Relevant bibliographies by topics / Acetobacteria

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Acetobacteria'

Author: Grafiati
Published: 4 June 2021
Last updated: 31 January 2023

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Journal articles on the topic "Acetobacteria"

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Kogan, L. M., I. V. Kozlova, T. M. Filippova, and E. A. Obol'nikova. "Hopanoids of methylotropic acetobacteria." Chemistry of Natural Compounds 28, no. 3-4 (1992): 321–25. http://dx.doi.org/10.1007/bf00630251.

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Jimenez-Salgado, T., L. E. Fuentes-Ramirez, A. Tapia-Hernandez, M. A. Mascarua-Esparza, E. Martinez-Romero, and J. Caballero-Mellado. "Coffea arabica L., a new host plant for Acetobacter diazotrophicus, and isolation of other nitrogen-fixing acetobacteria." Applied and environmental microbiology 63, no. 9 (1997): 3676–83. http://dx.doi.org/10.1128/aem.63.9.3676-3683.1997.

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Zhao, Yuxiao, Yinguang Chen, Dong Zhang, and Xiaoyu Zhu. "Waste Activated Sludge Fermentation for Hydrogen Production Enhanced by Anaerobic Process Improvement and Acetobacteria Inhibition: The Role of Fermentation pH." Environmental Science & Technology 44, no. 9 (2010): 3317–23. http://dx.doi.org/10.1021/es902958c.

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Dutta, Debasree, and Ratan Gachhui. "Novel nitrogen-fixing Acetobacter nitrogenifigens sp. nov., isolated from Kombucha tea." International Journal of Systematic and Evolutionary Microbiology 56, no. 8 (2006): 1899–903. http://dx.doi.org/10.1099/ijs.0.64101-0.

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The four nitrogen-fixing bacteria so far described in the family Acetobacteraceae belong to the genera Gluconacetobacter and Acetobacter. Nitrogen-fixing bacterial strain RG1T was isolated from Kombucha tea and, based on the phylogenetic analysis of 16S rRNA gene sequence which is supported by a high bootstrap value, was found to belong to the genus Acetobacter. Strain RG1T differed from Acetobacter aceti, the nearest member with a 16S rRNA gene sequence similarity of 98.2 %, and type strains of other Acetobacter species with regard to several characteristics of growth features in culture media, growth in nitrogen-free medium, production of γ-pyrone from glucose and dihydroxyacetone from glycerol. Strain RG1T utilized maltose, glycerol, sorbitol, fructose, galactose, arabinose and ethanol, but not methanol as a carbon source. These results, along with electrophoretic mobility patterns of nine metabolic enzymes, suggest that strain RG1T represents a novel nitrogen-fixing species. The ubiquinone present was Q-9 and DNA G+C content was 64.1 mol%. Strain RG1T exhibited a low value of 2–24 % DNA–DNA relatedness to the type strains of related acetobacters, which placed it as a separate taxon. On the basis of this data, the name Acetobacter nitrogenifigens sp. nov. is proposed, with the type strain RG1T (=MTCC 6912T=LMG 23498T).
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Menzel, Ulrike, and Gerhard Gottschalk. "The internal pH of Acetobacterium wieringae and Acetobacter aceti during growth and production of acetic acid." Archives of Microbiology 143, no. 1 (1985): 47–51. http://dx.doi.org/10.1007/bf00414767.

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Sombolestani, Atena Sadat, Ilse Cleenwerck, Margo Cnockaert, et al. "Novel acetic acid bacteria from cider fermentations: Acetobacter conturbans sp. nov. and Acetobacter fallax sp. nov." International Journal of Systematic and Evolutionary Microbiology 70, no. 12 (2020): 6163–71. http://dx.doi.org/10.1099/ijsem.0.004511.

