AiM  Vol.5 No.5 , May 2015
Screening of Acetic Acid Producing Microorganisms from Decomposed Fruits for Vinegar Production
ABSTRACT
Acetic acid bacteria capable of growing at 30&#176C - 37&#176C 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&#176C. Then their growths were checked in YPG medium containing various ethanol concentrations at different time point at 37&#176C. From the preliminary screening, 15 Gram negative bacterial isolates have produced halos or yellow zone around the colonies on YPG agar plate at 37&#176C which indicated acetic acid production capability by those bacteria. Furthermore, acetic acid production rates were determined by titration method and about 3 - 6.9 gm/100ml acetic acid were estimated by using 4% ethanol at 37&#176C by shaking culture for 3 days. Several biochemical analysis revealed that our collection contained huge amount of acetic acid producing bacteria and some of them could be potential candidates for vinegar production.

Cite this paper
Diba, F. , Alam, F. and Talukder, A. (2015) Screening of Acetic Acid Producing Microorganisms from Decomposed Fruits for Vinegar Production. Advances in Microbiology, 5, 291-297. doi: 10.4236/aim.2015.55028.
References
[1]   Joyeux, A., Lafon-Lafourcade, S. and Ribéreau-Gayon, P. (1984) Evolution of Acetic Acid Bacteria during Fermentation and Storage of Wine. Applied and Environmental Microbiology, 48, 153-156.

[2]   Drysdale, G. and Fleet, G. (1985) Acetic Acid Bacteria in Some Australian Wines. 17-20.

[3]   Kocher, G., Kalra, K. and Phutela, R. (2006) Comparative Production of Sugarcane Vinegar by Different Immobilization Techniques. Journal of the Institute of Brewing, 112, 264-266.
http://dx.doi.org/10.1002/j.2050-0416.2006.tb00722.x

[4]   Harada, T. and Mori, H. (1971) Mutants of Acetic Acid Bacteria Used in Vinegar Production. Journal of Fermentation Technology, 49, 836-841.

[5]   Tamaki, T., Fukaya, M., Takemura, H., Tayama, K., Okumura, H., Kawamura, Y., Nishiyama, M., Horinouchi, S. and Beppu, T. (1991) Cloning and Sequencing of the Gene Cluster Encoding Two Subunits of Membrane-Bound Alcohol Dehydrogenase from Acetobacter polyoxogenes. Biochimica et Biophysica Acta, 1088, 292-300.
http://dx.doi.org/10.1016/0167-4781(91)90066-U

[6]   De Ley, J., Gillis, M. and Swings, J. (1984) Family VI. Acetobacteriaceae, Bergey’s Manual of Systematic Bacteriology. In: Krieg and Holt, J.G., Eds., The Williams and Wilkin Co., Baltimore, Vol. 1, 267-278.

[7]   Yamada, Y., Okada, Y. and Kondo, K. (1976) Isolation and Characterization of “Polarly Flagellated Intermediate Strains” in Acetic Acid Bacteria. The Journal of General and Applied Microbiology, 22, 237-245.
http://dx.doi.org/10.2323/jgam.22.237

[8]   Swings, J. (1991) The Genera Acetobacter and Gluconobacter. Springer, New York, 2268-2286.

[9]   Lotong, N., Malapan, W., Boongorsrang, A. and Yongmanitchai, W. (1989) Production of Vinegar by Acetobacter Cells Fixed on a Rotating Disc Reactor. Applied Microbiology and Biotechnology, 32, 27-31.
http://dx.doi.org/10.1007/BF00164818

[10]   Fukaya, M. (1994) Vinegar: Genetic Improvement of Acetobacter and Gluconobacter. Marcel Dekker, New York, Basel, Hong Kong, 529-542.

