Selection of acetic acid bacteria for commercial production of vinegar

Rossukon Laopaiboon

Selection of acetic acid bacteria for commercial production of vinegar

1985

Rossukon Laopaiboon

From a total of 310 cultures isolated from 269 sources and a pure culture, only 10 isolates, namely: Acetobacter aceti 104, A. aceti I, A. rancens I, Acetobacter sp. 28-1, Acetobacter sp. 65-1, Acetobacter sp. 88-1, Acetobacter sp. 170-1, Acetobacter sp. 249-1, Acetobacter sp. 265-2 and A. aceti 103 were found to produce high acid in coconut water containinge ethanol. The optimum temperature for acid fermentation of A. rancens I and Acetobacter sp. 170-1 was found to lower acid at temperature higher than 32 deg. C. A. aceti 103, A. aceti I, A. rancens II, Acetobacter sp. 170-1, Acetobacter sp. 249-1 and Acetobacter sp. 265-2 were able to tolerate 40 deg. C. where a minimum of 1.91 percent acid was produced. While A. aceti 104, A. aceti I, Acetobacter sp. 65-1 and Acetobacter sp. 249-1 produced maximal acid without the initial addition of acid, A. rancens I, Acetobacter sp. 170-1 and Acetobacter sp. 265-2 were more effective in substrate initially containing 0.5 percent acetic acid. Fermentation using A. aceti 103, Acetobacter sp. 28-1 and Acetobacter sp. 88-1 required 1 percent initial acid concentration. A aceti 103, A. rancens I, Acetobacter sp. 28-1, Acetobacter sp. 65-1, Acetobacter sp. 170-1 and Acetobacter sp. 249-1 were able to grow in Hoyer medium in which ammonium sulfate was served as sole source of nitrogen. It was also found that acetozyme, the mixed compound used in commercial fermentation of distilled vinegar supported good growth of A. aceti I, A. rancens I, Acetobacter sp. 28-1 and Acetobacter sp. 88-1. Determination of the cultures longevity indicated that Acetobacter sp. 249-1 were able to survive in culture medium at room condition for 40 days, whereas the others failed to do so

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