Isolation and identification of Acetobacter sp. from pineapple (Ananas comosus l.) as nata starter

Abstract

The purpose of this study was to isolate and identify the morphological and biochemical properties of Acetobacter sp. Isolation is done by growing bacteria taken from pineapple (Ananas comosus L.) juice on Tryptic Soy Agar (TSA) media. Identification was carried out by biochemical tests namely catalase, motility, and oxygen use tests. The study was designed per descriptive analysis by evaluating and describing the collected data. The results of the morphological experiments showed that bacterial isolates isolated from pineapple had a milky white color, round shape, small size, smooth surface, flat elevation and gram-negative type. Biochemical tests showed positive reactions in the catalase test because of break-down capability of hydrogen peroxide by the enzyme catalase, while it was negative in the motility test because bacteria form a non-motile free sphere. Bacterial isolates showed a positive reaction in testing the use of oxygen because Acetobacter sp. need free oxygen for growth and activity. Isolation of Acetobacter sp. pineapple origin has macroscopic characteristics that are milky white color, round shape, smooth surface, and flat elevation. The results of the identification of Acetobacter sp. pineapple origin showed a positive reaction to the catalase test, which is a gram-negative bacteria and has a round shape. Future studies are recommended to conduct a polymer chain reaction test (PCR) to identify the strain of acetobacter sp.