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Isolation and Characterization of Acetic acid Bacteria from Fruits and Fermented fruit juicesfor Vinegar Production |
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| รหัสดีโอไอ | |
| Creator | Tharinee Klawpiyapamornkun, Sakunnee Bovonsombut and Sittisin Bovonsombut |
| Title | Isolation and Characterization of Acetic acid Bacteria from Fruits and Fermented fruit juicesfor Vinegar Production |
| Publisher | Faculty of Agro-Industry |
| Publication Year | 2558 |
| Journal Title | Food and Applied Bioscience |
| Journal Vol. | 3 |
| Journal No. | 1 |
| Page no. | 30-38 |
| Keyword | acetic acid bacteria, acetic acid, Acetobacter, fruit, fermented fruit juice |
| URL Website | www.tci-thaijo.org/index.php/fabjournal |
| Website title | www.tci-thaijo.org/index.php/fabjournal/article/view/78118 |
| ISSN | 2286-8615 |
| Abstract | Acetic acid bacteria are Gram negative aerobic bacteria capable of oxidizing ethanol to acetic acid. They are used in the industrial production of vinegar. The present study aims at isolation of acetic acid bacteria from various kinds of fruits and fermented fruit juices. Thirty varieties of fruits and 4 fermented fruit juices were collected from the northern and eastern areas in Thailand. Ninety-nine isolates of acetic acid bacteria were obtained from 18 varieties of fruits and 4fermented fruit juices using sterile distilled water supplemented with 4.00% ethanol (v/v) as an enrichment medium. Eighty-nine isolates were identified to be in the genus Acetobacterand 10 isolates were in the genus Gluconobacter. Fifty-nine isolates were A.acetias determined by biochemical tests. Nineteen isolates ; P1, P4, P6, P8, P12, K4, K5, K6, K7, K8, S1, S2, S3, S4, S5, S6, S7, S8 and S11 gave the widest yellow zone on bromocresol green ethanol agar. They were selected for acetic acid production and compared with A.acetiTISTR354 in ethanol-yeast extract medium supplemented with 6.00% (v/v) ethanol. It was found that P1, P4, P6, P12 and A. acetiTISTR354 gave the highest yield of acid 4.06%, 3.70%, 3.89%, 4.00% and 4.03%, respectively. All the isolates were tested for their tolerance to ethanol and acetic acid. It was found that they were able to grow at 4% and 6% ethanol. Moreover, isolates P1, P4, P6, P12, K6, K7, K8, S1, S2 and S11 were able to grow at 10.00% ethanol. |
