Study Ofthe Process Of Apple-pear Vinegar With Immobilized Acetic Acid Bacteria

Acetic acid bacteria is large group of obligate aerobic gram negative bacteria with the ability to oxidize ethanol to acetic acid.they are widely distributed in natural habitats and classified in the Acetobacteraceae.Members of this family are useful in industrial production of vinegar.In this paper,two hundred twenty-three kinds of acid bacteria were isolated form six kinds of fruit.vegetable and soil samples using sterile distilled water supplemented with 10%ethanol(v/v)as an YEGA bromocresol purple medium.In the acid environment made by the Acetic acid bacterium,the Bromocresol purple in the YEGA medium turns the purple Bromocresol purple into yellow.By analyzing the circumstances differ from the Fermentation temperature,The amount of strain was inoculated,Initial alcohol concentration,The volume of the fermentation broth in the reaction vessel,Efficient acetic acid bacteria which can produce High concentrations of acetic acid is collected,and the condition of ferment is optimized.Last of all,efficient acetic acid bacteria solidification is processed by using sodium alginate.After each single kinds of acetic acid bacteria is analyzed,the one showed the best performance is selected to product Apple-pear vinegar.It was found that strains AAB-13.AAB-14.isolated from soil sample gave the highest acetic acid concentration 7.7%.7.8%at the condition of:Fermentation temperature 30 ?.Fermentation substrate capacity 50%.Amount of inoculation 20%.Concentration of ethanol 8%.We had ITS sequencing of high performance strains,and had 16S rDNA sequencing.According to the sequencing results to construction phylogenetic trees,and combination with morphological to analyze strain AAB-13 as Gluconacetobacter.strain AAB-14 as Acetobacter.