Keywords: باکتری اسید استیک; Acetic acid bacteria; Quinate; Pyrroloquinoline quinone; Membrane protein; Dehydrogenase; PQQ; pyrroloquinoline quinone; QDH; membrane-bound PQQ-dependent quinate dehydrogenase; UTR; untranslated region; DDM; n-dodecyl-β-D-maltoside;
مقالات ISI باکتری اسید استیک (ترجمه نشده)
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در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: باکتری اسید استیک; Water kefir; Yeasts; Lactic acid bacteria; Acetic acid bacteria; Bifidobacteria; Nutrient; Oxygen;
Keywords: باکتری اسید استیک; Acetic acid (PubChem CID: 176); Acetoin (PubChem CID: 179); Ethyl acetate (PubChem CID: 8857); Diacetyl (PubChem CID: 650); Ethanol (PubChem CID: 702); Methyl butanol (PubChem CID: 31260); Pentanol (PubChem CID: 6276); Isoamyl acetate (PubChem CID: 31276)
Keywords: باکتری اسید استیک; Cocoa bean fermentation; Yeasts; Lactic acid bacteria; Acetic acid bacteria; Chocolate flavour;
Keywords: باکتری اسید استیک; Lysozyme; Submerged culture; Acetic acid bacteria; Lactic acid bacteria;
Keywords: باکتری اسید استیک; Acetic acid bacteria; Gluten-free; Sourdough; Fructan; Buckwheat; Field-flow fractionation;
Keywords: باکتری اسید استیک; Cocoa bean; Fermentation; Lactic acid bacteria; Acetic acid bacteria; High-throughput sequencing; 16S rRNA
Keywords: باکتری اسید استیک; Fructan; Levan; Buckwheat sourdough; Gluten-free; Acetic acid bacteria;
Keywords: باکتری اسید استیک; Acetic acid bacteria; Filamentous fungi; Agro-industrial by-products; Food additives; Gluconic acid bioproduction; Revalorization;
Keywords: باکتری اسید استیک; FT-IR spectroscopy; Bacterial cellulose; Kombucha; Acetic acid bacteria;
Keywords: باکتری اسید استیک; Combination ratios; Fermented tea; Glucuronic acid; Kombucha; Sweetened-black tea; AAB; acetic acid bacteria; GlcUA; glucuronic acid; KBC; kombucha; LAB; lactic acid bacteria; SBT; sweetened black tea; Glucuronic acid (PubChem CID: 444791);
Keywords: باکتری اسید استیک; Silver nanoparticles; Lactic acid bacteria; Acetic acid bacteria; Wine; Antimicrobial activity; Alternatives to sulphur dioxide;
Keywords: باکتری اسید استیک; HPLC; DEEMM; Nitrogen compounds; Beverages; Strawberry products; Acetic acid bacteria;
Keywords: باکتری اسید استیک; Acetic acid bacteria; Vinegar; PCR-DGGE; Rep-PCR; Intercalating dye assays;
Keywords: باکتری اسید استیک; Acetic acid bacteria; Gluconacetobacter europaeus; Acetobacter pasteurianus; Plasmid copy number; Real-time quantitative PCR
Keywords: باکتری اسید استیک; Lactic acid bacteria; Yeasts; Acetic acid bacteria; Microbial diversity; SEM analysis; PCR-DGGE; Pyrosequencing;
Keywords: باکتری اسید استیک; Cocoa bean fermentation; Yeasts; Lactic acid bacteria; Acetic acid bacteria; Nisin; Lysozyme
Keywords: باکتری اسید استیک; 25DKGA; 2,5-diketo-d-gluconic acid; 2KGA; 2-keto-d-gluconic acid; 4KAB; 4-keto-d-arabonate; 4KAR; 4-keto-d-arabinose; 4KRB; 4-keto-d-ribose; 4KRN; 4-keto-d-ribonate; 5KGA; 5-keto-d-gluconic acid; AAB; acetic acid bacteria; ADH; alcohol dehydrogenase; ALDH
Keywords: باکتری اسید استیک; Acetic acid bacteria; Gluconacetobacter; Acetobacter; Submerged fermentation; Acetic acid resistance
Keywords: باکتری اسید استیک; Acetic acid bacteria; Incomplete oxidation; Substrate spectrum; Genetic tool; Signal peptide
Keywords: باکتری اسید استیک; High-throughput vinegar production; Acetic acid bacteria; Scale-down; Microtiter plate lid; Reduction of evaporation losses; BioLector; Flowerplate
Keywords: باکتری اسید استیک; Cocoa bean fermentation; Yeasts; Lactic acid bacteria; Acetic acid bacteria; Cocoa quality; Natamycin
