| bacterial ecology of fermented cucumber rising ph spoilage as determined by nonculture-based methods. | fermented cucumber spoilage (fcs) characterized by rising ph and the appearance of manure- and cheese-like aromas is a challenge of significant economical impact for the pickling industry. previous culture-based studies identified the yeasts pichia manshurica and issatchenkia occidentalis, 4 gram-positive bacteria, lactobacillus buchneri, lactobacillus parrafaraginis, clostridium sp., and propionibacterium and 1 gram-negative genus, pectinatus, as relevant in various stages of fcs given their ab ... | 2015 | 26605993 |
| bacterial ecology of fermented cucumber rising ph spoilage as determined by nonculture-based methods. | fermented cucumber spoilage (fcs) characterized by rising ph and the appearance of manure- and cheese-like aromas is a challenge of significant economical impact for the pickling industry. previous culture-based studies identified the yeasts pichia manshurica and issatchenkia occidentalis, 4 gram-positive bacteria, lactobacillus buchneri, lactobacillus parrafaraginis, clostridium sp., and propionibacterium and 1 gram-negative genus, pectinatus, as relevant in various stages of fcs given their ab ... | 2015 | 26605993 |
| milk kefir: composition, microbial cultures, biological activities, and related products. | in recent years, there has been a strong focus on beneficial foods with probiotic microorganisms and functional organic substances. in this context, there is an increasing interest in the commercial use of kefir, since it can be marketed as a natural beverage that has health promoting bacteria. there are numerous commercially available kefir based-products. kefir may act as a matrix in the effective delivery of probiotic microorganisms in different types of products. also, the presence of kefir' ... | 2015 | 26579086 |
| the key to acetate: metabolic fluxes of acetic acid bacteria under cocoa pulp fermentation-simulating conditions. | acetic acid bacteria (aab) play an important role during cocoa fermentation, as their main product, acetate, is a major driver for the development of the desired cocoa flavors. here, we investigated the specialized metabolism of these bacteria under cocoa pulp fermentation-simulating conditions. a carefully designed combination of parallel 13c isotope labeling experiments allowed the elucidation of intracellular fluxes in the complex environment of cocoa pulp, when lactate and ethanol were inclu ... | 2014 | 24837393 |
| 16s rrna in situ hybridization followed by flow cytometry for rapid identification of acetic acid bacteria involved in submerged industrial vinegar production. | acetic acid bacteria are involved in many biotechnological processes such as vitamin c, gluconic acid, miglitol or acetic acid production, and others. for a technologist trying to control the industrial process, the ability to follow the microbiological development of the process is thus of importance. during the past few years hybridization in a combination with flow cytometry has often been used for this purpose. since vinegar is a liquid, it is an ideal matrix for flow cytometry analysis. in ... | 2016 | 27904400 |
| draft genome sequence of acetobacter aceti strain 1023, a vinegar factory isolate. | the genome sequence of acetobacter aceti 1023, an acetic acid bacterium adapted to traditional vinegar fermentation, comprises 3.0 mb (chromosome plus plasmids). a. aceti 1023 is closely related to the cocoa fermenter acetobacter pasteurianus 386b but possesses many additional insertion sequence elements. | 2014 | 24903876 |
| enzyme structure captures four cysteines aligned for disulfide relay. | thioredoxin superfamily proteins introduce disulfide bonds into substrates, catalyze the removal of disulfides, and operate in electron relays. these functions rely on one or more dithiol/disulfide exchange reactions. the flavoenzyme quiescin sulfhydryl oxidase (qsox), a catalyst of disulfide bond formation with an interdomain electron transfer step in its catalytic cycle, provides a unique opportunity for exploring the structural environment of enzymatic dithiol/disulfide exchange. wild-type ra ... | 2014 | 24888638 |
