The Study on Species Diversity of Acetic Acid Bacteria Isolated from Traditional NIPA Sap Fermented Vinegar that Produced in the East Coast Southern Subregion of Thailand
This study investigated the occurrence and identified the Acetic Acid Bacteria strain from samples, Traditional
Nipa Sap Fermented Vinegar that Produced in the East Coast Southern Subregion of Thailand. The total of 46 isolates of
Acetic Acid Bacteria strains were isolated from 17 samples of Traditional Nipa Sap Fermented Vinegar. The enrichment
culture media at pH 3.5 were used to promote growth of acetic acid bacteria and the Glucose-Ethanol-Calcium- Carbonate agar
was used to screen acid producing bacteria. The experiment was tested by culturing on the different carbon sources. The
morphology, biochemical test and result of partial 16S rDNA sequencing analysis by Mega 7 program were used to identify all
of acetic acid bacteria in this study into species. All of the 46 isolates were gram negative, rod shape, aerobic acid producing
bacteria, oxidase negative and catalase positive. All of 46 strains of Acetic Acid Bacteria, 36 strains of them were routinely
identified as Acetobacter pasteurianus, 2 strains of them were routinely identified as Acetobacter ghanensis and 8 strains of
them were routinely identified as Komagataeibacter intermedius.
Index Terms - Isolation, Identification, Acetic Acid Bacteria, Thailand.