In Silico Characterization of Sirtuins in Acetic Acid Bacteria Reveals a Novel Phylogenetically Distinctive Group.

Authors: Jugović, Igor¹ (AUTHOR) igorjugovic444@gmail.com, Trček, Janja^1,2 (AUTHOR) janja.trcek@bf.uni-lj.si

Source: Molecules. Feb2025, Vol. 30 Issue 3, p635. 27p.

Subject Terms: *ACETOBACTER, *UNICELLULAR organisms, *BACTERIAL genomes, *SIRTUINS, *ACETIC acid

Evaluation of Endophytes for Enhancing the Growth and Seed Yield in Chickpea (Cicer arietinum L.).

Authors: Sajjan, Ashok S.¹ assajjan@gmail.com, Kanabur, Harishkumar Laxman¹, Santhosh, G. P.¹

Source: Legume Research: An International Journal. Feb2025, Vol. 48 Issue 2, p352-357. 6p.

Subject Terms: *ACETOBACTER, *ENDOPHYTIC bacteria, *INDOLEACETIC acid, *BACILLUS thuringiensis, *ENDOPHYTES, *CHICKPEA

Characterization of Rosemary (Salvia rosmarinus) Essential Oil Obtained by SolventFree Microwave Extraction with Kombucha Tea (Anthriscus sylvestris L.) Produced by Adding Guava (Psidium guajava L.) Peel and Pulp.

Authors: Yangılar, Filiz¹ f_yangilar@hotmail.com, Gerek, Merve Dilara²

Source: Journal of Agricultural Sciences / Tarim Bilimleri Dergisi. 2025, Vol. 31 Issue 1, p33-45. 13p.

Subject Terms: *ACETOBACTER, *FERMENTED beverages, *KOMBUCHA tea, *ESSENTIAL oils, *VITAMIN C, *FUNCTIONAL beverages, *GUAVA

The Effect of the Use of the Beneficial Acetic Acid Bacteria Starter Cultures on the Microbiological and Physicochemical Quality of Raw Ripening Sausages.

Authors: Okoń, Anna¹, anna.lepecka@ibprs.planna.okon@ibprs.pl, Łepecka, Anna¹, piotr.szymanski@ibprs.pl, Szymański, Piotr¹, Neffe-Skocińska, Katarzyna², anna.okon@ibprs.pl

Source: Applied Sciences (2076-3417); Jan2025, Vol. 15 Issue 1, p263, 14p

Investigation of probiotic properties of Lactiplantibacillus plantarum isolated from hawthorn vinegar.

Authors: Icen Taskin, Irmak¹ (AUTHOR) irmak.taskin@inonu.edu.tr

Source: CyTA: Journal of Food. 2024, Vol. 22 Issue 1, p1-8. 8p.

Subject Terms: *ACETOBACTER, *AMINO acids, *FERMENTED foods, *AROMATIC compounds, *PROBIOTICS, *LACTOBACILLUS plantarum

Regulatory mechanisms of acetic acid, ethanol and high temperature tolerances of acetic acid bacteria during vinegar production.

Authors: Hua, Shengkai¹ (AUTHOR), Wang, Yuqin¹ (AUTHOR) yqwang@just.edu.cn, Wang, Leyi¹ (AUTHOR), Zhou, Qinxuan¹ (AUTHOR), Li, Zhitao¹ (AUTHOR), Liu, Peng¹ (AUTHOR), Wang, Ke¹ (AUTHOR), Zhu, Yuanyuan¹ (AUTHOR), Han, Dong¹ (AUTHOR), Yu, Yongjian¹ (AUTHOR) yuyj@just.edu.cn

Source: Microbial Cell Factories. 11/30/2024, Vol. 23 Issue 1, p1-17. 17p.

Subject Terms: *ACETOBACTER, *ACETIC acid, *FOOD fermentation, *MOLECULAR chaperones, *HIGH temperatures

Exploring the Acetobacteraceae family isolated from kombucha SCOBYs worldwide and comparing yield and characteristics of biocellulose under various fermentation conditions.

Authors: Khiabani, Azadeh¹ (AUTHOR), Sarabi-Jamab, Mahboobe¹ (AUTHOR) m.sarabi@rifst.ac.ir, Shakeri, Monir-sadat¹ (AUTHOR), Pahlevanlo, Abolfazl¹ (AUTHOR), Emadzadeh, Bahareh² (AUTHOR)

Source: Scientific Reports. 11/4/2024, Vol. 14 Issue 1, p1-13. 13p.

Subject Terms: *ACETOBACTER, *FOOD industry, *FOOD substitutes, *FUNCTIONAL foods, *FERMENTATION

Physicochemical, bioactive, microbial, and sensory characteristics of homemade vinegar produced with a local apple variety using a traditional method.

