Isolation of Thermotolerant Acetic Acid Bacteria from Fruits for Vinegar Production
نویسندگان
چکیده
منابع مشابه
Screening of Acetic Acid Producing Microorganisms from Decomposed Fruits for Vinegar Production
Acetic acid bacteria capable of growing at 30 ̊C 37 ̊C were collected from various decomposed fruits available in Bangladeshi local markets in order to assess their suitability for vinegar production. Initially, 42 microorganisms were isolated from decomposed fruits like grapes, mangoes, pineapples, oranges, safeda etc. during summer when temperature reaches up to 37 ̊C. Then their growths were ch...
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Cell immobilization comprises the retention of metabolically active cells inside a polymeric matrix. In this study, the production of jabuticaba (Myrciaria jaboticaba) vinegar using immobilized Acetobacter aceti and Gluconobacter oxydans cells is proposed as a new method to prevent losses of jabuticaba fruit surplus. The pulp of jabuticaba was processed and Saccharomyces cerevisiae CCMA 0200 wa...
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The production of vinegar depends on an oxidation process that is mainly performed by acetic acid bacteria. Despite the different methods of vinegar production (more or less designated as either "fast" or "traditional"), the use of pure starter cultures remains far from being a reality. Uncontrolled mixed cultures are normally used, but this review proposes the use of controlled mixed cultures....
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Bacterial strains were isolated from samples of Japanese rice vinegar (komesu) and unpolished rice vinegar (kurosu) fermented by the traditional static method. Fermentations have never been inoculated with a pure culture since they were started in 1907. A total of 178 isolates were divided into groups A and B on the basis of enterobacterial repetitive intergenic consensus-PCR and random amplifi...
متن کاملIsolation, identification and characterization of thermo-tolerant acetic acid bacteria for semi-continuous acetous fermentation at high temperature
Nowadays, vinegar is industrially produced by mesophilic acetic acid bacteria (AAB). However, temperature fluctuation during acetous fermentation is inevitable, and may cause process disturbances. This can be mostly avoided using thermo-tolerant AAB. The main purpose of the present study was to isolate thermo-tolerant AAB. Fermentation performances were then evaluated. Twenty-eight different is...
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ژورنال
عنوان ژورنال: Research Journal of Microbiology
سال: 2008
ISSN: 1816-4935
DOI: 10.3923/jm.2008.209.212