2] can be fixed non-symbiotically by different microorganisms such as (Herbaspirillum Acetobacter
, Azotobacter, Azospirillum) [15,29] and symbiotically mainly by the association between Rhizobium species and legumes which represents a renewable source of N for agriculture .
The final identification of this isolate as Acetobacter
indonesiensis was achieved after partial sequencing of 16S rRNA gene, as previously described (2) (GenBank accession no.
indonesiensis pneumonia after lung transplant.
O vinagre e produzido por dois processos bioquimicos distintos, ambos resultantes da acao de micro-organismos: i) a fermentacao alcoolica pela acao de leveduras sobre materias-primas acucaradas e amilaceas e ii) a fermentacao acetica pela acao de bacterias aerobias do genero Acetobacter
(LU et al.
Cellulose synthesized by the aerobic bacterium Acetobacter
xylinum has been useful as a model system for studying of microbial cellulose utilization.
Merriam-Webster's medical dictionary describes it as, "a gelatinous mass of symbiotic bacteria (as Acetobacter
xylinum) and yeasts (as of the genera Brettanomyces and Saccharomyces) grown to produce a fermented beverage held to confer health benefits; also: the beverage prepared by fermenting Kombucha with black tea and sugar.
7) One potential agent that could be introduced is Acetobacter
acetic, which is used to create vinegar and could throw off the taste of the liquor.
Bacterial cellulose (BC) produced by Acetobacter
xylinum has the same composition but has unique properties compared with cellulose from plants and can be considered superior on many accounts.
Marhoum (1987) found that the dominant microorganisms in hulu-mur fermentation were Lactobacillus, Acetobacter
, Leuconostoc, Gluconobacter and the yeasts Saccharamyces and Candida.
In the most common process, glucose is treated with hydrogen at high pressure to convert it to sorbitol, which is then fermented with the bacteria Acetobacter
xylinum to yield sorbose.
After fermentation we suppress the activity of acetobacter
by either storing the wine at a temperature below 45[degrees]F or by maintaining in the wine a level of sulfur dioxide that inhibits further yeast activity.
Center for Genetic Engineering and Biotechnology (Havana, Cuba) has patented isolated and purified extracellular fructosyltransferase of Acetobacter