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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 study, we determined the whole-genome sequences of these strains and analysed their phenotypic and chemotaxonomic characteristics. A phylogenomic analysis based on 107 single-copy core genes revealed that they represented a single Acetobacter lineage with Acetobacter aceti , Acetobacter sicerae , Acetobacter musti and Acetobacter oeni , Acetobacter estunensis and with Acetobacter nitrogenifigens as an outgroup to this cluster. OrthoANIu value and dDDH analyses among these and other Acetobacter type strains confirmed that these three strains represented two novel Acetobacter species, which could be differentiated from other closely related type strains of Acetobacter by different phenotypic tests, such as ketogenesis from glycerol. We therefore propose to classify strain LMG 1627T in the novel species Acetobacter conturbans sp. nov., with LMG 1627T (=NCIMB 8945T) as the type strain, and to classify strains LMG 1636T and LMG 1637 in the novel species Acetobacter fallax sp. nov., with LMG 1636T (=NCIMB 8956T) as the type strain.
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Cleenwerck, Ilse, Nicholas Camu, Katrien Engelbeen, et al. "Acetobacter ghanensis sp. nov., a novel acetic acid bacterium isolated from traditional heap fermentations of Ghanaian cocoa beans." International Journal of Systematic and Evolutionary Microbiology 57, no. 7 (2007): 1647–52. http://dx.doi.org/10.1099/ijs.0.64840-0.

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Twenty-three acetic acid bacteria, isolated from traditional heap fermentations of Ghanaian cocoa beans, were subjected to a polyphasic taxonomic study. The isolates were catalase-positive, oxidase-negative, Gram-negative rods. They oxidized ethanol to acetic acid and were unable to produce 2-ketogluconic acid, 5-ketogluconic acid and 2,5-diketogluconic acid from glucose; therefore, they were tentatively identified as Acetobacter species. 16S rRNA gene sequencing and phylogenetic analysis confirmed their position in the genus Acetobacter, with Acetobacter syzygii and Acetobacter lovaniensis as their closest phylogenetic neighbours. (GTG)5-PCR fingerprinting grouped the strains in a cluster that did not contain any type strains of members of the genus Acetobacter. DNA–DNA hybridization with the type strains of all recognized Acetobacter species revealed DNA–DNA relatedness values below the species level. The DNA G+C contents of three selected strains were 56.9–57.3 mol%. The novel strains had phenotypic characteristics that enabled them to be differentiated from phylogenetically related Acetobacter species, i.e. they were motile, did not produce 2-ketogluconic acid or 5-ketogluconic acid from glucose, were catalase-positive and oxidase-negative, grew on yeast extract with 30 % glucose, grew on glycerol (although weakly) but not on maltose or methanol as carbon sources, and did not grow with ammonium as sole nitrogen source and ethanol as carbon source. Based on the genotypic and phenotypic data, the isolates represent a novel species of the genus Acetobacter for which the name Acetobacter ghanensis sp. nov. is proposed. The type strain is R-29337T (=430AT=LMG 23848T=DSM 18895T).
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Biegel, Eva. "Energiekonservierung in Acetobacterium." BIOspektrum 18, no. 4 (2012): 453. http://dx.doi.org/10.1007/s12268-012-0209-5.

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Coucheron, Dag H. "Acetobacterstrains contain DNA modified at GAATTC and GANTC." Canadian Journal of Microbiology 43, no. 5 (1997): 456–60. http://dx.doi.org/10.1139/m97-064.

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Total DNAs from nine strains of Acetobacter xylinum, two strains of Acetobacter aceti, and one Acetobacter pasteurianus strain were examined for the extent of digestion by various restriction endonucleases. The majority of the endonucleases cleaved the total DNAs with a frequency expected from the number of sites present in DNA sequences deposited in the GenBank data base. However, the restriction enzyme digestions identified two different genomic DNA modifications in Acetobacter. One sequence-specific modification protected total DNAs from seven of the A. xylinum strains against cleavage by EcoRI (GAATTC). Digestion of total DNAs from A. xylinum ATCC 10245 (DNA not cut by EcoRI) and the closely related A. xylinum NRCC 17005 (DNA cut by EcoRI) with Tsp509I (AATT) revealed differences in restriction frequencies that indicated methylation of the first or second adenine within GAATTC. Another sequence-specific modification rendered total DNAs from all the 12 strains recalcitrant to digestion by HinfI. The latter modification indicated that species of the genus Acetobacter contain a solitary DNA methyltransferase that probably methylates adenine in GANTC.Key words: Acetobacter, genomic DNA, modifications, EcoRI, HinfI.
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Supakod, S., and A. Wongwicharn. "Cheap Media for Inoculum Preparation of Acetic Acid Bacteria." Advanced Materials Research 506 (April 2012): 575–78. http://dx.doi.org/10.4028/www.scientific.net/amr.506.575.