| functional dissection of the bipartite active site of the class i coenzyme a (coa)-transferase succinyl-coa:acetate coa-transferase. | coenzyme a (coa)-transferases catalyze the reversible transfer of coa from acyl-coa thioesters to free carboxylates. class i coa-transferases produce acylglutamyl anhydride intermediates that undergo attack by coa thiolate on either the internal or external carbonyl carbon atoms, forming distinct tetrahedral intermediates <3 å apart. in this study, crystal structures of succinyl-coa:acetate coa-transferase (aarc) from acetobacter aceti are used to examine how the asn347 carboxamide stabilizes th ... | 2016 | 27242998 |
| surface-engineered saccharomyces cerevisiae displaying α-acetolactate decarboxylase from acetobacter aceti ssp xylinum. | to convert α-acetolactate into acetoin by an α-acetolactate decarboxylase (aldc) to prevent its conversion into diacetyl that gives beer an unfavourable buttery flavour. | 2016 | 27623795 |
| functional properties of microorganisms in fermented foods. | fermented foods have unique functional properties imparting some health benefits to consumers due to presence of functional microorganisms, which possess probiotics properties, antimicrobial, antioxidant, peptide production, etc. health benefits of some global fermented foods are synthesis of nutrients, prevention of cardiovascular disease, prevention of cancer, gastrointestinal disorders, allergic reactions, diabetes, among others. the present paper is aimed to review the information on some fu ... | 2016 | 27199913 |
| bacteria isolated from korean black raspberry vinegar with low biogenic amine production in wine. | a high concentration of histamine, one of the biogenic amines (bas) usually found in fermented foods, can cause undesirable physiological side effects in sensitive humans. the objective of this study is to isolate indigenous acetobacter strains from naturally fermented bokbunja vinegar in korea with reduced histamine production during starter fermentation. further, we examined its physiological and biochemical properties, including ba synthesis. the obtained strain mba-77, identified as acetobac ... | 2016 | 26991285 |
| application of the kombucha 'tea fungus' for the enhancement of antioxidant and starch hydrolase inhibitory properties of ten herbal teas. | ten herbal teas (acacia arabica, aegle marmelos flower, a. marmelos root bark, aerva lanata, asteracantha longifolia, cassia auriculata, hemidesmus indicus, hordeum vulgare, phyllanthus emblica, tinospora cordifolia) were fermented with the kombucha 'tea fungus'. the ph values of the fermented beverages ranged from 4.0 to 6.0 by day 7, while the titratable acidity ranged from 2.5 to 5.0g/ml (p<0.05). gallic acid had statistically significantly increased (p<0.05) in almost all the samples by day ... | 2016 | 26471559 |
| influence of calcium chloride in the high temperature acetification by strain acetobacter aceti wk for vinegar. | to improve the thermotolerant properties (ttp) of acetic acid bacteria (aab) cells for high temperature acetification. | 2015 | 26268669 |
| transcriptional modulation of squalene synthase genes in barley treated with pgpr. | phytosterol contents and food quality of plant produce is directly associated with transcription of gene squalene synthase (ss). in current study, barley plants were treated with different rhizobacterial strains under semi controlled (27 ± 3°c) greenhouse conditions in order to modulate expression of ss gene. plant samples were analyzed through semi-quantitative pcr to evaluate effect of rhizobacterial application on transcriptional status of ss. results revealed that among four ss genes (i.e., ... | 2015 | 26388880 |
| breeding strategy to generate robust yeast starter cultures for cocoa pulp fermentations. | cocoa pulp fermentation is a spontaneous process during which the natural microbiota present at cocoa farms is allowed to ferment the pulp surrounding cocoa beans. because such spontaneous fermentations are inconsistent and contribute to product variability, there is growing interest in a microbial starter culture that could be used to inoculate cocoa pulp fermentations. previous studies have revealed that many different fungi are recovered from different batches of spontaneous cocoa pulp fermen ... | 2015 | 26150457 |
