Publications

characterization of newly identified dnaa and dnab proteins from acetobacter.	although chromosomal replication is an essential feature of the bacterial life cycle, the replication mechanism and involved molecular players have never been properly characterized in the acetobacter genera. thanks to whole-genome sequencing, the unknown replication proteins from acetobacter pasteurianus and acetobacter orleanensis, dnaa-like and dnab-like, could be identified. despite the low nucleotide or amino acid similarity to the respective orthologs from escherichia coli, their involveme ...	2016	27404460
genomic analysis unravels reduced inorganic sulfur compound oxidation of heterotrophic acidophilic acidicaldus sp. strain dx-1.	although reduced inorganic sulfur compound (risc) oxidation in many chemolithoautotrophic sulfur oxidizers has been investigated in recent years, there is little information about risc oxidation in heterotrophic acidophiles. in this study, acidicaldus sp. strain dx-1, a heterotrophic sulfur-oxidizing acidophile, was isolated. its genome was sequenced and then used for comparative genomics. furthermore, real-time quantitative pcr was performed to identify the expression of genes involved in the r ...	2016	27239474
accurate binning of metagenomic contigs via automated clustering sequences using information of genomic signatures and marker genes.	metagenomics, the application of shotgun sequencing, facilitates the reconstruction of the genomes of individual species from natural environments. a major challenge in the genome recovery domain is to agglomerate or 'bin' sequences assembled from metagenomic reads into individual groups. metagenomic binning without consideration of reference sequences enables the comprehensive discovery of new microbial organisms and aids in the microbial genome reconstruction process. here we present mycc, an ...	2016	27067514
stable host gene expression in the gut of adult drosophila melanogaster with different bacterial mono-associations.	there is growing evidence that the microbes found in the digestive tracts of animals influence host biology, but we still do not understand how they accomplish this. here, we evaluated how different microbial species commonly associated with laboratory-reared drosophila melanogaster impact host biology at the level of gene expression in the dissected adult gut and in the entire adult organism. we observed that guts from animals associated from the embryonic stage with either zero, one or three b ...	2016	27898741
whole-genome sequence analysis of bombella intestini lmg 28161t, a novel acetic acid bacterium isolated from the crop of a red-tailed bumble bee, bombus lapidarius.	the whole-genome sequence of bombella intestini lmg 28161t, an endosymbiotic acetic acid bacterium (aab) occurring in bumble bees, was determined to investigate the molecular mechanisms underlying its metabolic capabilities. the draft genome sequence of b. intestini lmg 28161t was 2.02 mb. metabolic carbohydrate pathways were in agreement with the metabolite analyses of fermentation experiments and revealed its oxidative capacity towards sucrose, d-glucose, d-fructose and d-mannitol, but not eth ...	2016	27851750
molecular identification and physiological characterization of yeasts, lactic acid bacteria and acetic acid bacteria isolated from heap and box cocoa bean fermentations in west africa.	yeast, lactic acid bacteria (lab) and acetic acid bacteria (aab) populations, isolated from cocoa bean heap and box fermentations in west africa, have been investigated. the fermentation dynamicswere determined by viable counts, and 106 yeasts, 105 lab and 82 aab isolateswere identified by means of rep-pcr grouping and sequencing of the rrna genes. during the box fermentations, the most abundant species were saccharomyces cerevisiae, candida ethanolica, lactobacillus fermentum, lactobacillus pla ...	2016	26425801
microbial community, and biochemical and physiological properties of korean traditional black raspberry (robus coreanus miquel) vinegar.	the aim of this study was to elucidate the changes in microbial community and biochemical and physiological properties of traditional muju black raspberry (robus coreanus miquel) vinegar (tmbv) during fermentation by culture-independent methods.	2016	26676481
microbial diversity and metabolite composition of belgian red-brown acidic ales.	belgian red-brown acidic ales are sour and alcoholic fermented beers, which are produced by mixed-culture fermentation and blending. the brews are aged in oak barrels for about two years, after which mature beer is blended with young, non-aged beer to obtain the end-products. the present study evaluated the microbial community diversity of belgian red-brown acidic ales at the end of the maturation phase of three subsequent brews of three different breweries. the microbial diversity was compared ...	2016	26802571
