Optimization of culture conditions for  Acetobacter aceti  TISTR 102 in coconut water with supplementary banana juice

Masniyom, P.; Trinh, N. T. N.; Maneesri, J.

Optimization of culture conditions for Acetobacter aceti TISTR 102 in coconut water with supplementary banana juice

2016

Masniyom, P. | Trinh, N. T. N. | Maneesri, J.

The culture of Acetobacter aceti TISTR 102 in coconut water with banana juice was studied to optimize culture conditions for the highest cells with low cost production. The effects of supplementary banana juice, ammonium sulfate, yeast extract and shaking speed were investigated. Coconut water was a potential culture medium for A. aceti TISTR 102 with the viable cells comparable to those in synthetic GY (glucose and yeast extract) medium. Banana juice volume from 25% to 100% (v/v) in coconut water showed the significant effect on the bacterial growth (p≤0.05). The highest cell viability attained in coconut water supplemented with 50% (v/v) banana juice: 8.82-9.07 log CFU/mL in the stationary phase within 18-24 hrs. The ammonium sulfate at concentrations of 0, 0.1, 0.3 and 0.5% (w/v) did not enhance the cell viability (p>0.05) with the specific growth rates ranged from 0.196 hr -1 to 0.204 hr-1. Similarly, the bacterial cells grew ineffectively in the presence of yeast extract concentrations of 0, 0.2, 0.6 and 1.0% (p>0.05); the specific growth rates ranged from 0.145 hr-1 to 0.150 hr-1. In contrast, the shaking speed significantly affected to the cell viability (p≤0.05): the higher shaking speed was applied, the higher cell viability was obtained. The culture in stationary phase attained 8.56-8.67 log CFU/mL at 150 rpm; while 8.46-8.57 log CFU/mL was recored at 120 rpm.

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