A Thermotolerant Acetobacter Strain Isolated from Iranian Peach Suitable for Industrial Microbiology
نویسندگان
چکیده
منابع مشابه
Production of Apricot Vinegar Using an Isolated Acetobacter Strain from Iranian Apricot
Vinegar or sour wine is a product of alcoholic and subsequent acetous fermentation of sugary precursors derived from several fruits or starchy substrates. This delicious food additive and supplement contains not less than 4 grams of acetic acid in 100 cubic centimeters at 20°C. Among the large number of bacteria that are able to produce acetic acid, only few genera are used in vinegar industry ...
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To isolate and characterize chitinases that can be applied with practical advantages, 57 isolates of chitin-degrading bacteria were isolated from the soil of a suburban wetland. 16S rRNA gene analysis revealed that the majority of these strains belonged to two genera, Paenibacillus and Brevibacillus. Taking thermostability into account, the chitinases (ChiA and ChiC) of a B. laterosporus strain...
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The present article reports the draft genome sequence of the strain Acetobacter malorum CECT 7742, an acetic acid bacterium isolated from strawberry vinegar. This species is characterized by the production of d-gluconic acid from d-glucose, which it further metabolizes to keto-d-gluconic acids.
متن کاملSimultaneous production of acetic and gluconic acids by a thermotolerant Acetobacter strain during acetous fermentation in a bioreactor.
The activity of bacterial strains significantly influences the quality and the taste of vinegar. Previous studies of acetic acid bacteria have primarily focused on the ability of bacterial strains to produce high amounts of acetic acid. However, few studies have examined the production of gluconic acid during acetous fermentation at high temperatures. The production of vinegar at high temperatu...
متن کاملPurification and characterization of a novel polysaccharide involved in the pellicle produced by a thermotolerant Acetobacter strain.
Acetobacter strains able to produce a thick pellicle at 37 degrees C were screened among many thermotolerant strains isolated from fruits in Thailand. As a result, Acetobacter sp. SKU 1100 was selected as the producer of a relatively thick pellicle even when cultured at higher temperatures such as 37 degrees C or 40 degrees C. This strain could produce a pellicle polysaccharide in a shaking sub...
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ژورنال
عنوان ژورنال: Asian Journal of Biological Sciences
سال: 2011
ISSN: 1996-3351
DOI: 10.3923/ajbs.2011.244.251