Isolation of indigenous acetic acid bacteria specimens from various niche habitats and assessing their potential for quality vinegar production

Abstract

The purpose of this study is to try to develop a systematic process to produce vinegar efficiently exclusively from various local raw materials. Foremost, the procurement of samples as sources of indigenous acetic acid bacteria from prospective candidates (farmers and vinegar/winemakers) was undertaken. The data collected from these respondents contributed torwards presenting a snapshot of the present situation regarding the grape vineyard management system/s and the mode of vinegar production.