Production of vinegar from pineapple peels using Acetobacter species isolated from soil sample and its antibacterial activity
Journal Title: International Journal of Life Science - Year 2018, Vol 6, Issue 4
Abstract
Fruit waste has become one of the main sources of municipal solid wastes, which have been an increasingly tough environmental issue. Vinegar is very important food preservative in food industry. The vinegar can be obtained various raw materials such as various fruits and fruit peels. The present study investigates production of vinegar from pineapple peels using Acetobacter species isolated from soil sample and its antibacterial activity. Acetobacter spp. and Saccharomyces cerevisiae was isolated from soil samples. Identification was done by performing morphological, biochemical and cultural characteristics of bacteria and fungi. Firstly, wine was produced by Saccharomyces cerevisiae, confirmed by performing CO2 production and Iodoform test. The wine produced was now inoculated with Acetobacter spp. and it is incubated for 11 days for aerobic fermentation at 370C it was calculated that 4.60% of vinegar was produced. The antibacterial activity of vinegar was tested against Escherichia coli, Staphylococcus aureus, Salmonella paratyphi and Pseudomonas aeruginosa. The results of antibacterial activity of vinegar against Escherichia coli -16mm, Staphylococcus aureus - 20mm, Salmonella paratyphi -19mm and Pseudomonas aeruginosa - 19mm. Subsequent upon this research, materials like pineapple peel considered generally as waste can be bio converted into important value-added materials thus aiding environmental safety.
Authors and Affiliations
PM Tumane, Sanchari Sarkar, DD Wasnik, NA Kolte
Keywords
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