| antimicrobial properties and mechanism of volatile isoamyl acetate, a main flavour component of japanese sake (ginjo-shu). | to evaluate the antimicrobial properties of the main ginjo-flavour components of sake, volatile isoamyl acetate and isoamyl alcohol. | 2015 | 25626919 |
| antibacterial activity of hen egg white lysozyme modified by heat and enzymatic treatments against oenological lactic acid bacteria and acetic acid bacteria. | the antimicrobial activity of heat-denatured and hydrolyzed hen egg white lysozyme against oenological lactic acid and acetic acid bacteria was investigated. the lysozyme was denatured by heating, and native and heat-denatured lysozymes were hydrolyzed by pepsin. the lytic activity against micrococcus lysodeikticus of heat-denatured lysozyme decreased with the temperature of the heat treatment, whereas the hydrolyzed lysozyme had no enzymatic activity. heat-denatured and hydrolyzed lysozyme prep ... | 2014 | 25285490 |
| bacterial cellulose production from industrial waste and by-product streams. | the utilization of fermentation media derived from waste and by-product streams from biodiesel and confectionery industries could lead to highly efficient production of bacterial cellulose. batch fermentations with the bacterial strain komagataeibacter sucrofermentans dsm (deutsche sammlung von mikroorganismen) 15973 were initially carried out in synthetic media using commercial sugars and crude glycerol. the highest bacterial cellulose concentration was achieved when crude glycerol (3.2 g/l) an ... | 2015 | 26140376 |
| microbially influenced corrosion communities associated with fuel-grade ethanol environments. | microbially influenced corrosion (mic) is a costly problem that impacts hydrocarbon production and processing equipment, water distribution systems, ships, railcars, and other types of metallic infrastructure. in particular, mic is known to cause considerable damage to hydrocarbon fuel infrastructure including production, transportation, and storage systems, often times with catastrophic environmental contamination results. as the production and use of alternative fuels such as fuel-grade ethano ... | 2015 | 26092755 |
| genomic and metabolic analysis of fluoranthene degradation pathway in celeribacter indicus p73t. | celeribacter indicus p73(t), isolated from deep-sea sediment from the indian ocean, is capable of degrading a wide range of polycyclic aromatic hydrocarbons (pahs) and is the first fluoranthene-degrading bacterium within the family rhodobacteraceae. here, the complete genome sequence of strain p73(t) is presented and analyzed. besides a 4.5-mb circular chromosome, strain p73(t) carries five plasmids, and encodes 4827 predicted protein-coding sequences. one hundred and thirty-eight genes, includi ... | 2015 | 25582347 |
| a molecular description of cellulose biosynthesis. | cellulose is the most abundant biopolymer on earth, and certain organisms from bacteria to plants and animals synthesize cellulose as an extracellular polymer for various biological functions. humans have used cellulose for millennia as a material and an energy source, and the advent of a lignocellulosic fuel industry will elevate it to the primary carbon source for the burgeoning renewable energy sector. despite the biological and societal importance of cellulose, the molecular mechanism by whi ... | 2015 | 26034894 |
| fermented chinese formula shuan-tong-ling protects brain microvascular endothelial cells against oxidative stress injury. | fermented chinese formula shuan-tong-ling (stl), composed of fourteen medicinal herbs, was an experiential formula by dr. zhigang mei for treating vascular encephalopathy, but the underlying mechanisms remained unknown. in this study, we aimed to investigate the protective effects of fermented stl on hydrogen peroxide- (h2o2-) induced injury in rat brain microvascular endothelial cells (bmecs) and the possible mechanisms. cultured bmecs were treated with h2o2, stl, or nicotinamide (nam, a sirt1 ... | 2016 | 28096886 |
