| mechanical properties, biocompatibility, and biodegradation of cross-linked cellulose acetate-reinforced polyester composites. | composites of treated (cross-linked) cellulose acetate (t-ca) and acrylic acid-grafted poly(hydroxyalkanoate) (pha-g-aa/t-ca) exhibited noticeably superior mechanical properties compared with pha/ca composites due to greater compatibility between the two components. the dispersion covering of t-ca in the pha-g-aa matrix was highly homogeneous as a result of condensation reactions. human lung fibroblasts (fbs) were seeded on these two series of composites to characterize the biocompatibility prop ... | 2014 | 24708950 |
| evaluation of thermotolerant acetobacter pasteurianus strains isolated from moroccan fruits catalyzing oxidative fermentation at high temperature. | six strains of acetic acid bacteria were isolated from moroccan local products and their potential as industrial strains was evaluated in lab-bioreactor. three of them, namely tav01, af01 and cv01, isolated from traditional apple vinegar, apple and cactus fruit, respectively were selected and their responses to high temperature were assessed. morphological and biochemical identification confirmed that these strains belong to acetobacter species. their growth and acetic acid production were compa ... | 2015 | 26630753 |
| pellicle of thermotolerant acetobacter pasteurianus strains: characterization of the polysaccharides and of the induction patterns. | acetobacter species are well known to have the ability to grow floating on the surface of the medium by producing pellicle, which consists of cells and a self-produced matrix of cell-attached polysaccharide. we previously isolated three thermotolerant strains (sl13e-2, sl13e-3, and sl13e-4) from sri lankan coconut vinegar and identified all these strains as acetobacter pasteurianus. the pellicle polysaccharides of these three strains and of a. pasteurianus sku1108, which was originally isolated ... | 2014 | 24559734 |
| yeasts are essential for cocoa bean fermentation. | cocoa beans (theobroma cacao) are the major raw material for chocolate production and fermentation of the beans is essential for the development of chocolate flavor precursors. in this study, a novel approach was used to determine the role of yeasts in cocoa fermentation and their contribution to chocolate quality. cocoa bean fermentations were conducted with the addition of 200ppm natamycin to inhibit the growth of yeasts, and the resultant microbial ecology and metabolism, bean chemistry and c ... | 2014 | 24462702 |
| influence of acetobacter pasteurianus sku1108 asps gene expression on escherichia coli morphology. | the asps gene encoding aspartyl-trna synthetase (asprs) from a thermotolerant acetic acid bacterium, acetobacter pasteurianus sku1108, has been cloned and characterized. the open reading frame (orf) of the asps gene consists of 1,788 bp, encoding 595 amino acid residues. the highly conserved gly-val-asp-arg atp binding motif (motif 3) is located at the position 537-540 in the c-terminus. deletion analysis of the asps gene upstream region suggested that the promoter is around 173 bp upstream from ... | 2013 | 24385356 |
| genomic analyses of thermotolerant microorganisms used for high-temperature fermentations. | environmental adaptation is considered as one of the most challenging subjects in biology to understand evolutionary or ecological diversification processes and in biotechnology to obtain useful microbial strains. temperature is one of the important environmental stresses; however, microbial adaptation to higher temperatures has not been studied extensively. for industrial purposes, the use of thermally adapted strains is important, not only to reduce the cooling expenses of the fermentation sys ... | 2016 | 26566045 |
| sdhe-dependent formation of a functional acetobacter pasteurianus succinate dehydrogenase in gluconobacter oxydans--a first step toward a complete tricarboxylic acid cycle. | the obligatory aerobic α-proteobacterium gluconobacter oxydans 621h possesses an unusual metabolism in which the majority of the carbohydrate substrates are incompletely oxidized in the periplasm and only a small fraction is metabolized in the cytoplasm. the cytoplasmic oxidation capabilities are limited due to an incomplete tricarboxylic acid (tca) cycle caused by the lack of succinate dehydrogenase (sdh) and succinyl-coa synthetase. as a first step to test the consequences of a functional tca ... | 2015 | 26399411 |
| influencing cocoa flavour using pichia kluyveri and kluyveromyces marxianus in a defined mixed starter culture for cocoa fermentation. | the potential impact of aromatic and pectinolytic yeasts on cocoa flavour was investigated using two defined mixed starter cultures encompassing strains of pichia kluyveri and kluyveromyces marxianus for inoculating cocoa beans in small scale tray fermentations. samples for microbial and metabolite analysis were collected at 12-24 hour intervals during 120 h of fermentation. yeast isolates were grouped by (gtg)5-based rep-pcr fingerprinting and identified by sequencing of the d1/d2 region of the ... | 2013 | 23866910 |
