production capability of yeast and acetic acid bacteria in vinegar production from ripened fruits

157 Pages·2013·2.99 MB·English

“PRODUCTION CAPABILITY OF YEAST AND
ACETIC ACID BACTERIA IN VINEGAR
PRODUCTION FROM RIPENED FRUITS-
PINEAPPLE, BANANA AND PAPAYA”

DIVYASHREE, H.N.
PALB 1144

DEPARTMENT OF AGRICULTURAL MICROBIOLOGY
UNIVERSITY OF AGRICULTURAL SCIENCES
GKVK, BENGALURU-560 065
2013
“PRODUCTION CAPABILITY OF YEAST AND
ACETIC ACID BACTERIA IN VINEGAR
PRODUCTION FROM RIPENED FRUITS-
PINEAPPLE, BANANA AND PAPAYA”

DIVYASHREE, H.N.
PALB 1144

Thesis submitted to the
University of Agricultural Sciences, Bengaluru
in partial fulfillment of the requirements
for the award of the degree of
MASTER OF SCIENCE (Agriculture)
IN
AGRICULTURAL MICROBIOLGY

BENGALURU JULY, 2013
Affectionately Dedicated

To My beloved Parents
Sri Nagaraju &
Smt. Nanjamani
Sisters and Brother
DEPARTMENT OF AGRICULTURAL MICROBIOLOGY
UNIVERSITY OF AGRICULTURAL SCIENCES
BENGALURU

CERTIFICATE
This is to certify that the thesis entitled “PRODUCTION
CAPABILITY OF YEAST AND ACETIC ACID BACTERIA IN VINEGAR
PRODUCTION FROM RIPENED FRUITS – PINEAPPLE, BANANA AND
PAPAYA” submitted by Ms. DIVYASHREE, H.N., I.D. No. PALB 1144 in
partial fulfillment of the requirements for the degree of MASTER OF
SCIENCE (Agriculture) in AGRICULTURAL MICROBIOLOGY to the
University of Agricultural Sciences, Bengaluru, is a record of research
work carried out by her during the period of her study in this University
under my guidance and supervision and thesis has not previously
formed the basis for the award of any degree, diploma, associateship,
fellowship or any other similar titles.

Bengaluru Dr. B. NARAYANASWAMY
July, 2013. Associate Professor
Dept. Agril. microbiology
Major Advisor
APPROVED BY:
Chairman : ___________________________
(B. NARAYANASWAMY)
Members : 1. ___________________________
(M.K. SHIVAPRAKASH)
2. ___________________________
(K.R. SREERAMULU)
3. ___________________________
(K.M. HARINIKUMAR)
4. ___________________________
(H.B. SHIVALEELA)
ACKNOWLEDGEMENT
I humbly place before the throne of the Almighty, my most sincere
gratitude. His grace and trader mercies have renewed me every day, all the
way on my journey through master’s.
I would like to express my deep sense of gratitude, respect and
heartful thanks to Dr. B. NARAYANASWAMY Associate Professor, Dept.
of Agricultural Microbiology, UAS, GKVK, Bengaluru, and Chairman of
my Advisory committee for his inspiring guidance, critical advice and
immense encouragement throughout my research programme.
My special thanks to Dr. M. K. SHIVAPRAKASH, Professor and
Head, Dept. of Agricultural Microbiology, GKVK, for his encouragement
and cooperation.
My heart full thanks to Dr. K. R. SREERAMULU Professor and DSW
UAS, GKVK, Bengaluru, for his valuable suggestion and encouragement
given to me for my career advancement which will always remain in my
heart with great respect.
I am extremely thankful to Dr. K. M. HARINIKUMAR, Associate
Professor, Dept. of Plant biotechnology who had given timely suggestion for
improving the quality of my work.
I am grateful to Dr. H.B. SHIVALEELA, Professor, UAS, GKVK,
Bengaluru and my advisory committee member for his valuable suggestion
and support provided in conducting my Lab experiment.
I am grateful to Mr. Munishamanna, Assoc Professor PHT
scheme, Dept. of AgriculturalMicrobiology, Mr. Chandru, Assoc
Professor PHT scheme, Dept. of Plt. Biotechnology.
Dr. A. Manjunath, Professor, Dr. A. N. Balakrishna, Professor,
Dr. G. P. Brahmaprakash, Professor, Dr. B. C. Mallesh, Associate
Professor, Mr. Srikantiah, Associate Professor, Dept. of
Agricultural Microbiology, GKVK, Dr. L. Krishna Naik, Associate
Professor, Dept. of Agricultural Microbiology, GKVK, and other
staff members of the department for their constant encouragement
and cooperation throughout the study.
Friendship is a blessing, I think I am blessed and it is my best
friends Sudharani, Shwetha, Pushpa, Nagamma for their care,
concern, moral support and encouragement bestowed upon me.
Fruitful result would not hastened without the moral support
of my friend, Kavya, lakshmi, Manoj, Personal note of gratitude
to all my PG classmate Shilapa, Ajey, Sudeer, Basu, Santhosh,
Premanand, Manikanta, Jeevan and my senior friends Hithendra,
Subramanya, Narotham, Raghunandan, Shruthi, varsha, Maina,
lavanya and my junior friends Chaithra, Ramya, Niveditha and
Prathibha
I wish to acknowledge the help and cooperation rendered by
the library UAS, Bengaluru. I am very much greatful to Mohan
Raj, Jayaprakesh, Ramesh, Ms. Jayalakshmi, Kumar and
Subramanya Dept. of Agril. Microbiology, UAS, GKVK,
Bengaluru, for the great help they have providing during the
course of my study.
Finally I would like to acknowledge the all out, support and
encouragement extended by my family members and my lovely
sisters Vidya, Navya and Bhavya and my Brothers Mahesh
Gowda and Manoj kumar that has enable me to achieve this
today.