| primordial soup or vinaigrette: did the rna world evolve at acidic ph? | the rna world concept has wide, though certainly not unanimous, support within the origin-of-life scientific community. one view is that life may have emerged as early as the hadean eon 4.3-3.8 billion years ago with an atmosphere of high co(2) producing an acidic ocean of the order of ph 3.5-6. compatible with this scenario is the intriguing proposal that life arose within alkaline (ph 9-11) deep-sea hydrothermal vents like those of the 'lost city', with the interface with the acidic ocean crea ... | 2012 | 22264281 |
| structure of succinyl-coa:3-ketoacid coa transferase from drosophila melanogaster. | succinyl-coa:3-ketoacid coa transferase (scot) plays a crucial role in ketone-body metabolism. scot from drosophila melanogaster (dmscot) was purified and crystallized. the crystal structure of dmscot was determined at 2.64 å resolution and belonged to space group p212121, with unit-cell parameters a=76.638, b=101.921, c=122.457 å, α=β=γ=90°. sequence alignment and structural analysis identified dmscot as a class i coa transferase. compared with acetobacter aceti succinyl-coa:acetate coa transfe ... | 2013 | 24100554 |
| comparison of cultivable acetic acid bacterial microbiota in organic and conventional apple cider vinegar. | organic apple cider vinegar is produced from apples that go through very restricted treatment in orchard. during the first stage of the process, the sugars from apples are fermented by yeasts to cider. the produced ethanol is used as a substrate by acetic acid bacteria in a second separated bioprocess. in both, the organic and conventional apple cider vinegars the ethanol oxidation to acetic acid is initiated by native microbiota that survived alcohol fermentation. we compared the cultivable ace ... | 2016 | 27904401 |
| effect of media components on cell growth and bacterial cellulose production from acetobacter aceti mtcc 2623. | acetobacter aceti mtcc 2623 was studied as an alternative microbial source for bacterial cellulose (bc) production. effect of media components on cell growth rate, bc production and cellulose characteristics were studied. ftir results showed significant variations in cellulose characteristics produced by a. aceti in different media. results have shown the role of fermentation time on crystallinity ratio of bc in different media. further, effect of six different media components on cell growth an ... | 2013 | 23544503 |
| glucosylceramide contained in koji mold-cultured cereal confers membrane and flavor modification and stress tolerance to saccharomyces cerevisiae during coculture fermentation. | in nature, different microorganisms create communities through their physiochemical and metabolic interactions. many fermenting microbes, such as yeasts, lactic acid bacteria, and acetic acid bacteria, secrete acidic substances and grow faster at acidic ph values. however, on the surface of cereals, the ph is neutral to alkaline. therefore, in order to grow on cereals, microbes must adapt to the alkaline environment at the initial stage of colonization; such adaptations are also crucial for indu ... | 2015 | 25795678 |
| parallel-up structure evidences the molecular directionality during biosynthesis of bacterial cellulose. | the "parallel-up" packing in cellulose ialpha and ibeta unit cells was experimentally demonstrated by a combination of direct-staining the reducing ends of cellulose chains and microdiffraction-tilting electron crystallographic analysis. microdiffraction investigation of nascent bacterial cellulose microfibrils showed that the reducing end of the growing cellulose chains points away from the bacterium, and this provides direct evidence that polymerization by the cellulose synthase takes place at ... | 1997 | 9256440 |
| structural biology of the purine biosynthetic pathway. | purine biosynthesis requires ten enzymatic transformations to generate inosine monophosphate. purf, purd, purl, purm, purc, and purb are common to all pathways, while purn or purt, purk/pure-i or pure-ii, purh or purp, and purj or puro catalyze the same steps in different organisms. x-ray crystal structures are available for all 15 purine biosynthetic enzymes, including 7 atp-dependent enzymes, 2 amidotransferases and 2 tetrahydrofolate-dependent enzymes. here we summarize the structures of the ... | 2008 | 18712276 |