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Acetic acid bacteria are used in the production of many kinds of food product: Acetobacter aceti, a starter culture of vinegar fermentation; Acetobacter xylinum, a starter culture of bacterial cellulose production (nata de coco). The objective of this research was to find cheap media for the preparation of seed culture of these bacteria. Coconut water, banana juice and a mixture of coconut water and banana juice (ratio 1:1) were used as inoculation media and compared with HS and GEY, the commonly used media for acetic acid bacteria. Acetobacter aceti TISTR102, Acetobacter xylinum TISTR975, Acetobacter xylinum AGR60 and the isolated Acetobacter xylinum Coc5 were used as the test strains. The pH and total sugar of all media were adjusted as the control media (HS & GEY) at 5.0 and 2% (w/v), respectively. The results found that all strains grew well in each medium and viable cells achieved the level of at least 106 CFU/ml when cultured for 12 hours at 30°C, 200 rpm. The result shows that constitutes of agricultural product such as coconut water and banana juice can be used as cheap inoculation media for acetic acid bacteria.
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Dissertations / Theses on the topic "Acetobacteria"

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Perlova, Olena. "Identifizierung und molekularbiologische und physiologische Charakterisierung der PII-homologen Signaltransduktionsproteine aus Acetobacter diazotrophicus PaI5." [S.l.] : [s.n.], 2001. http://deposit.ddb.de/cgi-bin/dokserv?idn=962982458.

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Spinosa, Wilma Aparecida. "Isolamento, seleção, identificação e parametros cineticos de bacterias aceticas provenientes de industrias de vinagre." [s.n.], 2002. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256613.

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Orientadores: Fumio Yokoya, Pedro de Oliva Neto<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-01T16:20:09Z (GMT). No. of bitstreams: 1 Spinosa_WilmaAparecida_D.pdf: 44008190 bytes, checksum: bd2b9d22ee0f3e30da206ce31c1d895e (MD5) Previous issue date: 2002<br>Resumo: Esta pesquisa objetivou estudar e padronizar procedimentos de isolamento de linhagens em fermentadores de alta produção de vinagre, seleção das culturas com características importantes para a produção de vinagre, além da identificação, manutenção dessas linhagens, contagem de bactérias acéticas e estudo de parâmetros cinéticos de produção. Observou-se, por um lado, o fato de a produção industrial ter sido pouco beneficiada com os estudos sobre as bactérias acéticas e, por outro, o estado de manufatura em que se encontra a fermentação acética nas unidades produtoras. O trabalho iniciou-se a partir do isolamento de microrganismos em unidades produtoras de vinagre no Estado de São Paulo. Ao todo foram isoladas 98 linhagens, das quais 74 foram selecionadas, em rápida identificação fenotípica, como pertencentes à família Acetobacteraceae, e, destas, 70 linhagens identificadas como pertencentes ao gênero Acetobacter, também por rápida identificação fenotípica. Com a técnica do ágar em dupla camada e a inoculação por espalhamento, verificou-se que 94,6% das linhagens isoladas foram identificadas como Acetobacter e cresceram em atmosfera com umidade relativa de 93 a 97%, e temperatura de 30:t0,5°C, em tempo máximo de 96 horas. Dos meios de cultura testados, os dois principais, em termos de recuperação de colônias, foram o meio MYP, que recuperou 44,3%, e o Suomalainem, que recuperou 25,7% do total de Acetobacter sp. isoladas. As coletas de microrganismos foram executadas entre 1998 e 2001, em três indústrias vinagreiras e três laboratórios de pesquisa. O material coletado foi preservado em condições tais que ao final de dois anos a recuperação celular média foi de 75% para linhagens armazenadas em extrato de malte 20% a -80°C. Já para outro crioprotetor estudado, o glicerol 10%, com linhagens também mantidas a -80°C, a recuperação média foi de 68%. No desenvolvimento desse processo também se chegou a uma técnica de contagem de células viáveis de bactérias acéticas e testes rápidos para contagem usando membrana filtrante ¿Observação: O resumo, na íntegra poderá ser visualizado no texto completo da tese digital.<br>Abstract: The industrial production of vinegar has so far only insufficiently benefited from research on acetic bacteria. Hence, in spite of being highly qualified in terms of equipment, it is microbiologically deficient. The aims of the present work are (1) to study and standardize the isolation of strains used in the production of highly acid fermented vinegar, (2) to select, identify, and maintain cultures with the relevant characteristics for vinegar production, (3) to count acetic bacteria, and (4) to investigate the kinetic parameters of vinegar production. 98 strains of microorganisms were collected in vinegar producing units from São Paulo State. Rapid phenotypic identification revealed that 74 belonged to the family Acetobacteraceae and 70 to the genus Acetobacter. Using the double-Iayer agar plate technique and inoculation by spreading, the Acetobacter strains were obtained and grew in up to 96 hours under 93 to 97% of relative humidity and 30:t0,5°C. Colony recovering was best in two media; 44,3% of the Acetobacter species were recovered in MYP and 25,7%. in Suomalainen. The microorganisms were collected from 1998 through 2001 in three factories and three research laboratories. Afier two years, the average cell recovering was 75% for strains preserved in 20% malt extract at -80°C and 68% in 10% glycerol at -80°C. A technique for counting viable cells of acetic bacteria and rapid counting tests with filtration membranes were developed ...Note: The complete abstract is available with the full electronic digital thesis or dissertations.<br>Doutorado<br>Doutor em Ciência de Alimentos
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Santos, Junior Vitorio dos. "Estudo dos fatores nutricionais de bacterias aceticas." [s.n.], 2004. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256619.

