Isolation and Characterization of Acetic Acid Bacteria from Pineapple, Sugarcane, Apple, Grape, Pomegranate, and Papaya Fruit

The present research was carried out with the aim of isolating acetic acid bacteria (AAB) from pineapple, sugarcane, apple, grape, pomegranate, and papaya fruits. The characteristics of acetic acid bacterial isolates were identified by morphological and biochemical tests. Among the different fruits, pineapple possessed the maximum (38.46%) AAB producers, followed by sugarcane (22.90%), grape (18.29%), apple (14.63%), papaya (4.34%) and pomegranate (1.38%). Reference strain Acetobacter pasteurianus (DSM-2324) was collected from Deutsche Sammlung Von Microorganismen and Zellkulturen (DSMZ), Germany. Strains of Acetobacter pasteurianus were identified through morphological and biochemical characteristics. The isolated strains (A) were characterized and compared with the reference strain (B). Different levels of ethanol (1%, 2%, 5%, and 10%), glucose (10%, 20%, 25%, and 30%) and temperature (25 °C, 30 °C, 34 °C, and 37 °C) were used in standard medium to observe the growth characteristics of strain A and B. Both the strains revealed similar trends grown on ethanol, glucose and temperature and showed better growth at 2% ethanol, 20% glucose and 30 °C temperature. The members of the genus Acetobacter and Gluconobacter are confirmed with this research.