| pulque, a traditional mexican alcoholic fermented beverage: historical, microbiological, and technical aspects. | pulque is a traditional mexican alcoholic beverage produced from the fermentation of the fresh sap known as aguamiel (mead) extracted from several species of agave (maguey) plants that grow in the central mexico plateau. currently, pulque is produced, sold and consumed in popular districts of mexico city and rural areas. the fermented product is a milky white, viscous, and slightly acidic liquid beverage with an alcohol content between 4 and 7° gl and history of consumption that dates back to pr ... | 2016 | 27446061 |
| effects of kefir on the cardiac autonomic tones and baroreflex sensitivity in spontaneously hypertensive rats. | it has been previously shown that the probiotic kefir (a symbiotic matrix containing acid bacteria and yeasts) attenuated the hypertension and the endothelial dysfunction in spontaneously hypertensive rats (shr). in the present study, the effect of chronic administration of kefir on the cardiac autonomic control of heart rate (hr) and baroreflex sensitivity (brs) in shr was evaluated. | 2016 | 27375490 |
| design and performance testing of a dna extraction assay for sensitive and reliable quantification of acetic acid bacteria directly in red wine using real time pcr. | although strategies exist to prevent aab contamination, the increased interest for wines with low sulfite addition leads to greater aab spoilage. hence, there is a real need for a rapid, specific, sensitive, and reliable method for detecting these spoilage bacteria. all these requirements are met by real time polymerase chain reaction (or quantitative pcr; qpcr). here, we compare existing methods of isolating dna and their adaptation to a red wine matrix. two different protocols for isolating dn ... | 2016 | 27313572 |
| complete genome sequence and comparative analysis of acetobacter pasteurianus 386b, a strain well-adapted to the cocoa bean fermentation ecosystem. | acetobacter pasteurianus 386b, an acetic acid bacterium originating from a spontaneous cocoa bean heap fermentation, proved to be an ideal functional starter culture for coca bean fermentations. it is able to dominate the fermentation process, thereby resisting high acetic acid concentrations and temperatures. however, the molecular mechanisms underlying its metabolic capabilities and niche adaptations are unknown. in this study, whole-genome sequencing and comparative genome analysis was used t ... | 2013 | 23902333 |
| tuning of thioredoxin redox properties by intramolecular hydrogen bonds. | thioredoxin-like proteins contain a characteristic c-x-x-c active site motif and are involved in a large number of biological processes ranging from electron transfer, cellular redox level maintenance, and regulation of cellular processes. the mechanism for deprotonation of the buried c-terminal active site cysteine in thioredoxin, necessary for dissociation of the mixed-disulfide intermediate that occurs under thiol/disulfide mediated electron transfer, is not well understood for all thioredoxi ... | 2013 | 23936007 |
| vinegar production from jabuticaba (myrciaria jaboticaba) fruit using immobilized acetic acid bacteria. | cell immobilization comprises the retention of metabolically active cells inside a polymeric matrix. in this study, the production of jabuticaba (myrciaria jaboticaba) vinegar using immobilized acetobacter aceti and gluconobacter oxydans cells is proposed as a new method to prevent losses of jabuticaba fruit surplus. the pulp of jabuticaba was processed and saccharomyces cerevisiae ccma 0200 was used to ferment the must for jabuticaba wine production. sugars, alcohols (ethanol and glycerol) and ... | 2016 | 27956867 |
| microbial production of short chain fatty acids from lignocellulosic biomass: current processes and market. | biological production of organic acids from conversion of biomass derivatives has received increased attention among scientists and engineers and in business because of the attractive properties such as renewability, sustainability, degradability, and versatility. the aim of the present review is to summarize recent research and development of short chain fatty acids production by anaerobic fermentation of nonfood biomass and to evaluate the status and outlook for a sustainable industrial produc ... | 2016 | 27556042 |
