| neoasaia chiangmaiensis gen. nov., sp. nov., a novel osmotolerant acetic acid bacterium in the alpha-proteobacteria. | an acetic acid bacterium, designated as isolate ac28(t), was isolated from a flower of red ginger (khing daeng in thai; alpinia purpurata) collected in chiang mai, thailand, at ph 3.5 by use of a glucose/ethanol/acetic acid (0.3%, w/v) medium. a phylogenetic tree based on 16s rrna gene sequences for 1,376 bases showed that isolate ac28(t) constituted a cluster along with the type strain of kozakia baliensis. however, the isolate formed an independent cluster in a phylogenetic tree based on 16s-2 ... | 2005 | 16314684 |
| tanticharoenia sakaeratensis gen. nov., sp. nov., a new osmotolerant acetic acid bacterium in the alpha-proteobacteria. | tanticharoenia sakaeratensis gen. nov., sp. nov. is proposed for three strains isolated from soil collected in thailand. the three strains, ac37(t), ac38, and ac39, were included within a lineage comprising the genera asaia, kozakia, swaminathania, neoasaia, acetobacter, gluconobacter, and saccharibacter in a phylogenetic tree based on 16s rrna gene sequences, but formed a quite different, independent cluster. pair-wise sequence similarities of strain ac37(t) were 96.5-92.1% to the type strains ... | 2008 | 18323667 |
| structural analysis of fructans produced by acetic acid bacteria reveals a relation to hydrocolloid function. | some strains of acetic acid bacteria (gluconobacter frateurii tmw 2.767, gluconobacter cerinus dsm 9533t, neoasaia chiangmaiensis nbrc 101099, kozakia baliensis dsm 14400) produce high amounts of fructans, which can be exploited in food applications as previously demonstrated empirically for dough systems. in order to get insight into the structure and functionality of these polymers, we investigated the fructans isolated from these strains with respect to their linkage types and molecular weigh ... | 2012 | 23399151 |
| characterization of growth and exopolysaccharide production of selected acetic acid bacteria in buckwheat sourdoughs. | sourdough technology is a promising approach to improve the quality of gluten-free (gf) breads. it offers replacement of currently used structure-forming commercial hydrocolloids by in situ produced exopolysaccharides (eps). acetic acid bacteria (aab) can produce eps of extremely high molecular weight, which are promising candidates for structure formation in breads. in this work, an alternative aerobic gf cereal fermentation by the levan producing aab strains gluconobacter albidus tmw 2.1191, k ... | 2016 | 27118673 |