Keywords: باکتری اسید استیک; Obligatory aerobic microorganisms; Acetic acid bacteria; Oxygen transfer; Inoculation; Small scale shaken cultivation; RAMOS;
Keywords: باکتری اسید استیک; Acetic acid bacteria; High-molecular weight levans; Compactness; Structure; Hydrocolloid; Function;
Characterization of outer membrane vesicles of Acetobacter pasteurianus NBRC3283
Keywords: باکتری اسید استیک; Acetic acid bacteria; Lipopolysaccharide; Lipoprotein; Outer membrane vesicles; Toll-like receptor;
Profiling white wine seed vinegar bacterial diversity through viable counting, metagenomic sequencing and PCR-DGGE
Keywords: باکتری اسید استیک; Homemade vinegar; Acetic acid bacteria; Vinegar microbiota; Bacterial diversity; Bulk cells;
Leucine responsive regulatory protein is involved in methionine metabolism and polyamine homeostasis in acetic acid bacterium Komagataeibacter europaeus
Keywords: باکتری اسید استیک; Acetic acid bacteria; Komagataeibacter europaeus; Leucine responsive regulatory protein; S-Adenosylmethionine; Polyamine; Spermidine;
Microbiome dynamics during spontaneous fermentations of sound grapes in comparison with sour rot and Botrytis infected grapes
Keywords: باکتری اسید استیک; Wine; Sour rot; Botrytis; Massive sequencing; Lactic acid bacteria; Acetic acid bacteria;
Short communicationEffect of chitosan and SO2 on viability of Acetobacter strains in wine
Keywords: باکتری اسید استیک; Wine stabilization; Spoilage; Real-time PCR; Antimicrobial; Acetic acid bacteria;
Identification of acetic acid bacteria through matrix-assisted laser desorption/ionization time-of-flight mass spectrometry and report of Gluconobacter nephelii Kommanee et al. 2011 and Gluconobacter uchimurae Tanasupawat et al. 2012 as later heterotypic
Keywords: باکتری اسید استیک; MALDI-TOF MS; Acetic acid bacteria; Taxonomy; Whole genome sequencing; ANI;
Diversity of the microbiota involved in wine and organic apple cider submerged vinegar production as revealed by DHPLC analysis and next-generation sequencing
Keywords: باکتری اسید استیک; Vinegar; Acetic acid bacteria; Lactic acid bacteria; Komagataeibacter; Acetobacter; Lactobacillus
Bacteria isolated from Korean black raspberry vinegar with low biogenic amine production in wine
Keywords: باکتری اسید استیک; Biogenic amines; Histamine; Acetic acid bacteria; Vinegar; Wine
Updates on quick identification of acetic acid bacteria with a focus on the 16S–23S rRNA gene internal transcribed spacer and the analysis of cell proteins by MALDI-TOF mass spectrometry
Keywords: باکتری اسید استیک; Acetic acid bacteria; Quick identification; Acetobacter; Gluconobacter; 16S–23S rRNA gene ITS; MALDI-TOF MS
A novel Na+(K+)/H+ antiporter plays an important role in the growth of Acetobacter tropicalis SKU1100 at high temperatures via regulation of cation and pH homeostasis
Keywords: باکتری اسید استیک; AAB; acetic acid bacteria; AO; acridine orange; ISO; inside-out; YPG; yeast extract-peptone-glycerol; Acetic acid bacteria; Sodium proton antiporter; Thermotolerance; Whole bacterial phylogenetic analysis;
Enhanced production of branched-chain amino acids by Gluconacetobacter europaeus with a specific regional deletion in a leucine responsive regulator
Keywords: باکتری اسید استیک; Acetic acid bacteria; Gluconacetobacter europaeus; Leucine responsive regulatory protein; Branched-chain amino acids; Acetohydroxyacid synthase; Acetohydroxyacid isomeroreductase; Branched-chain amino acids efflux pump
Replacement of a terminal cytochrome c oxidase by ubiquinol oxidase during the evolution of acetic acid bacteria