Authors: KILIÇGÜN, Hasan¹ hkilicgun@erzincan.edu.tr, YANGILAR, Filiz¹

Source: Turkish Journal of Agriculture & Forestry. 2024, Vol. 48 Issue 6, p898-910. 13p.

Subject Terms: *CIDER vinegar, *ACETOBACTER, *OXIDANT status, *LACTIC acid bacteria, *GALLIC acid, *BUCKWHEAT

Microbiome Evolution of Brewer's Spent Grain and Spent Coffee Ground Solid Sidestreams Under Industrial Storage Conditions.

Authors: Hermansen, Christian¹, christian_hermansen@sifbi.a-star.edu.sg, Chong, Qi Kang¹, Ho, Sherilyn¹, Natali, Federica¹, Weingarten, Melanie¹, Peterson, Eric Charles^1,2, christian_hermansen@sifbi.a-star.edu.sg

Source: Applied Sciences (2076-3417); Nov2024, Vol. 14 Issue 21, p9759, 17p

Plausible Avenues and Applications of Bioformulations from Symbiotic Culture of Bacteria and Yeast.

Authors: Jayalakshmi, T.¹, Gayathry, G.² gayathryg@tnau.ac.in, Kumutha, K.¹, Sabarinathan, K. G.¹, Amutha, R.³, Veeramani, P.⁴

Source: Journal of Pure & Applied Microbiology. 2024, Vol. 18 Issue 3, p1489-1501. 13p.

Subject Terms: *ACETOBACTER, *ORGANIC farming, *ARID regions agriculture, *ACETOBACTER xylinum, *FOOD industry

Isparta Gülü ile Üretilen Kombucha İçeceğinin Fizikokimyasal, Fonksiyonel ve Duyusal Özelliklerinin Belirlenmesi.

Alternate Title: Determination of The Physicochemical, Functional and Sensory Properties of Kombucha Beverage Produced with Isparta Rose.

Authors: ÇAKIROĞLU, Nimet¹ bilgefiliz@sdu.edu.tr, ORAL, Kader¹, FİLİZ, Bilge ERTEKİN¹

Source: Journal of the Faculty of Agriculture / Ziraat Fakültesi Dergisi. 2024, Vol. 19 Issue 2, p105-118. 14p.

Subject Terms: *ACETOBACTER, *DAMASK rose, *PHENOLS, *CHLOROGENIC acid, *MALIC acid, *KOMBUCHA tea, *PHENOLIC acids

Probiotic Growth Pattern and Physicochemical Evaluation of Water Kefir Fermentation.

Authors: Phin Yin Sin¹, Suat Hian Tan¹ tshian@umpsa.edu.my, Farida Asras, Mohd Fazli¹, Chin Mei Lee¹, Thong Chuan Lee¹

Source: Malaysian Applied Biology. Jun2024, Vol. 53 Issue 2, p21-30. 10p.

Subject Terms: *ACETOBACTER, *BROWN sugar, *LACTIC acid bacteria, *AGAR plates, *KEFIR, *LACTIC acid, *FERMENTED beverages

The Effect of Apple Vinegar Addition on the Quality and Shelf Life of Cooked Sausage during Chilling Storage.

Authors: Okoń, Anna¹, anna.okon@ibprs.pl, Zielińska, Dorota², dorota_zielinska@sggw.edu.plkatarzyna_neffe_skocinska@sggw.edu.pl, Szymański, Piotr¹, piotr.szymanski@ibprs.pl, Łepecka, Anna¹, anna.lepecka@ibprs.pl, Siekierko, Urszula¹, urszula.siekierko@ibprs.pl, Neffe-Skocińska, Katarzyna², monika_trzaskowska@sggw.edu.pl, Trząskowska, Monika², katarzyna_kajak_siemaszko@sggw.edu.pl, Kajak-Siemaszko, Katarzyna², barbara_sionek@sggw.edu.pl, Sionek, Barbara², marcelina_karbowiak@sggw.edu.pl, Karbowiak, Marcelina², danuta_kolozyn_krajewska@sggw.edu.pl, Kołożyn-Krajewska, Danuta², Dolatowski, Zbigniew J.¹, zbigniew.dolatowski@ibprs.pl

Source: Applied Sciences (2076-3417); May2024, Vol. 14 Issue 10, p4027, 15p

Enhanced bacterial cellulose production in Komagataeibacter sucrofermentans: impact of different PQQ-dependent dehydrogenase knockouts and ethanol supplementation.

