Production of Apricot Vinegar Using an Isolated Acetobacter Strain from Iranian Apricot
Vinegar or sour wine is a product of alcoholic and
subsequent acetous fermentation of sugary precursors derived from
several fruits or starchy substrates. This delicious food additive and
supplement contains not less than 4 grams of acetic acid in 100 cubic
centimeters at 20°C. Among the large number of bacteria that are
able to produce acetic acid, only few genera are used in vinegar
industry most significant of which are Acetobacter and
Gluconobacter. In this research we isolated and identified an
Acetobacter strain from Iranian apricot, a very delicious and sensitive
summer fruit to decay, we gathered from fruit's stores in Isfahan,
Iran. The main culture media we used were Carr, GYC, Frateur and
an industrial medium for vinegar production. We isolated this strain
using a novel miniature fermentor we made at Pars Yeema
Biotechnologists Co., Isfahan Science and Technology Town (ISTT),
Isfahan, Iran. The microscopic examinations of isolated strain from
Iranian apricot showed gram negative rods to cocobacilli. Their
catalase reaction was positive and oxidase reaction was negative and
could ferment ethanol to acetic acid. Also it showed an acceptable
growth in 5%, 7% and 9% ethanol concentrations at 30°C using
modified Carr media after 24, 48 and 96 hours incubation
respectively. According to its tolerance against high concentrations of
ethanol after four days incubation and its high acetic acid production,
8.53%, after 144 hours, this strain could be considered as a suitable
industrial strain for a production of a new type of vinegar, apricot
vinegar, with a new and delicious taste. In conclusion this is the first
report of isolation and identification of an Acetobacter strain from
Iranian apricot with a very good tolerance against high ethanol
concentrations as well as high acetic acid productivity in an
acceptable incubation period of time industrially. This strain could be
used in vinegar industry to convert apricot spoilage to a beneficiary
product and mentioned characteristics have made it as an amenable
strain in food and agricultural biotechnology.
[1] Ndoye, B., L. Cleenwerck, K. Engelbeen, R. Dubois-Dauphin, A.T.
Guiro, S.V. Trappen, A. Willems and P. Thonart, 2007. Acetobacter
senegalensis sp. nov., a thermotolerant acetic acid bacterium isolated in
Senegal (sub-Saharan Africa) from mango fruit (Mangifera indica L.).
Int. J. Syst. Evol. Microbiol., 57: 1576-1581.
[2] Beheshti Maal, K. and R. Shafiei, 2010. Isolation and characterization of
an Acetobacter strain from Iranian white-red cherry as a potential strain
for cherry vinegar production in microbial biotechnology. Asian J.
Biotechnol., 1: 53-59.
[3] Gullo M. and P. Giudici, 2008. Acetic acid in traditional balsamic
vinegar, phenotypic traits relevant for starter cultures selection. Int. J.
Food Microbiol., 125: 46-53.
[4] Beheshti Maal, K. and R. Shafiei, 2012. Characterization of an
Acetobacter strain isolated from Iranian peach that tolerates high
temperatures and ethanol concentrations. Int. J. Biol. Life. Sci. , 4: 239-
243.
[5] Kadere T.T., T. Miamoto, R.K. Oniang-o, P.M. Kutima and S.M.
Njoroge, 2008. Isolation and identification of genera Acetobacter and
Gluconobacter in coconut toddy (mnazi). Afr. J. Biotechnol., 7: 2963-
2971.
[6] Kocher G.S., K.L. Kalra and R.P. Phutela, 2006. Comparative
production of sugarcane vinegar by different immobilization techniques.
J. Inst. Brew., 112: 264-266.
[7] Drydale, G.S. and G. H. Fleet, 1985. Acetic acid bacteria in some
Australian wines. Food Technol. Aust., 37: 17-20.
[8] Joyeux A., S. Lafon-Lafourcade and P. Ribereau-Gayon P, 1984.
