Acetic acid is a traditional antiseptic agent that has been used for more than 6000 years. The main goal of this study was to demonstrate the suitability of Suprathel (PolyMedics Innovations GmbH, Denkendorf, Germany) in combination with various antiseptic agents to create an "antiseptic-matrix" especially designed for problematic microorganisms such as Proteus vulgaris, Acinetobacter baumannii...

Emiliania huxleyi is a model coccolithophore micro-alga that generates vast blooms in the ocean. Bacteria are not considered among the major factors influencing coccolithophore physiology. Here we show through a laboratory model system that the bacterium Phaeobacter inhibens, a well-studied member of the Roseobacter group, intimately interacts with E. huxleyi. While attached to the algal cell, ...

The microbiological quality and skin appearance of poultry carcasses were determined after acetic acid and hydrogen peroxide spray. Acetic acid at 1% concentrations showed a significant effect(P<0.05)in reducing total mesophilic bacteria count, total coli form count, Escherichia coli count and Staphylococcus aureus count when compared with a sample without treatment,10.50x10 3 ,1.03x10 3 ,7.5x1...

Acetic acid bacteria (AAB) has found applications in food technology, including beverages and vinegar. Generally, AAB shows several beneficial properties technological usefulness. Properly selected tested strains of this group may constitute a new interesting solution among starter cultures for functional food. Therefore, the study aimed to develop sour beer based on novel strain Gluconobacter ...

Winemaking involves a wide diversity of microorganisms with different roles in the process. The wine microbial consortium (WMC) includes yeasts, lactic acid bacteria and acetic implications regarding quality. Despite this technological importance, their origin, prevalence, routes dissemination from environment into winery have not yet been fully unraveled. Therefore, study aimed to evaluate WMC...

Pyrroquinoline quinone-dependent alcohol dehydrogenase (PQQ-ADH) is a key enzyme in the ethanol oxidase respiratory chain of acetic acid bacteria (AAB). To investigate the effect of PQQ-ADH on acetic acid production by Acetobacter pasteurianus JST-S, subunits I (adhA) and II (adhB) of PQQ-ADH were over-expressed, the fermentation parameters and the metabolic flux analysis were compared in the e...