Isolamento, seleção, identificação e parametros cineticos de bacterias aceticas provenientes de industrias de vinagre

AUTOR(ES)
DATA DE PUBLICAÇÃO

2002

RESUMO

The industrial production of vinegar has so far only insufficiently benefited from research on acetic bacteria. Hence, in spite of being highly qualified in terms of equipment, it is microbiologically deficient. The aims of the present work are (1) to study and standardize the isolation of strains used in the production of highly acid fermented vinegar, (2) to select, identify, and maintain cultures with the relevant characteristics for vinegar production, (3) to count acetic bacteria, and (4) to investigate the kinetic parameters of vinegar production. 98 strains of microorganisms were collected in vinegar producing units from São Paulo State. Rapid phenotypic identification revealed that 74 belonged to the family Acetobacteraceae and 70 to the genus Acetobacter. Using the double-Iayer agar plate technique and inoculation by spreading, the Acetobacter strains were obtained and grew in up to 96 hours under 93 to 97% of relative humidity and 30:t0,5°C. Colony recovering was best in two media; 44,3% of the Acetobacter species were recovered in MYP and 25,7%. in Suomalainen. The microorganisms were collected from 1998 through 2001 in three factories and three research laboratories. Afier two years, the average cell recovering was 75% for strains preserved in 20% malt extract at -80°C and 68% in 10% glycerol at -80°C. A technique for counting viable cells of acetic bacteria and rapid counting tests with filtration membranes were developed ...Note: The complete abstract is available with the full electronic digital thesis or dissertations

ASSUNTO(S)

acetobacter vinagre

ACESSO AO ARTIGO

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