| microbial diversity of traditional vietnamese alcohol fermentation starters (banh men) as determined by pcr-mediated dgge. | the diversity of fungi and bacteria associated with traditional vietnamese alcohol fermentation starters (banh men) was investigated by pcr-mediated dgge. from 52 starter samples, 13 species of fungi (including yeasts) and 23 species of bacteria were identified. the fungal composition of the starters was consistent with little variation among samples. it consisted of amylase producers (rhizopus oryzae, r. microsporus, absidia corymbifera, amylomyces sp., saccharomycopsis fibuligera), ethanol pro ... | 2008 | 18838186 |
| 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 ... | 2009 | 19577815 |
| optimization of lactobionic acid production by acetobacter orientalis isolated from caucasian fermented milk, "caspian sea yogurt". | we have reported that lactobionic acid is produced from lactose by acetobacter orientalis in traditional caucasian fermented milk. to maximize the application of lactobionic acid, we investigated favorable conditions for the preparation of resting a. orientalis cells and lactose oxidation. the resting cells, prepared under the most favorable conditions, effectively oxidized 2-10% lactose at 97.2 to 99.7 mol % yield. | 2012 | 22313756 |
| occurrence of cellulose-producing gluconacetobacter spp. in fruit samples and kombucha tea, and production of the biopolymer. | cellulose producing bacteria were isolated from fruit samples and kombucha tea (a fermented beverage) using cuso4 solution in modified watanabe and yamanaka medium to inhibit yeasts and molds. six bacterial strains showing cellulose production were isolated and identified by 16s rrna gene sequencing as gluconacetobacter xylinus strain dfbt, ga. xylinus strain dfr-1, gluconobacter oxydans strain dfr-2, g. oxydans strain dfr-3, acetobacter orientalis strain dfr-4, and gluconacetobacter intermedius ... | 2015 | 25926011 |
| 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 ... | 2015 | 25828663 |
| 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 ... | 2015 | 25846922 |
| 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 |
| involvement of acetobacter orientalis in the production of lactobionic acid in caucasian yogurt ("caspian sea yogurt") in japan. | lactobionic acid was first found in a caucasian fermented milk product popularly known as "caspian sea yogurt" in japan. the presence of lactobionic acid in the fermented milk was indicated by the results of both high-performance anion-exchange chromatographic analysis with pulsed amperometric detection and mass spectrometric analysis. thereafter, the acid was purified from the yogurt and analyzed by nuclear magnetic resonance. a substantial amount of lactobionic acid was found to be accumulated ... | 2009 | 19109260 |
| microbiological quality of fermented milk produced by repeated-batch culture. | using a starter culture containing lactococcus lactis subsp. cremoris and acetobacter orientalis, repeated-batch culture for fermented-milk production was carried out for 14 d. the ph decreased to approximately 4.3 and the milk solidified stably when the mixing ratio of fermented-milk to fresh milk was set at a level as high as 10%. the microbial population gradually changed as the culture progressed, and the cell densities of lactic and acetic acid bacteria finally leveled off to constant value ... | 2008 | 18295725 |
| identification of acetobacter strains isolated from indonesian sources, and proposals of acetobacter syzygii sp. nov., acetobacter cibinongensis sp. nov., and acetobacter orientalis sp. nov. | forty-six strains of acetic acid bacteria newly isolated from flowers, fruits, and fermented foods collected in indonesia were taxonomically studied. they were gram-negative rods, produced acetic acid from ethanol, oxidized acetate and lactate to co(2) and h(2)o, and had q-9 as the major ubiquinone system. on the basis of dna-dna similarity, all strains studied, including type strains and reference strains of the genus acetobacter, were separated into eleven groups (groups i to xi). of the 46 is ... | 2001 | 12483554 |