Study about Acetic Acid Bacteria Isolated from Some Selected Waste Protein Source
نویسندگان
چکیده
Background: Acetic acid bacteria (AAB) are an essential and diverse group of involved in producing fermented foods beverages, primarily known for their production acetic (ethanoic acid) used the vinegar.
 Aim: This study aims to isolate Acid Bacteria from protein waste quantify produced which will serve as a means management/recycling conserve environment/society at large while value-added product; sources (fish, milk, meat, egg, soy beans unpasteurized milk).
 Methodology: The samples were homogenized sterile distilled water, followed by serial dilution inoculation on glucose yeast calcium carbonate (GYC) agar using spread plate method with inoculum size 0.1 ml. plates incubated 30oC 48 hours. Several biochemical tests, including oxidase, catalase, Gram stain, carried out isolates. rate was estimated ethanol (YGEA) medium. 
 Results: Twenty-five (25) (white, creamy yellow pale-coloured) well-isolated colonies selected be analyzed. Out 25 isolates, fourteen (14) suspected because they clear zones around selective GYC culture Of 14 analyzed six (6) Gram-negative rods. Presumptive identification bacterial isolates includes Acetobacter aceti Gluconobacter oxydans. Morphologically identified biochemically confirmed then further checked abilities produce titration YGEA (Yeast, Glucose, Ethanol, varied among Among three (3) acid-producing strains, fish 2 showed highest (24.34 g/100 ml) 37oC, those milk 1 meat 23.96 ml 23.46 ml, respectively.
 Conclusion: is based importance AAB converting low-value products such acid, ascorbic cellulose others. due ability use substrate.
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ژورنال
عنوان ژورنال: Journal of advances in microbiology
سال: 2022
ISSN: ['2456-7116']
DOI: https://doi.org/10.9734/jamb/2022/v22i530460