Acetobacter spp

Acetic acid Saccharomyces ellipsoideus or Saccharomyces cerevisiae, plus Acetobacter spp. Clostridium spp. Vinegar, preservative in food industry chemical feedstocks polymer industry... 

Dextran Acetobacter spp. Leuconostoc mesenteroides Plastic flow as source for utilizing dextran derivatives for pharmaceutical purposes... 

Gram -ve bacteria, where they are present at levels similar to those of sterols in eukaryotes (i. e. 0.1-2 mg/g dry wt.), but do not appear to be present in archaebacteria, Chromataceae (purple sulphur bacteria) or enterobacteria. Structurtfiy they are like the 3-desoxyhopanoids of eukaryotes save Uiat they have a Cj n-alkyl polysubstituted chain attached to C30 the most widespread bacteriohopanoids are bacteriohopanetetrol and bacteriohopaneaminotriol (Fig.). Free polyols and aminopolyols such as these have only been found in Acetobacter spp. and methylotrophs respectively. Usually the polysubstituted Q alk moiety of bacteriohopanoids is linked to a further polar... 

Disaccharide from Sophora japonica, obt. by hydrol. of Stevioside or Kaempferol-sophoroside. Also occurs as glycosides in Torulopsis magnoliae and prod, by various Acetobacter spp. Needles (MeOH aq.). Mp 196-198°. [a]g +33 +19.1 (c, 1.2 in H2O). 

Gluconobacter oxydans is generally found growing in sugar-rich environments where alcohol is either absent or present in low concentrations. Typical sites of isolation include flower parts and deteriorating fruit. By comparison, Acetobacter spp. are generally isolated from fermented sub-... 

Onion vinegar was produced from worthless onions for recycling a vegetable biomass (Gonzalez et al. 2008). Acetobacter spp. was used in acetic acid fermentation after onion alcohol fermentation. Horiuchi et al. (2000) produced a new type of onion vinegar rich in amino acids, organic acids, and certain minerals from commercially worthless onions using A. pasteurianus. 

Physiology of Acetobacter spp. Involvement of Molecular Chaperones During Acetic Acid Fermentation... 

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