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Journal articles on the topic 'Microorganisms Acetobacter xylinum'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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1

Pal, Anindita Deb, and Shrayasi Bhowal. "AN IN VITRO COMPARATIVE ANALYSIS OF PROPERTIES OF PROBIOTIC BACTERIA PRESENT IN BEVERAGES." Journal of Advanced Scientific Research 12, no. 03 (2021): 76–81. http://dx.doi.org/10.55218/jasr.202112344.

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Probiotics for human consumption including Lactobacillus sp. and Acetobacter sp. are of increasing interest due to the growing evidences of health advantages associated with them. The viability of these bacteria in food as well as during transit through the gastrointestinal tract is crucial for positive health effects. The present study comparatively analyzes the survivability and functional properties of commercial probiotic drinks in a simulated gastrointestinal environment. The sample drinks were divided into two sections viz.; Dairy and Non-dairy, both containing either Lactobacillus acido

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Betlej, Izabela, Andres Bogusław, and Krzysztof J. Krajewski. "Evaluation of fungicidal effects of post-culture medium of selected mold fungi and bacteria in relation to Basidiomycetes fungi, causing wood destruction." BioResources 15, no. 2 (2020): 2471–82. http://dx.doi.org/10.15376/biores.15.2.2471-2482.

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The results of the post-culture fungicidal medium from Trichoderma viride Pers. and Alternaria alternata (Fr.) Keissl. mold fungi and Acetobacter xylinum bacteria were studied relative to selected fungi belonging to Basidiomycetes, which cause wood decay. The obtained results confirmed that post-culture liquids derived from the cultivation of various microorganisms might have a differentiated fungicidal effect on wood-decaying fungi. The lowest concentration of fluid from A. xylinum culture added to the growth medium of the studied fungi that completely inhibited the growth was 5mL/100mL.The f

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3

Nurtjahtja, Kiki. "The The Effect of Acetobacter xylinum Starter in Waste Liquid Pineapple Peel on the Properties of Nata de Pina." International Journal of Ecophysiology 2, no. 02 (2020): 86–91. http://dx.doi.org/10.32734/ijoep.v2i02.4364.

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Abstract. Fresh pineapple waste consisted of saccharides, water, protein, lipid, vitamin and minerals that can be used by beneficiary microorganisms for production another food products. The aim of this study was to investigate physical properties nata de pina made from waste liquid pineapple peel using various starter concentrations and length of fermentation of Acetobacter xylinum. The starter used were 20, 30 and 40% ml. Each 200 mL fresh waste containing the starter was incubated for 14, 21 and 28 days at 29°C. Nata properties such as yield, thickness, fibre and water content were determin

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Jiménez-Sánchez, Augusta, Linet Hernández-Gil, Yesenia Yomara Jiménez-Sánchez, Mario A. García Pérez, and Elianne Rodríguez-Larraburu. "Production of bacterial cellulose from Kombucha tea and coffee husk infusion." Nativa 12, no. 3 (2024): 567–73. http://dx.doi.org/10.31413/nat.v12i3.17720.

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In this work, the best formulation of culture medium based on Kombucha tea and infusion of coffee husk for the production of bacterial cellulose (BC) from Acetobacter xylinum was determined. The highest BC production corresponded to the medium containing tea, coffee husk infusion, sugar and 0.005% methionine. This greater production occurred when the inoculum was kept in the dark, which allowed high multiplication of the microorganisms and, therefore, greater production of the polymer. The introduction of a new, feasible, malleable material from an environmentally friendly process will allow t

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Nafisah, Raihana Frika, Diana Rahma Wati, Sistani Huzainiyah, Eva Agustina, and Risa Purnamasari. "Analysis of Phenolic Content of Green Tea Kombucha and Butterfly Pea (Clitoria Ternatea L.) Flower Kombucha Using Spectrophotometer Uv-Vis." Proceedings of International Conference on Halal Food and Health Nutrition 2, no. 1 (2024): 120–26. http://dx.doi.org/10.29080/ichafohn.v2i1.2036.

