ISOLATION AND IDENTIFICATION OF ACETIC ACID AND LACTIC ACID BACTERIA FROM TUBA AND LAMBANOG TODDY

Tuba and lambanog toddy were sampled for identification of acetic acid and lactic acid bacteria using tryptone glucose yeast extract bromcresol green actidione agar, Beijerinck agar with Andrade's indicator plus actidione and tomato juice agar plus actidione. Acetic acid bacteria isolated from...

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Bibliographic Details
Published in:Annals of Tropical Research
Main Authors: Jesusito L. Lim, William L. Fernandez
Format: Article
Language:English
Published: Visayas State University 1982-09-01
Subjects:
Tuba
Lambanog toddy
Coconut sap
Alcohol beverage
Bacterial identification
Acetic acid bacteria
Online Access:https://atr.vsu.edu.ph/article/view/755
Description
Summary:Tuba and lambanog toddy were sampled for identification of acetic acid and lactic acid bacteria using tryptone glucose yeast extract bromcresol green actidione agar, Beijerinck agar with Andrade's indicator plus actidione and tomato juice agar plus actidione. Acetic acid bacteria isolated from tuba and lambanog toddy were identified as Gluconobacter oxydans (Acetobacter oxydans), Acetobacter aceti subsp. xylinum (A. xylinum) and A. peroxydans with G. oxydans predominating. A. peroxydans was the predominant acetic acid bacterium in tuba and lambanog toddy on the day of purchasd G. oxydans 3 days after purchase. Among the lactic acid bacteria, Lactobacillus hilgardii, L. fermentum and Leuconostoc mesenteroides were present with L. hilgardii predominating. L. hilgardii was also the predominant species present in tuba and lambanog toddy 6 days after purchase.
ISSN:0116-0710
2704-3541

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