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Research Paper | Microbiology | India | Volume 12 Issue 8, August 2023

Bacterial Examination in Spoiled Fruits, its Isolation, Identification and Antibacterial Activity of Vinegar

Dr. T. Elizabeth Thangamani Sunitha | Raja Pavithra

Abstract: Fruits are one of the natural products that are considered to have nutritional and commercial importance. They provide good and healthy diet in daily life of human. Eating foods such as fruits that are lower in calories instead of higher calorie food may be useful in helping to lower calorie intake. One negative impact of the fruits is that they have short shelf life. It may cause due to their contact with microorganisms during their exposure to environment. Fruits provide suitable environment for the survival and growth of many types of microbes especially bacteria. Several bacteria have been isolated and identified based on morphology of colony, staining procedure and also by shape and arrangement of bacteria. The observed bacteria includes E.coli, Staphylococcus sp, Bacillus Sp, Klebsiella sp.Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavourings. Vinegar typically contains 5?8% acetic acid by volume. White vinegar is the most common type of vinegar which offers a sharp taste and harsh smell. Apple cider vinegar is mostly apple juice, but adding yeast turns the sugar in the juice into alcohol. Vinegar can kill microorganisms such as bacteria and viruses and treat yeast infections due to its antimicrobial properties. Zone of inhibitions were formed in well diffusion method of agar for vinegar (Normal Distilled Vinegar and Apple Cider Vinegar) and they showed their antibacterial activity against bacteria.

Keywords: Fruits, Nutritional value, Spoilage, Natural Distilled Vinegar, Apple Cider Vinegar, Antibacterial Activity

Edition: Volume 12 Issue 8, August 2023,

Pages: 1296 - 1301