Recherche et identification de quelques souches de bactéries acétiques issues du vinaigre traditionnel

Abstract

Acetic acid bacteria are very important microorganisms in the food industry, they can oxidize ethanol to acetic acid leading to the production of vinegar. Our work is based on the isolation of bacteria (S1 from cider vinegar and S2 from date vinegar), followed by microscopic examinations and biochemical tests, the obtained results allow the determination of the morphological, physiological and biochemical characteristics of the two strains of type Acétobacter aceti subsp aceti. For the vinegar elaboration, Acétobacter was added to a sample of fruits juice, and another sample differs from the first by adding table vinegar. The samples are placed in glass containers covered with air-permeable fabric at a temperature of 30 degrees for 15 days.