| effect of composites based nickel foam anode in microbial fuel cell using acetobacter aceti and gluconobacter roseus as a biocatalysts. | this study explores the use of materials such as chitosan (chit), polyaniline (pani) and titanium carbide (tc) as anode materials for microbial fuel cells. nickel foam (nf) was used as the base anode substrate. four different types of anodes (nf, nf/pani, nf/pani/tc, nf/pani/tc/chit) are thus prepared and used in batch type microbial fuel cells operated with a mixed consortium of acetobacter aceti and gluconobacter roseus as the biocatalysts and bad wine as a feedstock. a maximum power density o ... | 2016 | 26970695 |
| acetobacter musti sp. nov. isolated from bobal grape must. | an acetic acid bacterium (bo7t), obtained during a study of the microbial diversity of spontaneous fermentations of bobal grape must, was subjected to a polyphasic taxonomic study. phylogenetic analysis based on 16s rrna gene sequences allocated bo7t in the genus acetobacter, and revealed acetobacter aceti and acetobacter oeni to be nearest neighbours (99.57 % sequence similarity between bo7t and a. oeni cect 5830t, and 98.76 % between bo7t and a. aceti cect 298t). the cells are gram-negative mo ... | 2015 | 26637821 |
| identification of microbial metabolites elevating vitamin contents in barley seeds. | the current investigation analyzes metabolites of acetobacter aceti to explore chemical compounds responsible for the induction of vitamins in barley seeds. a bioactivity guided assay of bacterial extracts and chromatographic analyses of barley produce revealed 13 chemical compounds, which were subjected to principal component analysis (pca). pca determined four chemical compounds (i.e., quinolinic acid, pyridoxic acid, p-aminobenzoate, and α-oxobutanoic acid) highly associated with increased qu ... | 2015 | 26173019 |
| acetobacter bacteria are found in zhenjiang vinegar grains. | zhenjiang vinegar, the grains of which contain a unique microbial flora, is one of the four famous traditional chinese vinegars. we investigated the components of zhenjiang vinegar grains. unique acetic acid bacteria were randomly isolated from zhenjiang vinegar grains, and the obtained strains were qualitatively analyzed to compare their capacities for acetate decomposition and acid production. acetic acid bacteria with a high acid-producing rate were identified by 16s rdna sequencing, and furt ... | 2015 | 26125697 |
| acetification of rice wine by acetobacter aceti using loofa sponge in a low-cost reciprocating shaker. | to maximize acetification rate (eta) by adsorption of acetic acid bacteria (aab) on loofa sponge matrices (lsm). | 2014 | 25176134 |
| mitochondrially-targeted bacterial phosphatidylethanolamine methyltransferase sustained phosphatidylcholine synthesis of a saccharomyces cerevisiae δpem1 δpem2 double mutant without exogenous choline supply. | in eukaryotic cells, phospholipids are synthesized exclusively in the defined organelles specific for each phospholipid species. to explain the reason for this compartmental specificity in the case of phosphatidylcholine (pc) synthesis, we constructed and characterized a saccharomyces cerevisiae strain that lacked endogenous phosphatidylethanolamine (pe) methyltransferases but had a recombinant pe methyltransferase from acetobacter aceti, which was fused with a mitochondrial targeting signal fro ... | 2014 | 24832487 |
| acetobacter sicerae sp. nov., isolated from cider and kefir, and identification of species of the genus acetobacter by dnak, groel and rpob sequence analysis. | five acetic acid bacteria isolates, awk9_3, awk9_4 ( = lmg 27543), awk9_5 ( = lmg 28092), awk9_6 and awk9_9, obtained during a study of micro-organisms present in traditionally produced kefir, were grouped on the basis of their maldi-tof ms profile with lmg 1530 and lmg 1531(t), two strains currently classified as members of the genus acetobacter. phylogenetic analysis based on nearly complete 16s rrna gene sequences as well as on concatenated partial sequences of the housekeeping genes dnak, gr ... | 2014 | 24763601 |
