Metabolite Profile and Immunomodulatory Properties of Bellflower Root Vinegar Produced Using Acetobacter pasteurianus A11-2

Gil, Na-Young; Gwon, Hee-Min; Yeo, Soo‐Hwan; Kim, Soyoung

doi:10.3390/foods9081063

Cited by 8 publications

(2 citation statements)

References 33 publications

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“…The L-MA-producing microorganisms can be divided into two groups: fungal species of the Aspergillus , Rhizopus , Ustilago , Zygosaccharomyces , Schizophyllum , Penicillium , and Aureobasidium genera [ 8 , 9 ], and bacterial such as Bacillus subtilis and Bacillus licheniformis [ 28 ] and Acetobacter pasteurianus A11-2 [ 29 ]. Some microorganisms produce high amounts of L-MA, for example, Aspergillus flavus produces 113 g/l of L-MA.…”

Section: Resultsmentioning

confidence: 99%

Bioconversion of Untreated Corn Hull into L-Malic Acid by Trifunctional Xylanolytic Enzyme from Paenibacillus curdlanolyticus B-6 and Acetobacter tropicalis H-1

Duong

Ketbot

Phitsuwan

et al. 2021

J. Microbiol. Biotechnol.

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L -Malic acid (L-MA) is widely used in food and non-food products. However, few microorganisms have been able to efficiently produce L-MA from xylose derived from lignocellulosic biomass (LB). The objective of this work is to convert LB into L-MA with the concept of a bioeconomy and environmentally friendly process. The unique trifunctional xylanolytic enzyme, PcAxy43A from Paenibacillus curdlanolyticus B-6, effectively hydrolyzed xylan in untreated LB, especially corn hull to xylose, in one step. Furthermore, the newly isolated, Acetobacter tropicalis strain H1 was able to convert high concentrations of xylose derived from corn hull into L-MA as the main product, which can be easily purified. The strain H1 successfully produced a high L-MA titer of 77.09 g/l, with a yield of 0.77 g/g and a productivity of 0.64 g/l/h from the xylose derived from corn hull. The process presented in this research is an efficient, low-cost and environmentally friendly biological process for the green production of L-MA from LB.

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Section: Resultsmentioning

confidence: 99%

Bioconversion of Untreated Corn Hull into L-Malic Acid by Trifunctional Xylanolytic Enzyme from Paenibacillus curdlanolyticus B-6 and Acetobacter tropicalis H-1

Duong

Ketbot

Phitsuwan

et al. 2021

J. Microbiol. Biotechnol.

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“…Vinegar having near about 5% acetic acid incorporated in water, traditionally vinegar implemented in food preservations applications [28]. Acetobacter species are transformation of ethyl alcohol into acetic acid [28;29].…”

Section: Introductionmentioning

confidence: 99%

Evaluates the active substances of extracts of date vinegar and Citrus lemon plant fruit on Enterobius vermicularis worm in vitro

Al-Taei

Al-Quraishi

2022

ijhs

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This work was conduct to account the effects of cold and hot aqueous extracts of Iraqi Citrus limon plant fruits and date vinegar in paralysis and die of Enterobius vermicularis parasite in vitro and determine the most influential plant for extracted secondary compound (alkaloid, terpenoids and phenolic compounds) from it and then determine a most influential secondary compound for analysis by Gas chromatography /mass spectroscopy technical (GC/MS) and extract the most concentrated compound from it to test in paralyze and kill worms. The results appear that cold aqueous extract of Citrus limon plant fruits have a high influential especially by 300 mg/ml concentration where its average arithmetic for paralysis and die of worms equal 29.00 and 57.33 minute , respectively, followed by hot aqueous extract of Citrus limon plant fruits has effect on paralysis and die of worms in 300 mg/ml concentration where its led to paralysis and die of worms at 67.33 and 104.00 minute , followed by cold aqueous extract of date viengar extract where its average arithmetic for paralysis and die of worms in 300 mg/ml concentration equal 110.00 and 193.00 minute.

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Profile chemical compounds and antioxidant activity of Korean commercial vinegars produced by traditional fermentation

et al. 2021

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Metabolite Profile and Immunomodulatory Properties of Bellflower Root Vinegar Produced Using Acetobacter pasteurianus A11-2

Cited by 8 publications

References 33 publications

Bioconversion of Untreated Corn Hull into L-Malic Acid by Trifunctional Xylanolytic Enzyme from Paenibacillus curdlanolyticus B-6 and Acetobacter tropicalis H-1

Bioconversion of Untreated Corn Hull into L-Malic Acid by Trifunctional Xylanolytic Enzyme from Paenibacillus curdlanolyticus B-6 and Acetobacter tropicalis H-1

Evaluates the active substances of extracts of date vinegar and Citrus lemon plant fruit on Enterobius vermicularis worm in vitro

Profile chemical compounds and antioxidant activity of Korean commercial vinegars produced by traditional fermentation

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