Drosophila melanogaster is an excellent model to explore the molecular exchanges that occur between an animal intestine and associated microbes. Previous studies in Drosophila uncovered a sophisticated web of host responses to intestinal bacteria. The outcomes of these responses define critical events in the host, such as the establishment of immune responses, access to nutrients, and the rate ...

Introduction Acetobacter pasteurianus is among the major bacteria responsible for acetic fermentation and gives the characteristic taste of vinegar, can be found as a contaminant of wine production industry. In industrial fermentation is frequent contamination by lactic acid bacteria such as Lactobacillus fermentum that competes with the yeast for nutrients and inhibiting their growth, slow the...

Oak wood barrel sanitization is crucial in terms of food safety, since barrels enrich the wine aromas and taste sensation provide physico-chemical stability. The most used method sulphuring; however, there a European prohibition (Directive 98/8/CE2) that does not allow use this method. For reason, aim present work was to study an alternative technology, atmospheric pressure cold plasma (APCP) s...

Acetobacter pasteurianus, a Gram-negative bacterium belonging to the α-divison of Proteobacteria, produces acetic acid through ethanol oxidation. A genomic bank of A. pasteurianus 386B DNA was cloned in the low-copy cosmid pRG930Cm vector and the resulting clones were screened for the production of protease using the skimmed-milk agar assay whereby a clearing zone around the inoculated spots in...

Growth energetics of the acetic acid bacterium Acetobacter pasteurianus were studied with aerobic, ethanol-limited chemostat cultures. In these cultures, production of acetate was negligible. Carbon limitation and energy limitation were also evident from the observation that biomass concentrations in the cultures were proportional to the concentration of ethanol in the reservoir media. Neverthe...