Isolation Of Mother Vinegar Culture Of Nephelium Lappaceum L (Rambutan) Vinegar And Antimicrobial Properties Of Rambutan, Pineapple And Apple Vinegar

Syarafina Jasni, (2015) Isolation Of Mother Vinegar Culture Of Nephelium Lappaceum L (Rambutan) Vinegar And Antimicrobial Properties Of Rambutan, Pineapple And Apple Vinegar. [Undergraduate Final Year Project Report] (Submitted)

Full text not available from this repository.

Abstract

Vinegar is defined as a sour liquid that obtained by acetic fermentation of dilute alcoholic liquids and also known as acetic acid. It is a product of a mixed fermentation of yeast followed by acetic acid bacteria. It was formed from a suitable raw material of agricultural origin that contain starch, sugars or starch and sugars by double fermentation, alcohol and acetous and contain a particular amount of acetic acid. As for fruit vinegar, it was form from the fermented of fruit juices.In natural fermentation of vinegar, mother of vinegar is microbiologically undefined starter culture obtained from previous vinegar or also known as soluble cellulose is formed on the top of or in the liquid of vinegar. In this research, the main objective was to isolate acetic acid bacteria of mother vinegar from fermentation of rambutan juice and to test the antimicrobial activity of the vinegar produce from rambutan vinegar, pineapple vinegar and apple cider vinegar against one Gram positive bacteria, Staphylococcus aureus (S. aureus) and three Gram negative bacteria which are Escherichia coil (E. coil), Pseudomonas aeruginosa (P. aeruginosa) and Salmonella typhi (S. typhi). Isolation of acetic acid bacteria from mother vinegar were done by doing gram-staining and catalase test for biochemical properties.Different types of vinegar which are rambutan vinegar, pineapple vinegar and apple cider vinegar were evaluated to investigate antimicrobial properties against one Gram positive bacteria which is Staphylococcus aureus (S. aureus)and three Gram negative bacteria which are Escherichia coli (E. coil), Pseudomonas aeruginosa (P. aeruginosa) and Salmonella typhi (S. typhi) by using disc diffusion assay method. Two isolated bacteria which are bacteria B and bacteria C show gram-negative and rod-shaped in gram-staining method where as in catalase test, bubbling were occur for bacteria B and no bubbling occur for bacteria C. For antimicrobial properties of vinegar, only positive control show the inhibition zone in disc diffusion assay. Bacteria B showed characteristic of acetic acid bacteria which are gram-negative and rod-shaped as well as having positive result in catalase test. There was no antimicrobial activity of the rambutan vinegar, pineapple vinegar and apple vinegar.

Item Type: Undergraduate Final Year Project Report
Faculty: Faculty of Agro - Based Industry
Depositing User: En. Wahyudi Yusra Zulfin
Date Deposited: 15 Feb 2016 07:42
Last Modified: 15 Feb 2017 01:08
URI: http://umkeprints.umk.edu.my/id/eprint/4476
Repository Statistic: View Download Statistic

Actions (login required)

View Item View Item