Abstract
The Ceylon Journal of Science is a peer-reviewed journal published quarterly by the University of Peradeniya, Sri Lanka in March, June, September and December. It is aimed at publishing high quality research articles on topics related to different disciplines in Science. The journal accepts original research articles, book reviews, reviews and mini-reviews, short communications, opinions, research notes, and commentaries and notes. The journal strictly adheres to publication ethics as emphasized by the Committee on Publication Ethics (COPE). The Journal has its own website.The Ceylon Journal of Science is indexed in Sri Lanka Journals Online (SLJOL), Directory of Open Access Journals (DOAJ), Google Scholar and Zoological Records. According to the Google Scholar; H5-Index: 12H5-Median: 15According to the Exaly (1970 – 2021); Impact Factor: 0.6 (top 19%)Extended IF: 0.6 (top 19%) H-Index: 8 (top 28%)Citations/paper: 1.42
Highlights
Acetic acid bacteria (AAB) are gram-negative α-Proteobacteria that require oxygen as the terminal electron acceptor, and they are considered as obligate aerobes
Forty-three different bacterial strains were isolated from 43 different samples such as fruits, flowers, fermented products and rotten fruits collected from different regions in Sri Lanka; Matara (Southern Province), Panadura (Western Province), Ampara (Eastern Province), Ambilipitiya (Sabaragamuwa Province), Horowpothana (Northcentral Province), and isolates forming a yellow zone or halos around the colonies were selected as acetic acid bacteria (AAB) (Diba et al, 2015)
These results were further confirmed by examining the acetate and lactate oxidation ability of each isolate where only the isolates recognized as Acetobacter and Gluconacetobacter were able to oxidized acetate and lactate into carbon dioxide and water (Data not shown)
Summary
Acetic acid bacteria (AAB) are gram-negative α-Proteobacteria that require oxygen as the terminal electron acceptor, and they are considered as obligate aerobes They are found commonly in products as vinegar, fruits, flowers, rotten fruits or flowers, and so on and are famous for their capability to oxidize sugars and alcohols, to useful organic acids as their final products. Since vinegar fermentation in submerged culture is an exothermal process, where temperature increases up to about 35 °C or higher, the performance of traditional mesophilic strains would be badly affected. A sudden reduction in the performance of AAB could be seen, resulting in a severe reduction in fermentation rate and efficiency (Saeki et al, 1997) This leads to isolate, identify, and characterize thermotolerant AAB that could perform oxidative fermentation at higher temperature levels. The application of thermotolerant strains in oxidative fermentation reduces the cost of cooling in the fermentation industry
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