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Vol. 11, Issue 3 (2022)

Evaluation of yeast and acetic acid bacteria for vinegar production from overripe fruits pineapple, banana, and papaya

Author(s):
Divyashree HN, Dr. B Narayanaswamy and Tejashwini NK
Abstract:
Isolation of yeast and acetic acid bacteria from pineapple, banana, papaya, apple, orange, custard apple, grapes, and pomegranate juice were attempted and microbial isolates were identified, and efficient isolates were screened for vinegar production. Among the isolates, UASB Y-1 scored highest concerning alcohol production, and acetic acid bacteria UAS Aab-2 produced the highest percent of acetic acid in a preliminary screening of individual fruit juices and their combination. The acetic acid percent was highest in vinegar produced from pineapple juice inoculated with UAS Aab-2.
Pages: 220-222  |  401 Views  155 Downloads


The Pharma Innovation Journal
How to cite this article:
Divyashree HN, Dr. B Narayanaswamy, Tejashwini NK. Evaluation of yeast and acetic acid bacteria for vinegar production from overripe fruits pineapple, banana, and papaya. Pharma Innovation 2022;11(3):220-222.
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