[11]   Saeki, A., Taniguchi, M., Matsushita, K., Toyama, H., Theeragool, G., Lotong, N. and Adachi, O. (1997) Microbiological Aspects of Acetate Oxidation by Acetic Acid Bacteria, Unfavorable Phenomena in Vinegar Fermentation. Bioscience Biotechnology and Biochemistry, 61, 317-323.
http://dx.doi.org/10.1271/bbb.61.317

[12]   Saeki, A., Theeragool, G., Matsushita, K., Toyama, H., Lotong, N. and Adachi, O. (1998) Development of Thermotolerant Acetic Acid Bacteria Useful for Vinegar Fermentation at Higher Temperatures. Bioscience Biotechnology and Biochemistry, 61, 138-145.
http://dx.doi.org/10.1271/bbb.61.138

[13]   Adachi, O., Moonmangmee, D., Toyama, H., Yamada, M., Shinagawa, E. and Matsushita, K. (2003) New Developments in Oxidative Fermentation. Applied Microbiology and Biotechnology, 60, 643-653.
http://dx.doi.org/10.1007/s00253-002-1155-9

[14]   Beheshti Maal, K. and Shafiei, R. (2010) Isolation and Characterization of an Acetobacter Strain from Iranian White-Red Cherry as a Potential Strain for Cherry Vinegar Production in Microbial Biotechnology. Asian Journal of Biotechnology, 2, 53-59.
http://dx.doi.org/10.3923/ajbkr.2010.53.59

[15]   Goodfellow, M., Peter, K., Busse, H., Trujillo, M.E., Ludwig, W., Suzuki, K.-I. and Parte, A. (2012) Bergey’s Manual of Systematic Bacteriology. Volume 5, The Actinobacteria, Springer, New York.

[16]   Gullo, M., Caggia, C., De Vero, L. and Giudici, P. (2006) Characterization of Acetic Acid Bacteria in “Traditional Balsamic Vinegar”. International Journal of Food Microbiology, 106, 209-212.
http://dx.doi.org/10.1016/j.ijfoodmicro.2005.06.024

[17]   Nanda, K., Taniguchi, M., Ujike, S., Ishihara, N., Mori, H., Ono, H. and Murooka, Y. (2001) Characterization of Acetic Acid Bacteria in Traditional Acetic Acid Fermentation of Rice Vinegar (Komesu) and Unpolished Rice Vinegar (Kurosu) Produced in Japan. Applied and Environmental Microbiology, 67, 986-990.
http://dx.doi.org/10.1128/AEM.67.2.986-990.2001

[18]   Ilha, E.C., Sant’Anna, E., Torres, R.C., Porto, A.C. and Meinert, E.M. (1999) Utilization of Bee (Apis mellifera) Honey for Vinegar Production at Laboratory Scale. Acta Cientifica Venezolana, 51, 231-235.

[19]   Joyeux, A., Lafon-Lafourcade, S. and Ribéreau-Gayon, P. (1984) Evolution of Acetic Acid Bacteria during Fermentation and Storage of Wine. Applied and Environmental Microbiology, 48, 153-156.

[20]   Drysdale, G. and Fleet, G. (1985) Acetic Acid Bacteria in Some Australian Wines. 17-20.

[21]   Kocher, G., Kalra, K. and Phutela, R. (2006) Comparative Production of Sugarcane Vinegar by Different Immobilization Techniques. Journal of the Institute of Brewing, 112, 264-266.
http://dx.doi.org/10.1002/j.2050-0416.2006.tb00722.x

[22]   Harada, T. and Mori, H. (1971) Mutants of Acetic Acid Bacteria Used in Vinegar Production. Journal of Fermentation Technology, 49, 836-841.

[23]   Tamaki, T., Fukaya, M., Takemura, H., Tayama, K., Okumura, H., Kawamura, Y., Nishiyama, M., Horinouchi, S. and Beppu, T. (1991) Cloning and Sequencing of the Gene Cluster Encoding Two Subunits of Membrane-Bound Alcohol Dehydrogenase from Acetobacter polyoxogenes. Biochimica et Biophysica Acta, 1088, 292-300.
http://dx.doi.org/10.1016/0167-4781(91)90066-U

[24]   De Ley, J., Gillis, M. and Swings, J. (1984) Family VI. Acetobacteriaceae, Bergey’s Manual of Systematic Bacteriology. In: Krieg and Holt, J.G., Eds., The Williams and Wilkin Co., Baltimore, Vol. 1, 267-278.

