Isolation and identification of Acetobacter from Toddy sample for production of Acetic Acid
Keywords:
Toddy sample Acetic acid, Acetobacter sppAbstract
This study was concerned with the isolation and characterization of Acetobacter aceti from toddy for acetic acid production. The samples were inoculated in sterilized GYP standard media and then incubated at 28°C for 48 hours. Successive subculture was performed to screen out the strains. In Gram’s staining, the morphology of the isolated bacteria exhibited pink, small rod shaped single, pair and chain in arrangement, in the hanging drops technique, all the isolates revealed motile. Biochemical tests were performed by fermentation of five basic sugars by producing both acid and gas bubbles in Durham tube. Acidity of the media gradually increased from day 0 to day 8 and pH of the media decreased from 6.8 to 5.5 during the period. This protocol was successful for enriching Acetobacter aceti, which was essential for Acetic acid production.
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