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Published yearly: 

4 Issues

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ISSN: 2320-964X (Online) 

ISSN: 2320-7817  (Print)

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Editor-in-Chief

Dr. Santosh Pawar 


INDEXED IN

RESEARCH ARTICLE

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Int. Journal of Life Sciences, 2018; 6(4): 948-956      |                 Available online, December 23, 2018

Production of vinegar from pineapple peels using   Acetobacter species isolated from soil sample and its antibacterial activity

Tumane PM1, Sarkar Sanchari2, Wasnik DD3  & Kolte NA4

 

1Professor & Head, P.G. Department of Microbiology, RTM Nagpur University, Nagpur.

2M.Sc. Student, 4Research Student, P.G. Department of Microbiology, RTM Nagpur University, Nagpur.

3Assistant Professor & Head, Department of Microbiology, U.S.G. College, Nagpur, RTM Nagpur University, Nagpur.

 

Received: 23.10.2018   | Accepted: 29.11.2018      |   Published: 23.12.2018

Fruit waste has become one of the main sources of municipal solid wastes, which have been an increasingly tough environmental issue. Vinegar is very important food preservative in food industry. The vinegar can be obtained various raw materials such as various fruits and fruit peels. The present study investigates production of vinegar from pineapple peels using Acetobacter species isolated from soil sample and its antibacterial activity. Acetobacter spp. and Saccharomyces cerevisiae was isolated from soil samples. Identification was done by performing morphological, biochemical and cultural characteristics of bacteria and fungi.  Firstly, wine was produced by Saccharomyces cerevisiae, confirmed by performing CO2 production and Iodoform test. The wine produced was now inoculated with Acetobacter spp. and it is incubated for 11 days for aerobic fermentation at 370C it was calculated that 4.60% of vinegar was produced. The antibacterial activity of vinegar was tested against Escherichia coli, Staphylococcus aureus, Salmonella paratyphi and Pseudomonas aeruginosa. The results of antibacterial activity of vinegar against Escherichia coli -16mm, Staphylococcus aureus - 20mm, Salmonella paratyphi -19mm and Pseudomonas aeruginosa - 19mm. Subsequent upon this research, materials like pineapple peel considered generally as waste can be bio converted into important value-added materials thus aiding environmental safety.

 

Keywords : Acetobacter, Pineapple Peels, Vinegar, Saccharomyces cerevisiae

 

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Editor: Dr.Arvind Chavhan

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Cite this article as:

Tumane PM, Sarkar Sanchari, Wasnik DD  and Kolte NA (2018) Production of vinegar from pineapple peels using Acetobacter species isolated from soil sample and its antibacterial activity, Int. J. of. Life Sciences, Volume 6(4): 948-956

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Conflicts of interest: The authors stated that no conflicts of interest.

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Copyright: © 2018 | Author(s), This is an open access article under the terms of the Creative Commons Attribution-Non-Commercial - No Derives License, which permits use and distribution in any medium, provided the original work is properly cited, the use is non-commercial and no modifications or adaptations are made.

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