[25]   Yamada, Y., Okada, Y. and Kondo, K. (1976) Isolation and Characterization of “Polarly Flagellated Intermediate Strains” in Acetic Acid Bacteria. The Journal of General and Applied Microbiology, 22, 237-245.
http://dx.doi.org/10.2323/jgam.22.237

[26]   Swings, J. (1991) The Genera Acetobacter and Gluconobacter. Springer, New York, 2268-2286.

[27]   Lotong, N., Malapan, W., Boongorsrang, A. and Yongmanitchai, W. (1989) Production of Vinegar by Acetobacter Cells Fixed on a Rotating Disc Reactor. Applied Microbiology and Biotechnology, 32, 27-31.
http://dx.doi.org/10.1007/BF00164818

[28]   Fukaya, M. (1994) Vinegar: Genetic Improvement of Acetobacter and Gluconobacter. Marcel Dekker, New York, Basel, Hong Kong, 529-542.

[29]   Saeki, A., Taniguchi, M., Matsushita, K., Toyama, H., Theeragool, G., Lotong, N. and Adachi, O. (1997) Microbiological Aspects of Acetate Oxidation by Acetic Acid Bacteria, Unfavorable Phenomena in Vinegar Fermentation. Bioscience Biotechnology and Biochemistry, 61, 317-323.
http://dx.doi.org/10.1271/bbb.61.317

[30]   Saeki, A., Theeragool, G., Matsushita, K., Toyama, H., Lotong, N. and Adachi, O. (1998) Development of Thermotolerant Acetic Acid Bacteria Useful for Vinegar Fermentation at Higher Temperatures. Bioscience Biotechnology and Biochemistry, 61, 138-145.
http://dx.doi.org/10.1271/bbb.61.138

[31]   Adachi, O., Moonmangmee, D., Toyama, H., Yamada, M., Shinagawa, E. and Matsushita, K. (2003) New Developments in Oxidative Fermentation. Applied Microbiology and Biotechnology, 60, 643-653.
http://dx.doi.org/10.1007/s00253-002-1155-9

[32]   Beheshti Maal, K. and Shafiei, R. (2010) Isolation and Characterization of an Acetobacter Strain from Iranian White-Red Cherry as a Potential Strain for Cherry Vinegar Production in Microbial Biotechnology. Asian Journal of Biotechnology, 2, 53-59.
http://dx.doi.org/10.3923/ajbkr.2010.53.59

[33]   Goodfellow, M., Peter, K., Busse, H., Trujillo, M.E., Ludwig, W., Suzuki, K.-I. and Parte, A. (2012) Bergey’s Manual of Systematic Bacteriology. Volume 5, The Actinobacteria, Springer, New York.

[34]   Gullo, M., Caggia, C., De Vero, L. and Giudici, P. (2006) Characterization of Acetic Acid Bacteria in “Traditional Balsamic Vinegar”. International Journal of Food Microbiology, 106, 209-212.
http://dx.doi.org/10.1016/j.ijfoodmicro.2005.06.024

[35]   Nanda, K., Taniguchi, M., Ujike, S., Ishihara, N., Mori, H., Ono, H. and Murooka, Y. (2001) Characterization of Acetic Acid Bacteria in Traditional Acetic Acid Fermentation of Rice Vinegar (Komesu) and Unpolished Rice Vinegar (Kurosu) Produced in Japan. Applied and Environmental Microbiology, 67, 986-990.
http://dx.doi.org/10.1128/AEM.67.2.986-990.2001

[36]   Ilha, E.C., Sant’Anna, E., Torres, R.C., Porto, A.C. and Meinert, E.M. (1999) Utilization of Bee (Apis mellifera) Honey for Vinegar Production at Laboratory Scale. Acta Cientifica Venezolana, 51, 231-235.

 
 
Top