| utilization of elongation factor tu gene (tuf) sequencing and species-specific pcr (ss-pcr) for the molecular identification of acetobacter species complex. | the aim of this study was to use tuf gene as a molecular target for species discrimination in the acetobacter genus, as well as to develop species-specific pcr method for direct species identification of acetobacter aceti. the results showed that most acetobacter species could be clearly distinguished, and the average sequence similarity for the tuf gene (89.5%) among type strains was significantly lower than that of the 16s rrna gene sequence (98.0%). a pair of species-specific primers were des ... | 2014 | 23969032 |
| enzyme-substrate complexes of allosteric citrate synthase: evidence for a novel intermediate in substrate binding. | the citrate synthase (cs) of escherichia coli is an allosteric hexameric enzyme specifically inhibited by nadh. the crystal structure of wild type (wt) e. coli cs, determined by us previously, has no substrates bound, and part of the active site is in a highly mobile region that is shifted from the position needed for catalysis. the cs of acetobacter aceti has a similar structure, but has been successfully crystallized with bound substrates: both oxaloacetic acid (oaa) and an analog of acetyl co ... | 2013 | 23954305 |
| the rep20 replication initiator from the pag20 plasmid of acetobacter aceti. | in the previously isolated pag20 plasmid from the acetobacter aceti ccm3610 strain, the rep20 protein was characterized as a main replication initiator. the pag20 plasmid origin was localized in the vicinity of the rep20 gene and contained two 21-nucleotide-long iteron sequences, two 13-nucleotide-long direct repeats, and a dnaa-binding site. electrophoretic mobility shift assay and nonradioactive fragment analysis confirmed that the rep20 protein interacted with two direct repeats (5'-tccaaattt ... | 2014 | 23839792 |
| acetobacter malorum and acetobacter cerevisiae identification and quantification by real-time pcr with taqman-mgb probes. | the identification and quantification of acetobacter malorum and acetobacter cerevisiae in wine and vinegar were performed using the real-time pcr (rt-pcr) with two taqman-mgb probes designed to amplify the internal transcribed spacer (its) region between the 16s-23s rrna genes. the primers and probes were highly specific, with a detection limit of 10² cells/ml for both species, and the efficiency of the technique was >80%. the rt-pcr technique with these two new taqman-mgb probes, together with ... | 2013 | 23764217 |
| molecular discrimination and identification of acetobacter genus based on the partial heat shock protein 60 gene (hsp60) sequences. | to identify the acetobacter species using phenotypic and genotypic (16s rdna sequence analysis) technique alone is inaccurate. the aim of this study was to use the hsp60 gene as a target for species discrimination in the genus acetobacter, as well as to develop species-specific polymerase chain reaction and mini-sequencing methods for species identification and differentiation. | 2014 | 23681743 |
| bio-conversion of apple pomace into ethanol and acetic acid: enzymatic hydrolysis and fermentation. | enzymatic hydrolysis of cellulose present in apple pomace was investigated using process variables such as enzyme activity of commercial cellulase, pectinase and β-glucosidase, temperature, ph, time, pre-treatments and end product separation. the interaction of enzyme activity, temperature, ph and time had a significant effect (p<0.05) on release of glucose. optimal conditions of enzymatic saccharification were: enzyme activity of cellulase, 43units; pectinase, 183units; β-glucosidase, 41units/g ... | 2013 | 23334018 |
| metabolite profiling and volatiles of pineapple wine and vinegar obtained from pineapple waste. | vinegar is an inexpensive commodity, and economic considerations require that a relatively low-cost raw material be used for its production. an investigation into the use of a new, alternative substrate - pineapple waste - is described. this approach enables the utilization of the pineapple's (ananas comosus) peels and core, which are usually discarded during the processing or consumption of the fruit. using physical and enzymatic treatments, the waste was saccharified, and the resulting substra ... | 2017 | 28372238 |
