B. Siva Bharathi1*, R. Lakshmipathy2, A. Vijaya Gopal3 and M. Raghavendra4
1Department of Agriculture Microbiology, APGC, ANGRAU, Lam, Guntur
2Agricultural Research Station, Amaravati
3Department of Agriculture Microbiology, APGC, ANGRAU, Lam, Guntur
4Department of Biochemistry, APGC, ANGRAU, Lam, Guntur
Received-05.06.2019, Revised-26.06.2019
Abstract: Yeasts, Lactic acid bacteria and Acetic acid bacteria were isolated from different natural sources like apple, banana, grapes, orange, tomato, jasmine, papaya, guava, milk, curd, fermented meat and honeybees. Totally 10 isolates of yeast, 7 isolates of lactic acid bacteria and 6 isolates of acetic acid bacteria were obtained. Colony and cell morphology of these isolates were studied and biochemical tests like fermentation of sugars, starch hydrolysis, urease test and acid production were carried out and AY isolate of yeast, CL1 isolate of lactic acid bacteria and BA isolate of acetic acid bacteria were selected for beverage production.
Keywords: Beverage production, Bacteria, Isolation, Tomato
References
Axelsson, L. (1998). Lactic acid bacteria: Classification and physiology. In: Lactic Acid Bacteria: Microbiology and functional aspects. 63 (2): 1-72.
De Ley, J., Gollis, M. and Swings, J. (1984). Family VI In: Acetobacteriaceae Gillis, De Ley., Krieg, N.R., Holt, J.G., Bergey’s manual of systematic bacteriology. 1st ed Vol 1. Baltimore: Williams and Wilkins Company. 267-279.
Gonzalez, N., Hierro, M., Poblet, N., Rozes, A. and Guillamon, J.M. (2004). Appilcation of molecular methods for the differentiation of acetic acid bacteria in a red wine fermentation. Journal of Applied Microbiology. 96: 853-860.
Kurtzman, C.P. and Fell, J.W. (1998). Definition, classification and nomenclature of the yeasts. The Yeasts, a Taxonomic Study. 7 (3): 566-569.
Moryadee, A. and Wasu, P. (2008). Isolation of thermotolerant acetic bacteria from fruits for vinegar production. Research Journal of Microbiology. 3: 209-212.
Sobia, K., Qureshi, Tariq. M and Shehla, Sammi (2007). Isolation and taxonomic characterization of yeast strain on the basis of maltose utilization capacity for bread making. International Journal of Agriculture and Biology. 9: 110 -113.
Suzuki, T., Tomita-Yokotani, K., Tsubura, H., Yoshida, S., Kusakabe, I., Yamada, K., Miki, Y. and Hasegawa, K. (2002). Plant growth promoting oligosaccharides produced from tomato waste. Bioresource Technology. 81: 91-96.
Yoon, K.Y., Edward, E. and Yong Hang, D. (2005). Probiotication of tomato juice by lactic acid bacteria. The Journal of Microbiology. 42 (4): 315-318.