Bengaluru (Divyashree, H. N.)
July, 2013
PRODUCTION CAPABILITY OF YEAST AND ACETIC ACID
BACTERIA IN VINEGAR PRODUCTION FROM RIPENED
FRUITS-PINEAPPLE, BANANA AND PAPAYA
THESIS ABSTRACT
DIVYASHREE. H. N
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 with respect to alcohol production and among acetic acid
bacteria, UAS Aab-2 produced highest percent of acetic acid. In
preliminary screening of fruit juices viz., pineapple, banana and papaya
as individual and in combination as substrate using acetic acid bacterial
isolates for vinegar production, It was observed that pineapple juice was
the best source for vinegar production. The standardization of protocol
was formulated for vinegar production from pineapple juice through
microbial fermentation by yeast and acetic acid bacteria. Among
different levels of sugar concentrations, 25° Brix sugar concentration is
optimal for alcohol production and 15° Brix is optimal for acetic acid
production. In different levels of pH, 7.5 pH level and 5.5 pH is optimal
for acetic acid production respectively. The overall result showed that the
vinegar produced by acetic acid bacteria UAS Aab-2 at 15º Brix
concentration is the optimum level in pineapple fruit juice for vinegar
production.

July, 2013 Dr. B. Narayanaswamy
(Major Advisor)
Department of Microbiology
UAS, GKVK, Bengalore
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CONTENTS
Sl. No. CHAPTER TITLE PAGE NO.
I INTRODUCTION 1-3
II REVIEW OF LITERATURE 4-25
III MATERIAL AND METHODS 26-39
IV EXPERIMENTAL RESULTS 40-82
V DISCUSSION 83-94
VI SUMMARY 95-97
VII REFERENCES 98-114
APPENDICES
LIST OF TABLES

Sl. Page
Title
No. No.
1 Sources of isolates of yeast and Acetobacter sp. 41
Alcohol producing isolates of Saccharomyces sp. isolates
2 42
from different fruit source
3 Morphology of yeast isolates 44
4 Biochemical test results of yeast isolates 45
5 Ethanol tolerance of the yeast isolates 47
Isolation of acetic acid producing Acetobacter sp. from
6 49
different fruit sources
7 Morphology of Acetic acid bacterial isolates 50
Biochemical characterization of Acetic acid bacterial
8 52
isolates
9 Ethanol tolerance of Acetic acid bacterial isolates 54
10 Biochemical characteristics of different fruit juices 56
Evaluation of different yeast isolates for Alcohol
11 57
production (%) in different juices
Evaluation of different Acetic acid bacterial isolates for
12 59
Acetic acid production (%) in different juices
Effect of different sugar concentrations for alcohol (%)
13 60
production from pineapple juices
Effect of different sugar concentration for acetic acid
14 61
production from pineapple juice
Effect of different levels of pH on alcohol production from
15 63
pineapple juice
Effect of different levels of pH on acetic acid production
16 64
from pineapple juice