A Comparative Study between Two Local Isolates of Acetic Acid Bacteria For Acetic Acid Production in Sulaymaniyah
Keywords:
Acetobacter, Acetic acid, Fermentation, Acid producersAbstract
Two local isolates of acetic acid bacteria belonging to the genus Acetobacter sp. Were isolated from natural sources. The first isolate (Acetobacter sp. N1) was isolated from soil sample taken from garden of biology department and the second isolate (Acetobacter sp. N2) was isolated from raw vinegar by using yeast extract agar and nutrient broth, (pH 5.0 & 5.5) respectively. Both isolates were identified according to morphology of colonies, type of cells according to Gram-staining, catalase, oxidase, moility test, and also their production of acetic acid as Acetobacter sp. Production of acetic acid was detected from both isolates by using fermentation medium (apple extract medium supplemented with other nutrient). The total acidity was 14% and 16% for both N1 and N2 respectively.References
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