Prokaryotic triterpenoids. 3. The biosynthesis of 2beta-methylhopanoids and 3beta-methylhopanoids of Methylobacterium organophilum and Acetobacter pasteurianus ssp. pasteurianus
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چکیده
منابع مشابه
Protoplast Formation and Regeneration in Acetobacter Pasteurianus
Method for production and regeneration of Acetobacter pasterianus protoplasts is described. The protoplasts were obtained by treatment of cells with lysozyme in protoplast buffer at pH 8.0 with different osmotic stabilizers. The protoplasts were regenerated on Acetobacter medium with various osmotic stabilizers. Maximum protoplast formation was obtained in protoplast buffer with NaCl (0.5M) as ...
متن کاملWhole-genome analyses reveal genetic instability of Acetobacter pasteurianus
Acetobacter species have been used for brewing traditional vinegar and are known to have genetic instability. To clarify the mutability, Acetobacter pasteurianus NBRC 3283, which forms a multi-phenotype cell complex, was subjected to genome DNA sequencing. The genome analysis revealed that there are more than 280 transposons and five genes with hyper-mutable tandem repeats as common features in...
متن کاملA new insertion sequence from Sinorhizobium meliloti with homology to IS1357 from Methylobacterium sp. and IS1452 from Acetobacter pasteurianus.
The insertion sequence ISRm8 was identified by sequence analysis of the cryptic plasmid pRmeGR4b of Sinorhizobium meliloti GR4. ISRm8 is 1451 bp in length and carries 22/24-bp terminal imperfect inverted repeats with seven mismatches and a direct target site duplication of 3 bp. ISRm8 carries a unique open reading frame whose putative protein showed significant similarity to the insertion seque...
متن کاملEffect of aspartic acid and glutamate on metabolism and acid stress resistance of Acetobacter pasteurianus
BACKGROUND Acetic acid bacteria (AAB) are widely applied in food, bioengineering and medicine fields. However, the acid stress at low pH conditions limits acetic acid fermentation efficiency and high concentration of vinegar production with AAB. Therefore, how to enhance resistance ability of the AAB remains as the major challenge. Amino acids play an important role in cell growth and cell surv...
متن کاملEffect of barrel design and the inoculation of Acetobacter pasteurianus in wine vinegar production.
The traditional production of wine vinegar is a lengthy process with little or no microbiological control. The aim of this study was to shorten the acetification process via three different strategies: changes in wood type; barrel shape; and the inoculation of an Acetobacter pasteurianus pure culture. The barrel shape was modified by constructing two prototypes with higher liquid-air interface....
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ژورنال
عنوان ژورنال: European Journal of Biochemistry
سال: 1985
ISSN: 0014-2956,1432-1033
DOI: 10.1111/j.1432-1033.1985.tb08984.x