ManuScript Details
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Paper Id:
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IJARW1946
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Title:
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PRODUCTION OF ACETOBACTER XYLINUM MICROBIAL STARTER WITH LIME AND FOOD VINEGAR ADDITIONAL
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| Published in: |
International Journal Of All Research Writings |
| Publisher: |
IJARW |
| ISSN: |
2582-1008 |
| Volume / Issue: |
Volume 5 Issue 2 |
| Pages: |
5
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| Published On: |
8/14/2023 9:21:51 PM (MM/dd/yyyy) |
Main Author Details
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Name:
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Aulia Andhikawati |
| Institute: |
Universitas Padjadjaran |
Co - Author Details
| Author Name |
Author Institute |
| Nora Akbarsyah |
Universitas Padjadjaran |
| Sari Usih |
Universitas Padjadjaran |
Abstract
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Research Area:
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Material Science |
| KeyWord: |
Acetobacter xylinum, fermentation, lime, food Food Vinegar |
| Abstract: |
Acetobacter xylinum are obligate aerobic bacteria that metabolize mainly glucose which is used in the synthesis of cellulose. The floating matrix will allow the cells to rise to the surface of the media where oxygen is abundant. The purpose of this study was to determine the addition of different acids to A. xylinum starter. The method used to grow starter A. Xylinum consisted of two different treatments, namely the addition of lime and 5% Food Vinegar. This research was tested descriptively. Preparation of microbial starter Acetobacter xylinum using the addition of lime juice gives faster changes every time compared to the 5% Food Vinegar treatment. In the fermentation with the addition of white coating lime and color changes occurred on the second day, while the 5% Food Vinegar treatment occurred on the sixth day.
Acetobacter xylinum are obligate aerobic bacteria that metabolize mainly glucose which is used in the synthesis of cellulose. The floating matrix will allow the cells to rise to the surface of the media where oxygen is abundant. The purpose of this study was to determine the addition of different acids to A. xylinum starter. The method used to grow starter A. Xylinum consisted of two different treatments, namely the addition of lime and 5% Food Vinegar. This research was tested descriptively. Preparation of microbial starter Acetobacter xylinum using the addition of lime juice gives faster changes every time compared to the 5% Food Vinegar treatment. In the fermentation with the addition of white coating lime and color changes occurred on the second day, while the 5% Food Vinegar treatment occurred on the sixth day.
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Citations
Copy and paste a formatted citation or use one of the links to import into a bibliography manager and reference.
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IEEE
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Aulia Andhikawati, Nora Akbarsyah, Sari Usih, "PRODUCTION OF ACETOBACTER XYLINUM MICROBIAL STARTER WITH LIME AND FOOD VINEGAR ADDITIONAL", International Journal Of All Research Writings,
vol. 5, no. 2, pp. 53-57, 2023.
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MLA
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Aulia Andhikawati, Nora Akbarsyah, Sari Usih "PRODUCTION OF ACETOBACTER XYLINUM MICROBIAL STARTER WITH LIME AND FOOD VINEGAR ADDITIONAL." International Journal Of All Research Writings,
vol 5, no. 2, 2023, pp. 53-57.
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APA
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Aulia Andhikawati, Nora Akbarsyah, Sari Usih (2023). PRODUCTION OF ACETOBACTER XYLINUM MICROBIAL STARTER WITH LIME AND FOOD VINEGAR ADDITIONAL. International Journal Of All Research Writings,
5(2), 53-57.
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PRODUCTION OF ACETOBACTER XYLINUM MICROBIAL STARTER WITH LIME AND FOOD VINEGAR ADDITIONAL
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