Evolution of acetic acid bacteria during fermentation and storage of
wine. Appl. Environ. Microbiol., 48: 153-156.
[9] Beheshti Maal, K. and R. Shafiei, 2011. A thermotolerant Acetobacter
strain isolated from Iranian peach suitable for industrial microbiology.
Asian J. Biol. Sci., 3: 244-251.
[10] Faparusi S.I., 1973. Origin of initial microflora of palm wine from oil
palm trees (Elaeis guineensis). J. Appl. Bacteriol., 36: 559-565.
[11] Sossou, S.K., Y. Ameyapoh, S.D. Karou and C.D. Souza, 2009. Study of
pineapple peelings processing into vinegar by biotechnology. Pak. J.
Biol. Sci., 11: 859-865.
[12] Moryadee, A. and W. Pathon-Aree, 2008. Isolation of thermotolerant
acetic acid bacteria from fruits for vinegar production. Res. J.
Microbiol., 3: 209-212.
[13] Nanda K., M. Taniguchi, S. Ujike, N. Ishihara, H. Mori, H. Ono and Y.
Murooka, 2001. Characterization of acetic acid bacteria in traditional
acetic acid fermentation of rice vinegar (komesu) and unpolished rice
vinegar (kurosu) produced in Japan. Appl. Environ. Microbiol., 67: 986-
990.
[14] IIha, E.C., E.S. Anna, R.C. Torres, A.C. Porto and E.M. Meinert, 2000.
Utilization of bee (Apis mellifera) honey for vinegar production at
laboratory scale. Acta Cie. Ven., 51: 231-235.
[15] Falcone P. M. and P. Giudici, 2008. Molecular size and molecular size
distribution affecting traditional balsamic vinegar aging. J. Agri. Food
Chem., 56: 7057-7066.
[1] Ndoye, B., L. Cleenwerck, K. Engelbeen, R. Dubois-Dauphin, A.T.
Guiro, S.V. Trappen, A. Willems and P. Thonart, 2007. Acetobacter
senegalensis sp. nov., a thermotolerant acetic acid bacterium isolated in
Senegal (sub-Saharan Africa) from mango fruit (Mangifera indica L.).
Int. J. Syst. Evol. Microbiol., 57: 1576-1581.
[2] Beheshti Maal, K. and R. Shafiei, 2010. Isolation and characterization of
an Acetobacter strain from Iranian white-red cherry as a potential strain
for cherry vinegar production in microbial biotechnology. Asian J.
Biotechnol., 1: 53-59.
[3] Gullo M. and P. Giudici, 2008. Acetic acid in traditional balsamic
vinegar, phenotypic traits relevant for starter cultures selection. Int. J.
Food Microbiol., 125: 46-53.
[4] Beheshti Maal, K. and R. Shafiei, 2012. Characterization of an
Acetobacter strain isolated from Iranian peach that tolerates high
temperatures and ethanol concentrations. Int. J. Biol. Life. Sci. , 4: 239-
243.
[5] Kadere T.T., T. Miamoto, R.K. Oniang-o, P.M. Kutima and S.M.
Njoroge, 2008. Isolation and identification of genera Acetobacter and
Gluconobacter in coconut toddy (mnazi). Afr. J. Biotechnol., 7: 2963-
2971.
[6] Kocher G.S., K.L. Kalra and R.P. Phutela, 2006. Comparative
production of sugarcane vinegar by different immobilization techniques.
J. Inst. Brew., 112: 264-266.
[7] Drydale, G.S. and G. H. Fleet, 1985. Acetic acid bacteria in some
Australian wines. Food Technol. Aust., 37: 17-20.
[8] Joyeux A., S. Lafon-Lafourcade and P. Ribereau-Gayon P, 1984.
Evolution of acetic acid bacteria during fermentation and storage of
wine. Appl. Environ. Microbiol., 48: 153-156.
