Isolation of Acetobacter persici DS1 from over-ripened sapodilla fruit as a potential strain for fruit vinegar production
Tripathi, N., Aseri, G., Jain, A., Sharma, D., Kaur, J., Singh, D. (2025). Isolation of Acetobacter persici DS1 from over-ripened sapodilla fruit as a potential strain for fruit vinegar production. EKB Journal Management System, 10(3), 111-122. doi: 10.21608/mb.2025.310511.1141
Neha M. Tripathi; Gajender K. Aseri; Amit K. Jain; Deepansh Sharma; Jasmeet Kaur; Deepti Singh. "Isolation of Acetobacter persici DS1 from over-ripened sapodilla fruit as a potential strain for fruit vinegar production". EKB Journal Management System, 10, 3, 2025, 111-122. doi: 10.21608/mb.2025.310511.1141
Tripathi, N., Aseri, G., Jain, A., Sharma, D., Kaur, J., Singh, D. (2025). 'Isolation of Acetobacter persici DS1 from over-ripened sapodilla fruit as a potential strain for fruit vinegar production', EKB Journal Management System, 10(3), pp. 111-122. doi: 10.21608/mb.2025.310511.1141
Tripathi, N., Aseri, G., Jain, A., Sharma, D., Kaur, J., Singh, D. Isolation of Acetobacter persici DS1 from over-ripened sapodilla fruit as a potential strain for fruit vinegar production. EKB Journal Management System, 2025; 10(3): 111-122. doi: 10.21608/mb.2025.310511.1141

Isolation of Acetobacter persici DS1 from over-ripened sapodilla fruit as a potential strain for fruit vinegar production

Microbial Biosystems
Article 16, Volume 10, Issue 3, September 2025, Pages 111-122    PDF (683.36 K)
Document Type: Original Article
DOI: 10.21608/mb.2025.310511.1141
Authors
Neha M. Tripathi1; Gajender K. Aseri1; Amit K. Jain2; Deepansh Sharma* 3; Jasmeet Kaur3; Deepti Singh1
1Amity Institute of Microbial Technology, Amity University Rajasthan, Jaipur, Rajasthan, India.
2IGNOU Regional Centre, Karnal, Haryana, India.
3Department of Life Science, J C Bose University of Science and Technology, YMCA, Faridabad, India.
Abstract
The objective of this study was to isolate and identify the acetic acid bacteria (AAB) from over-ripened fruit Sapodilla fruit. The isolated strain was identified by using 16S rRNA sequencing, and strain was designated as Acetobacter persici DS1. The selected strains were utilized to formulate fruit vinegar using two-stage fermentation process using locally obtainable raw fruit processing waste. The strain was found to be a potent strain which can withstand high initial ethanol concentrations and accumulating acetic acid. It is observed that the increase in optical density during the ethanol tolerance or resistance up to 5.5 % (v/v) initial ethanol concentrations and accumulating acetic acid in GYC broth was observed as ethanol and aceto-tolerant strains. The strain A. persici DS1 have substantial growth up to 5.5% (v/v). The strain's maximum enzyme activity was seen at a 10% acetic acid concentration. ADH and ALDH activity of A. persici DS1 were 2.93U mg-1 and 3.52U mg-1, respectively. According to the final data the acetic acid producing strain A. persici DS1 isolated from sapodilla indicated that the highest acetic acid production 4.63 g/100ml with absolute ethanol and 3.82 g/100ml with distilled ethanol. Therefore, the obtained potential AAB strain can be used for fruit vinegar fermentation at high titration. It can be concluded that the studied strain is well suited to be used as a parental strain to prepare a starter for fruit vinegar production.
Keywords
Acetic acid bacteria; Acetobacter; fruit vinegar; oxidative fermentation. selected culture
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