Relevant bibliographies by topics / Bacteria role in bread

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Academic literature on the topic 'Bacteria role in bread'

Author: Grafiati
Published: 4 June 2021
Last updated: 10 February 2022

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Journal articles on the topic "Bacteria role in bread"

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Disayathanoowat, Terd, HuanYuan Li, Natapon Supapimon, Nakarin Suwannarach, Saisamorn Lumyong, Panuwan Chantawannakul, and Jun Guo. "Different Dynamics of Bacterial and Fungal Communities in Hive-Stored Bee Bread and Their Possible Roles: A Case Study from Two Commercial Honey Bees in China." Microorganisms 8, no. 2 (February 15, 2020): 264. http://dx.doi.org/10.3390/microorganisms8020264.

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This study investigated both bacterial and fungal communities in corbicular pollen and hive-stored bee bread of two commercial honey bees, Apis mellifera and Apis cerana, in China. Although both honey bees favor different main floral sources, the dynamics of each microbial community is similar. During pH reduction in hive-stored bee bread, results from conventional culturable methods and next-generation sequencing showed a declining bacterial population but a stable fungal population. Different honey bee species and floral sources might not affect the core microbial community structure but could change the number of bacteria. Corbicular pollen was colonized by the Enterobacteriaceae bacterium (Escherichia-Shiga, Panteoa, Pseudomonas) group; however, the number of bacteria significantly decreased in hive-stored bee bread in less than 72 h. In contrast, Acinetobacter was highly abundant and could utilize protein sources. In terms of the fungal community, the genus Cladosporium remained abundant in both corbicular pollen and hive-stored bee bread. This filamentous fungus might encourage honey bees to reserve pollen by releasing organic acids. Furthermore, several filamentous fungi had the potential to inhibit both commensal/contaminant bacteria and the growth of pathogens. Filamentous fungi, in particular, the genus Cladosporium, could support pollen preservation of both honey bee species.
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Alimkulov, Zheksenkul, Saule Zhiyenbayeva, Gulgaisha Baygazieva, Ainash Rustemova, Nurgul Batyrbayeva, and Meruert Bayisbayeva. "Creation of multicomponent mix based on lactic bacteria consortium for flour enrichment." International Journal of Engineering & Technology 7, no. 2.13 (April 15, 2018): 136. http://dx.doi.org/10.14419/ijet.v7i2.13.11627.

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This article presents the results on creating the probiotic preparation with inclusion of microorganisms of highly productive lactic bacteria cultures with high biosynthetic and bactericidal properties. Conditions for production of bacterial preparation and multicomponent mix for flour enrichment and bread making were developed. Composition of the produced improving agent and premix for flour enrichment was studied and conditions for flour enrichment using the produced biological improving agent based on lactic bacteria were developed. Technological parameters of flour semi-products where determined on addition of the enriched flour. It was determined that produced improving agent plays a key role in transformation of protein-proteinase and carbohydrate-amylase flour complex, thereby improving the structural-mechanical properties of dough and further resulting in production of elastic crumb with thin-walled and even texture.
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Lynch, Kieran M., Aidan Coffey, and Elke K. Arendt. "Exopolysaccharide producing lactic acid bacteria: Their techno-functional role and potential application in gluten-free bread products." Food Research International 110 (August 2018): 52–61. http://dx.doi.org/10.1016/j.foodres.2017.03.012.

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Rokop, Z. P., M. A. Horton, and I. L. G. Newton. "Interactions between Cooccurring Lactic Acid Bacteria in Honey Bee Hives." Applied and Environmental Microbiology 81, no. 20 (August 7, 2015): 7261–70. http://dx.doi.org/10.1128/aem.01259-15.

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ABSTRACTIn contrast to the honey bee gut, which is colonized by a few characteristic bacterial clades, the hive of the honey bee is home to a diverse array of microbes, including many lactic acid bacteria (LAB). In this study, we used culture, combined with sequencing, to sample the LAB communities found across hive environments. Specifically, we sought to use network analysis to identify microbial hubs sharing nearly identical operational taxonomic units, evidence which may indicate cooccurrence of bacteria between environments. In the process, we identified interactions between noncore bacterial members (FructobacillusandLactobacillaceae) and honey bee-specific “core” members. BothFructobacillusandLactobacillaceaecolonize brood cells, bee bread, and nectar and may serve the role of pioneering species, establishing an environment conducive to the inoculation by honey bee core bacteria. Coculture assays showed that these noncore bacterial members promote the growth of honey bee-specific bacterial species. Specifically,Fructobacillusby-products in spent medium supported the growth of the Firm-5 honey bee-specific cladein vitro. Metabolic characterization ofFructobacillususing carbohydrate utilization assays revealed that this strain is capable of utilizing the simple sugars fructose and glucose, as well as the complex plant carbohydrate lignin. We testedFructobacillusfor antibiotic sensitivity and found that this bacterium, which may be important for establishment of the microbiome, is sensitive to the commonly used antibiotic tetracycline. Our results point to the possible significance of “noncore” and environmental microbial community members in the modulation of honey bee microbiome dynamics and suggest that tetracycline use by beekeepers should be limited.
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Haro, Carmen, Myriam Villatoro, Luis Vaquero, Jorge Pastor, María Giménez, Carmen Ozuna, Susana Sánchez-León, et al. "The Dietary Intervention of Transgenic Low-Gliadin Wheat Bread in Patients with Non-Celiac Gluten Sensitivity (NCGS) Showed No Differences with Gluten Free Diet (GFD) but Provides Better Gut Microbiota Profile." Nutrients 10, no. 12 (December 12, 2018): 1964. http://dx.doi.org/10.3390/nu10121964.

