Efficient Production Process for Food Grade Acetic Acid by Acetobacter aceti in Shake Flask and in Bioreactor Cultures

Abstract

Acetic acid is one of the important weak acids which had long history in chemical industries. This weak organic acid has been widely used as one of the key intermediate for many chemical, detergent, wood and food industries. The production of this acid is mainly carried out using submerged fermentation system and the standard strainAcetobacter aceti. In the present work, six different media were chosen from the literatures and tested for acetic acid production. The highest acetic acid production was produced in medium composed of glucose, yeast extract and peptone. The composition of this medium was optimized by changing the concentration of medium components. The optimized medium was composed of (g/L): glucose, 100; yeast extract, 12 and peptone 5 and yielded 53 g/L acetic acid in shake flask after 144 h fermentation. Further optimization in the production process was achieved by transferring the process to semi-industrial scale 16-L stirred tank bioreactor and cultivation under controlled pH condition. Under fully aerobic conditions, the production of acetic acid reached maximal concentration of about 76 g/L and 51 g/L for uncontrolled and controlled pH cultures, respectively.

Transcriptional modulation of squalene synthase genes in barley treated with PGPR

“…Acetobacter aceti does not have any previous history of being a human pathogen, and it is a very important bacterial species with high use in industries ( Zahoor et al, 2006 ; Awad et al, 2012 ). Current study also demonstrated A. aceti as a biological treatment enhancing SS transcription leading to the augmentation of phytosterol contents in food commodities.…”

Production of acetic acid by acetic acid bacteria using mango juice in Burkina Faso

“…The increase of growth rate proportionally to glucose concentration explained by strains tolerance of glucose. According to Awad et al (2011), Acetic bacteria (Acetobacter) could uptake more than 10% of glucose.…”

“…Acetic acid (Vinegar) is an aqueous solution produced by acetic acid bacteria (AAB) from a dilute ethanol using carbohydrates substances (Kersters et al, 2006). It is determined by distinctive sour taste and pungent smell (Awad et al, 2011). The microorganisms that oxidize ethanol to acetic acid were commonly called acetic acid bacteria (Zahoor et al, 2006).…”

Bioprocessos na produção de aditivos alimentares

“…O ácido acético pode ser obtido pela síntese química (carboxilação do metanol, oxidação do etileno e oxidação de alcanos) e pela conversão biológica do etanol. Apesar de o processo biológico para obtenção do ácido acético representar em torno de 10% do mercado mundial, em muitos países o ácido acético de grau alimentício deve ser produzido por processo biológico (fermentação) 19 .…”

“…A oxidação de etanol, o qual está presente em baixa quantidade no meio de cultivo, em ácido acético é realizada por uma cultura mista de bactérias acéticas, preferencialmente bactérias do gênero Acetobacter e Gluconobacter. Várias espécies de bactérias são descritas para a produção de A otimização do processo biológico para a produção de ácido acético tem sido objeto de estudo de vários grupos de pesquisas que utilizam células livres ou imobilizadas 19 . Wang et al (2013) 23 estudaram um sistema de cultura mista de Saccharomyces cerevisiae e Acetobacter pasteurianus.…”