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Bacteria can also exhibit taxis, which is the ability to move towards or away from stimuli in their environment. In chemotaxis the overall motion of bacteria responds to the presence of chemical gradients. In phototaxis bacteria can move towards or away from light. This can be particularly useful for cyanobacteria, which use light for ...
Pathway of acetone–butanol–ethanol fermentation by clostridia. Acetone–butanol–ethanol (ABE) fermentation, also known as the Weizmann process, is a process that uses bacterial fermentation to produce acetone, n-butanol, and ethanol from carbohydrates such as starch and glucose.
Thermophilic bacteria can produce lactic acid at temperatures of around 50 °Celsius, sufficient to discourage microbial contamination; and ethanol has been produced at a temperature of 70 °C. This is just below its boiling point (78 °C), making it easy to extract. Halophilic bacteria can produce bioplastics in hypersaline conditions. Solid ...
Other microorganisms can produce ethanol from sugars by fermentation but often only as a side product. Examples are [4] Heterolactic acid fermentation in which Leuconostoc bacteria produce lactate + ethanol + CO 2; Mixed acid fermentation where Escherichia produce ethanol mixed with lactate, acetate, succinate, formate, CO 2, and H 2
Bacteria can be aerobes or anaerobes. Depending on the degree of oxygen required bacteria can fall into the following classes: facultative-anaerobes-ie aerotolerant absence or minimal oxygen required for their growth; obligate-anaerobes grow only in complete absence of oxygen; facultative aerobes-can grow either in presence or minimal oxygen
The production of plants from seeds that otherwise have very low chances of germinating and growing, e.g., orchids and Nepenthes. To clean particular plants of viral and other infections and to quickly multiply these plants as 'cleaned stock' for horticulture and agriculture. Reproduce recalcitrant plants required for land restoration
Fruit flies or vinegar eels are considered common vectors in the propagation of acetic acid bacteria. [2] The growth of Acetobacter in wine can be suppressed through effective sanitation, by complete exclusion of air from wine in storage, and by the use of moderate amounts of sulfur dioxide in the wine as a preservative. [3]
These bacteria release nitrate and nitrite which are later converted to nitrogen gas through the denitrification process. [53] Hydrolysis and acidogenesis can also be impacted by TAN concentration. In mesophilic conditions, inhibition for hydrolysis was found to occur at 5500 mg/L TAN, while acidogenesis inhibition occurs at 6500 mg/L TAN.