korean traditional black raspberry ( Robus coreanus Miquel) vinegar.
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- Journal of the Science of Food & Agriculture, 2016, v. 96, n. 11, p. 3723, doi. 10.1002/jsfa.7560
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- Article
Effect of aspartic acid and glutamate on metabolism and acid stress resistance of Acetobacter pasteurianus.
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- Microbial Cell Factories, 2017, v. 16, p. 1, doi. 10.1186/s12934-017-0717-6
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- Article
Production of vinegar from purple sweet potato in a liquid fermentation process and investigation of its antioxidant activity.
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- 3 Biotech, 2017, v. 7, n. 5, p. 1, doi. 10.1007/s13205-017-0939-7
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- Article
Antagonistic and Quantitative Assessment of Indigenous Lactic acid Bacteria in Different Varieties of Ogi against Gastrointestinal Pathogens.
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- Pan African Medical Journal, 2017, v. 27, p. 1, doi. 10.11604/pamj.2017.27.22.9707
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- Article
Biocatalytic anti-Prelog reduction of prochiral ketones with whole cells of Acetobacter pasteurianus GIM1.158.
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- Microbial Cell Factories, 2014, v. 13, n. 1, p. 1, doi. 10.1186/1475-2859-13-84
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- Article
A pilot examination of the fermentation products, aerobic stability and bacterial community of total mixed ration silage produced in Vietnam.
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- Grassland Science, 2014, v. 60, n. 1, p. 63, doi. 10.1111/grs.12041
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- Article
A laboratory-scale model cocoa fermentation using dried, unfermented beans and artificial pulp can simulate the microbial and chemical changes of on-farm cocoa fermentation.
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- European Food Research & Technology, 2019, v. 245, n. 2, p. 511, doi. 10.1007/s00217-018-3171-8
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- Article
Surface display of Acetobacter pasteurianus AdhA on Bacillus subtilis spores to enhance ethanol tolerance for liquor industrial potential.
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- European Food Research & Technology, 2014, v. 238, n. 2, p. 285, doi. 10.1007/s00217-013-2100-0
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- 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.
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- European Food Research & Technology, 2014, v. 238, n. 1, p. 27, doi. 10.1007/s00217-013-2076-9
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- Article
Directional isolation of ethanol-tolerant acetic acid bacteria from industrial fermented vinegar.
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- European Food Research & Technology, 2013, v. 236, n. 3, p. 573, doi. 10.1007/s00217-012-1885-6
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- Article
Cobalamin is produced by Acetobacter pasteurianus DSM 3509.
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- Applied Microbiology & Biotechnology, 2019, v. 103, n. 9, p. 3875, doi. 10.1007/s00253-019-09704-3
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- Article