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Kombucha is a health drink that comes from fermented green tea and microorganisms such as Acetobacter xylinum. Kombucha is believed to have high antioxidant content. Butterfly pea flowers (Clitoria ternatea L.) can be used as a basic ingredient for making kombucha because they are believed to have high phenolic content. Phenolics are compounds that have hydroxyl groups (-OH) and contribute most to antioxidant activity. The aim of this research was to determine the levels of phenolic compounds in green tea kombucha and butterfly pea flower kombucha. This research used experimental research by t

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Yusuf, Mega Ayu, Sadrack L. Pagiling, Jamaludin Jamaludin, Yosefina Mangera, Yus Witdarko, and Suryadi Suryadi. "Pelatihan Pembuatan Nata de Coco di Kampung Sumber Rejeki Distrik Kurik Kabupaten Merauke." Jurnal Pengabdian Masyarakat IPTEKS 10, no. 1 (2024): 69–77. http://dx.doi.org/10.32528/jpmi.v10i1.1241.

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Sumber Rejeki Village is one of the areas that produces coconut as a plantation product. Much coconut water from the copra factory in Sumber Rejeki Village is still wasted as waste. Coconut water mainly contains glucose, fat and other nutrients. The presence of these nutritional ingredients can be used as a growth medium for microorganisms, including Acetobacter xylinum. This bacteria uses the ingredients in coconut water to convert it into nata de coco. PKK women in Sumber Rejeki Village do not yet know the steps for making it, therefore they need to be trained on how to make nata de coco. Th

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Aminarti, Sri, Aulia Ajizah, and Kaspul Kaspul. "Pelatihan Pembuatan Nata de Coco kepada Siswa SMA Negeri 1 Jorong." Bubungan Tinggi: Jurnal Pengabdian Masyarakat 1, no. 2 (2020): 66. http://dx.doi.org/10.20527/btjpm.v1i2.1786.

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Kabupaten Tanah Laut pada umumnya dan kecamatan Jorong khususnya merupakan salah satu daerah penghasil kelapa sebagai produk perkebunan. Daging buah kelapa dimanfaatkan untuk industri minyak kelapa, akan tetapi air kelapa tua masih banyak terbuang sebagai limbah. Air kelapa terutama mengandung glukosa, lemak dan zat-zat nutrien yang lain. Adanya bahan nutrisi tersebut sebenarnya masih dapat dimanfaatkan menjadi medium pertumbuhan bagi mikroorganisme, antara lain Acetobacter xylinum. Bakteri ini memanfaatkan bahan yang ada di dalam air kelapa untuk diubah menjadi nata de coco. Meskipun demikian

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Nguyen, Tuan Anh, and Xuan Canh Nguyen. "Bacterial Cellulose-Based Biofilm Forming Agent Extracted from Vietnamese Nata-de-Coco Tree by Ultrasonic Vibration Method: Structure and Properties." Journal of Chemistry 2022 (August 22, 2022): 1–10. http://dx.doi.org/10.1155/2022/7502796.

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Bacterial cellulose has recently received more attention in several fields including biology and biomedical applications due to its outstanding physicochemical properties such as thermal stability, biodegradability, good water holding capacity, and high tensile. Cellulose, the most abundant biomolecule on Earth, is available in large amounts in plants. However, cellulose in plants is accompanied by other polymers such as hemicellulose, lignin, and pectin. On the other hand, highly purified bacterial cellulose without impurities is produced by several microorganisms. In which, the most active p

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9

Li, Wei, Toshiki Yajima, Kimika Saito та ін. "Immunostimulating Properties of Intragastrically Administered Acetobacter-Derived Soluble Branched (1,4)-β-d-Glucans Decrease Murine Susceptibility to Listeria monocytogenes". Infection and Immunity 72, № 12 (2004): 7005–11. http://dx.doi.org/10.1128/iai.72.12.7005-7011.2004.

