نتایج جستجو برای: acetobacter
تعداد نتایج: 927 فیلتر نتایج به سال:
Multispecies solid-state fermentation (MSSF), a natural fermentation process driven by reproducible microbiota, is an important technique to produce traditional fermented foods. Flavours, skeleton of fermented foods, was mostly produced by microbiota in food ecosystem. However, the association between microbiota and flavours and flavour-producing core microbiota are still poorly understood. Her...
The aim of this study was to develop a kefir apple-based vinegar and evaluate this fermentation process using new methodology with Biospeckle Laser. Brazilian kefir grains were inoculated in apple must for vinegar production. In this study, the microbial community present in kefir, and correspondent vinegar, was investigated using Matrix Assisted Laser Desorption/Ionization - Time of Flight Mas...
Amplification of repetitive bacterial DNA elements through the polymerase chain reaction (rep-PCR fingerprinting) using the (GTG)(5) primer, referred to as (GTG)(5)-PCR fingerprinting, was found a promising genotypic tool for rapid and reliable speciation of acetic acid bacteria (AAB). The method was evaluated with 64 AAB reference strains, including 31 type strains, and 132 isolates from Ghana...
lowing six genera: Acetobacter Beijerinck 1898, Gluconobacter Asai 1935, Acidomonas Urakami et al. 1989, Gluconacetobacter Yamada et al. 1997, Asaia Yamada et al. 2000, and Kozakia Lisdiyanti et al. 2002 (De Ley et al., 1984; Gillis and De Ley, 1980; Lisdiyanti et al., 2002; Stackebrandt et al., 1988; Uhlig et al., 1986; Urakami et al., 1989; Yamada et al., 1997, 2000). The acetic acid bacteria...
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