Keywords: باکتری اسید استیک; AAB; acetic acid bacteria; COX; cytochrome c oxidase; HAS; heme A synthetase; HOS; heme O synthetase; LB; Luria-Bertani; UOX; ubiquinol oxidase; Heme-copper oxidase; Ubiquinol oxidase; Cytochrome c oxidase; Heme synthase; Horizontal gene transfer; Aceti
Acetobacter malorum and Acetobacter cerevisiae identification and quantification by Real-Time PCR with TaqMan-MGB probes
Keywords: باکتری اسید استیک; Acetic acid bacteria; Real-Time PCR; MGB probes;
Gluconacetobacter maltaceti sp. nov., a novel vinegar producing acetic acid bacterium
Keywords: باکتری اسید استیک; Gluconacetobacter maltaceti sp. nov.; Acetic acid bacteria; Vinegar
Rapid identification of acetic acid bacteria using MALDI-TOF mass spectrometry fingerprinting
Keywords: باکتری اسید استیک; MALDI-TOF MS; Whole-cell identification; Acetic acid bacteria; Vinegar
Significance of microbial symbiotic coexistence in traditional fermentation
Keywords: باکتری اسید استیک; Symbiosis; Traditional fermentation; Brewing; Yeast; Lactic acid bacteria; Acetic acid bacteria; Koji molds
Separation and characterization of the immunostimulatory components in unpolished rice black vinegar (kurozu)
Keywords: باکتری اسید استیک; Lipopolysaccharide; Lipoprotein; Acetic acid bacteria; Interferon-γ; Tumor necrosis factor-α; Toll-like receptor
Adaptive mutation of Acetobacter pasteurianus SKU1108 enhances acetic acid fermentation ability at high temperature
Keywords: باکتری اسید استیک; Acetic acid bacteria; Thermotolerance; Adaptive evolution; Comparative genome analysisAAB, acetic acid bacteria; NGS, next generation sequencing
Spontaneous cocoa bean fermentation carried out in a novel-design stainless steel tank: Influence on the dynamics of microbial populations and physical–chemical properties
Keywords: باکتری اسید استیک; Chocolate; Cocoa fermentation; Stainless steel fermenter; Lactic acid bacteria; Acetic acid bacteria; Yeast
Hanseniaspora opuntiae, Saccharomyces cerevisiae, Lactobacillus fermentum, and Acetobacter pasteurianus predominate during well-performed Malaysian cocoa bean box fermentations, underlining the importance of these microbial species for a successful cocoa
Keywords: باکتری اسید استیک; Cocoa bean fermentation; Yeast; Lactic acid bacteria; Acetic acid bacteria; (GTG)5-PCR; PCR–DGGE; Chocolate; Malaysia
Antimicrobial phenolic extracts able to inhibit lactic acid bacteria growth and wine malolactic fermentation
Keywords: باکتری اسید استیک; Wine; Phenolic extracts; Lactic acid bacteria; Acetic acid bacteria; Malolactic fermentation; Antimicrobial activity; Alternatives to SO2;
Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of “Shanxi aged vinegar”, a traditional Chinese vinegar
Keywords: باکتری اسید استیک; Shanxi aged vinegar; Diversity; Yeast; Lactic acid bacteria; Acetic acid bacteria;
Changes in sour rotten grape berry microbiota during ripening and wine fermentation
Keywords: باکتری اسید استیک; Damaged grapes; Sour rot; Yeasts; Acetic acid bacteria; Lactic acid bacteria; Wine fermentation;
On-farm implementation of a starter culture for improved cocoa bean fermentation and its influence on the flavour of chocolates produced thereof
Keywords: باکتری اسید استیک; Starter culture; Lactic acid bacteria; Acetic acid bacteria; Yeasts; Chocolate; Cocoa bean fermentations;
The microbial ecology of wine grape berries
Keywords: باکتری اسید استیک; Microbial ecology; Grapes; Damaged grapes; Spoilage yeasts; Acetic acid bacteria; Lactic acid bacteria;
Proteome analysis of Acetobacter pasteurianus during acetic acid fermentation
Keywords: باکتری اسید استیک; Acetic acid bacteria; Acetobacter pasteurianus; 2D-DIGE; Morphology; Submerged vinegar production; Proteome