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ABSTRACT We previously found that AC-1, an extracellular polysaccharide, produced by Acetobacter xylinum and composed of (1,4)-β-d-glucan with branches of glucosyl residues, showed a strong activity to induce production of interleukin-12 (IL-12) p40 and tumor necrosis factor alpha by macrophages in vitro via Toll-like receptor 4 (TLR-4) signaling. In the present study, we examined the effect of oral administration of AC-1 on protective immunity against Listeria monocytogenes. Mice were given AC-1 or phosphate-buffered saline (PBS) intragastrically 2 days before, on the day of, and 2 days after

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Warella, Juen Carla, Pamella Mercy Papilaya, and Prelly Tuapattinaya. "LAMA FERMENTASI TERHADAP KADAR SERAT NATA BUAH GANDARIA." BIOPENDIX: Jurnal Biologi, Pendidikan dan Terapan 3, no. 1 (2016): 33–39. http://dx.doi.org/10.30598/biopendixvol3issue1page33-39.

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Background: Gandaria fruit on the island of Ambon has benefits if the sale value can be used as raw material for the manufacture of Nata products. The making of Nata Gandaria fruit with the help of Acetobacter xylinum microorganisms, the role of microbes to break down glucose into cellulose or fiber that is important for the human body. Methods: To know the length of fermentation to know the effect of fiber content of Gandaria nata, then tested on fiber content of nata Gandaria fruit that has been fermented for 10 days and 12 days. Result: Based on the test results using gravimetry

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Salelatu, Junita, and Dominggus Rumahlatu. "PENGARUH LAMA FERMENTASI TERHADAP CITA RASA NATA de Salacca." BIOPENDIX: Jurnal Biologi, Pendidikan dan Terapan 3, no. 1 (2016): 46–52. http://dx.doi.org/10.30598/biopendixvol3issue1page46-52.

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Background: Salak is one of Maluku's endemic fruits, especially in Buria Village which makes it the main outcome to increase people's income. Salak fruit contains quite complete nutritional elements such as energy, protein, carbohydrates, calcium, phosphate, iron, vitamin B, vitamin C, and water. To reduce the damage of fruit, the fruit of bark is processed into nata that has high nutritional and economic value. Making nata de Salacca assisted by microorganisms namely bacteria Acetobacter xylinum. In this case the microbes play an important role to overhaul substances that are difficult food a

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Putri, Sherly Novia Yuana, Wahyu Fajri Syaharani, Cindy Virgiani Budi Utami, et al. "PENGARUH MIKROORGANISME, BAHAN BAKU, DAN WAKTU INKUBASI PADA KARAKTER NATA: REVIEW." Jurnal Teknologi Hasil Pertanian 14, no. 1 (2021): 62. http://dx.doi.org/10.20961/jthp.v14i1.47654.

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<p><em>Nata is an organic food product that has a high fiber content. Nata is a fermented produc</em><em>e </em><em>by <span style="text-decoration: underline;">Acetobacter</span> <span style="text-decoration: underline;">xylinum</span>. </em><em>There is very limited review article that discussed the making process of nata using different starter, raw material, and the length of incubation time in once. So that, </em><em>this </em><em>review</em><em> discusses the comparison of various

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13

L, Sarvananda. "Exploring the Versatility and Potential of Microbial Cellulose: Applications, Producers, and Sustainable Production Methods." Open Access Journal of Microbiology & Biotechnology 9, no. 3 (2024): 1–9. http://dx.doi.org/10.23880/oajmb-6000301.

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Microbial cellulose (MC) is a versatile biomaterial synthesized by various microorganisms, possessing unique properties such as high tensile strength, biocompatibility, and biodegradability. These characteristics make MC suitable for applications in biomedical, food, and packaging industries. Traditionally, Acetobacter aceti has been the primary source for MC production, but recent research has identified other potential microbial producers such as Komagataeibacter xylinus, Sarcina ventriculi, and Rhizobium sp., which offer efficient cellulose synthesis. This study reviews the diverse applicat

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L, Sarvananda. "Exploring the Versatility and Potential of Microbial Cellulose: Applications, Producers, and Sustainable Production Methods." Open Access Journal of Microbiology & Biotechnology 9, no. 2 (2024): 1–9. http://dx.doi.org/10.23880/oajmb-16000301.