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The study evaluated the symptoms, acceptance, and digestibility of bread made from transgenic low-gliadin wheat, in comparison with gluten free bread, in Non-coeliac gluten sensitivity (NCGS) patients, considering clinical/sensory parameters and gut microbiota composition. This study was performed in two phases of seven days each, comprising a basal phase with gluten free bread and an E82 phase with low-gliadin bread. Gastrointestinal clinical symptoms were evaluated using the Gastrointestinal Symptom Rating Scale (GSRS) questionnaire, and stool samples were collected for gluten immunogenic peptides (GIP) determination and the extraction of gut microbial DNA. For the basal and E82 phases, seven and five patients, respectively, showed undetectable GIPs content. The bacterial 16S rRNA gene V1-V2 hypervariable regions were sequenced using the Illumina MiSeq platform and downstream analysis was done using a Quantitative Insights into Microbial Ecology (QIIME) pipeline. No significant differences in the GSRS questionnaires were observed between the two phases. However, we observed a significantly lower abundance of some gut genera Oscillospira, Dorea, Blautia, Bacteroides, Coprococcus, and Collinsella, and a significantly higher abundance of Roseburia and Faecalibacterium genera during the E82 phase compared with the basal phase. The consumption of low-gliadin bread E82 by NCGS subjects induced potentially positive changes in the gut microbiota composition, increasing the butyrate-producing bacteria and favoring a microbial profile that is suggested to have a key role in the maintenance or improvement of gut permeability.
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Muñoz-Colmenero, Marta, Igor Baroja-Careaga, Marin Kovačić, Janja Filipi, Zlatko Puškadija, Nikola Kezić, Andone Estonba, Ralph Büchler, and Iratxe Zarraonaindia. "Differences in honey bee bacterial diversity and composition in agricultural and pristine environments – a field study." Apidologie 51, no. 6 (July 29, 2020): 1018–37. http://dx.doi.org/10.1007/s13592-020-00779-w.

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AbstractAgrochemicals and biocides are suspected to cause a dysbiosis of honey bee microbiota, decreasing colonies ability to respond to the environment. As a first step to investigate agriculture and beekeeping impact, hives bacteriomes from an anthropized environment (Agri-env) were compared to that of pristine’s (Prist-env). 16S rRNA sequencing evidenced differences in richness and composition between sample types (Gut (G), Brood (B), Bee-bread (BB)) and environments. Higher opportunist loads and shifts toward taxa capable of metabolizing insecticides were observed in G and B at Agri-env, while beneficial bacteria were enriched in Prist-env. Bacteria in BB did not differ, the acidity of the niche outweighing the influence of external factors. Results showed the environment plays a major role in shaping honey bee microbiota, the agricultural realm inducing a bacterial disruption that would let to colonies vulnerability. In contrast, a less susceptible bee will be promoted in less anthropized locations.
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Mason, Katie L., John R. Erb Downward, Kelly D. Mason, Nicole R. Falkowski, Kathryn A. Eaton, John Y. Kao, Vincent B. Young, and Gary B. Huffnagle. "Candida albicans and Bacterial Microbiota Interactions in the Cecum during Recolonization following Broad-Spectrum Antibiotic Therapy." Infection and Immunity 80, no. 10 (July 9, 2012): 3371–80. http://dx.doi.org/10.1128/iai.00449-12.

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ABSTRACTCandida albicansis a normal member of the gastrointestinal (GI) tract microbiota of healthy humans, but during host immunosuppression or alterations in the bacterial microbiota,C. albicanscan disseminate and cause life-threatening illness. The bacterial microbiome of the GI tract, including lactic acid bacteria (LAB), plays a vital role in preventing fungal invasion. However, little is known about the role ofC. albicansin shaping the bacterial microbiota during antibiotic recovery. We investigated the fungal burdens in the GI tracts of germfree mice and mice with a disturbed microbiome to demonstrate the role of the microbiota in preventingC. albicanscolonization. Histological analysis demonstrated that colonization withC. albicansduring antibiotic treatment does not trigger overt inflammation in the murine cecum. Bacterial diversity is reduced long term following cefoperazone treatment, but the presence ofC. albicansduring antibiotic recovery promoted the recovery of bacterial diversity. Cefoperazone diminishesBacteroidetespopulations long term in the ceca of mice, but the presence ofC. albicansduring cefoperazone recovery promotedBacteroidetespopulation recovery. However, the presence ofC. albicansresulted in a long-term reduction inLactobacillusspp. and promotedEnterococcus faecalispopulations. Previous studies have focused on the ability of bacteria to alterC. albicans; this study addresses the ability ofC. albicansto alter the bacterial microbiota during nonpathogenic colonization.
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Sijabat, Octanina Sari, Marheni Marheni, and Darma Bakti. "THE IDENTIFICATION OF BACTERIAL SYMBIONT’S OF THE LARVAE ORYCTES RHINOCEROS L. AND THE ROLE OF THE BACTERIA IN COMPOSTING PROCESS." Journal of Community Research and Service 1, no. 2 (March 28, 2018): 43. http://dx.doi.org/10.24114/jcrs.v1i2.9334.

