By interacting organism › Bacteria › Acetobacteraceae › Acetobacter pasteurianus

Intervention effectobservedoriginal resultno effectmeasured

Claim · model-written summary

Acetobacter pasteurianus did not change the nutritional value of corn silage during anaerobic fermentation

Taxon: Zea maysZea mayst0
Treatment: A. pasteurianuse1
Interactor: A. pasteurianusAcetobacter pasteurianuse1other
Outcome: nutritional value of the silagee1
Direction: no_changeinferrede1
Setting: anaerobic fermentatione1

Not reportedComparator

Verbatim

t0
“corn silage (Zea mays)”
✓ located verbatim in the source · title, characters 142–164

e1
“A. pasteurianus did not impact the nutritional value of the silage during anaerobic fermentation, maintaining a low pH (< 3.80)”
✓ located verbatim in the source · abstract, characters 857–984

Title

Microbiome and response surface methodology analyses reveal Acetobacter pasteurianus as the core bacteria responsible for aerobic spoilage of corn silage (Zea mays) in hot and humid areas

Rui Bai; Haiping Li; Shiyong Chen; et al. Frontiers in Microbiology 2024. doi:10.3389/fmicb.2024.1473238

Other claims from this paper (5)

Associationobservedoriginal resultnegativesignificant (as stated)measured

Claim · model-written summary

Presence of A. pasteurianus significantly reduced the aerobic stability of corn silage during aerobic exposure

Taxon: Zea maysZea mayst0
Treatment: presence of A. pasteurianuse2
Interactor: A. pasteurianusAcetobacter pasteurianuse2other
Outcome: aerobic stabilitye2
Direction: reducede2
Qualifier: during aerobic exposuree2

Verbatim

t0
“corn silage (Zea mays)”
✓ located verbatim in the source · title, characters 142–164

e2
“during aerobic exposure, the presence of A. pasteurianus significantly reduced the aerobic stability of the silage”
✓ located verbatim in the source · abstract, characters 995–1109

Title

Microbiome and response surface methodology analyses reveal Acetobacter pasteurianus as the core bacteria responsible for aerobic spoilage of corn silage (Zea mays) in hot and humid areas

Rui Bai; Haiping Li; Shiyong Chen; et al. Frontiers in Microbiology 2024. doi:10.3389/fmicb.2024.1473238

Other claims from this paper (5)

Observationobservedoriginal resultmeasured

Claim · model-written summary

During aerobic exposure, A. pasteurianus and A. fabarum became the dominant species in corn silage

Taxon: Zea maysZea mayst0
Interactor: A. pasteurianusAcetobacter pasteurianuse4other
Second interactor: A. fabarumAcetobacter fabarume4other
Outcome: dominant speciese4

Verbatim

t0
“corn silage (Zea mays)”
✓ located verbatim in the source · title, characters 142–164

e4
“During the aerobic exposure phase, A. pasteurianus and A. fabarum became the dominant species”
✓ located verbatim in the source · abstract, characters 1243–1336

Title

Microbiome and response surface methodology analyses reveal Acetobacter pasteurianus as the core bacteria responsible for aerobic spoilage of corn silage (Zea mays) in hot and humid areas

Rui Bai; Haiping Li; Shiyong Chen; et al. Frontiers in Microbiology 2024. doi:10.3389/fmicb.2024.1473238

Other claims from this paper (5)

Method / resourceobservedoriginal resultmeasured

Claim · model-written summary

Response surface methodology identified optimal conditions for A. pasteurianus proliferation at 28°C and 25% DM, with 52% initial concentration at 3 ml/kg

Taxon: Zea maysZea mayst0
Interactor: A. pasteurianusAcetobacter pasteurianuse5other
Outcome: optimal conditions for the proliferation of A. pasteurianuse5
Value: 28°C, 25% DMe5
Qualifier: 52% initial concentration at 3 ml/kge5

Verbatim

t0
“corn silage (Zea mays)”
✓ located verbatim in the source · title, characters 142–164

e5
“Response Surface Methodology (RSM) analysis identified optimal conditions for the proliferation of A. pasteurianus during the aerobic phase, which occurred at 28°C, 25% DM, and 52% initial concentration at 3 ml/kg”
✓ located verbatim in the source · abstract, characters 1338–1551

Title

Microbiome and response surface methodology analyses reveal Acetobacter pasteurianus as the core bacteria responsible for aerobic spoilage of corn silage (Zea mays) in hot and humid areas

Rui Bai; Haiping Li; Shiyong Chen; et al. Frontiers in Microbiology 2024. doi:10.3389/fmicb.2024.1473238

Other claims from this paper (5)

Observationobservedoriginal resultmeasured

Claim · model-written summary

Only one grape (Rara Neagra) had detectable AAB (A. pasteurianus) at all analyzed stages (grape, must, wine).

