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Acetic Acid Bacteria
This book provides all facets of acetic acid bacteria (AAB) and offers the future targets and directions of AAB research. It summarizes the distinctive physiological properties of AAB and the recent progress on AAB study, especially in the following five areas: 1) Molecular phylogeny and genome study of AAB; 2) Ecological features of AAB: interaction with plants, natural fermentation systems, and insects; 3) Physiological features and living strategies of AAB, including rapid oxidation ability, acid resistance, biofilm formation, and genetic instability; 4) Molecular mechanisms of several oxidative fermentations such as acetate fermentation, sorbose fermentation, and ketogluconate fermentati...
Acetic Acid Bacteria
This book, written by leading international authorities in the field, covers all the basic and applied aspects of acetic acid bacteria. It describes the importance of acetic acid bacteria in food industry by giving information on the microbiological properties of fermented foods as well as production procedures. Special attention is given to vinegar and cocoa, which are the most familiar and extensively used industrial applications of acetic acid bacteria. This book is an essential reference to all scientists, technologists, engineers, students and all those working in the field of food science and technology.
Acetic Acid Bacteria
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Taxonomy of Acetic Acid Bacteria and Oxidative Products of Acetobacter and Gluconobacter Strains
ดังนั้นจึงควรจัดเป็นสปีชีส์ใหม่ในสกุล Acetobacter การวิเคราะห์ลําดับเบสในช่วงยีน ITS ของ RBY-1T PHD-1 และ PHD-2 (กลุ่มที่ 15) พบว่าใกล้เคียงกับ G. japonicas NBRC 3271T 98.1% และให้รูปแบบแตกต่างจากสปีชีส์อื่นของ Gluconobacter เมื่อตัดด้วย TaqI, AluI, HpaII และ AvaII และมีความคล้ายคลึงของ DNA ต่ํา (11-38%) ดังนั้นจึงถูกเส...
