Isolation of acetic acid bacteria from vinegar and its application for over-production of natural vinegar from pineapple
2010
M. Ramli | N. Othman | I. Latif S. | M. R. Sarmidi | R. A. Malek | R. Abd Aziz | N. Mohd. Noor
Vinegar is one of the oldest known fermentation products. Nowadays, vinegar application is not limited for culinary use but also find many applications in medical, nutraceutical and cosmeceutical industries. The production of vinegar is carried out either by natural fermentation of alcohol by acetic acid bacteria. The present work focuses on the production of natural vinegar from pineapple using newly isolated bacterial strain. The first part of this study was focused on the isolation of local strains from natural vinegar. Four strains of acetic acid bacteria were isolated and identified using biochemical identification method (API 120E) and APILAB Plus software (V.3.2.2). All strains isolated were found belong to Acetobacter aceti. The most promising isolate was deposited at CEPP culture collection under the name Aeetobacter aceti WICC B-01. The performance of this new strain for acetic acid production was compared to the standard strain A. aceti DSMZ 3508. After 6 days fermentation, A. aceti WICC B-01 produced 3.97% acetic acid compared to only 2.95% produced by standard A. aceti DSMZ 3508 under a similar cultivation conditions. Moreover, the vinegar produced by the newly isolated strain was characterized by a pleasant fruity pineapple aroma.
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