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AbstractOryctes rhinoceros L. has symbioses with micro organisms in their hind guts which further break down plant material consumed by beetle. The aim of this research is to determine the identification of the existence of the bacterial species in the hind gut larvae of the symbiotic bacteria using biochemical test and analysis based on 16S rRNA. The result of this research indicate that there were two different bacterials: Bacillus siamensis and Bacillus stratosphericus found. The bacteria was used for starting the composting and more specifically, the Bacillus siamensis can speed up composting with the end result at C/N 13.16.Keywords: Larvae O. rhinoceros L, Bacterial Symbionts, 16S rDNA, Composting
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Petnicki-Ocwieja, Tanja, Tomas Hrncir, Yuen-Joyce Liu, Amlan Biswas, Tomas Hudcovic, Helena Tlaskalova-Hogenova, and Koichi S. Kobayashi. "Nod2 is required for the regulation of commensal microbiota in the intestine." Proceedings of the National Academy of Sciences 106, no. 37 (September 1, 2009): 15813–18. http://dx.doi.org/10.1073/pnas.0907722106.

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Mutations in the Nod2 gene are among the strongest genetic risk factors in the pathogenesis of ileal Crohn's disease, but the exact contributions of Nod2 to intestinal mucosal homeostasis are not understood. Here we show that Nod2 plays an essential role in controlling commensal bacterial flora in the intestine. Analysis of intestinal bacteria from the terminal ilea of Nod2-deficient mice showed that they harbor an increased load of commensal resident bacteria. Furthermore, Nod2-deficient mice had a diminished ability to prevent intestinal colonization of pathogenic bacteria. In vitro, intestinal crypts isolated from terminal ilea of Nod2-deficient mice were unable to kill bacteria effectively, suggesting an important role of Nod2 signaling in crypt function. Interestingly, the expression of Nod2 is dependent on the presence of commensal bacteria, because mice re-derived into germ-free conditions expressed significantly less Nod2 in their terminal ilea, and complementation of commensal bacteria into germ-free mice induced Nod2 expression. Therefore, Nod2 and intestinal commensal bacterial flora maintain a balance by regulating each other through a feedback mechanism. Dysfunction of Nod2 results in a break-down of this homeostasis.
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Liu, Yuan, Jingru Shi, Ziwen Tong, Yuqian Jia, Kangni Yang, and Zhiqiang Wang. "Potent Broad-Spectrum Antibacterial Activity of Amphiphilic Peptides against Multidrug-Resistant Bacteria." Microorganisms 8, no. 9 (September 11, 2020): 1398. http://dx.doi.org/10.3390/microorganisms8091398.

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The emergence and prevalence of multidrug-resistant (MDR) bacteria particularly Gram-negative bacteria presents a global crisis for human health. Colistin and tigecycline were recognized as the last resort of defenses against MDR Gram-negative pathogens. However, the emergence and prevalence of MCR or Tet(X)-mediated acquired drug resistance drastically impaired their clinical efficacy. It has been suggested that antimicrobial peptides might act a crucial role in combating antibiotic resistant bacteria owing to their multiple modes of action and characteristics that are not prone to developing drug resistance. Herein, we report a safe and stable tryptophan-rich amphiphilic peptide termed WRK-12 with broad-spectrum antibacterial activity against various MDR bacteria, including MRSA, colistin and tigecycline-resistant Escherichia coli. Mechanistical studies showed that WRK-12 killed resistant E. coli through permeabilizing the bacterial membrane, dissipating membrane potential and triggering the production of reactive oxygen species (ROS). Meanwhile, WRK-12 significantly inhibited the formation of an E. coli biofilm in a dose-dependent manner. These findings revealed that amphiphilic peptide WRK-12 is a promising drug candidate in the fight against MDR bacteria.
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Dissertations / Theses on the topic "Bacteria role in bread"

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Armaghani, F. A. S. "A study of two sour dough starter cultures." Thesis, University of Strathclyde, 1987. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.382372.

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Koy, Rebaz. "Lactic acid bacteria as bio-preservatives in bakery : role of sourdough systems in the quality, safety and shelf life of bread." Thesis, University of Plymouth, 2017. http://hdl.handle.net/10026.1/9828.

