Abstract
The aim of this study was to select thermotolerant acetic acid bacteria with no overoxidation ability that would be useful for low-cost vinegar production. Acetic bacteria were isolated from palm wine and mango pulp after 3 to 5 days of fermentation. The isolates were first characterized by biochemical tests and were identified by sequencing of the rRNA 16 S gene. From the substrates collected, a total of 48 acetic acid bacteria were isolated. Among them, 8 strains showing inability to oxidate acetate to CO2 and H2O. Three strains of these 8 isolates belonging to Gluconobacter oxydans (Ski1) and to Acetobacter ghanensis (Fke 22 and Fk5) were able to grow and produce acetic acid at 37°C and in culture medium containing 5% of ethanol and until 10% of acetic acid. This study allows to select three thermotolerant acetic acid bacteria strains with high amount of acetic acid production capacity but with no-overoxydation ability. These strains could then be useful as starters for low-cost vinegar production.
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