| the microbial ecology of wine grape berries. | grapes have a complex microbial ecology including filamentous fungi, yeasts and bacteria with different physiological characteristics and effects upon wine production. some species are only found in grapes, such as parasitic fungi and environmental bacteria, while others have the ability to survive and grow in wines, constituting the wine microbial consortium. this consortium covers yeast species, lactic acid bacteria and acetic acid bacteria. the proportion of these microorganisms depends on th ... | 2011 | 22189021 |
| Drosophila microbiome modulates host developmental and metabolic homeostasis via insulin signaling. | The symbiotic microbiota profoundly affect many aspects of host physiology; however, the molecular mechanisms underlying host-microbe cross-talk are largely unknown. Here, we show that the pyrroloquinoline quinone-dependent alcohol dehydrogenase (PQQ-ADH) activity of a commensal bacterium, Acetobacter pomorum, modulates insulin/insulin-like growth factor signaling (IIS) in Drosophila to regulate host homeostatic programs controlling developmental rate, body size, energy metabolism, and intestina ... | 2011 | 22053049 |
| the microbial diversity of water kefir. | the microbial diversity of water kefir, made from a mixture of water, dried figs, a slice of lemon and sucrose was studied. the microbial consortia residing in the granules of three water kefirs of different origins were analyzed. a collection of 453 bacterial isolates was obtained on different selective/differential media. bacterial isolates were grouped with randomly amplified polymorphic dna (rapd)-pcr analyses. one representative of each rapd genotype was identified by comparative 16s rdna g ... | 2011 | 22000549 |
| Simultaneous degradation of bad wine and electricity generation with the aid of the coexisting biocatalysts Acetobacter aceti and Gluconobacter roseus. | This study describes the cooperative effect of the two biocatalysts Acetobacter aceti and Gluconobacter roseus for biodegradation as well as current generation. The electro activity of the biofilms of these two microorganisms was investigated by the bioelectrocatalytic oxidation of ethanol and glucose using cyclic voltammetry. Two chamber microbial fuel cells (MFCs) were constructed using single culture of A. aceti (A-MFC), and G. roseus (G-MFC) and also using mixed culture (AG-MFC). Each MFC wa ... | 2012 | 22130075 |
| diversity of acetic acid bacteria present in healthy grapes from the canary islands. | the identification of acetic acid bacteria (aab) from sound grapes from the canary islands is reported in the present study. no direct recovery of bacteria was possible in the most commonly used medium, so microvinifications were performed on grapes from tenerife, la palma and lanzarote islands. up to 396 aab were isolated from those microvinifications and identified by 16s rrna gene sequencing and phylogenetic analysis. with this method, acetobacter pasteurianus, acetobacter tropicalis, glucono ... | 2011 | 21903289 |
| Gene cloning and characterization of a-amino acid ester acyl transferase in Empedobacter brevis ATCC14234 and Sphingobacterium siyangensis AJ2458. | The gene encoding a-amino acid ester acyl transferase (AET), the enzyme that catalyzes the peptide-forming reaction from amino acid methyl esters and amino acids, was cloned from Empedobacter brevis ATCC14234 and Sphingobacterium siyangensis AJ2458 and expressed in Escherichia coli. This is the first report on the aet gene. It encodes a polypeptide composed of 616 (ATCC14234) and 619 (AJ2458) amino acids residues. The V(max) values of these recombinant enzymes during the catalysis of L-alanyl-L- ... | 2011 | 22056425 |
| is the regulation of insulin signaling multi-organismal? | the sustained health of an individual animal depends on the composition and activities of its resident microbiota. a major challenge is to identify the processes by which the microbiota and animal interact, recognizing that this research should lead ultimately to novel strategies to promote human health. drosophila is emerging as a tractable model system to investigate these interactions. new evidence reveals that the gut microbiota promotes insulin signaling in drosophila, leading to increased ... | 2011 | 22169475 |
| assessment of bacterial diversity in selected philippine fermented food products through pcr-dgge. | the bacterial population in several philippine fermented food preparations was assessed by pcr-denaturing gradient gel electrophoresis (pcr-dgge) of the 16s rrna gene (16s rdna). genomic dna was isolated directly from alamang (fermented shrimp paste), burong isda (fermented fish and rice), burong hipon (fermented shrimp and rice), burong mustasa (fermented mustard leaves), tuba (sugar cane wine), suka (vinegar) and sinamak (spiced vinegar) using one of two protocols, namely - mobio dna extractio ... | 2011 | 22146687 |