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Microbial contamination and survival during storage of bread are a cause of both health concerns and economic losses. Traditional fermentation systems were studied as sources of lactic acid bacteria (LAB) with antagonistic potential against foodborne pathogens and spoilage organisms, with the aim to improve the safety and shelf life of bakery products. The antagonistic activity of four types of buttermilk (BM) products fermented with Lactococcus lactis subsp. lactis was evaluated against a number of pathogenic bacteria to select the best fermented-BM for application as bio-preservatives in bread crumpets, showing up to 9 µg/ml of nisin equivalent antimicrobial activity. These food ingredients could be suitable to be used in crumpet formulations, BM fermented with Lc. lactis subsp. lactis and nisin influenced the quality and shelf life of crumpets; the pH value and firmness of products with fermented BM was lower and the acidity and springiness was higher than for unfermented BM treatment and control withouth additive. The nisin and fermented BM treatment had beneficial effects on the pore size and colour in comparison with the control, and improved microbial shelf life by 2 days. Commercial and traditional sourdough and bread samples (n=18) were collected to assess the diversity of LAB strains and potential properties when applied to dough and bread. DGGE followed by sequencing showed that Lactobacillus was the predominant genus in the studied sourdoughs. Lb. plantarum and Lb. brevis strains accounted for 69% of the 32 isolates, out of which 10 were amylolytic and 12 had proteolytic activity. Most were also good acid producers after 24 h at 30°C. Some LAB strains presented a strong in vitro inhibitory activity against five indicator strains, showing potential as starter cultures to ferment sourdough. In subsequent experiments, the properties of 24 sourdoughs were evaluated, and one of them, fermented with Lb. plantarum (SIN3) yielded low pH value, high lactic acid production, and suitable microbial growth, and was selected for further bread making performance trials. The bread with fast fermentation and high sourdough concentration (FFHSD) had a lower pH, higher acidity and increased the quality attributes with significantly better shelf life comparing to the other treatments during the storage period. Sensory evaluation demonstrated that fast-fermented breads were more acceptable than the slow-fermented counterparts. Bread prepared with high level (18%) of sourdough fast-fermented with the selected culture (SIN3) had a good eating quality and shelf life. The approach of this study is likely to yield feasible improvements of the current methods of preparation of baking goods.
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Cross, Richard. "The role of protein tyrosine phosphorylation in bacteria." Thesis, University of Sheffield, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.267197.

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Hold, Georgina Louise. "The role of bacteria in paralytic shellfish poisoning." Thesis, University of Glasgow, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.301622.

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Jensen, Brandi Jean. "The role of infrared radiation in the evolution and ecology of anaerobic photosynthetic bacteria." Laramie, Wyo. : University of Wyoming, 2008. http://proquest.umi.com/pqdweb?did=1594477811&sid=1&Fmt=2&clientId=18949&RQT=309&VName=PQD.

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Bharadwaj, Dharam Parkash. "The plant - arbuscular mycorrhizal fungi - bacteria - pathogen system : multifunctional role of AMF spore-associated bacteria /." Uppsala : Dept, of Forest Mycology and Pathology, Swedish University of Agricultural Sciences, 2007. http://epsilon.slu.se/200790.pdf.

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Yam, Emily M. "The Role of Bacteria-Particle Interactions in Marine Snow Dynamics." W&M ScholarWorks, 2007. http://www.vims.edu/library/Theses/Yam07.pdf.

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Carr, Grant Joseph. "The role of nitric oxide in denitrification by bacteria." Thesis, University of Oxford, 1989. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.253011.

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Du, Plessis Heinrich Wilbur 1975. "The role of lactic acid bacteria in brandy production." Thesis, Stellenbosch : Stellenbosch University, 2002. http://hdl.handle.net/10019.1/53161.

