Acetobacter/classification/physiology; Fermentation; Food Microbiology; Fruit/microbiology; Hot Temperature; Morocco
Abstract :
[en] Six strains of acetic acid bacteria were isolated from Moroccan local products and their potential as industrial strains was evaluated in lab-bioreactor. Three of them, namely TAV01, AF01 and CV01, isolated from traditional apple vinegar, apple and cactus fruit, respectively were selected and their responses to high temperature were assessed. Morphological and biochemical identification confirmed that these strains belong to Acetobacter species. Their growth and acetic acid production were compared with the thermoresistant reference strain, Acetobacter senegalensis and mesophilic strains of Acetobacter pasteurianus. The two strains AF01 and CV01 showed abundant growth and noticeable acetic acid production ability at high temperatures (38 to 41 degrees C). A thermophilic character was observed for AF01 strain. Indeed, this bacterium grew better at 38 than 30 degrees C.