| Sergei Winogradsky: a founder of modern microbiology and the first microbial ecologist. | Sergei Winogradsky, was born in Russia in 1856 and was to become a founder of modern microbiology. After his Master's degree work on the nutrition and growth physiology of the yeast Mycoderma vini at the University of St. Petersburg, he joined the laboratory of Anton DeBary in Strassburg. There he carried out his studies on the sulfur-oxidizing bacterium Beggiatoa which resulted in his formulation of the theory of chemolithotrophy. He then joined the Swiss Polytechnic Institute in Zurich where h ... | 2011 | 22092289 |
| Genome-wide phylogenetic analysis of differences in thermotolerance among closely related Acetobacter pasteurianus strains. | Acetobacter pasteurianus is a Gram-negative strictly aerobic bacterium that is widely used for the industrial production of vinegar. Three Acetobacter pasteurianus strains, SKU1108, NBRC 3283 and IFO 3191, have the same 16S rRNA sequence (100?% sequence identity) but show differences in thermotolerance. To clarify the relationships between phylogeny and thermotolerance of these strains, genome-wide analysis of these three strains was performed. Concatenated phylogenetic analysis of a dataset of ... | 2012 | 22016572 |
| membrane-bound alcohol dehydrogenase is essential for glyceric acid production in acetobacter tropicalis. | acetobacter tropicalis nbrc16470 can produce highly enantiomerically pure d-glyceric acid (d-ga; >99 % enantiomeric excess) from glycerol. to investigate whether membrane-bound alcohol dehydrogenase (madh) is involved in ga production in a. tropicalis, we amplified part of the gene encoding madh subunit i (adha) using polymerase chain reaction and constructed an adha-disrupted mutant of a. tropicalis (δadha). because δadha did not produce ga, we confirmed that madh is essential for the conversio ... | 2011 | 21852749 |
| Global analysis of the genes involved in the thermotolerance mechanism of thermotolerant Acetobacter tropicalis SKU1100. | Acetobacter tropicalis SKU1100 is a thermotolerant acetic acid bacterium that grows even at 42 °C, a much higher temperature than the limit for the growth of mesophilic strains. To elucidate the mechanism underlying the thermotolerance of this strain, we attempted to identify the genes essential for growth at high temperature by transposon (Tn10) mutagenesis followed by gene or genome analysis. Among the 4,000 Tn10-inserted mutants obtained, 32 exhibited a growth phenotype comparable to that of ... | 2011 | 21979075 |
| species diversity, community dynamics, and metabolite kinetics of the microbiota associated with traditional ecuadorian spontaneous cocoa bean fermentations. | traditional fermentations of the local ecuadorian cocoa type nacional, with its fine flavor, are carried out in boxes and on platforms for a short time. a multiphasic approach, encompassing culture-dependent and -independent microbiological analyses of fermenting cocoa pulp-bean samples, metabolite target analyses of both cocoa pulp and beans, and sensory analysis of chocolates produced from the respective fermented dry beans, was applied for the investigation of the influence of these fermentat ... | 2011 | 21926224 |
| biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of "shanxi aged vinegar", a traditional chinese vinegar. | shanxi aged vinegar is a famous traditional chinese vinegar made from several kinds of cereal by spontaneous solid-state fermentation techniques. in order to get a comprehensive understanding of culturable microorganism's diversity present in its fermentation, the indigenous microorganisms including 47 yeast isolates, 28 lactic acid bacteria isolates and 58 acetic acid bacteria isolates were recovered in different fermenting time and characterized based on a combination of phenotypic and genotyp ... | 2012 | 22265314 |
| identification of yeast and acetic acid bacteria isolated from the fermentation and acetification of persimmon (diospyros kaki). | persimmon (diospyros kaki) is a seasonal fruit with important health benefits. in this study, persimmon use in wine and condiment production was investigated using molecular methods to identify the yeast and acetic acid bacteria (aab) isolated from the alcoholic fermentation and acetification of the fruit. alcoholic fermentation was allowed to occur either spontaneously, or by inoculation with a commercial saccharomyces cerevisiae wine strain, while acetification was always spontaneous; all thes ... | 2012 | 22265289 |