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Thesis (MSc)--University of Stellenbosch, 2002.
ENGLISH ABSTRACT: The presence and growth of lactic acid bacteria (LAB) in wine and their influence on wine quality has received much attention in recent years. Lactic acid bacteria are responsible for conducting malolactic fermentation (MLF) in wine. The benefits associated with malolactic fermentation in terms of deacidification of wine and the contribution to wine flavour and complexity have also recently been the topic of research. It is impossible to describe malolactic fermentation as distinctly desirable or undesirable in terms of its influence on the final quality of wine. The benefits and disadvantages are dependent upon viticultural region, grape variety, wine composition, winemaking techniques and the style and objectives of the winemaker. Brandy production is a multi-stage process in which base wine production, distillation technique and wood maturation all have a large influence on the final chemical profile and organoleptic quality of the brandy. The volatile composition of the base wine, which basically undergoes a concentration process during the subsequent double distillation phase, is critical in determining the aroma and flavour quality of the final brandy product. Thus, the brandy is only as good as the base wine it is distilled from. The aims of this study were to determine the effect of lactic acid bacteria and spontaneous malolactic fermentation on the quality of brandy base wine and the resulting distillate, and to determine which LAB species had been responsible for the occurrence of spontaneous MLF. This study showed that LAB are present at high numbers and are able to conduct spontaneous MLF of brandy base wines. It was shown that the incidence of spontaneous MLF varied from year to year. In 1998, 50% of the commercially produced base wines had undergone partial MLF prior to distillation. In 1999 and 2000 respectively, 34% and 45% of the commercial base wines had undergone partial MLF prior to distillation. The occurrence of spontaneous MLF had an influence on the chemical composition and the sensory quality of the base wine and distillate. There was an increase in the concentrations of ethyl lactate, acetic acid and diethyl succinate in samples that had undergone MLF. There was also a decrease in the concentrations of esters, such as iso-amyl acetate, ethyl acetate, ethyl caproate, hexyl acetate and 2-phenethyl acetate in these same samples. Sensory evaluation of the base wines and distillates demonstrated that samples that had undergone MLF differed significantly from samples that had not undergone MLF. It was also shown that distillates that had not undergone MLF had a slightly better aroma profile than those that had. Sweet aromas, like chocolate and caramel, as well as negative aromas, like chemical or solvent, were more prominent in brandy distillates that had undergone MLF. Herbaceous and fruity aromas were more intense in distillates not having undergone MLF. Fifty-four strains, all Gram-positive and catalase negative, were isolated at different stages of brandy production. Seven strains were isolated from the grape juice, 15 strains were isolated from the base wine, 20 strains were isolated during MLF and 12 strains were isolated from the base wine after MLF had been completed. Based on C02 production from glucose and gluconate, 17 strains were classified as facultatively heterofermentative and 37 strains as obligately heterofermentative. Fifteen of the 37 obligately heterofermentative strains were rod-shaped and were regarded as lactobacilli. The remaining 22 strains were oval or cocci-bacilli shaped. The isolates were identified to species level by using numerical analysis of the total soluble cell protein patterns, 16S rRNAsequencing and polymerase chain reaction (PCR) with species-specific primers. The facultative heterofermentative lactobacilli were identified as Lactobacillus paracasei and Lactobacillus p/antarum. The fifteen obligately heterofermentative lactobacilli were identified as members of the species Lactobacillus brevis, Lactobacillus verrniforme, Lactobacillus buchneri and Lactobacillus hi/gardii. The 22 obligate heterofermentative isolates, with a coccoid morphology, could be grouped into two clusters and were identified as Oenococcus oeni. O. oeni was the species responsible for the occurrence of spontaneous MLF in most of the commercial base wines. Lb. brevis, Lb. hi/gardii and Lb. paracasei were also isolated from commercial base wines that had undergone spontaneous MLF. In nine out of 14 experimental base wine samples that had undergone spontaneous MLF, O. oeni was again the predominant species. Lb. brevis, Lb. hi/gardii and Lb. paracasei were identified in the remaining experimental base wine samples. This is the first report of the presence of Lb. perecese! and Lb. vermiforme in brandy base wine. It was shown that the occurrence of spontaneous MLF had a negative effect on the quality of brandy base wine, but that was shown to be due to the different species and strains performing MLF. In the non-preferred distillate samples, Lactobacillus spp. had performed MLF or had developed after or during MLF.
AFRIKAANSE OPSOMMING: Die teenwoordigheid en die vermoë van melksuurbakterieë (MSB) om in wyn te groei, is 'n onderwerp wat al heelwat nagevors is. Melksuurbakterieë is verantwoordelik vir die uitvoering van appelmelksuurgisting (AMG) in wyn. Die voordele verbonde aan appelmelksuurgisting, ten opsigte van die verlaging van die totale suurinhoud en die bydrae tot die verbeterde geur en kompleksiteit van die wyn, is ook al goed bestudeer. Wat die invloed op die finale wynkwaliteit betref, is dit byna onmoontlik om AMG as uitsluitlik gewens óf ongewens te beskou. Die voordele en nadele van AMG is afhanklik van verskeie faktore, nl. wingerdkundige streek, druifkultivar, wynsamestelling, wynmaakpraktyke, asook die styl en doelwitte van die wynmaker. Die produksie van brandewyn is 'n multistapproses waarin die bereidingsmetode van die basiswyn, die distillasietegniek en houtveroudering 'n groot invloed op die finale kwaliteit en chemiese samestelling van die brandewyn het. Die vlugtige verbindings van die basiswyn, wat tydens die dubbele distillasieproses gekonsentreer word, is van wesenlike belang in die bepaling van die aroma en geur van die finale brandewynproduk. Brandewyn is dus inderdaad net so goed soos die basiswyn waarvan dit gestook is. Die doelwitte van hierdie studie was om te bepaal wat die invloed van MSB en die voorkoms van spontane AMG op die kwaliteit van die basiswyn en die distillaat is, asook om die MSB wat vir die voorkoms van spontane AMG verantwoordelik was, te identifiseer. Hierdie studie het bewys dat MSB in hoë getalle teenwoordig was en dat dit in staat is om die spontane AMG van basiswyne uit te voer. Daar is bewys dat die voorkoms van spontaneAMG moontlik van jaar tot jaar kan verskil. In 1998 het 50%, in 1999 het 34% en in 2000 45% van die kommersieel-geproduseerde basiswyn gedeeltelike AMG spontaan voor distillasie ondergaan. Daar is ook gevind dat spontane AMG 'n invloed op die chemiese samestelling en sensoriese kwaliteit van die basiswyn en die distillaat gehad het. Daar was 'n toename in die konsentrasies van etiellaktaat, asynsuur en diëtielsuksinaat in monsters wat spontane AMG ondergaan het. In dieselfde monsters was daar ook 'n afname in die konsentrasies van iso-amielasetaat, etielasetaat, etielkaproaat, heksielasetaat en 2-fenielasetaat. Sensoriese evaluering van die basiswyne en distillate het getoon dat daar betekenisvolle verskille was tussen die monsters wat AMG ondergaan het en dié wat nie AMG ondergaan het nie. Daar is bewys dat die distillate wat nie AMG ondergaan het nie, 'n beter aromaprofiel gehad het as dié wat AMG ondergaan het. Soet geure, soos sjokolade en karamel, en negatiewe geure, soos "chemies" en "oplosmiddel", was prominent in distillate wat AMG ondergaan het. Kruidagtige en vrugtige geure was meer intensief in distillate wat nie AMG ondergaan het nie. Vier-en-vyftig bakteriese rasse, almal Gram-positief en katalase-negatief, is gedurende die verskillende stadia van brandewynproduksie geïsoleer. Sewe rasse is uit druiwesap, 15 rasse gedurende die alkoholiese fermentasie, 20 rasse gedurende AMG en 12 rasse na voltooiing van AMG geïsoleer. Op die basis van koolstofdioksied (C02)-produksie vanaf glukose en glukonaat is 17 rasse as fakultatief heterofermentatief en 37 rasse as obligaat heterofermentatief geklassifiseer. Vyftien van die 37 obligaat-heterofermentatiewe rasse was staafvormig en is as lactobacilli geïdentifiseer. Die oorblywende 22 het ovaal of kokkus-bacillusvormige selmorfologie getoon. Identifikasie tot op spesievlak is gedoen deur van numeriese analise van die totale oplosbare selproteïenprofiele, 16S-rRNAvolgordebepalings en spesie-spesifieke inleiers vir die polimerasekettingreaksie (PKR) gebruik te maak. Die fakultatief-heterofermentatiewe rasse is as Lactobacillus paracasei en Lactobacillus p/antarum geklassifiseer. Die 15 obligaat heterofermentatiewe stafies is as Lactobacillus brevis, Lactobacillus buchneri, Lactobacillus hi/gardii en Lactobacillus vermiforme geïdentifiseer. Die 22 ovaal, obligaat heterofermentatiewe isolate kon in twee groepe ingedeel word en is as Oenococcus oeni geïdentifiseer. Daar is bevind dat O. oeni-isolate vir die voorkoms van spontane AMG in die meeste van die kommersiêle basiswyne verantwoordelik was. Lb. brevis, Lb. hi/gardii en Lb. paracasei is ook uit kommersiêle basiswyne wat spontane AMG ondergaan het, geïsoleer. In nege uit 14 van die eksperimentele basiswyne wat spontane AMG ondergaan het, was O. oeni die dominante spesie. In die oorblywende eksperimentele wyne is Lb. brevis, Lb. hi/gardii en Lb. paracasei aangetref. Hierdie is die eerste vermelding van die teenwoordigheid van Lb. paracasei and Lb. vermiforrne in brandewynbasiswyn. Daar is gevind dat die voorkoms van spontane AMG "n negatiewe invloed op brandewynkwaliteit het, maar dit is as gevolg van die verskeidenheid van MSB-spesies en rasse wat voorkom. In die distillate wat deur die proepaneel afgekeur is, het Lactobacillus spesies die AMG deurgevoer, of het dit tydens of na AMG ontwikkel.
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Blackman, Stephen Andrew. "The role of autolysins during vegetative growth of Bacillus subtilis 168." Thesis, University of Sheffield, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.298885.