Taxon: grapese1
Material: Rara Neagrae0
Organ / stage: grape, must, winee0
Interactor: A. pasteurianusAcetobacter pasteurianuse0other
Outcome: detectable amounts of AABe0

Verbatim

e0
“Only one grape (Rara Neagra) had detectable amounts of AAB (A. pasteurianus) at all analyzed stages (grape, must, wine)”
✓ located verbatim in the source · abstract, characters 719–838

e1
“we analyzed wines, musts and grapes of 13 varieties grown in different regions of the Republic of Moldova”
✓ located verbatim in the source · abstract, characters 355–460

Title

A Survey on Acetic Acid Bacteria Levels and Volatile Acidity in Several Wines of the Republic of Moldova

Dan Zgardan; Irina Mitina; Rodica Sturza; et al. Foods 2023 2023. doi:10.3390/foods2023-15153

Other claims from this paper (6)

Observationobservedoriginal resultmeasured

Claim · model-written summary

A. pasteurianus was more common than A. aceti in musts and wines.

Taxon: grapese1
Interactor: A. pasteurianusAcetobacter pasteurianuse0other
Second interactor: A. acetiAcetobacter acetie0other
Outcome: more commone0

Verbatim

e0
“A. pasteurianus was more common than A. aceti, both in musts and wines”
✓ located verbatim in the source · abstract, characters 976–1046

e1
“we analyzed wines, musts and grapes of 13 varieties grown in different regions of the Republic of Moldova”
✓ located verbatim in the source · abstract, characters 355–460

Title

A Survey on Acetic Acid Bacteria Levels and Volatile Acidity in Several Wines of the Republic of Moldova

Dan Zgardan; Irina Mitina; Rodica Sturza; et al. Foods 2023 2023. doi:10.3390/foods2023-15153

Other claims from this paper (6)

Observationobservedoriginal resultpositivemeasured

Claim · model-written summary

Undesirable microorganisms were suppressed in silages treated with LH and LHLP.

Taxon: sugarcane tope3
Treatment: LH and LHLPe1
Interactor: Acetobacter pasteurianusAcetobacter pasteurianuse1other
Second interactor: Paenibacillus amylolyticusPaenibacillus amylolyticuse1other
Outcome: undesirable microorganismse1
Direction: suppressede1
Qualifier: Kazachstania humilise1

Verbatim

e1
“the undesirable microorganisms, such as Acetobacter pasteurianus, Paenibacillus amylolyticus and yeasts like Kazachstania humilis, were suppressed in silages treated with LH and LHLP”
✓ located verbatim in the source · abstract, characters 587–769

e3
“sugarcane top silage”
✓ located verbatim in the source · title, characters 188–208

Title

Effects of Lactobacillus hilgardii 60TS-2, with or without homofermentative Lactobacillus plantarum B90, on the aerobic stability, fermentation quality and microbial community dynamics in sugarcane top silage

Tianwei Wang; Kunling Teng; Yanhong Cao; et al. Bioresource Technology 2020. doi:10.1016/j.biortech.2020.123600

Other claims from this paper (8)

Intervention effect LH improved the aerobic stability of sugarcane top silage.
Intervention effect LHLP (LH combined with LP) improved the aerobic stability of sugarcane top silage.
Observation LH and LHLP kept the pH and the lactic and acetic acid contents of the silage stable as exposure time increased.
Observation LH and LHLP kept propionic acid content of the silage stable as exposure time increased.
Observation The abundance of L. hilgardii was enriched in the silage.
Intervention effect LH-treated silage improved the quality of fermentation.
Intervention effect LH-treated silage reduced aerobic spoilage of sugarcane top silage.
Observation LH-treated silage positively impacted the fungal and bacterial microbes.

Recommendationauthor interpretationoriginal resultbasis n/a

Claim · model-written summary

The combination Saccharomyces cerevisiae IDI-Y001, Lactobacillus fermentum IDE-L007 and Acetobacter pasteurianus IDI-A019 is suggested as starter culture for cocoa bean fermentation.

Taxon: Theobroma cacaoTheobroma cacaoe0
Treatment: Saccharomyces cerevisiae IDI-Y001, Lactobacillus fermentum IDE-L007, and Acetobacter pasteurianus IDI-A019e1
Interactor: Saccharomyces cerevisiae IDI-Y001Saccharomyces cerevisiaee1other
Second interactor: Acetobacter pasteurianus IDI-A019Acetobacter pasteurianuse1other
Outcome: starter culture for cocoa bean fermentatione1

Verbatim

e0
“These seeds are derived from the fruit pods of the cocoa tree (Theobroma cacao L.)”
✓ located verbatim in the source · abstract, characters 73–155

e1
“the use of Saccharomyces cerevisiae IDI-Y001, Lactobacillus fermentum IDE-L007, and Acetobacter pasteurianus IDI-A019 is suggested as the best combination for use as a starter culture for cocoa bean fermentation process”
✓ located verbatim in the source · abstract, characters 2952–3171

Title

Microbiological and biochemical investigations of cocoa bean fermentation

Fahrurrozi Fahrurrozi 2015

Other claims from this paper (17)

Acetobacter pasteurianus 8 claims

8 claims