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Orientadores: Fumio Yokoya, Wilma Aparecida Spinosa<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-03T19:12:50Z (GMT). No. of bitstreams: 1 SantosJunior_Vitoriodos_M.pdf: 434383 bytes, checksum: ea309a6a1eec0b24aa4439186003e3c7 (MD5) Previous issue date: 2004<br>Mestrado
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Druaux, Dominique. "Production de substances d'arômes par voie biotechnologique. Bioconversion d'alcools en leurs acides correspondants." Dijon, 1993. http://www.theses.fr/1993DIJOS067.

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Dans le but de produire industriellement des substances d'arôme naturelles acides utilisables dans l'industrie aromatique, huit souches de microorganismes appartenant à la famille des pseudomonadaceae ont été sélectionnées parmi des espèces connues pour le potentiel oxydatif qu'elles expriment vis-à-vis de précurseurs alcooliques. Parmi ces huit souches, l'une d'entre elles appartenant au genre acetobacter a été retenue pour ses capacités oxydatives vis-à-vis des quatre précurseurs alcooliques naturels suivants: le butanol, le 2-methyl-1-butanol, le 3-methyl-1-butanol et le 2-phenyl-1-ethanol. Des lors, différents essais d'amélioration des conditions réactionnelles et des rendements de bioconversion ont été entrepris. Un protocole de production de substances aromatiques acides a été mis au point selon le procédé classique du batch avec alimentation continue en précurseur. Des concentrations de 6,7 g/l d'acide 2-phenyl-1-acetique, de 34,9 g/l d'acide 3-methyl-1-butyrique, de 14,8 g/l d'acide 2-methyl-1-butyrique et de 39 g/l d'acide butyrique ont été atteintes et des productions sur pilotes industriel de 10000 litres et 30000 litres ont été réalisées. Un autre procédé, en cours d'optimisation est abordé; il s'agit de l'ultrafermentation
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Ationu, A. "Comparison of fixed Acetobacter film fermenter systems." Thesis, University of Strathclyde, 1986. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.382281.

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Otten, Volker. "Untersuchungen zur Einsatzmöglichkeit von Bakterienzellulose als Wundauflage in der Veterinärmedizin." Wettenberg : VVB Laufersweiler, 2005. http://deposit.d-nb.de/cgi-bin/dokserv?idn=980109450.

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Santos, Junior Vitorio dos. "Estudo das necessidades nutricionais de bacterias aceticas para a produção de acido acetico." [s.n.], 2009. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256618.

