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Title: | Identification and characterization of acetic acid bacteria species isolated from various sources in Sri Lanka |
Authors: | Kaumal, M. N. Perumpuli, P. A. B. N. Buddhika, M. A. A. |
Issue Date: | 2021 |
Publisher: | Faculty of Science, University of Peradeniya, Sri Lanka |
Citation: | Buddhika, M. A. A., Perumpuli, P. A. B. N., & Kaumal, M. N. (2021). Identification and characterization of acetic acid bacteria species isolated from various sources in Sri Lanka. Ceylon Journal of Science, 50(4), 521–532. DOI: http://doi.org/10.4038/cjs.v50i4.7951 |
Abstract: | Forty-three acetic acid bacteria (AAB) strains were
isolated from different types of fruits, flowers and fermented
products collected from different regions of Sri Lanka.
They were identified using morphological, physiological
and biochemical methods. Based on their acetate oxidation
pattern, 37 strains of isolated AAB were identified as either
Acetobacter or Gluconacetobacter while the rest of the strains
were recognized as Gluconobacter. Along with the results of
species level identification, isolated strains were identified as
A. pomorum, A. aceti, A. pasteurianus, Gluconacetobacter spp.
and Gluconobacter frateurii. In order to examine the growth
characters of the isolates, they were grown on potato agar plates at
30 ℃, 37 ℃, and 40 ℃, and all the isolated strains revealed good
growth at both 30 ℃ and 37 ℃ while A. aceti MS33, A. pomorum
SC31, G. frateurii MN12 and MN18 showed good growth even at
40 ℃. Further, it was found that most of the isolated Acetobactertype strains can tolerate up to 10% ethanol even at 37 ℃, and
in contrast, the acetate tolerance of all the isolated strains was
found to be very poor. Then, acetic acid production ability of
AB5, PP21 and SC31 was examined statistically either with 4%
of 6% (v/v) ethanol at 30 ℃, 36 ℃ and 37 ℃, and all strains
showed over 3.5% (v/v) acetate production either with 4% or 6%
initial ethanol up to 36 ℃. Further, A. pasteurianus PP21 gave
an acetic acid production of 2.2% with 4% initial ethanol even
at 37 ℃. Thus, the obtained results revealed that all three tested
strains are prospective applicants in the production of vinegar at
higher temperatures Abstract: Forty-three acetic acid bacteria (AAB) strains were isolated from different types of fruits, flowers and fermented products collected from different regions of Sri Lanka. They were identified using morphological, physiological and biochemical methods. Based on their acetate oxidation pattern, 37 strains of isolated AAB were identified as either Acetobacter or Gluconacetobacter while the rest of the strains were recognized as Gluconobacter. Along with the results of species level identification, isolated strains were identified as A. pomorum, A. aceti, A. pasteurianus, Gluconacetobacter spp. and Gluconobacter frateurii. In order to examine the growth characters of the isolates, they were grown on potato agar plates at 30 ℃, 37 ℃, and 40 ℃, and all the isolated strains revealed good growth at both 30 ℃ and 37 ℃ while A. aceti MS33, A. pomorum SC31, G. frateurii MN12 and MN18 showed good growth even at 40 ℃. Further, it was found that most of the isolated Acetobactertype strains can tolerate up to 10% ethanol even at 37 ℃, and in contrast, the acetate tolerance of all the isolated strains was found to be very poor. Then, acetic acid production ability of AB5, PP21 and SC31 was examined statistically either with 4% of 6% (v/v) ethanol at 30 ℃, 36 ℃ and 37 ℃, and all strains showed over 3.5% (v/v) acetate production either with 4% or 6% initial ethanol up to 36 ℃. Further, A. pasteurianus PP21 gave an acetic acid production of 2.2% with 4% initial ethanol even at 37 ℃. Thus, the obtained results revealed that all three tested strains are prospective applicants in the production of vinegar at higher temperatures. |
URI: | http://archive.cmb.ac.lk:8080/xmlui/handle/70130/6313 |
ISSN: | 2513-230X |
Appears in Collections: | Department of Chemistry |
Files in This Item:
File | Description | Size | Format | |
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7951-28279-1-PB.pdf | 990.25 kB | Adobe PDF | View/Open |
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