[9] Beheshti Maal, K. and R. Shafiei, 2011. A thermotolerant Acetobacter
strain isolated from Iranian peach suitable for industrial microbiology.
Asian J. Biol. Sci., 3: 244-251.
[10] Faparusi S.I., 1973. Origin of initial microflora of palm wine from oil
palm trees (Elaeis guineensis). J. Appl. Bacteriol., 36: 559-565.
[11] Sossou, S.K., Y. Ameyapoh, S.D. Karou and C.D. Souza, 2009. Study of
pineapple peelings processing into vinegar by biotechnology. Pak. J.
Biol. Sci., 11: 859-865.
[12] Moryadee, A. and W. Pathon-Aree, 2008. Isolation of thermotolerant
acetic acid bacteria from fruits for vinegar production. Res. J.
Microbiol., 3: 209-212.
[13] Nanda K., M. Taniguchi, S. Ujike, N. Ishihara, H. Mori, H. Ono and Y.
Murooka, 2001. Characterization of acetic acid bacteria in traditional
acetic acid fermentation of rice vinegar (komesu) and unpolished rice
vinegar (kurosu) produced in Japan. Appl. Environ. Microbiol., 67: 986-
990.
[14] IIha, E.C., E.S. Anna, R.C. Torres, A.C. Porto and E.M. Meinert, 2000.
Utilization of bee (Apis mellifera) honey for vinegar production at
laboratory scale. Acta Cie. Ven., 51: 231-235.
[15] Falcone P. M. and P. Giudici, 2008. Molecular size and molecular size
distribution affecting traditional balsamic vinegar aging. J. Agri. Food
Chem., 56: 7057-7066.
@article{"International Journal of Biological, Life and Agricultural Sciences:61980", author = "Keivan Beheshti Maal and Rasoul Shafiei and Noushin Kabiri", title = "Production of Apricot Vinegar Using an Isolated Acetobacter Strain from Iranian Apricot", abstract = "Vinegar or sour wine is a product of alcoholic and
subsequent acetous fermentation of sugary precursors derived from
several fruits or starchy substrates. This delicious food additive and
supplement contains not less than 4 grams of acetic acid in 100 cubic
centimeters at 20°C. Among the large number of bacteria that are
able to produce acetic acid, only few genera are used in vinegar
industry most significant of which are Acetobacter and
Gluconobacter. In this research we isolated and identified an
Acetobacter strain from Iranian apricot, a very delicious and sensitive
summer fruit to decay, we gathered from fruit's stores in Isfahan,
Iran. The main culture media we used were Carr, GYC, Frateur and
an industrial medium for vinegar production. We isolated this strain
using a novel miniature fermentor we made at Pars Yeema
Biotechnologists Co., Isfahan Science and Technology Town (ISTT),
Isfahan, Iran. The microscopic examinations of isolated strain from
Iranian apricot showed gram negative rods to cocobacilli. Their
catalase reaction was positive and oxidase reaction was negative and
could ferment ethanol to acetic acid. Also it showed an acceptable
growth in 5%, 7% and 9% ethanol concentrations at 30°C using
modified Carr media after 24, 48 and 96 hours incubation
respectively. According to its tolerance against high concentrations of
ethanol after four days incubation and its high acetic acid production,
8.53%, after 144 hours, this strain could be considered as a suitable
industrial strain for a production of a new type of vinegar, apricot
vinegar, with a new and delicious taste. In conclusion this is the first
report of isolation and identification of an Acetobacter strain from
Iranian apricot with a very good tolerance against high ethanol
concentrations as well as high acetic acid productivity in an
acceptable incubation period of time industrially. This strain could be
used in vinegar industry to convert apricot spoilage to a beneficiary
product and mentioned characteristics have made it as an amenable
strain in food and agricultural biotechnology.", keywords = "Acetic Acid Bacteria, Acetobacter, Fermentation,
Food and Agricultural Biotechnology, Iranian Apricot, Vinegar.", volume = "4", number = "11", pages = "843-4", }