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Orientadores: Fumio Yokoya, Wilma Aparecida Spinosa<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-12T23:38:20Z (GMT). No. of bitstreams: 1 SantosJunior_Vitoriodos_D.pdf: 1117180 bytes, checksum: 0701207136023e01100a6834c8566c3b (MD5) Previous issue date: 2009<br>Resumo: As bacterias aceticas sao utilizadas na producao de vinagre. O requerimento nutricional das bacterias aceticas e pouco conhecido e a reproducao desses microrganismos e muito dificil. Os reatores de fermentacao acetica submersa promovem condicoes de estresse fisiologico: acidez (acima de 10% p/v), teor alcoolico (2% p/v) e oxigenacao (0,4 vvm). Esses parametros sao considerados extremos e indicam a necessidade de ativacao de rotas metabolicas especificas, para a manutencao da capacidade de conversao alcool-acido acetico e divisao celular. Este estudo tem como objetivo contribuir na avaliacao qualitativa e quantitativa do efeito de minerais sobre a produtividade de acido acetico, que e definida como a porcentagem de acido acetico produzido em 24 horas. Os experimentos foram conduzidos com linhagem de Acetobacter sp., proveniente de industria produtora de vinagre. As etapas do trabalho foram: ativacao do reator com nutriente padrao; teste de efeitos dos minerais, empregando como ferramenta estatistica um delineamento fatorial incompleto (2(5-1)), isolamento e identificação dos microrganismos, utilizando provas bioquimicas classicas e analise molecular da expressao de RNA mensageiro, por meio da tecnica do DDRT/PCR, com utilizacao de primers da enzima alcool desidrogenase (ADH). Com os resultados obtidos a partir de um ensaio fatorial incompleto para a linhagem estudada, foram selecionados como minerais que aumentam a produtividade, sao eles: o ferro, o molibdenio e o manganes e, ainda, como minerais que diminuem a produtividade, o zinco e o boro. A linhagem isolada do reator apresentou todas as características bioquimicas do genero Acetobacter e a analise molecular evidenciou a expressão do gene para a enzima alcool desidrogenase em todos os experimentos<br>Abstract: The acetical bacteria are used in vinegar production. The nutritional requirement of acetical bacteria is poorly known, and the maintenance of these microorganisms is too difficult. The reactors of submerged acetical fermentation promote conditions of physiologic stress: acidity (up to 10% p/v), alcohol (2%p/v) and oxygenation (0,4 vvm).These parameters are considerate extremes and indicate the necessity of the activation of specifics metabolic to the maintenance of alcohol-acetic acid transformation capacity and cell division. This research has in view to contribute to the qualitatively and quantitatively evaluation of minerals effects on the productivity of acetic acid, which is defined as the acetic acid percentage produced until 24 hours. These experiments were conducted with of Acetobacter sp. strain, proceeding from vinegar industries. The work steps were: activation of the reactor with standard nutrient; minerals effects tests using the fractional factorial design (25-1) as statistic tool; isolation and identification of the microorganisms, employing classical biochemistry proofs and molecular analysis of the RNA messenger expression, through DDRT/PCR techniques, applying alcohol dehydrogenase enzyme primers. With the results obtained from the fractional factorial design for the strains studied, were selected minerals as the iron, the molybdenum and the manganese that increase productivity and, yet, minerals as zinc and boron that decrease it. The reactor isolated strain presented all biochemical characteristics of Acetobacter genus and the molecular analysis evidenced the expression of the gene for the enzyme alcohol dehidrogenase in all experiments<br>Doutorado<br>Doutor em Ciência de Alimentos
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Elliott, E. J. "Electron transport in the acidophilic methylotroph Acetobacter methanolicus." Thesis, University of Southampton, 1987. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.378161.

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Bereded-Samuel, Yared. "Ammonia-limited growth of acetobacterium woodii in continuous culture." Thesis, Queen Mary, University of London, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.294973.

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Fat, Patricia Shirley Wang Ah. "Removal of chloroform from industrial wastewater using Acetobacterium woodii." Thesis, University of Strathclyde, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.275189.

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Books on the topic "Acetobacteria"

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Abdullah, Norhafizah. Biotransformations by acetobacterium woodii. UMIST, 1997.

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Kalil, M. S. Demethylation by acetobacterium woodii DSM 1030. UMIST, 1996.

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Chang, C. Y. Biotransformations of aromatic compounds by the Acetobacterium woodii DSM 1030. UMIST, 1997.

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Davies, E. T. Optimization of reductive biotransformations by the acetogenic anaerobe acetobacterium woodii DSM 1030. UMIST, 1995.

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Mari, Bartholomew, ed. Kombucha tea: For your health and healing : the most in-depth guide available. Gateway, 2000.