Authors: Montenegro-Silva, Pedro¹ (AUTHOR), Ellis, Tom^2,3 (AUTHOR), Dourado, Fernando^1,4 (AUTHOR), Gama, Miguel^1,4 (AUTHOR), Domingues, Lucília^1,4 (AUTHOR) luciliad@deb.uminho.pt

Source: Biotechnology for Biofuels & Bioproducts. 2/29/2024, Vol. 17 Issue 1, p1-16. 16p.

Subject Terms: *ETHANOL, *ACETOBACTER, *ALCOHOL dehydrogenase, *PQQ (Biochemistry), *CELLULOSE, *MECHANICAL behavior of materials

Identification of 2,4-Di- tert -butylphenol as a Novel Agonist for Insect Odorant Receptors.

Authors: Lee, Shinhui¹ (AUTHOR) dltlstn39@gmail.com, Eom, Sanung¹ (AUTHOR) yeomself2355@gmail.com, Pyeon, Minsu¹ (AUTHOR) dbswlgnjs128@gmail.com, Moon, Myungmi¹ (AUTHOR), Yun, Jihwon¹ (AUTHOR), Lee, Jaehyeong² (AUTHOR) leeja6311@korea.kr, Choi, Yong-Seok³ (AUTHOR) yschoi92@korea.kr, Lee, Junho H.¹ (AUTHOR) yschoi92@korea.kr

Source: International Journal of Molecular Sciences. Jan2024, Vol. 25 Issue 1, p220. 14p.

Subject Terms: *OLFACTORY receptors, *ACETOBACTER, *INSECTS, *DROSOPHILA melanogaster, *BINDING sites, *GABA receptors

Improving the alcohol respiratory chain and energy metabolism by enhancing PQQ synthesis in Acetobacter pasteurianus.

Authors: Zhang, Wenqing¹ (AUTHOR), Feng, Chen¹ (AUTHOR), Zhang, Chunxue¹ (AUTHOR), Song, Jia¹ (AUTHOR), Li, Li² (AUTHOR), Xia, Menglei¹ (AUTHOR), Ding, Wei³ (AUTHOR), Zheng, Yu^1,3,4 (AUTHOR), Wang, Min¹ (AUTHOR)

Source: Journal of Industrial Microbiology & Biotechnology. 2024, Vol. 51, p1-9. 9p.

Subject Terms: *ACETOBACTER, *PQQ (Biochemistry), *ALDEHYDE dehydrogenase, *ALCOHOL dehydrogenase, *ENERGY metabolism

Evolution of Kombucha Tea from Isolated Acetic Acid Bacteria, Lactic Acid Bacteria and Yeast in Single- and Mixed-Cultures: Characteristics, Bioactivities, Fermentation Performance and Kinetics.

Authors: Nguyen, Nhu-Ngoc¹ (AUTHOR), Nguyen, Quoc-Duy¹ (AUTHOR) nqduy@ntt.edu.vn

Source: Food Biotechnology. 2024, Vol. 38 Issue 1, p86-117. 32p.

Subject Terms: *ACETOBACTER, *KOMBUCHA tea, *LACTIC acid bacteria, *KARENIA brevis, *LACTIC acid, *FERMENTATION, *GRAM-positive bacteria, *YEAST

Assessment of propolis-fermented Kombucha tea’s microbiological, physicochemical and sensory characteristics.

Authors: Bacanak, Rabia Turkoğlu¹, Keyvan, Erhan¹ erhankeyvan@mehmetakif.edu.tr

Source: Emirates Journal of Food & Agriculture (EJFA). 2024, Vol. 36 Issue 1, p1-7. 7p.

Subject Terms: *ACETOBACTER, *BEE products, *FUNCTIONAL beverages, *AEROBIC bacteria, *FUNCTIONAL foods, *FERMENTED foods

Bacterial cellulose: a biodesign critical analysis on the artefact and industrial manufacture.

Authors: Pedroso-Roussado, Cristiano¹ cristiano.roussado@tecnico.ulisboa.pt

Source: Research Directions: Biotechnology Design. 2024, Vol. 2, p1-11. 11p.

Subject Terms: *ACETOBACTER, *MATERIALS science, *BIOENGINEERING, *CRITICAL analysis, *BIOPOLYMERS

Isolation and Identification of Acetobacter tropicalis From Selected Malaysian Local Fruits for Potential BC Production.

Authors: Tan Yong Jie¹, Zakaria, Junaidi² junaidibz@umpsa.edu.my, Mohamad, Shahril², Chua Gek Kee², Latif, Nurshahqifah¹, Ab Rahim, Mohd Hairul¹ mhairul@umpsa.edu.my

Source: Malaysian Applied Biology. Oct2023, Vol. 52 Issue 4, p133-143. 11p.

Subject Terms: *ACETOBACTER, *ACETOBACTER xylinum, *FRUIT, *BROWN sugar, *JACKFRUIT, *PINEAPPLE, *BANANAS