| 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 ... | 2002 | 12361257 |
| acetic acid bacteria in traditional balsamic vinegar: phenotypic traits relevant for starter cultures selection. | this review focuses on acetic acid bacteria in traditional balsamic vinegar process. although several studies are available on acetic acid bacteria ecology, metabolism and nutritional requirements, their activity as well as their technological traits in homemade vinegars as traditional balsamic vinegar is not well known. the basic technology to oxidise cooked grape must to produce traditional balsamic vinegar is performed by the so called "seed-vinegar" that is a microbiologically undefined star ... | 2008 | 18177968 |
| analysis of bacterial community during the fermentation of pulque, a traditional mexican alcoholic beverage, using a polyphasic approach. | in this study, the characterization of the bacterial community present during the fermentation of pulque, a traditional mexican alcoholic beverage from maguey (agave), was determined for the first time by a polyphasic approach in which both culture and non-culture dependent methods were utilized. the work included the isolation of lactic acid bacteria (lab), aerobic mesophiles, and 16s rdna clone libraries from total dna extracted from the maguey sap (aguamiel) used as substrate, after inoculati ... | 2008 | 18450312 |
| elevation of ceramide in acetobacter malorum s24 by low ph stress and high temperature stress. | acetic acid bacteria have unique and highly pure membrane lipid components, such as 2-hydroxypalmitoyl-sphinganine (dihydroceramide) and can grow and produce acetic acid at around ph 3.0, suggesting that ceramide in cell membranes may be involved in the tolerance to acidic ph. acetobacter malorum s24 was selected for the production of ceramide and grown in ypg medium containing 0.8% ethanol. ceramide biosynthesis was induced at ph 4 and below, suggesting that ceramide biosynthesis is induced by ... | 2010 | 20129078 |
| effect of continuous ingestion of acetic acid bacteria on memory retention and the synaptic function in aged rats. | we administered acetobacter malorum nci1683 (s24), containing a high concentration of dihydroceramide (7.2 mg/g of dry cell weight), consecutively to aged rats (male crlj:wistar rats, 22 months old). the ingestion of acetobacter malorum for 89 d significantly extended the memory retention in passive avoidance tests, increased the release of acetylcholine with depolarization of brain synaptosomes and decreased the causative agents of neurodegenerative diseases in the cerebral cortices. | 2010 | 20622429 |
| evaluation and optimisation of bacterial genomic dna extraction for no-culture techniques applied to vinegars. | direct genomic dna extraction from vinegars was set up and suitability for pcr assays performed by pcr/dgge and sequencing of 16s rrna gene. the method was tested on 12 intermediary products of special vinegars, fruit vinegars and condiments produced from different raw materials and procedures. dnas extraction was performed on pellets by chemical, enzymatic, resin mediated methods and their modifications. suitable yield and dna purity were obtained by modification of a method based on the use of ... | 2011 | 21839388 |
| diversity of acetic acid bacteria present in healthy grapes from the canary islands. | the identification of acetic acid bacteria (aab) from sound grapes from the canary islands is reported in the present study. no direct recovery of bacteria was possible in the most commonly used medium, so microvinifications were performed on grapes from tenerife, la palma and lanzarote islands. up to 396 aab were isolated from those microvinifications and identified by 16s rrna gene sequencing and phylogenetic analysis. with this method, acetobacter pasteurianus, acetobacter tropicalis, glucono ... | 2011 | 21903289 |
| effect of inoculation on strawberry fermentation and acetification processes using native strains of yeast and acetic acid bacteria. | the aim of this work was to analyze the microbiota involved in the traditional vinegar elaboration of strawberry fruit during a spontaneous and inoculated process. in the spontaneous processes, low biodiversity was detected in both alcoholic fermentation (af) and acetification. nevertheless, a strain of saccharomyces cerevisiae and of acetobacter malorum were selected and tested as starter cultures in the inoculation study. the inoculated processes with these strains were compared with another s ... | 2012 | 23498182 |