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Sengun, Ilkin Yucel. Acetic Acid Bacteria: Fundamentals and Food Applications. Taylor & Francis Group, 2017.

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Sengun, Ilkin Yucel. Acetic Acid Bacteria: Fundamentals and Food Applications. Taylor & Francis Group, 2017.

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Sengun, Ilkin Yucel. Acetic Acid Bacteria: Fundamentals and Food Applications. Taylor & Francis Group, 2017.

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Sengun, Ilkin Yucel. Acetic Acid Bacteria: Fundamentals and Food Applications. Taylor & Francis Group, 2017.

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Acetic Acid Bacteria. Taylor & Francis Group, 2021.

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Book chapters on the topic "Acetobacteria"

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Gardiol, Alicia E., G. Martinez-Drets, Frans J. de Bruijn, and Christina K. Kennedy. "Acetobacter diazotrophicus Extracellular Proteins." In Nitrogen Fixation: From Molecules to Crop Productivity. Springer Netherlands, 2002. http://dx.doi.org/10.1007/0-306-47615-0_361.

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Arai, Hiroyuki, Kenta Sakurai, and Masaharu Ishii. "Metabolic Features of Acetobacter aceti." In Acetic Acid Bacteria. Springer Japan, 2016. http://dx.doi.org/10.1007/978-4-431-55933-7_12.

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Caballero-Mellado, J., E. Martínez-Romero, P. Estrada de los Santos, and L. E. Fuentes-Ramírez. "Maize Colonization by Acetobacter diazotrophicus." In Biological Nitrogen Fixation for the 21st Century. Springer Netherlands, 1998. http://dx.doi.org/10.1007/978-94-011-5159-7_228.

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Cannon, Robert E. "Acetobacter xylinum — Biotechnology and Food Technology." In Electrotransformation of Bacteria. Springer Berlin Heidelberg, 2000. http://dx.doi.org/10.1007/978-3-662-04305-9_12.

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Ureta, A., and G. Martinez-Drets. "REP and ERIC Repetitive Sequences in Acetobacter diazotrophicus." In Biological Nitrogen Fixation for the 21st Century. Springer Netherlands, 1998. http://dx.doi.org/10.1007/978-94-011-5159-7_354.

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Škraban, Jure, and Janja Trček. "Comparative Genomics of Acetobacter and other Acetic Acid Bacteria." In Acetic Acid Bacteria. CRC Press, 2017. http://dx.doi.org/10.1201/9781315153490-3.

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Boddey, R. M., V. M. Reis, S. Urquiaga, et al. "N2 Fixation in Sugar Cane: the Role of Acetobacter Diazotrophicus." In Nitrogen Fixation: Fundamentals and Applications. Springer Netherlands, 1995. http://dx.doi.org/10.1007/978-94-011-0379-4_74.

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Klechkovskaya, Vera V., Vladimir V. Volkov, Eleonora V. Shtykova, et al. "Network Model of Acetobacter Xylinum Cellulose Intercalated by Drug Nanoparticles." In Nanomaterials for Application in Medicine and Biology. Springer Netherlands, 2008. http://dx.doi.org/10.1007/978-1-4020-6829-4_14.

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Ogawa, Ryu, Manabu Sato, Yoshiaki Miura, Masashi Fujiwara, Mitsuo Takai, and Seiichi Tokura. "Biosynthesis of Cellulose Susceptible for Chitinolytic Enzyme by Acetobacter SP." In Advances in Chitin and Chitosan. Springer Netherlands, 1992. http://dx.doi.org/10.1007/978-94-011-5942-5_38.

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Kongruang, Sasithorn. "Bacterial Cellulose Production by Acetobacter xylinum Strains from Agricultural Waste Products." In Biotechnology for Fuels and Chemicals. Humana Press, 2007. http://dx.doi.org/10.1007/978-1-60327-526-2_70.

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Conference papers on the topic "Acetobacteria"

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Kamaludin, Muhamad Elias Alamin, Ida Idayu Muhamad, and Saiful Izwan Abd Razak. "Sonication Technique Application on Cellulose Producing Bacteria Acetobacter xylinum." In Third International Conference on Separation Technology 2020 (ICoST 2020). Atlantis Press, 2020. http://dx.doi.org/10.2991/aer.k.201229.006.

