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Acetic Acid Bacteria - Crossref

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Last Updated: 10 November 2022

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A novel strain of acetic acid bacteria Gluconobacter oxydans FBFS97 involved in riboflavin production

Abstract From a soil sample collected in Wuhan, China, a novel bacterial strain capable of producing riboflavin was isolated. Gluconobacter oxydans FBFS97 was optimized in shake flask cultures by response surface methodology using Plackett u2013Burman design and Central composite construction in order to obtain the highest amount of riboflavin production. The pre-experiment findings indicated that fructose and tryptone were the most suitable sources of carbon and nitrogen for riboflavin production. The interaction effects and complexities of these variables that influence riboflavin production are optimized by CCD, with K 2 HPO 4 and CaCl 2 being the most significant variables affecting riboflavin manufacture. Following optimalizing of the medium compositions for riboflavin manufacture, fructose 25 g/L, tryptone 12. 5 g/L, K 2 HPO 4 9 g/L, and CaCl 2 0. 06 g/L with maximum riboflavin production of 23. 24 mg/L were determined, followed by optimization of the medium compositions for riboflavin production: 23. 24 mg/L.

Source link: https://doi.org/10.1038/s41598-020-70404-4


Isolation and Characterization of 1-Hydroxy-2,6,6-trimethyl-4-oxo-2-cyclohexene-1-acetic Acid, a Metabolite in Bacterial Transformation of Abscisic Acid

We report the occurrence of a new abscisic acid metabolite, which was discovered in the course of a mass spectrometric analysis of ABA metabolism by the bacterium Rhodococcus sp. This metabolite is the second bacterial ABA degradation product after dehydrovomifoliol, which we discussed earlier. In interactions with other microorganisms and plants, the role of ABA-utilizing bacteria in interactions with other microorganisms and plants is also discussed.

Source link: https://doi.org/10.3390/biom12101508


Isolation and characterization of dominant acetic acid bacteria isolated from Kombucha tea

Kombucha beer is a traditional and popular natural fermented drink consumed worldwide. Fermented sweetened black tea, sucrose, is made by a consortium of acetic acid bacteria and yeasts. This report identifies the predominant acetic acid bacteria in Kombucha's Kombucha sample, allowing for improved control of the fermentation process.  Becain: This research identified the predominant acetic acid bacteria isolated from the Kombucha culture using glucose-ethanol medium.

Source link: https://doi.org/10.47866/2615-9252/vjfc.3955

* Please keep in mind that all text is summarized by machine, we do not bear any responsibility, and you should always check original source before taking any actions

* Please keep in mind that all text is summarized by machine, we do not bear any responsibility, and you should always check original source before taking any actions