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Isolation and identification of a new strain of Acetobacter okinawensis from Iranian nectarine, resistant to high temperature and ethanol concentration, suitable for producing nectarine vinegar
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Keivan Beheshti Maal *   , Noushin Shafiee |
| Department of Microbiology, Faculty of Biological Sciences, Falavarjan Branch, Islamic Azad University, Isfahan, Iran |
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Abstract: |
Recently, the production of various types of vinegar using new strains of acetic acid-producing bacteria is challenging in the industry. The aim of this research was to isolate and purify new strains of acetic acid-producing bacteria with the characteristics of tolerance to high temperature and high concentrations of ethanol. Sampling of nectarine fruit was done. To isolate acetic acid-producing bacteria (AAB), Carr and Frateur culture media were used. Molecular detection of isolates was performed using 16s-rDNA ribotyping with universal primers. The tolerance of AAB isolate against different concentrations of 2-10% ethanol and temperature of 34-38°C was investigated. In this research, a new strain of Acetobacter okinawensis was isolated from Iranian nectarine. According to the molecular analysis of 16s-rDNA, this strain named Acetobacter okinawensis KBMNS-IAUF-1 and its 16s-rDNA sequence was deposited in the GenBank, NCBI with the accession number of MG544095.1. This strain had good growth and acid production in 2-5% ethanol at 38°C, and as an AAB resistant to high temperature, it had good growth in 5% ethanol and 38°C. It also produced 6% acetic acid in an economic industrial cultivation environment at a temperature of 38°C using a laboratory device designed to produce vinegar. This is the first report on the isolation and identification of Acetobacter okinawensis KBMNS-IAUF-1 from Iranian nectarine as an AAB resistant to high temperature and ethanol, which is capable of producing high amounts of acetic acid in a short period of time. Also, this strain is considered a very good candidate for producing a new type of vinegar, nectarine vinegar, at high temperature and ethanol concentration. Heat-ethanol-resistant AAB as a potential to produce new types of vinegar with good taste can be an investment in food microbiology as well as industrial biotechnology.
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| Keywords: Acetic acid, Acetobacter okinawensis, Fermentation, Food biotechnology, Iranian nectarine, Vinegar. |
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Type of Study: Research |
Subject:
General
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