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"Production of Vinegar from Pineapple Peel Wine Using Acetobacter Species." In 3rd International Conference on Biological, Chemical and Environmental Sciences. International Institute of Chemical, Biological & Environmental Engineering, 2015. http://dx.doi.org/10.15242/iicbe.c0915005.

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Sano, Michael B., Rafael V. Davalos, and Paul Gatenholm. "Dielectrophoretic Microweaving: Biofabrication of Aligned Bacterial Nanocellulose for Regenerative Medicine." In ASME 2009 Summer Bioengineering Conference. American Society of Mechanical Engineers, 2009. http://dx.doi.org/10.1115/sbc2009-206787.

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Abstract:
The use of natural and synthetic polymers as scaffolding material for regenerative medicine is far from clinical translation for most tissue applications. This is due primarily to lack of manufacturing control over mechanical properties and 3D architecture which promote cell attachment and proliferation. Cellulose, a natural polymer produced by the majority of plants, can be assembled into nanofibrils by bacteria. The advantage of bacterial cellulose is that it has unique biocompatibility, mechanical integrity, hydroexpansivity, and is stable under a wide range of conditions [1]. It is thus ideal as a scaffolding material on which to seed cells for regenerative medicine applications. The bacteria Acetobacter Xylinum produces nanoscale cellulose ribbons at an average rate of 2μm/min [2].
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Yang Hu and Jeffrey M Catchmark. "Studies on Sphere-like Bacterial Cellulose Produced by Acetobacter xylinum under Agitated Culture." In 2010 Pittsburgh, Pennsylvania, June 20 - June 23, 2010. American Society of Agricultural and Biological Engineers, 2010. http://dx.doi.org/10.13031/2013.29706.

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Irham, Wardatul Husna, Tamrin, Lamek Marpaung, and Marpongahtun. "Morphology of bacterial cellulose-Curcuma longa Linn from acetobacter xylinum for wound healing." In THE INTERNATIONAL CONFERENCE ON CHEMICAL SCIENCE AND TECHNOLOGY (ICCST – 2020): Chemical Science and Technology Innovation for a Better Future. AIP Publishing, 2021. http://dx.doi.org/10.1063/5.0045493.

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Dissanayake, D. M. S. C., and F. M. Ismail. "Mathematical Modeling Of Bacterial Cellulose Production By Acetobacter Xylinum Using Rotating Biological Fermentor." In 27th Conference on Modelling and Simulation. ECMS, 2013. http://dx.doi.org/10.7148/2013-0459.

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MELLIAWATI, RUTH. "Pengolahan limbah kulit buah buahan menjadi selulosa oleh bakteri Acetobacter sp. RMG-2." In Seminar Nasional Masyarakat Biodiversitas Indonesia. Masyarakat Biodiversitas Indonesia, 2015. http://dx.doi.org/10.13057/psnmbi/m010222.

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Marx, Ítala, Catiussa Maiara Pazuch, Eliane Colla, Tatiane Oliveira, Cristiane Canan, and Wilma Spinosa. "FERMENTADO ACÉTICO DE FARELO DE ARROZ DESENGORDURADO COM CULTURA PADRÃO DE Acetobacter aceti." In Simpósio Nacional de Bioprocessos e Simpósio de Hidrólise Enzimática de Biomassa. Galoá, 2015. http://dx.doi.org/10.17648/sinaferm-2015-33453.

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Nurhidayat, N., D. Iswantini, P. Bestari, H. Purwaningsih, and S. Sugiarti. "The accuracy of ethanol biosensor based with Acetobacter aceti biofilm in certifying halal food products." In THE 8TH INTERNATIONAL CONFERENCE OF THE INDONESIAN CHEMICAL SOCIETY (ICICS) 2019. AIP Publishing, 2020. http://dx.doi.org/10.1063/5.0004769.

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Ding, Chang, Wai Ling Chow, Lip Kim Lee, and Jianzhong He. "Acetobacterium Populations Implicated in the Anaerobic Reductive Debromination of Octa- and Penta- Brominated Diphenyl Ether Technical Mixtures." In 14th Asia Pacific Confederation of Chemical Engineering Congress. Research Publishing Services, 2012. http://dx.doi.org/10.3850/978-981-07-1445-1_695.

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