Influence of calcium chloride in the high temperature acetification by strain<i>Acetobacter aceti</i>WK for vinegar

Krusong, Warawut; Kerdpiboon, Soraya; Jindaprasert, Aphacha; Yaiyen, Surachai; Pornpukdeewatana, Soisuda; Tantratian, Sumate

doi:10.1111/jam.12930

Cited by 7 publications

(9 citation statements)

References 39 publications

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“…In this study, the EVi bioreactor could provide abundant fine air bubbles, which support the oxidative activity of the WK strain and ensure the homogeneity of the medium. 20 In this semicontinuous process (Table 3), a gradual increase in the ETA was observed throughout the series of acetification cycles, at both 30 • C and 37 • C. This performance was due to the activity of the well-adapted WK strain. In contrast, the concentration of ETA gradually decreased in some cycles.…”

Section: Determination Of Ga and Other Organic Acid During Acetificat...mentioning

confidence: 82%

“…This process helped to improve the strength of the cell wall, as previously reported. 20 The complex medium was composed of 8 g/L yeast extract, 15 g/L peptone, 5 g/L ethanol, 3 g/L acetic acid, and 10 g/L glucose. 18 The WK strain was obtained from the Laboratory of Fermentation Technology, Division of Fermentation Technology, School of Food Industry, KMITL.…”

Section: Microorganisms and Acetification Mediummentioning

confidence: 99%

“…This robustness was produced by the adaptation of the WK cells to high temperature, combined with the protective effect induced by CaCl 2 on the AAB cell wall, as previously reported. 20 CaCl 2 can also affect the recovery or the protection of AAB cells against environmental stress such as high acetic acid concentration and/or high temperature. Some reports have indicated that Ca 2+ acts as an important electrolyte affecting both the stability and the permeability of the cell wall.…”

Section: Acetification Performance By a Aceti Wkmentioning

confidence: 99%

“…30 An increase in acetification temperature may denature both enzymes to different extents, with slightly more inactivation of ALDH than of ADH. 9 A report by Krusong et al 20 describes the protection of AAB cells from high temperature using calcium supplementation in the form of CaCl 2 . Ca 2+ is active with lipid on the cell membranes of AAB cells.…”

Section: Determination Of Ga and Other Organic Acid During Acetificat...mentioning

confidence: 99%

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Impact of temperature on gluconic acid production during acetification by Acetobacter aceti

Sriphochanart

Krusong

Mekkerdchoo

et al. 2022

Biotech and App Biochem

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The current approach to gluconic acid production is acetification at 30°C, a temperature that can be difficult to maintain in tropical countries. This study investigated the production of gluconic acid during acetification by Acetobacter aceti WK at high temperatures. An acid‐tolerant and thermotolerant species, A. aceti WK, was used for acetification at three different temperatures, namely, 30°C (normal temperature), 37°C, and 40°C (high temperature). Acetification was performed in a 100 L bioreactor with 0.15% CaCl2 for protection of the cells against high temperatures. The production of the organic acids, that is, acetic acid, gluconic acid, 2‐keto gluconic acid, glucuronic acid, citric acid, succinic acid, lactic acid, and formic acid, was analyzed. Under acetification in the target total concentration of 80 g/L, the highest acetic acid content (39.3 g/L) was obtained at 37°C with an acetification rate of 0.3013 g/L/h, while the acetic acid content and acetification rate achieved at 30°C were 31 g/L and 0.3089 g/L/h, respectively. Additionally, gluconic acid presented at the highest concentration of 2.17 g/L. The rate of production of gluconic acid was 0.0169 g/L/h at 37°C. This acetification process at 37°C will be valuable as an alternative source for gluconic acid production for commercial applications.