| anticorrosive influence of acetobacter aceti biofilms on carbon steel. | microbiologically influenced corrosion (mic) of carbon steel infrastructure is an emerging environmental and cost issue for the ethanol fuel industry, yet its examination lacks rigorous quantification of microbiological parameters that could reveal effective intervention strategies. to quantitatively characterize the effect of cell concentration on mic of carbon steel, numbers of bacteria exposed to test coupons were systematically controlled to span four orders of magnitude throughout a seven-d ... | 2016 | 28082824 |
| crystal structures of acetobacter aceti succinyl-coenzyme a (coa):acetate coa-transferase reveal specificity determinants and illustrate the mechanism used by class i coa-transferases. | coenzyme a (coa)-transferases catalyze transthioesterification reactions involving acyl-coa substrates, using an active-site carboxylate to form covalent acyl anhydride and coa thioester adducts. mechanistic studies of class i coa-transferases suggested that acyl-coa binding energy is used to accelerate rate-limiting acyl transfers by compressing the substrate thioester tightly against the catalytic glutamate [white, h., and jencks, w. p. (1976) j. biol. chem. 251, 1688-1699]. the class i coa-tr ... | 2012 | 23030530 |
| role of the glyoxylate pathway in acetic acid production by acetobacter aceti. | wild-type acetobacter aceti nbrc 14818 possesses genes encoding isocitrate lyase (acea) and malate synthase (glcb), which constitute the glyoxylate pathway. in contrast, several acetic acid bacteria that are utilized for vinegar production lack these genes. here, an acea-glcb knockout mutant of nbrc 14818 was constructed and used for investigating the role of the glyoxylate pathway in acetate productivity. in medium containing ethanol as a carbon source, the mutant grew normally during ethanol o ... | 2013 | 22902276 |
| characterization of the theta replication plasmid pgr7 from acetobacter aceti ccm 3610. | a cryptic plasmid of acetobacter aceti ccm 3610, designated pgr7, was sequenced and characterized. it is a 2446-bp circular molecule with a g + c content of 30%, which is unusual when compared to the already known plasmids isolated from acetobacter genera. sequence analysis of pgr7 revealed three putative open reading frames (orfs). orf1 displays low similarity with other acetobacter plasmid replication proteins. the other two orfs show similarities only to hypothetical proteins and do not encod ... | 2012 | 22842078 |
| enzymes responsible for acetate oxidation by acetic acid bacteria. | several acetic acid bacteria of the genus acetobacter oxidize much acetate oxidation, which is not desired in vinegar manufacturing. acetobacter rancens sku 1111, a strong acetate oxidant, grew rapidly with a biphasic growth curve while consuming acetate in the second growth phase. acetobacter aceti ifo 3284 did not show extensive acetate oxidation. addition of glycerol to the culture medium of acetobacter rancens sku 1111 increased acetate oxidation and resulted in more biomass in the second gr ... | 1999 | 27373914 |
| distribution of epiphytic bacteria on olive leaves and the influence of leaf age and sampling time. | mesophilic heterotrophic, aerobic or facultatively anaerobic bacteria that grow on yeast tryptone glucose extract agar were isolated from the surface of olive leaves of 3 or 4 different ages in january, april, july, and october from 1984 to 1989. unweighted average linkage cluster analysis on either the jaccard coefficient or the simple matching coefficient recovered 1,701 representative strains in 32 phena defined at the 70% and 80% similarity level, respectively. of these, 25 were identified t ... | 1991 | 24194200 |
| numerical analysis of phenotypic features and protein gel electrophoregrams of a wide variety of acetobacter strains. proposal for the improvement of the taxonomy of the genus acetobacter beijerinck 1898, 215. | ninety-eight strains, representing all acetobacter species and subspecies from the approved lists of bacterial names (skerman et al., 1980), were examined in a numerical analysis of 177 phenotypic features and compared to ninety-eight gluconobacter and seven frateuria strains. four phenons could be delineated, corresponding to frateuria (phenon 1), a. aceti subsp. liquefaciens (phenon 2), gluconobacter (phenon 3) and acetobacter minus a. aceti subsp. liquefaciens (phenon 4). acetobacter, frateur ... | 1983 | 23194734 |