Characteristic study of acetic ACID bacteria wild strain isolated from pineapple peel /
Yogawarthni Akupatharaju
- 46 pages : illustrations ;
Faculty of Chemical and Process Engineering Technology
Final Year Report (Bachelor of Chemical Engineering ) -- Universiti Malaysia Pahang Al-Sultan Abdullah - 2024
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AAB are a family of Gram-negative, obligate aerobic bacteria that are often discovered in different environments, such as fermentation of fruits and vegetables. These microorganisms are renowned for their capacity to oxidise ethanol to create acetic acid, an important industrial by-product that finds widespread application in the chemical, pharmaceutical, and food industries. The previous study on AAB’s characteristics is focused on non-local fruits only. This article introduces new strains isolated from MD2 pineapple peels. The present study is aimed at studying the morphological, biochemical and growth profile of acetic acid bacteria (AAB). Two strains are selected for this study, where Strain 1 is confirmed Acetobacter while Strain 2 is a successful isolation from the pineapple peel. The characteristics studied consists of morphological (shape, Gram’s strain and motility), biochemical (catalase, oxidase, over oxidation of ethanol) and profile of acetic acid in terms of growth, glucose consumption and acid production. The strains are circular in shape with smooth surfaces and pulvinate colonial elevation, Gram-negative, positive and negative motility, catalase-positive, oxidase-negative, positive and negative over oxidation of ethanol. Strain 1 reached highest growth at 72h with glucose consumption of 30 g/L and acid production of 9 g/L. Strain 2 had growth until 12h with 10 g/L of glucose consumed with no acid produced.
THE0010655 (Local)
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