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Section: Determination Of Ga and Other Organic Acid During Acetificat...mentioning

confidence: 82%

Section: Microorganisms and Acetification Mediummentioning

confidence: 99%

Section: Acetification Performance By a Aceti Wkmentioning

confidence: 99%

Section: Determination Of Ga and Other Organic Acid During Acetificat...mentioning

confidence: 99%

See 2 more Smart Citations

Impact of temperature on gluconic acid production during acetification by Acetobacter aceti

Sriphochanart

Krusong

Mekkerdchoo

et al. 2022

Biotech and App Biochem

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show abstract

“…The fermentation cultivation was conducted in YG 2 with 42 g L −1 ethanol content (EC) and 10 g L −1 acetic acid content, been shaked at 170 rpm at 32°C for 96 h. The acidity of fermentation broth was measured by 0.1 M NaOH with phenolphthalein as pH indicator (Chinnawirotpisan et al, 2003 ; Krusong et al, 2015 ). Ethanol content assays were performed by Agilent 7890A GC System (Agilent Technologies Investment Co., Ltd., Shanghai, China) with a 30 m × 1.25 mm × 0.4 μm DB624 capillary column.…”

Section: Methodsmentioning

confidence: 99%

Improving Acetic Acid Production by Over-Expressing PQQ-ADH in Acetobacter pasteurianus

Yao

Cao

et al. 2017

Front. Microbiol.

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Pyrroquinoline quinone-dependent alcohol dehydrogenase (PQQ-ADH) is a key enzyme in the ethanol oxidase respiratory chain of acetic acid bacteria (AAB). To investigate the effect of PQQ-ADH on acetic acid production by Acetobacter pasteurianus JST-S, subunits I (adhA) and II (adhB) of PQQ-ADH were over-expressed, the fermentation parameters and the metabolic flux analysis were compared in the engineered strain and the original one. The acetic acid production was improved by the engineered strain (61.42 g L−1) while the residual ethanol content (4.18 g L−1) was decreased. Analysis of 2D maps indicated that 19 proteins were differently expressed between the two strains; of these, 17 were identified and analyzed by mass spectrometry and two-dimensional gel electrophoresis. With further investigation of metabolic flux analysis (MFA) of the pathway from ethanol and glucose, the results reveal that over-expression of PQQ-ADH is an effective way to improve the ethanol oxidation respiratory chain pathway and these can offer theoretical references for potential mechanism of metabolic regulation in AAB and researches with its acetic acid resistance.

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Producing Acetic Acid of Acetobacter pasteurianus by Fermentation Characteristics and Metabolic Flux Analysis

Yao

Liu

et al. 2018

Appl Biochem Biotechnol

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The acetic acid bacterium Acetobacter pasteurianus plays an important role in acetic acid fermentation, which involves oxidation of ethanol to acetic acid through the ethanol respiratory chain under specific conditions. In order to obtain more suitable bacteria for the acetic acid industry, A. pasteurianus JST-S screened in this laboratory was compared with A. pasteurianus CICC 20001, a current industrial strain in China, to determine optimal fermentation parameters under different environmental stresses. The maximum total acid content of A. pasteurianus JST-S was 57.14 ± 1.09 g/L, whereas that of A. pasteurianus CICC 20001 reached 48.24 ± 1.15 g/L in a 15-L stir stank. Metabolic flux analysis was also performed to compare the reaction byproducts. Our findings revealed the potential value of the strain in improvement of industrial vinegar fermentation.

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Influence of calcium chloride in the high temperature acetification by strainAcetobacter acetiWK for vinegar

Abstract: High temperature acetification (HTA) with additions of CaCl2 was investigated. Significant reductions in the overall production costs result from lower cooling costs associated with HTA.

Cited by 7 publications

References 39 publications

Impact of temperature on gluconic acid production during acetification by Acetobacter aceti

Impact of temperature on gluconic acid production during acetification by Acetobacter aceti

Improving Acetic Acid Production by Over-Expressing PQQ-ADH in Acetobacter pasteurianus

Producing Acetic Acid of Acetobacter pasteurianus by Fermentation Characteristics and Metabolic Flux Analysis

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