Vinegars are commonly used as food condiments and preservatives. Apple cider vinegar (ACV) is also used in the Ayurvedic pharmaceutical industry because of its medicinal properties. Since specifically selected starter...Vinegars are commonly used as food condiments and preservatives. Apple cider vinegar (ACV) is also used in the Ayurvedic pharmaceutical industry because of its medicinal properties. Since specifically selected starter cultures for commercial vinegar production are not readily available, apple juice supplemented with sugar is commonly inoculated with a microbiologically undefined culture obtained from the previous batch of ACV. The present work focuses on the isolation of yeasts and acetic acid bacteria from ACV and the preparation of a starter culture. ACV was produced in a bench scale bioreactor using a traditional fermentation process wherein an acetic acid concentration of 3.8% was obtained after three weeks. Several acetic acid bacteria (AAB) were isolated from ACV using selective media. Microscopy revealed the cultures to be gram negative to gram variable short rods. The growth pattern of the isolates on differential media and biochemical tests suggested the presence of Acetobacter and Gluconobacter species. Ten potent isolates were selected for starter culture preparation. Two consortia were formulated with five AAB isolates in each along with a yeast isolate and used for ACV production, wherein an acetic acid concentration of 4.2% - 4.9% was obtained in 10 - 12 days. Thus, these two starter cultures with locally isolated AAB can be used for the commercial production of apple cider vinegar.展开更多
The current work was carried out under a screening program targeted at isolation of bioactive Streptomyces species from soil samples. A total of 54 Streptomyces species were isolated from soil samples, out of which 4 ...The current work was carried out under a screening program targeted at isolation of bioactive Streptomyces species from soil samples. A total of 54 Streptomyces species were isolated from soil samples, out of which 4 isolates were found to be promising. These isolates were identified as Streptomyces spectabilis, Streptomyces purpurascens, Streptomyces coeruleorubidus and Streptomyces lavendofoliae and their sequences have been deposited in the GenBank. The influence of culture conditions including, incubation time, incubation temperature, initial pH and different carbon and nitrogen sources on growth and bioactive compound formation was investigated. Isolate R1, identified as Streptomyces spectabilis, showed maximum bioactive metabolite production with cellobiose and peptone as the carbon and nitrogen sources, on the 5th day at pH 5 at 30℃. The optimum conditions for production by isolate R3, identified as Streptomyces purpurascens, were observed to be starch and casein as the carbon and nitrogen sources, pH 7, temperature 30℃ and an incubation period of eight days. For isolate R5, identified as Streptomyces coeruleorubidus, maximal production resulted on the sixth day at pH 6 and temperature of 35℃ with mannitol and JBM. Isolate Y8, identified as Streptomyces lavendofoliae, was found to produce high levels of bioactive metabolites in the medium supplemented with starch and peptone on the 10th day at pH 7 and at an incubation temperature of 30℃. The four strains tested here behaved differently, each one requiring specific conditions for maximum growth as well as bioactive metabolite production.展开更多
文摘Vinegars are commonly used as food condiments and preservatives. Apple cider vinegar (ACV) is also used in the Ayurvedic pharmaceutical industry because of its medicinal properties. Since specifically selected starter cultures for commercial vinegar production are not readily available, apple juice supplemented with sugar is commonly inoculated with a microbiologically undefined culture obtained from the previous batch of ACV. The present work focuses on the isolation of yeasts and acetic acid bacteria from ACV and the preparation of a starter culture. ACV was produced in a bench scale bioreactor using a traditional fermentation process wherein an acetic acid concentration of 3.8% was obtained after three weeks. Several acetic acid bacteria (AAB) were isolated from ACV using selective media. Microscopy revealed the cultures to be gram negative to gram variable short rods. The growth pattern of the isolates on differential media and biochemical tests suggested the presence of Acetobacter and Gluconobacter species. Ten potent isolates were selected for starter culture preparation. Two consortia were formulated with five AAB isolates in each along with a yeast isolate and used for ACV production, wherein an acetic acid concentration of 4.2% - 4.9% was obtained in 10 - 12 days. Thus, these two starter cultures with locally isolated AAB can be used for the commercial production of apple cider vinegar.
文摘The current work was carried out under a screening program targeted at isolation of bioactive Streptomyces species from soil samples. A total of 54 Streptomyces species were isolated from soil samples, out of which 4 isolates were found to be promising. These isolates were identified as Streptomyces spectabilis, Streptomyces purpurascens, Streptomyces coeruleorubidus and Streptomyces lavendofoliae and their sequences have been deposited in the GenBank. The influence of culture conditions including, incubation time, incubation temperature, initial pH and different carbon and nitrogen sources on growth and bioactive compound formation was investigated. Isolate R1, identified as Streptomyces spectabilis, showed maximum bioactive metabolite production with cellobiose and peptone as the carbon and nitrogen sources, on the 5th day at pH 5 at 30℃. The optimum conditions for production by isolate R3, identified as Streptomyces purpurascens, were observed to be starch and casein as the carbon and nitrogen sources, pH 7, temperature 30℃ and an incubation period of eight days. For isolate R5, identified as Streptomyces coeruleorubidus, maximal production resulted on the sixth day at pH 6 and temperature of 35℃ with mannitol and JBM. Isolate Y8, identified as Streptomyces lavendofoliae, was found to produce high levels of bioactive metabolites in the medium supplemented with starch and peptone on the 10th day at pH 7 and at an incubation temperature of 30℃. The four strains tested here behaved differently, each one requiring specific conditions for maximum growth as well as bioactive metabolite production.