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Books on the topic "Bacteria role in bread"

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Lange, Dirk, and Kymora B. Scotland, eds. The Role of Bacteria in Urology. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-17542-9.

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Lange, Dirk, and Ben Chew, eds. The Role of Bacteria in Urology. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-17732-8.

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Bacterial secreted proteins: Secretory mechanisms and role in pathogenesis. [Wymondham]: Caister Academic Press, 2009.

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Conway, Noellette Mary. The nutritional role of endosymbiotic bacteria in animal-bacteria symbioses: Solemya velum, a case study. Woods Hole, Mass: Woods Hole Oceanographic Institution, 1990.

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Mojgani, Naheed, and Maryam Dadar, eds. Probiotic Bacteria and Postbiotic Metabolites: Role in Animal and Human Health. Singapore: Springer Singapore, 2021. http://dx.doi.org/10.1007/978-981-16-0223-8.

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Lewis, Fraser John. Investigations of bacteria on building stone and their role in stone decay. Portsmouth: Portsmouth Polytechnic, School of Biological Sciences, 1987.

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Workshop on the Role of Anaerobic Bacteria in Infections of the Upper Respiratory Tract--Head and Neck (1988 Pittsburgh, Penn.). Workshop on the Role of Anaerobic Bacteria in Infections of the Upper Respiratory Tract-Head and Neck. Edited by Bluestone Charles D. 1932-, Klein Jerome O. 1931-, and Scheetz Mary D. St. Louis, MO: Annals Pub. Co., 1991.

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Lue-Mbizvo, Carmel. The role of women in small-scale bread, brick, and beer industries in rural Zimbabwe. Harare: Zimbabwe Environmental Research Organisation, 1991.

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Lue-Mbizvo, Carmel. The role of women in small-scale bread making, brick making, and beer brewing industries in rural Zimbabwe: Summary of findings. Harare: Zimbabwe Environmental Research Organisation, 1991.

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Office, General Accounting. Food safety: USDA's role under the National Residue Program should be reevaluated : report to the Chairman, Human Resources and Intergovernmental Relations Subcommittee, Committee on Government Operations, House of Representatives. Washington, D.C: The Office, 1994.

