Related Experiment Video
Updated: Mar 29, 2026

Author Spotlight: Understanding Microbe Adaptation Using Innovative Techniques for Exploring Thermophilic Evolution
Published on: June 14, 2024
EVALUATION OF THERMOTOLERANT ACETOBACTER PASTEURIANUS STRAINS ISOLATED FROM MOROCCAN FRUITS CATALYZING OXIDATIVE
Abstract:
Six strains of acetic acid bacteria were isolated from Moroccan local products and their potential as industrial strains was evaluated in lab-bioreactor. Three of them, namely TAV01, AF01 and CV01, isolated from traditional apple vinegar, apple and cactus fruit, respectively were selected and their responses to high temperature were assessed. Morphological and biochemical identification confirmed that these strains belong to Acetobacter species. Their growth and acetic acid production were compared with the thermoresistant reference strain, Acetobacter senegalensis and mesophilic strains of Acetobacter pasteurianus. The two strains AF01 and CV01 showed abundant growth and noticeable acetic acid production ability at high temperatures (38 to 41°C). A thermophilic character was observed for AF01 strain. Indeed, this bacterium grew better at 38 than 30°C.
More Related Videos
06:17Medium Preparation for the Cultivation of Microorganisms under Strictly Anaerobic/Anoxic Conditions
Published on: August 15, 2019
07:56Author Spotlight: Unraveling the Mysteries of Terrestrial Anaerobic Microorganisms in Uncharted Environments by In Situ Culturing
Published on: January 12, 2024
Related Concept Videos
Hyperthermophilic Bacteria
Diversity of Archaea I
Diversity of Archaea IV
Microbes in Food Production
Factors Influencing Microbial Growth: Temperature
Microbes in the Production of Fermented Foods