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Microbial cellulose (MC) is a versatile biomaterial synthesized by various microorganisms, possessing unique properties such as high tensile strength, biocompatibility, and biodegradability. These characteristics make MC suitable for applications in biomedical, food, and packaging industries. Traditionally, Acetobacter aceti has been the primary source for MC production, but recent research has identified other potential microbial producers such as Komagataeibacter xylinus, Sarcina ventriculi, and Rhizobium sp., which offer efficient cellulose synthesis. This study reviews the diverse applicat

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15

Mustamin, Mustamin, and Iwan Sanderia. "Perbandingan Penambahan Air Tebu (Saccharum officinarum) dengan Tuak Manis (Arenga pinnata) sebagai Pengganti Gula terhadap Kualitas Nata de Coco." Biocaster : Jurnal Kajian Biologi 2, no. 2 (2022): 48–54. http://dx.doi.org/10.36312/bjkb.v2i2.65.

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Nata is a gel-like material (agar) that floats on a medium containing sugar and acid formed by the microorganism Acetobacter xylinum. This study aims to compare the addition of sugarcane juice (Saccharum officinarum) with palm wine (Arenga pinnata) as a sugar substitute on the quality of Nata de Coco. The population in this study were all (Saccaharum officinarum) and (Arenga pinnata) in open land. This type of pure experimental research using RAL (Completely Randomized Design) seven treatments and four replications. Measurable parameters in the form of texture, color, and taste were assessed b

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16

Khami, Sunun, Wipawee Khamwichit, Kowit Suwannahong, and Wipada Sanongraj. "Characteristics of Bacterial Cellulose Production from Agricultural Wastes." Advanced Materials Research 931-932 (May 2014): 693–97. http://dx.doi.org/10.4028/www.scientific.net/amr.931-932.693.

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There are increasing demands to substitute the plastic from the petrochemical industry with bacterial cellulose which were produced from microorganisms as Acetobactor xylinum strain. The aim of this study was to produce bacterial cellulose from banana peels which are agricultural waste around Walailak University area. The banana peels were used as a carbon source together with nutrient medium for the growth of bacteria. The ratio between Hestrin and Schramm nutrient medium (HS) with banana peel to DI water was 1:0.5, 1:1, and 1:1.5 (%V/V). Sugar content in banana peel (control) was 4.0% Degree

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17

A., Ashjaran, E. Yazdanshenas M., Rashidi A., Khajavi R., and Rezaee A. "Survey on Nano-fibers from Acetobacter Xylinum." July 28, 2012. https://doi.org/10.5281/zenodo.1074281.

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fibers of pure cellulose can be made from some bacteria such as acetobacter xylinum. Bacterial cellulose fibers are very pure, tens of nm across and about 0.5 micron long. The fibers are very stiff and, although nobody seems to have measured the strength of individual fibers. Their stiffness up to 70 GPa. Fundamental strengths should be at least greater than those of the best commercial polymers, but best bulk strength seems to about the same as that of steel. They can potentially be produced in industrial quantities at greatly lowered cost and water content, and with triple the yield, by a ne

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18

Saharan, Baljeet Singh, Neel Kamal, Prerana Badoni, et al. "Biopolymer and Polymer Precursor Production by Micro‐organisms: Applications and Future Prospects." Journal of Chemical Technology & Biotechnology, October 8, 2023. http://dx.doi.org/10.1002/jctb.7524.

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AbstractPolymer has been used in various industries over the past few decades due to its tremendous applications. Among these, polyhydroxyalkanoates (PHA) and polylactic acid (PLA), are easily biodegradable biopolymers derived from bacteria, including recombinant Escherichia coli, Alcaligenes eutrophus, Alcaligenes latus, Azotobacter vinelandii, methylotrophs, and Pseudomonas. Conventional petroleum‐derived polymers have become potentially harmful to the environment due to their complex degradation process. The non‐biodegradability of synthetic polymers has become a global issue of concern. Th

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19

Adnan, Azila, and Anis Siti Noor Zulaikha Sudin. "THE STATE OF PLAY: SYMBIOTIC CULTURE OF BACTERIA AND YEASTS (SCOBY) IN TEXTILE INDUSTRY." Jurnal Teknologi 86, no. 3 (2024). http://dx.doi.org/10.11113/jurnalteknologi.v86.19322.

