Comparison of the effects of acetic acid bacteria and lactic acid bacteria on the microbial diversity of and the functional pathways in dough as revealed by high-throughput metagenomics sequencing.

Knowledge of the effects of various strains of acetic acid bacteria (AAB) on sourdough remains limited. In this study, the diversity of microbial taxa in sourdoughs fermented by different starters was assessed and their functional capacity was evaluated via high-throughput metagenomics sequencing. Results showed that Erwinia (29.

Degradation of acetochlor and beneficial effect of phosphate-solubilizing sp. ACD-9 on maize seedlings.

The biodegradation of acetochlor in solution and soil and improvements in the growth of maize seedlings by a phosphate-solubilizing bacterial strain were investigated in this research. The strain sp. ACD-9 optimally degraded acetochlor at pH 6.