Isolation, characterization and optimization of indigenous acetic acid bacteria and evaluation of their preservation methods.

ABSTRACT:

Background and objectives

Acetic acid bacteria (AAB) are useful in industrial production of vinegar. The present study aims at isolation and identification of acetic acid bacteria with characterization, optimization, and evaluation of their acetic acid productivity.

Materials and methods

Samples from various fruits were screened for presence of acetic acid bacteria on glucose, yeast extract, calcium carbonate (GYC) medium. Carr medium supplemented with bromocresol green was used for distinguishing Acetobacter from Gluconobacter. The isolates were cultured in basal medium to find the highest acetic acid producer. Biochemical tests followed by 16S rRNA and restriction analyses were employed for identification of the isolate and phylogenic tree was constructed. Bacterial growth

SUBMITTER: Sharafi S 

PROVIDER: S-EPMC3279764 | biostudies-literature | 2010 Mar

REPOSITORIES: biostudies-literature