Isolation of thermotolerant acetic acid bacteria from fruits for vinegar production

Sixty thermotolerant acetic acid bacteria were isolated from 13 kinds of fruit using sterile distilled water supplemented with 4% ethanol (v/v) as an enrichment medium. Successful isolations were obtained from apple, Jamaican cherry, longan, mango, pineapple and rambutan. Morphological and biochemic...

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Main Authors:	Amornrut Moryadee, Wasu Pathom-Aree
Format:	Journal
Published:	2018
Subjects:	Agricultural and Biological Sciences Immunology and Microbiology Medicine
Online Access:	https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=40949154806&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/60112
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Institution:	Chiang Mai University

id	th-cmuir.6653943832-60112
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spelling	th-cmuir.6653943832-601122018-09-10T03:47:16Z Isolation of thermotolerant acetic acid bacteria from fruits for vinegar production Amornrut Moryadee Wasu Pathom-Aree Agricultural and Biological Sciences Immunology and Microbiology Medicine Sixty thermotolerant acetic acid bacteria were isolated from 13 kinds of fruit using sterile distilled water supplemented with 4% ethanol (v/v) as an enrichment medium. Successful isolations were obtained from apple, Jamaican cherry, longan, mango, pineapple and rambutan. Morphological and biochemical examinations revealed that 43 isolates were members of the genus Acetobacter whereas the remaining 13 isolates were members of the genus Gluconobacter. Preliminary screening showed that isolates No. 13, 34, 36 and 37 gave the widest zone of acidity on overoxidation medium. These isolates were identified as A. aceti and selected for acetic acid production at 30 and 37°C by shaking culture for 14 days in ethanol-yeast extract medium. It was found that A. aceti isolate No. 37 from rambutan gave the highest acetic acid yield of 13.53 and 8.97 g L-1at 30 and 37°C, respectively after 7 days of fermentation. © 2008 Academic Journals Inc. 2018-09-10T03:38:13Z 2018-09-10T03:38:13Z 2008-01-01 Journal 18164935 2-s2.0-40949154806 10.3923/jm.2008.209.212 https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=40949154806&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/60112
institution	Chiang Mai University
building	Chiang Mai University Library
country	Thailand
collection	CMU Intellectual Repository
topic	Agricultural and Biological Sciences Immunology and Microbiology Medicine
spellingShingle	Agricultural and Biological Sciences Immunology and Microbiology Medicine Amornrut Moryadee Wasu Pathom-Aree Isolation of thermotolerant acetic acid bacteria from fruits for vinegar production
description	Sixty thermotolerant acetic acid bacteria were isolated from 13 kinds of fruit using sterile distilled water supplemented with 4% ethanol (v/v) as an enrichment medium. Successful isolations were obtained from apple, Jamaican cherry, longan, mango, pineapple and rambutan. Morphological and biochemical examinations revealed that 43 isolates were members of the genus Acetobacter whereas the remaining 13 isolates were members of the genus Gluconobacter. Preliminary screening showed that isolates No. 13, 34, 36 and 37 gave the widest zone of acidity on overoxidation medium. These isolates were identified as A. aceti and selected for acetic acid production at 30 and 37°C by shaking culture for 14 days in ethanol-yeast extract medium. It was found that A. aceti isolate No. 37 from rambutan gave the highest acetic acid yield of 13.53 and 8.97 g L-1at 30 and 37°C, respectively after 7 days of fermentation. © 2008 Academic Journals Inc.
format	Journal
author	Amornrut Moryadee Wasu Pathom-Aree
author_facet	Amornrut Moryadee Wasu Pathom-Aree
author_sort	Amornrut Moryadee
title	Isolation of thermotolerant acetic acid bacteria from fruits for vinegar production
title_short	Isolation of thermotolerant acetic acid bacteria from fruits for vinegar production
title_full	Isolation of thermotolerant acetic acid bacteria from fruits for vinegar production
title_fullStr	Isolation of thermotolerant acetic acid bacteria from fruits for vinegar production
title_full_unstemmed	Isolation of thermotolerant acetic acid bacteria from fruits for vinegar production
title_sort	isolation of thermotolerant acetic acid bacteria from fruits for vinegar production
publishDate	2018
url	https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=40949154806&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/60112
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Isolation of thermotolerant acetic acid bacteria from fruits for vinegar production

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