ISOLATION, CHARACTERIZATION, AND UTILIZATION OF ACETIC ACID BACTERIA FROM DIFFERENT VINEGAR MANUFACTURERS IN THE PROVINCE OF LA UNION, PHILIPPINES

Understanding the role of pure culture Acetobacter species in enhancing and speeding up vinegar production is essential for economic growth. The study sought to acquire sugarcane vinegar product samples from La Union, assess the physicochemical characteristics of these samples, isolate potential Acetobacter species, characterize the Acetobacter isolates based on morphological, biochemical, and physiological traits, screen the isolates using the Potency Index determination, and evaluate the effectiveness of the Acetobacter isolates in producing vinegar with a 5% inoculum using a fermented brown sugar solution. The research study employed descriptive-quantitative research. Five sugarcane vinegar samples from the towns of Naguilian, Luna, and Agoo were collected and assessed for their physicochemical characteristics. Physicochemical analysis of sugarcane vinegar samples showed that SV1 has the most sugar, followed by SV3, SV5, SV4, and SV2. Six Acetobacter species were isolated from the samples with a clearing zone. Acetobacter species were confirmed by their rod-shaped structure, Gram-negative, catalase positivity, and oxidase negativity. Despite growing on two percent sodium acetate, ethanol, and glucose above the GYC medium formulation, the isolates survived. The isolated Acetobacter species can grow at 25-40oC and pH 3-8. After four days of incubation, Isolate f had the highest Potency Index of 4.05 and the highest vinegar production potential of six isolates. In terms of average pH levels and titratable acidity, the Acetobacter acetic acid fermentation setups exhibited elevated percentages, achieving 5.0% acidity after one month. The six Acetobacter isolates are highly recommended for acetic acid vinegar fermentation to increase vinegar production in one month.