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Book chapters on the topic "Bacteria role in bread"

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Farrar, Mark D., and Richard A. Bojar. "The Role of Bacteria." In Pathogenesis and Treatment of Acne and Rosacea, 91–96. Berlin, Heidelberg: Springer Berlin Heidelberg, 2014. http://dx.doi.org/10.1007/978-3-540-69375-8_11.

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Sharma, Palika, and Gaurav Bhakri. "Role of Bacteria in Pedogenesis." In Mycorrhizosphere and Pedogenesis, 167–79. Singapore: Springer Singapore, 2019. http://dx.doi.org/10.1007/978-981-13-6480-8_10.

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Hess, Julie M. "Role of Lactic Acid Bacteria in Impacting Nutrient Bioavailability." In Lactic Acid Bacteria, 35–57. Boca Raton : CRC Press, Taylor & Francis Group, [2020]: CRC Press, 2020. http://dx.doi.org/10.1201/9780429422591-3.

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Wilkins, B. M., L. K. Chatfield, C. C. Wymbs, and A. Merryweather. "Plasmid DNA Primases and their Role in Bacterial Conjugation." In Plasmids in Bacteria, 585–603. Boston, MA: Springer US, 1985. http://dx.doi.org/10.1007/978-1-4613-2447-8_41.

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Martin, Antonio M. "Role of Lactic Acid Fermentation in Bioconversion of Wastes." In Lactic Acid Bacteria, 219–52. Berlin, Heidelberg: Springer Berlin Heidelberg, 1996. http://dx.doi.org/10.1007/978-3-642-61462-0_10.

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de Weert, Sandra, and Guido V. Bloemberg. "Rhizosphere competence and the role of root colonization in biocontrol." In Plant-Associated Bacteria, 317–33. Dordrecht: Springer Netherlands, 2007. http://dx.doi.org/10.1007/978-1-4020-4538-7_9.

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Kong, Zhaoyu, and Bernard R. Glick. "The Role of Bacteria in Phytoremediation." In Applied Bioengineering, 327–53. Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA, 2017. http://dx.doi.org/10.1002/9783527800599.ch11.

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Patel, Neha P., Sweta B. Kumar, and S. Haldar. "Role of Bacteria in Coral Ecosystem." In Systems Biology of Marine Ecosystems, 317–41. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-62094-7_16.

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Walia, Abhishek, Shiwani Guleria, Anjali Chauhan, and Preeti Mehta. "Endophytic Bacteria: Role in Phosphate Solubilization." In Endophytes: Crop Productivity and Protection, 61–93. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-66544-3_4.

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Swetha, Thirukannamangai Krishnan, and Shunmugiah Karutha Pandian. "Role of Bacteria in Dermatological Infections." In Pocket Guide to Bacterial Infections, 279–318. Boca Raton : Taylor & Francis, 2019. | Series: Pocket guides to biomedical sciences: CRC Press, 2019. http://dx.doi.org/10.1201/b22196-10.

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Conference papers on the topic "Bacteria role in bread"

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Sheng, Hu, Hongguang Sun, YangQuan Chen, Leslie C. Mounteer, Victoria G. Kmetzsch, Charles D. Miller, and Anhong Zhou. "A Fractional Order Signal Processing (FOSP) Technique for Chemotaxis Quantification Using Video Microscopy." In ASME 2009 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. ASMEDC, 2009. http://dx.doi.org/10.1115/detc2009-87472.

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Bacterial chemotaxis has recently attracted great interest in purification of groundwater, monitored natural attenuation and contaminant containment. Quantitatively evaluating chemotaxis accurately would lead to a better comprehension of the role of chemotaxis and its broad use in applications. Many mathematical, statistical or experimental quantitative parameters have been reported to quantify the chemotaxis, but how to accurately quantify chemotaxis is still uncertain. In this paper, a new quantification method based on fractional order signal processing (FOSP) is developed. According to the detailed analysis of chemotaxis model, the complex Hurst value H and complex α-stable parameter was developed to quantify chemotaxis for the first time. The Hurst parameter Hθ and α value αθ of instantaneous direction θ(t) are provided to characterize the bacteria migration more comprehensively. The new quantification parameters provide a reliable and comprehensive assessment of the migration of bacteria.
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Simakova, Y. S. "Proposed role of bacteria in volkonskoite formation." In Instruments, Methods, and Missions for Astrobiology V, edited by Richard B. Hoover, Alexei Y. Rozanov, and Jere H. Lipps. SPIE, 2003. http://dx.doi.org/10.1117/12.486695.

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"Removal of Turbidity and Coliform Bacteria from Karoon River water by natural Coagulants Aid (Bread Yeast) With PAC." In International Conference on Chemical, Environmental and Biological Sciences. International Institute of Chemical, Biological & Environmental Engineering, 2015. http://dx.doi.org/10.15242/iicbe.c0315032.

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Balamayooran, Theivanthiran, Sanjay Batra, Gayathriy Balamayooran, Shanshan Cai, and Samithamby Jeyaseelan. "Essential Role Of RIP2 In Pulmonary Immunity Against Bacteria." In American Thoracic Society 2010 International Conference, May 14-19, 2010 • New Orleans. American Thoracic Society, 2010. http://dx.doi.org/10.1164/ajrccm-conference.2010.181.1_meetingabstracts.a5125.

