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re-examination of the genus acetobacter, with descriptions of acetobacter cerevisiae sp. nov. and acetobacter malorum sp. nov.thirty-four acetobacter strains, representing acetobacter aceti, acetobacter pasteurianus, acetobacter pomorum, acetobacter peroxydans, acetobacter lovaniensis, acetobacter estunensis, acetobacter orleanensis, acetobacter indonesiensis and acetobacter tropicalis, were subjected to a polyphasic study that included dna-dna hybridizations, dna base ratio determinations, 16s rdna sequence analysis and phenotypic characterization. two novel species are proposed, acetobacter cerevisiae sp. nov. and ac ...200212361257
main microorganisms involved in the fermentation of ugandan ghee.ghee is widely produced from a traditional fermented butter-like product named mashita in western uganda. however, no detailed studies have been done to identify the microorganisms involved in mashita fermentation. the aim of this study was to identify the microorganisms present at the end of mashita ripening using culture-dependent and culture-independent techniques. the most commonly identified species of lactic acid bacteria (lab) in mashita using culture-dependent techniques were lactobacill ...200919577815
microbial diversity and biochemical analysis of suanzhou: a traditional chinese fermented cereal gruel.suanzhou as a traditional chinese gruel is fermented from proso millet and millet. the biochemical analysis showed suanzhou had relatively high concentrations of lactic acid, acetic acid, and free amino acids. the metagenomics of suanzhou were studied, with the analysis of the v4 region of 16s rrna gene, the genera lactobacillus and acetobacter were found dominant with the average abundance of 58.2 and 24.4%, respectively; and with the analysis of the its1 region between 18s and 5.8s rrna genes, ...201627610102
microbial communities and chemical changes during fermentation of sugary brazilian kefir.the microorganisms associated with sugary brazilian kefir beverage were investigated using a combination of culture-dependent and -independent methods. a total of 289 bacteria and 129 yeasts were identified via phenotypic and genotypic methods. lb. paracasei (23.8%) was the major bacterial isolate identified, followed by acetobacter lovaniensis (16.31%), lactobacillus parabuchneri (11.71%), lactobacillus kefir (10.03%) and lactococcus lactis (10.03%). saccharomyces cerevisiae (54.26%) and kluyve ...201024026929
microbiological and chemical characteristics of brazilian kefir during fermentation and storage processes.the microbial community composition and chemical characteristics of a brazilian milk kefir sample produced during its manufacturing and refrigerated storage were investigated by culture-dependent and -independent methods and hplc. lactococcus lactis ssp. cremoris and ssp. lactis, leuconostoc mesenteroides, acetobacter lovaniensis, and saccharomyces cerevisiae were isolated, whereas the detected bands on denaturing gel gradient electrophoresis corresponded to lactobacillus kefiranofaciens, lactob ...201323628252
short communication: evaluation of the microbiota of kefir samples using metagenetic analysis targeting the 16s and 26s ribosomal dna fragments.milk kefir is produced by fermenting milk in the presence of kefir grains. this beverage has several benefits for human health. the aim of this experiment was to analyze 5 kefir grains (and their products) using a targeted metagenetic approach. of the 5 kefir grains analyzed, 1 was purchased in a supermarket, 2 were provided by the ministry of agriculture (namur, belgium), and 2 were provided by individuals. the metagenetic approach targeted the v1-v3 fragment of the 16s ribosomal (r)dna for the ...201525828663
bacteria and yeast microbiota in milk kefir grains from different italian regions.kefir grains are a unique symbiotic association of different microrganisms, mainly lactic acid bacteria, yeasts and occasionally acetic acid bacteria, cohabiting in a natural polysaccharide and a protein matrix. the microbial composition of kefir grains can be considered as extremely variable since it is strongly influenced by the geographical origin of the grains and by the sub-culturing method used. the aim of this study was to elucidate the bacteria and yeast species occurring in milk kefir g ...201525846922
systematic study of the genus acetobacter with descriptions of acetobacter indonesiensis sp. nov., acetobacter tropicalis sp. nov., acetobacter orleanensis (henneberg 1906) comb. nov., acetobacter lovaniensis (frateur 1950) comb. nov., and acetobacter estunensis (carr 1958) comb. nov.thirty-one acetobacter strains obtained from culture collections and 45 acetobacter strains isolated from indonesian sources were investigated for their phenotypic characteristics, ubiquinone systems, dna base compositions, and levels of dna-dna relatedness. of 31 reference strains, six showed the presence of ubiquinone 10 (q-10). these strains were eliminated from the genus acetobacter. the other 25 reference strains and 45 indonesian isolates were subjected to a systematic study and separated ...200012483588
brazilian kefir: structure, microbial communities and chemical composition.microbial ecology and chemical composition of brazilian kefir beverage was performed. the microorganisms associated with brazilian kefir were investigated using a combination of phenotypic and genotypic methods. a total of 359 microbial isolates were identified. lactic acid bacteria (60.5%) were the major isolated group identified, followed by yeasts (30.6%) and acetic acid bacteria (8.9%). lactobacillus paracasei (89 isolates), lactobacillus parabuchneri (41 isolates), lactobacillus casei (32 i ...201124031681
acetobacter ghanensis sp. nov., a novel acetic acid bacterium isolated from traditional heap fermentations of ghanaian cocoa beans.twenty-three acetic acid bacteria, isolated from traditional heap fermentations of ghanaian cocoa beans, were subjected to a polyphasic taxonomic study. the isolates were catalase-positive, oxidase-negative, gram-negative rods. they oxidized ethanol to acetic acid and were unable to produce 2-ketogluconic acid, 5-ketogluconic acid and 2,5-diketogluconic acid from glucose; therefore, they were tentatively identified as acetobacter species. 16s rrna gene sequencing and phylogenetic analysis confir ...200717625210
acetobacter fabarum sp. nov., an acetic acid bacterium from a ghanaian cocoa bean heap fermentation.six acetic acid bacterial isolates, obtained during a study of the microbial diversity of spontaneous fermentations of ghanaian cocoa beans, were subjected to a polyphasic taxonomic study. (gtg)(5)-pcr fingerprinting grouped the isolates together, but they could not be identified using this method. phylogenetic analysis based on 16s rrna gene sequences allocated the isolates to the genus acetobacter and revealed acetobacter lovaniensis, acetobacter ghanensis and acetobacter syzygii to be nearest ...200818768626
influence of turning and environmental contamination on the dynamics of populations of lactic acid and acetic acid bacteria involved in spontaneous cocoa bean heap fermentation in ghana.the influence of turning and environmental contamination on six spontaneous cocoa bean heap fermentations performed in ghana was studied through a multiphasic approach, encompassing both microbiological (culture-dependent and culture-independent techniques) and metabolite target analyses. a sensory analysis of chocolate made from the fermented, dried beans was performed as well. only four clusters were found among the isolates of acetic acid bacteria (aab) identified: acetobacter pasteurianus, a ...200817993565
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 ...201626425801
the evaluation of kefir pure culture starter: liquid-core capsule entrapping microorganisms isolated from kefir grains.the main purpose of this study was to develop a pure culture starter for producing kefir. in order to accomplish starter recycling, yeasts (kluyveromyces marxianus strain, pichia kudriavzevii clone), lactic acid bacteria (lactobacillus kefiri strain f4aa, lactobacillus kefiri strain nm131-7, lactobacillus kefiri strain nm132-3, lactobacillus kefiri strain nm180-3, respectively), and acetic acid bacteria (acetobacter lovaniensis strain) were entrapped in liquid core capsules based on the distribu ...201626924844
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