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Abstract

The aims of this research were investigating natural origins for producing new vinegar types as well as isolating and identifying new AAB strains that could be used in large scale industrial procedures and those could resist formal stresses such as alcohol and acetic acid concentrations, temperature fluctuations and other conditional alterations. We isolated and identified a native Acetobacter strain with high acetic acid productivity and tolerance against high ethanol concentrations from Iranian peach as a summer delicious fruit that is very susceptible to food spoilage and decay. We used selective and specific laboratorial culture media such as Standard GYC, Frateur and Carr media. Also we used a new industrial culture medium and a miniature fermentor with a new aeration system innovated by Pars Yeema Biotechnologists Co., Isfahan Science and Technology Town, Isfahan, Iran. The isolated strain was successfully cultivated in modified Carr media with 2.5 and 5 ethanol simultaneously in high temperatures, 34-40C after 96 h of incubation period. We showed that the increase of ethanol concentration resulted in rising of strain sensitivity to high temperature. In conclusion we isolated and characterized a new Acetobacter strain from Iranian peach that could be considered as a potential strain for production of a new vinegar type, peach vinegar, with a delicious taste and advantageous nutritional value in food biotechnology and industrial microbiology.