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The fermentation of Kombucha tea produces SCOBY, or Symbiotic Culture of Bacteria and Yeast, as a result of the interaction between bacteria and yeast. In order to fully explore the potential of employing this cellulose as a viable raw material in many applications of industry, numerous studies on the Kombucha SCOBY are now being done. According to studies, Zygosaccharomyces and Acetobacter xylinum are the most frequent bacteria found throughout the SCOBY fermentation process. At the air-liquid interface, these microorganisms help produce cellulose fibrils extracellularly, resulting in a biofi

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20

Herawaty, Netty, and Methatias Ayu Moulina. "KAJIAN VARIASI KONSENTRASI SUKROSA TERHADAP KARAKTERISTIK NATA TIMUN SURI (Cucumis sativus L.)." AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian 2, no. 2 (2016). http://dx.doi.org/10.37676/agritepa.v2i2.185.

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Nata is a gel-like substances, insoluble in water and is formed on the surface of the fermentation medium coconut water or some sour juice. Making nata involving microorganisms (microbes) are known as Acetobacter xylinum. Nata is one type of food gel (agar-agar) with slightly chewy texture, dense, white and slightly transparent. The purpose of this study was to determine the effect of sucrose on the quality characteristics of the physical, chemical, and organoleptic nata cucumber and determining the most appropriate sucrose concentrations in processing cucumber nata. The experimental design us

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21

Gresinta, Efri, Rosa Dewi Pratiwi, Fitri Damayanti, and Erik Perdana Putra. "Komparasi Yield Nata De Tomato Dengan Nata De Coco Berdasarkan Lama Fermentasi." IJIS Edu : Indonesian Journal of Integrated Science Education 1, no. 2 (2019). http://dx.doi.org/10.29300/ijisedu.v1i2.2248.

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ABSTRAK Nata adalah bahan menyerupai gel (agar- agar) yang terapung pada medium yang mengandung gula dan asam hasil bentukan mikroorganisme Acetobacter xylinum. Nata pada dasarnya merupakan selulosa. Apabila dilihat dibawah mikroskop akan tampak sebagai suatu massa fibril tidak beraturan yang menyerupai benang atau kapas. Untuk memperoleh hasil yang baik, media harus disesuaikan dengan syarat tumbuh bakteri tersebut. Untuk menghasilkan nata dengan produksi dan kualitas yang tinggi, sifat fisik-kimia media harus sesuai dengan syarat tumbuh dari bakteri A.xylinum. Nata de coco tanpa ZA dengan la

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22

Arrieta E., A., and M. R. Adams. "Consideraciones microbiológicas y bioquímicas referentes al llamado hongo del té." Boletín Micológico 4, no. 2 (2019). http://dx.doi.org/10.22370/bolmicol.1989.4.2.1566.

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Se describe la naturaleza microbiológica de una bebida fermentada obtenida a partir de infusiones edulcoradas de té. Los microorganismos predominantes en los cultivos obtenidos en Chile son Acetobacter xylinum, Sacchharomycodes ludwigii y Lactobacillus sp.Se compara la actividad biológica atribuida a esta bebida (obtenida por recopilación de la medicina popular) con su composición bioquímica y los datos científicos disponibles en literatura acerca de su actividad terapéutica comprobada.

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23

Piontelli L., E., and M. A. Toro S. M. "Asociación de endófitos fúngicos -pastos forrajeros en suelos chilenos. Estudio preliminar. I." Boletín Micológico 4, no. 2 (2019). http://dx.doi.org/10.22370/bolmicol.1989.4.2.1567.

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Se describe la naturaleza microbiológica de una bebida fermentada obtenida a partir de infusiones edulcoradas de té. Los microorganismos predominantes en los cultivos obtenidos en Chile son Acetobacter xylinum, Sacchharomycodes ludwigii y Lactobacillus sp.Se compara la actividad biológica atribuida a esta bebida (obtenida por recopilación de la medicina popular) con su composición bioquímica y los datos científicos disponibles en literatura acerca de su actividad terapéutica comprobada

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