Screening for Acetic Acid Producing Bacteria from Various Decomposed Fruits from Ihiala Market

ABSTRACT

This research aims to isolate, identify, and evaluate acetic acid-producing bacteria from various decomposed fruits collected within Ihiala. The primary objective is to explore the microbial diversity present in these decomposed fruits and assess their potential for acetic acid production, which could be leveraged for industrial applications such as vinegar production. Decomposed fruit samples were collected from different locations within Ihiala and processed in the laboratory. The samples was decomposed and then cultured on selective media designed to promote the growth of acetic acid bacteria (AAB). Isolated bacterial colonies were further screened for acetic acid production using qualitative method, submerged production , comparative study using 3 selective media and titration methods. The bacterial strains that showed significant acetic acid production were identified through morphological and biochemical tests.The screening process resulted in the isolation of several bacterial strains, with a subset demonstrating notable acetic acid production. Among these, Acetobacter species were predominantly identified. The concentration of acetic acid produced varied among the strains, with some showing potential for high-yield production, making them suitable candidates for industrial applications.The study successfully identified acetic acid-producing bacteria from decomposed fruits in Ihiala, revealing a diverse microbial community with industrial relevance. The results indicate that decomposed fruits in this region can serve as a viable source for isolating high-efficiency acetic acid bacteria. These findings could be pivotal in developing sustainable and cost-effective methods for vinegar production and other fermentation-based industries in the region. Further research could focus on optimizing the conditions for acetic acid production and exploring the potential for commercial application.