Zobrazeno 1 - 10
of 33
pro vyhledávání: '"Acetobacter species"'
Autor:
C.P. Jamsheera, B.V. Pradeep
Publikováno v:
Journal of Pure and Applied Microbiology, Vol 15, Iss 2, Pp 544-555 (2021)
Bacterial cellulose (BC) is a natural polymer secreted as a protective cell covering of certain bacterial species. In contrary to plant cellulose, BC possesses some unique features like high moisture-holding capacity, high durability, high liquid abs
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a76993e01292e7a58985930c6847dd34
https://microbiologyjournal.org/production-of-bacterial-cellulose-from-acetobacter-species-and-its-applications-a-review/
https://microbiologyjournal.org/production-of-bacterial-cellulose-from-acetobacter-species-and-its-applications-a-review/
Autor:
Wim Borremans, Peter Vandamme, Anneleen D. Wieme, Atena Sadat Sombolestani, Ilse Cleenwerck, Margo Cnockaert, Luc De Vuyst
Publikováno v:
International Journal of Systematic and Evolutionary Microbiology. 70:6163-6171
Strains LMG 1627T, LMG 1636T and LMG 1637 were all isolated from cider fermentations in the 1940s and 1950s. A recent study based on MALDI-TOF MS and dnaK gene sequence analyses suggested they represented novel Acetobacter species. In the present stu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e4f3f368262bf7ea2a039849105424fe
https://doi.org/10.1099/ijsem.0.004511
https://doi.org/10.1099/ijsem.0.004511
Publikováno v:
Microbial Biotechnology
Microbial Biotechnology, Vol 12, Iss 4, Pp 611-619 (2019)
Microbial Biotechnology, Vol 12, Iss 4, Pp 611-619 (2019)
Bacterial cellulose is a strong and flexible biomaterial produced at high yields by Acetobacter species and has applications in healthcare, biotechnology and electronics. Naturally, bacterial cellulose grows as a large unstructured polymer network ar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b7383bd16a11e22504f079964731f040
https://pubmed.ncbi.nlm.nih.gov/30461206
https://pubmed.ncbi.nlm.nih.gov/30461206
Publikováno v:
International Journal of Food Science & Technology. 43:484-489
Summary This study was designed to investigate the individual or combined effects of ethanol (4–12%), glucose (10–30%) and acetic acid (0–6%) on survival of planktonic and sessile cells of one strain belonging to the new species Acetobacter cer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f28590fcdf22d062f5668de7b5f725b0
https://doi.org/10.1111/j.1365-2621.2006.01476.x
https://doi.org/10.1111/j.1365-2621.2006.01476.x
Akademický článek
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Autor:
Jezdimir Tošić, Thomas Kennedy Walker
Publikováno v:
Journal of the Institute of Brewing. 51:245-250
The object of the present series of communications is to furnish adequate descriptions of Acetobacter species which have been found by the authors to occur in association with top-fermentation yeasts and beers. The first systematic description of an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1924064c580593fe7d22f5333fc9d039
https://doi.org/10.1002/j.2050-0416.1945.tb01305.x
https://doi.org/10.1002/j.2050-0416.1945.tb01305.x
Publikováno v:
Journal of the Institute of Brewing. 55:141-146
In a previous communication by Walker and Tosic (J. Soc, chem. Ind., 1946, 65, 104, 180) descriptions were given of the growth, in the form of streak cultures, of various acetic acid bacteria, such cultures being prepared as diagnostic tests when exa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::da96b87a30bd70d2499f162004a6b4e5
https://doi.org/10.1002/j.2050-0416.1949.tb01485.x
https://doi.org/10.1002/j.2050-0416.1949.tb01485.x
Autor:
J. G. Carr, J. L. Shimwell
Publikováno v:
Journal of the Institute of Brewing. 64:477-484
A recent comparative study of many Acetobacter strains from vinegar, applejuice, and cider has revealed the fairly common occurrence of strains (some constituting “new” species) which produce buttery or viscid growths giving the “cellu lose rea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a4c2ab231606817dd97fef758d6c97d1
https://doi.org/10.1002/j.2050-0416.1958.tb01412.x
https://doi.org/10.1002/j.2050-0416.1958.tb01412.x
Publikováno v:
Journal of the Institute of Brewing. 52:132-135
In continuation of studies of Acetobacter species which are liable to occur as contaminants in brewery products, an examination has been made of two strains of acetic acid bacteria, one of which was isolated from the pitching yeast of a brewery and t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ca1b0c030e7886c633615b706fd68402
https://doi.org/10.1002/j.2050-0416.1946.tb06972.x
https://doi.org/10.1002/j.2050-0416.1946.tb06972.x
Autor:
Thomas Kennedy Walker, Jezdimir Toŝić
Publikováno v:
Journal of the Institute of Brewing. 50:296-300
The micro-organism which forms the subject of this communication was isolated by one of the authors from a sample of a bottled ale produced in a London brewery, and, on detailed examination, it proved to be an Acetobacter species which has not hither
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::668847ca92a638e4c4a7da5fa03fc6da
https://doi.org/10.1002/j.2050-0416.1944.tb06918.x
https://doi.org/10.1002/j.2050-0416.1944.tb06918.x