Acetobacter
Mostrando 1-12 de 157 artigos, teses e dissertações.
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1. Use of Maldi-Tof MS biosensor in microbial assessment of Brazilian kefir grains
RESUMO O objetivo deste estudo foi avaliar o uso do biossensor de Maldi-Tof MS na avaliação microbiana de grãos de kefir. Maldi-Tof MS é uma nova metodologia para o diagnóstico rápido de micro-organismos. Um total de 358 micro-organismos foram isolados, 31 foram leveduras e 327 foram bactérias (divididas em bactérias láticas e acéticas). Colônias
Rev. Ceres. Publicado em: 2019-02
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2. Rhizosphere Bacterial Composition of the Sugar Beet Using SDS-PAGE Methodology
ABSTRACT The rhizosphere zone has been defined as the volume of soil directly influenced by the presence of living plant roots or soil compartment influenced by the root. During the growing season of 2014, the rhizobacteria of 23 sugar beet plants sampled from 12 sites in the west and north west of Iran were inventoried. Using a cultivation-dependent approac
Braz. arch. biol. technol.. Publicado em: 14/06/2018
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3. Fermentation process for production of apple-based kefir vinegar: microbiological, chemical and sensory analysis
Abstract The aim of this study was to develop a kefir apple-based vinegar and evaluate this fermentation process using new methodology with Biospeckle Laser. Brazilian kefir grains were inoculated in apple must for vinegar production. In this study, the microbial community present in kefir, and correspondent vinegar, was investigated using Matrix Assisted La
Braz. J. Microbiol.. Publicado em: 2017-07
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4. Bacteria isolated from Korean black raspberry vinegar with low biogenic amine production in wine
Abstract A high concentration of histamine, one of the biogenic amines (BAs) usually found in fermented foods, can cause undesirable physiological side effects in sensitive humans. The objective of this study is to isolate indigenous Acetobacter strains from naturally fermented Bokbunja vinegar in Korea with reduced histamine production during starter fermen
Braz. J. Microbiol.. Publicado em: 2016-06
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5. Nanoskin: uso para reposição de volume na cavidade anoftálmica
RESUMO Objetivo: Avaliar a biocompatibilidade da Nanoskin para reposição de volume em cavidades enucleadas ou evisceradas de coelhos. Métodos: Estudo experimental, utilizando implantes de Nanoskin (Innovatecs®, São Carlos, Brasil), celulose bacteriana produzida pela bactéria Acetobacter xylinum tendo como substrato o chá-verde. Implantes de 10mm de
Rev. bras.oftalmol.. Publicado em: 2016-06
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6. Bacaba beverage produced by Umutina Brazilian Amerindians: Microbiological and chemical characterization
Bacaba chicha is a beverage prepared by the indigenous Umutina people from the bacaba fruit (Oenocarpus bacaba), a purple berry that is rich in fat and carbohydrates, as well as a source of phenolic compounds. In this study, samples of bacaba chicha beverage were collected, and the microbial community was assessed using culture-dependent and -independent tec
Braz. J. Microbiol.. Publicado em: 27/10/2015
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7. Minerals consumption by Acetobacter xylinum on cultivation medium on coconut water
The objective of this work is to verifying the consume of the minerals K, Na, Fe, Mg, P, S-SO4-2,B,N Total Kjedahl (NTK), NO3--N, and NH4+-N in the production of bacterial cellulose by Acetobacter xylinum, according to the medium and the manner of cultivation. The fermentative process was in ripe and green coconut water. K and Na were determined by flame emi
Braz. J. Microbiol.. Publicado em: 05/04/2013
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8. Study on fermentation conditions of palm juice vinegar by response surface methodology and development of a kinetic model
Natural vinegar is one of the fermented products which has some potentiality with respect to a nutraceutical standpoint. The present study is an optimization of the fermentation conditions for palm juice vinegar production from palm juice (Borassus flabellifer) wine, this biochemical process being aided by Acetobacter aceti (NCIM 2251). The physical paramete
Braz. J. Chem. Eng.. Publicado em: 2012-09
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9. Brazilian kefir: structure, microbial communities and chemical composition
Microbial ecology and chemical composition of Brazilian kefir beverage was performed. The microorganisms associated with Brazilian kefir were investigated using a combination of phenotypic and genotypic methods. A total of 359 microbial isolates were identified. Lactic acid bacteria (60.5%) were the major isolated group identified, followed by yeasts (30.6%)
Brazilian Journal of Microbiology. Publicado em: 2011-06
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10. O Mecanismo de regulação da FBN e sua diversidade.
Regulação da FBN no grupo dos rhizobios. Regulação da FBN em azospirillun brasiliense. Regulação da FBN em herbaspirillun seropedicae. Regulação da FBN em acetobacter diazotrophicus.
Seropédica: EMBRAPA-CNPAB. Publicado em: 2011
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11. Ocorrencia de micorrizas arbusculares e da bacteria diazotrofica acetobacter diazotrophicus em cana-de-acucar.
Foi avaliada a ocorrencia e a distribuicao de especies de fungos micorrizicos arbusculares (FMAs) e Acetobacter diazotrophicus em plantios de cana-de-acucar em diferentes tipos de manejo nos Estados do Rio de Janeiro e Pernambuco. Foram feitas 35 coletas de amostras de solo da rizosfera e de raizes de 14 variedades de cana-de-acucar para extracao de esporos
Pesquisa Agropecuaria Brasileira. Publicado em: 2011
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12. Ocorrencia de bacterias diazotroficas em diferentes genotipos de cana de acucar.
O objetivo deste trabalho foi avaliar a localização e o número de bactérias endofíticas em quatro genótipos de cana-de-açúcar e investigar sobre a possível existência de correlação com os resultados apresentados em trabalhos de quantificação da fixação biológica de nitrogênio (FBN). Fez-se um levantamento das bactérias diazotróficas prese
Pesquisa Agropecuaria Brasileira. Publicado em: 2011