Aerobic submerged fermentation by acetic acid bacteria for vinegar production: Process and biotechnological aspects

Gullo, Maria; Verzelloni, Elena; Canonico, Matteo

doi:10.1016/j.procbio.2014.07.003

Cited by 158 publications

(168 citation statements)

References 75 publications

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“…A comparative study of acetic acid productivity of wild-type AAB used for ethanol oxidation was reported by Gullo et al (39). Overall, mesophilic strains exhibited a significant acetic acid yield with respect to thermotolerant species (39).…”

Section: Growth Kinetics and Fermentation Of The Isolated Strainsmentioning

confidence: 93%

“…Overall, mesophilic strains exhibited a significant acetic acid yield with respect to thermotolerant species (39). However, thermo-adapted strains (which stably perform efficient acetous fermentation at high temperatures) were obtained after a number attempts to isolate thermotolerant mutants (39,40).…”

Section: Growth Kinetics and Fermentation Of The Isolated Strainsmentioning

confidence: 99%

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Simultaneous production of acetic and gluconic acids by a thermotolerant Acetobacter strain during acetous fermentation in a bioreactor

Mounir

Shafiei

Zarmehrkhorshid

et al. 2016

Journal of Bioscience and Bioengineering

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The activity of bacterial strains significantly influences the quality and the taste of vinegar. Previous studies of acetic acid bacteria have primarily focused on the ability of bacterial strains to produce high amounts of acetic acid. However, few studies have examined the production of gluconic acid during acetous fermentation at high temperatures. The production of vinegar at high temperatures by two strains of acetic acid bacteria isolated from apple and cactus fruits, namely AF01 and CV01, respectively, was evaluated in this study. The simultaneous production of gluconic and acetic acids was also examined in this study. Biochemical and molecular identification based on a 16s rDNA sequence analysis confirmed that these strains can be classified as Acetobacter pasteurianus. To assess the ability of the isolated strains to grow and produce acetic acid and gluconic acid at high temperatures, a semi-continuous fermentation was performed in a 20-L bioreactor. The two strains abundantly grew at a high temperature (41 C). At the end of the fermentation, the AF01 and CV01 strains yielded acetic acid concentrations of 7.64% (w/v) and 10.08% (w/v), respectively. Interestingly, CV01 was able to simultaneously produce acetic and gluconic acids during acetic fermentation, whereas AF01 mainly produced acetic acid. In addition, CV01 was less sensitive to ethanol depletion during semi-continuous fermentation. Finally, the enzymatic study showed that the two strains exhibited high ADH and ALDH enzyme activity at 38 C compared with the mesophilic reference strain LMG 1632, which was significantly susceptible to thermal inactivation.

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Section: Growth Kinetics and Fermentation Of The Isolated Strainsmentioning

confidence: 93%

Section: Growth Kinetics and Fermentation Of The Isolated Strainsmentioning

confidence: 99%

Simultaneous production of acetic and gluconic acids by a thermotolerant Acetobacter strain during acetous fermentation in a bioreactor

Mounir

Shafiei

Zarmehrkhorshid

et al. 2016

Journal of Bioscience and Bioengineering

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“…It consists of a stainless steel equipped with aerator, charging pump, alkalograph, cooling water valve, thermostat cooling, rotameter, cooling coil, air line, air exhaust line and defoamer [11,19,29]. Aerator is the most specific part of Acetator, since this special impeller is self-aspirating, and through effective dispersion provide the highest oxygen transfer, described detail elsewhere [27].…”

Section: Submerged Methodsmentioning

confidence: 99%

Bio-produced Acetic Acid: A Review

Vidra

Németh

2017

Period. Polytech. Chem. Eng.

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“…After 96 hours above, culture growth decreased and reached the death phase because the environment no longer supported any growth (Yates & Smotzer, 2007), such as the lack of nutrients and oxygen in the medium. In submerged fermentation, consumption of oxygen is proportional to the conversion of the substrate into the product (Gullo et al, 2014).…”

Section: Profile Of Lipase Productionmentioning

confidence: 99%

Production of Dry Extract Lipase from Pseudomonas Aeruginosa by the Submerged Fermentation Method in Palm Oil Mill Effluent

Hermansyah¹,

Maresya²,

Putri³

et al. 2018

IJTech

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Palm Oil Mill Effluent (POME) is an agro-industrial waste product with high availability and which contains high quantities of organic compounds that are necessary for microbial growth. Cultures of Pseudomonas aeruginosa were grown in POME to produce lipase using the submerged fermentation method. The objective of this study is to obtain the optimum value of lipase activity produced by the cultures of Pseudomonas aeruginosa using POME as the substrate through the submerged fermentation method and to obtain the dry extract of lipase. In the study, the one factor at a time (OFAT) method was applied, which allowed observation of the effect of inoculum and additional nutrient concentrations, such as Ca 2+ ion, olive oil, peptone and Tween 80, on the activity of lipase. These factors were investigated in shake flask fermentation at 30C over 96 hours. The activity unit of lipase was determined by the titrimetric reaction of olive oil hydrolysis using crude lipase. The optimum value of the lipase activity unit (1.327 U/mL) was gained when 3% (v/v) of inoculum, 4 mM of Ca 2+ ion, 0.4% (v/v) of olive oil, 0.9% (m/v) of peptone, and 0.9% of Tween 80 were added into the medium. Crude lipase was then dried using a spray dryer. Subsequently, 15.643 g of dry extract lipase was obtained from 500 mL of cell free supernatant. In further research, the lipase activity assay would be better achieved using the p-nitrophenyl palmitate hydrolysis method and examined by a spectrophotometer.

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Aerobic submerged fermentation by acetic acid bacteria for vinegar production: Process and biotechnological aspects

Cited by 158 publications

References 75 publications

Simultaneous production of acetic and gluconic acids by a thermotolerant Acetobacter strain during acetous fermentation in a bioreactor

Simultaneous production of acetic and gluconic acids by a thermotolerant Acetobacter strain during acetous fermentation in a bioreactor

Bio-produced Acetic Acid: A Review

Production of Dry Extract Lipase from Pseudomonas Aeruginosa by the Submerged Fermentation Method in Palm Oil Mill Effluent

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