screening and characterization of ethanol-tolerant and thermotolerant acetic acid bacteria from chinese vinegar pei.	acetic acid bacteria (aab) are important microorganisms in the vinegar industry. however, aab have to tolerate the presence of ethanol and high temperatures, especially in submerged fermentation (sf), which inhibits aab growth and acid yield. in this study, seven aab that are tolerant to temperatures above 40 °c and ethanol concentrations above 10% (v/v) were isolated from chinese vinegar pei. all the isolated aab belong to acetobacter pasteurianus according to 16s rdna analysis. among all aab, ...	2016	26712629
elucidating and regulating the acetoin production role of microbial functional groups in multispecies acetic acid fermentation.	acetoin (3-hydroxy-2-butanone) formation in vinegar microbiota is crucial for the flavor quality of zhenjiang aromatic vinegar, a traditional vinegar produced from cereals. however, the specific microorganisms responsible for acetoin formation in this centuries-long repeated batch fermentation have not yet been clearly identified. here, the microbial distribution discrepancy in the diacetyl/acetoin metabolic pathway of vinegar microbiota was revealed at the species level by a combination of meta ...	2016	27451452
microbial diversity and biochemical characteristics of borassus akeassii wine.	palm wine produced traditionally and consumed by many people in the south-west of burkina faso is subject to alteration. in this study, we carried out a follow-up of two palm wines' fermentation during the 10 days in which palm wines are classically produced and consumed. we monitored biochemical characteristics of fermenting wines as well as followed the microflora kinetics using culture-dependent and culture-independent methods. the analysis of the acid content and the bacterial population rev ...	2016	27450560
simultaneous production of acetic and gluconic acids by a thermotolerant acetobacter strain during acetous fermentation in a bioreactor.	the activity of bacterial strains significantly influences the quality and the taste of vinegar. previous studies of acetic acid bacteria have primarily focused on the ability of bacterial strains to produce high amounts of acetic acid. however, few studies have examined the production of gluconic acid during acetous fermentation at high temperatures. the production of vinegar at high temperatures by two strains of acetic acid bacteria isolated from apple and cactus fruits, namely af01 and cv01, ...	2016	26253254
improving fermented quality of cider vinegar via rational nutrient feeding strategy.	this work aimed to find a rational nutrient feeding strategy for cider vinegar fermentation based on adequate information on the nutritional requirement of acetic acid bacteria. through single nutrient lack experiment assay, necessary nutrient recipe for acetobacter pasteurianus cicim b7003 in acetous fermentation was confirmed. compounds from the essential nutrient recipe were tested further to find out the key substrates significantly influencing cider vinegar fermentation. the findings showed ...	2017	28159272
a perspective study of koumiss microbiome by metagenomics analysis based on single-cell amplification technique.	koumiss is a traditional fermented dairy product and a good source for isolating novel bacteria with biotechnology potential. in the present study, we applied the single-cell amplification technique in the metagenomics analysis of koumiss. this approach aimed at detecting the low-abundant bacteria in the koumiss. briefly, each sample was first serially diluted until reaching the level of approximately 100 cells. then, three diluted bacterial suspensions were randomly picked for further study. by ...	2017	28223973
fermentation process for production of apple-based kefir vinegar: microbiological, chemical and sensory analysis.	the aim of this study was to develop a kefir apple-based vinegar and evaluate this fermentation process using new methodology with biospeckle laser. brazilian kefir grains were inoculated in apple must for vinegar production. in this study, the microbial community present in kefir, and correspondent vinegar, was investigated using matrix assisted laser desorption/ionization - time of flight mass spectrometry (maldi-tof ms) technique. saccharomyces cerevisiae, lactobacillus paracasei, lactobacill ...	2017	28283415