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A Review on Isolation of Acetobacter and Production of Vinegar From Pineapple and Papaya Waste (Peels) Using Acetobacter aceti
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Author(s): B. Praveena (MES College of Arts, Commerce, and Science, India), R. Sonashree (MES College of Arts, Commerce, and Science, India), Rashmi R. Halbavi (MES College of Arts, Commerce, and Science, India), J. Bhavana (MES College of Arts, Commerce, and Science, India), Shamsiya Rizwana (MES College of Arts, Commerce, and Science, India)and Vyshnavi V. Rao (MES College of Arts, Commerce, and Science, India)
Copyright: 2021
Pages: 16
Source title:
Handbook of Research on Waste Diversion and Minimization Technologies for the Industrial Sector
Source Author(s)/Editor(s): Ashok K. Rathoure (M/s Akone Services, Lucknow, India)
DOI: 10.4018/978-1-7998-4921-6.ch013
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Abstract
India is the second-largest producer of contemporary fruits and vegetables. This leads to generation of a large amount of waste, both solid and liquid. This waste is incautiously or carelessly being thrown without any treatment promoting environmental deterioration. The chapter deals with how these fruit wastes, especially pineapple and papaya peels, which are usually discarded during the processing or consumption of the fruit, are useful in preparation of vinegar, which is termed as a useful product from waste. It also discussed the general characteristics of Acetic acid bacteria, importance of the bacteria, and how it can be isolated by natural sources, which is cost effective. So, the waste peels generated after consuming the fruits and vegetables need not be discarded as waste; instead, it can be used in so many ways to produce useful products.
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