| separation and characterization of the immunostimulatory components in unpolished rice black vinegar (kurozu). | unpolished rice black vinegar (kurozu), a traditional japanese vinegar, is considered to have beneficial health effects. kurozu is produced via a static fermentation process involving the saccharification of rice by aspergillus oryzae, alcohol fermentation by saccharomyces cerevisiae, and the oxidation of ethanol to acetic acid by acetic acid bacteria such as acetobacter pasteurianus. since this process requires about 6 months' fermentation and then over a year of aging, most of these organisms ... | 2013 | 23810669 |
| comparative proteome of acetobacter pasteurianus ab3 during the high acidity rice vinegar fermentation. | as a traditional asian food for several centuries, vinegar is known to be produced by acetic acid bacteria. the acetobacter species is the primary starter for vinegar fermentation and has evolutionarily acquired acetic acid resistance, in which acetobacter pasteurianus ab3 is routinely used for industrial production of rice vinegar with a high acidity (9 %, w/v). in contrast to the documented short-term and low acetic acid effects on a. pasteurianus, here we investigated the molecular and cellul ... | 2015 | 26369782 |
| effects of 8 chemical and bacterial additives on the quality of corn silage. | this project aimed to evaluate the effects 8 additives on the fermentation, dry matter (dm) losses, nutritive value, and aerobic stability of corn silage. corn forage harvested at 31% dm was chopped (10mm) and treated with (1) deionized water (control); (2) buchneri 500 (buc; 1×10(5) cfu/g of pediococcus pentosaceus 12455 and 4×10(5) cfu/g of lactobacillus buchneri 40788; lallemand animal nutrition, milwaukee, wi); (3) sodium benzoate (ben; 0.1% of fresh forage); (4) silage savor acid mixture (s ... | 2013 | 23810597 |
| adaptive mutation of acetobacter pasteurianus sku1108 enhances acetic acid fermentation ability at high temperature. | in vitro adaptation is one of the most challenging subjects in biology to understand adaptive evolution. microbial adaptation to temperature is not only interesting in terms of understanding the adaptation mechanism, but also useful for industrial applications. in this study, we attempted the in vitro adaptation of acetobacter pasteurianus sku1108 by repeating its cultivation under high-temperature acetic acid fermentation conditions. as a result, thermo-adapted strains having the higher ferment ... | 2013 | 23524057 |
| prokaryotic squalene-hopene cyclases can be converted to citronellal cyclases by single amino acid exchange. | squalene-hopene cyclases (shcs) are prokaryotic enzymes that catalyse the cyclisation of the linear precursor squalene to pentacyclic hopene. recently, we discovered that a shc cloned from zymomonas mobilis (zmo-1548 gene product) has the unique property to cyclise the monoterpenoid citronellal to isopulegol. in this study, we performed saturation mutagenesis of three amino acids of the catalytic centre of zmo-1548 (f428, f486 and w555), which had been previously identified to interact with enzy ... | 2013 | 22526778 |
| acetobacter pasteurianus strain ab0220: cultivability and phenotypic stability over 9 years of preservation. | acetobacter species are members of the α-subclass of proteobacteria, which harbors a large number of bacteria recalcitrant to cultivation. strain ab0220 was isolated from a superficial acetification system and preserved for 9 years by short and long time methods. under short time preservation it was estimated that 540.54 number of generations occurred, whereas in long time preservation conditions the number of generations was 17.40. ethanol oxidation to acetic acid was stable and confirmed, as w ... | 2012 | 22441885 |
| characterization of the enantioselective properties of the quinohemoprotein alcohol dehydrogenase of acetobacter pasteurianus lmg 1635. 1. different enantiomeric ratios of whole cells and purified enzyme in the kinetic resolution of racemic glycidol. | resting cells of acetobacter pasteurianus lmg 1635 (atcc 12874) show appreciable enantioselectivity (e=16-18) in the oxidative kinetic resolution of racemic 2,3-epoxy-1-propanol, glycidol. distinctly lower values (e=7-9) are observed for the ferricyanide-coupled oxidation of glycidol by the isolated quinohemoprotein alcohol dehydrogenase, qh-adh, which is responsible for the enantiospecific oxidation step in whole cells. the accuracy of e-values from conversion experiments could be verified usin ... | 1999 | 27392873 |