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Ulianova, Onega V., Sibo Zhou, Zhihong Zhang, Sergey S. Ulyanov, and Qingming Luo. "Photoinactivation of bacteria of P. Aeruginosa: role of light coherence." In SPIE Proceedings, edited by Qingming Luo, Lihong V. Wang, Valery V. Tuchin, and Min Gu. SPIE, 2007. http://dx.doi.org/10.1117/12.741566.

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Pacholak, Amanda, and Ewa Kaczorek. "The Role of Selected Environmental Bacteria in Decomposition of Nitrofuran Antibiotics." In The 5th World Congress on New Technologies. Avestia Publishing, 2019. http://dx.doi.org/10.11159/icepr19.134.

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Chandra, Vidhi, Olivereen Le Roux, Erick Riquelme, Yu Zhang, Anirban Maitra, James R. White, and Florencia McAllister. "Abstract PR05: Elucidating role of bacteria during pancreatic ductal adenocarcinoma (PDAC)." In Abstracts: AACR Special Conference on the Microbiome, Viruses, and Cancer; February 21-24, 2020; Orlando, FL. American Association for Cancer Research, 2020. http://dx.doi.org/10.1158/1538-7445.mvc2020-pr05.

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Khunjar, Wendell O., Jolanta Skotnicka-Pitak, Nancy G. Love, Diana Aga, and Willie F. Harper, Jr. "Biotransformation of Pharmaceuticals and Personal Care Products (PPCPs) during Nitrification: The Role of Ammonia Oxidizing Bacteria versus Heterotrophic Bacteria." In World Environmental and Water Resources Congress 2008. Reston, VA: American Society of Civil Engineers, 2008. http://dx.doi.org/10.1061/40976(316)162.

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Maksimov, I. V., M. Yu Shein, and R. M. Khairullin. "Endophytic bacteria and plant immunity." In 2nd International Scientific Conference "Plants and Microbes: the Future of Biotechnology". PLAMIC2020 Organizing committee, 2020. http://dx.doi.org/10.28983/plamic2020.160.

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Diseases annually cause significant crop losses and reduced quality of agricultural products. The development strategy of new environmentally friendly plant protection products should consider the role of the microbiome in host defense.
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Livraghi, A., ER Klem, EJ Hudson, KJ Wilkinson, MC Wolfgang, WK O'Neal, RC Boucher, and SH Randell. "Role of MyD88 and Environmental Bacteria in Normal and Pathologic Airway Development." In American Thoracic Society 2009 International Conference, May 15-20, 2009 • San Diego, California. American Thoracic Society, 2009. http://dx.doi.org/10.1164/ajrccm-conference.2009.179.1_meetingabstracts.a2838.

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Reports on the topic "Bacteria role in bread"

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Burchard, Robert P. The Role of Extracellular Slime in Adhesion and Motility of Gliding Bacteria. Fort Belvoir, VA: Defense Technical Information Center, January 1989. http://dx.doi.org/10.21236/ada204958.

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Emerson, David. Role of Fe-Oxidizing Bacteria in Metal Bio-Corrosion in the Marine Environment. Fort Belvoir, VA: Defense Technical Information Center, June 2015. http://dx.doi.org/10.21236/ada621580.

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Hayes, Kim F., Yuqiang Bi, Julian Carpenter, Sung Pil Hyng, Bruce E. Rittmann, Chen Zhou, Raveender Vannela, and James A. Davis. Assessing the Role of Iron Sulfides in the Long Term Sequestration of Uranium by Sulfate-Reducing Bacteria. Office of Scientific and Technical Information (OSTI), December 2013. http://dx.doi.org/10.2172/1121431.

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Rittman, Bruce, Chen Zhou, and Raveender Vannela. Assessing the Role of Iron Sulfides in the Long Term Sequestration of U by Sulfate Reducing Bacteria. Office of Scientific and Technical Information (OSTI), December 2013. http://dx.doi.org/10.2172/1149699.

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James, Christian, Ronald Dixon, Luke Talbot, Stephen James, Nicola Williams, and Bukola Onarinde. Assessing the impact of heat treatment on antimicrobial resistant (AMR) genes and their potential uptake by other ‘live’ bacteria. Food Standards Agency, August 2021. http://dx.doi.org/10.46756/sci.fsa.oxk434.

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Addressing the public health threat posed by AMR is a national strategic priority for the UK, which has led to both a 20-year vision of AMR and a 5-year (2019 to 2024) AMR National Action Plan (NAP). The latter sets out actions to slow the development and spread of AMR with a focus on antimicrobials. The NAP used an integrated ‘One-Health’ approach which spanned people, animals, agriculture and the environment, and calls for activities to “identify and assess the sources, pathways, and exposure risks” of AMR. The FSA continues to contribute to delivery of the NAP in a number of ways, including through furthering our understanding of the role of the food chain and AMR.Thorough cooking of food kills vegetative bacterial cells including pathogens and is therefore a crucial step in reducing the risk of most forms of food poisoning. Currently, there is uncertainty around whether cooking food is sufficient to denature AMR genes and mobile genetic elements from these ‘dead’ bacteria to prevent uptake by ‘live’ bacteria in the human gut and other food environments - therefore potentially contributing to the overall transmission of AMR to humans. This work was carried out to assess these evidence gaps.
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