Isolation and Characterization of Fermenting Bacterial Isolates from Vinegar Industry Waste in Local Markets of Wasit Province

Tayseer Shamran Al-Deresawi, Department of Biology, College of Education for Pure Sciences, University of Wasit, Al-Kut City, IraqFollow

Abstract

The use of waste in the vinegar industry is an important practice of the food industry worldwide; however, this critical practice is neglected in many parts of Iraq. According to this, the current study was conducted to isolate and characterize fermenting bacterial organisms from this waste in Wasit Province, Iraq. Samples of vinegar industry by-products were collected from local businesses. These samples were prepared by using Hestrin-Schramm (HS) medium. Two methods, direct and indirect inoculations, were followed. The purified growth was examined using morphological and biochemical tests. Moreover, PCR was employed to confirm the identity of each bacterial isolate. The findings demonstrated the presence of Gluconacetobacter xylinus and Acetobacter xylinum in 3/20 (15%) and 17/20 (85%) of the isolates, respectively. The PCR confirmed these isolates. The present study's data reveals the existence of the fermenting bacteria; Gluconacetobacter xylinusand Acetobacter xylinum in the vinegar industry wastes collected from Wasit Province, Iraq.

Recommended Citation

Al-Deresawi, Tayseer Shamran (2024) "Isolation and Characterization of Fermenting Bacterial Isolates from Vinegar Industry Waste in Local Markets of Wasit Province," Karbala International Journal of Modern Science: Vol. 10 : Iss. 3 , Article 8.
Available at: https://doi.org/10.33640/2405-609X.3369