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

Wu, Xuefeng; Yao, Hongli; Liu, Qing; Zheng, Zhi; Cao, Lili; Mu, Dongdong; Wang, Hualin; Jiang, Shaotong; Li, Xingjiang

doi:10.1007/s12010-018-2732-4

Cited by 12 publications

(8 citation statements)

References 44 publications

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“…Chen et al reported that A. pasteurianus AAB4 produced 42 g/L of acetic acid at 37 °C, an ethanol concentration of 77.63 g/L, and at 180 rpm [ 29 ]. Wu et al reported that A. pasteurianus CICC 20001 produced 48.24 g/L of acetic acid in a 15 L stir tank reactor at 32 °C, an ethanol concentration of 35.70 g/L, and at 180 rpm, and with a supplement of acetic acid (12 g/L) [ 30 ]. Engineered strains A. aceti subsp.…”

Section: Resultsmentioning

confidence: 99%

Two-Stage Polyhydroxyalkanoates (PHA) Production from Cheese Whey Using Acetobacter pasteurianus C1 and Bacillus sp. CYR1

et al. 2021

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Cheese whey (CW) can be an excellent carbon source for polyhydroxyalkanoates (PHA)-producing bacteria. Most studies have used CW, which contains high amounts of lactose, however, there are no reports using raw CW, which has a relatively low amount of lactose. Therefore, in the present study, PHA production was evaluated in a two-stage process using the CW that contains low amounts of lactose. In first stage, the carbon source existing in CW was converted into acetic acid using the bacteria, Acetobacter pasteurianus C1, which was isolated from food waste. In the second stage, acetic acid produced in the first stage was converted into PHA using the bacteria, Bacillus sp. CYR-1. Under the condition of without the pretreatment of CW, acetic acid produced from CW was diluted at different folds and used for the production of PHA. Strain CYR-1 incubated with 10-fold diluted CW containing 5.7 g/L of acetic acid showed the higher PHA production (240.6 mg/L), whereas strain CYR-1 incubated with four-fold diluted CW containing 12.3 g/L of acetic acid showed 126 mg/L of PHA. After removing the excess protein present in CW, PHA production was further enhanced by 3.26 times (411 mg/L) at a four-fold dilution containing 11.3 g/L of acetic acid. Based on Fourier transform infrared spectroscopy (FT-IR), and 1H and 13C nuclear magnetic resonance (NMR) analyses, it was confirmed that the PHA produced from the two-stage process is poly-β-hydroxybutyrate (PHB). All bands appearing in the FT-IR spectrum and the chemical shifts of NMR nearly matched with those of standard PHB. Based on these studies, we concluded that a two-stage process using Acetobacter pasteurianus C1 and Bacillus sp. CYR-1 would be applicable for the production of PHB using CW containing a low amount of lactose.

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Section: Resultsmentioning

confidence: 99%

Two-Stage Polyhydroxyalkanoates (PHA) Production from Cheese Whey Using Acetobacter pasteurianus C1 and Bacillus sp. CYR1

et al. 2021

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“…The first 3 tests followed methods described by Jin et al [ 14 ], with minor modifications, including basal medium (1% peptone, 1% glucose, 1% ethanol, 1% glycerol, 0.5% yeast extract; adjusted to a final pH of 6.8 by adding 2 M hydrochloric acid) [ 32 ] for the acid production capability test and YPM broth for the growth potential and resistance to green tea catechins tests, with incubation at 30 °C for 72 h to obtain the strains with the highest acid production and growth potential in the presence of fermentation alcohol [ 37 ]. Specific growth rates and lag times were calculated based on the values generated by Bioscreen C (Labsystems, Helsinki, Finland), using spreadsheet software (Excel 2016; Microsoft Co., Redmond, WA, USA) and a mathematical model developed by Baranyi and Roberts [ 38 ].…”

Section: Methodsmentioning

confidence: 99%

Evaluation of Bioactive Compounds and Antioxidative Activity of Fermented Green Tea Produced via One- and Two-Step Fermentation

Hong

Kim

et al. 2022

Antioxidants

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This study investigated the influence of one- and two-step fermentation on bioactive compound production in fermented green tea, i.e., one-step fermented green tea (OFG) and two-step fermented green tea (TFG). One-step fermentation entailed acetic acid fermentation, while two-step fermentation consisted of lactic acid fermentation followed by acetic acid fermentation. Acetobacter pasteurianus PCH 325, isolated from an over-ripened peach, was selected for acetic acid fermentation based on its growth and organic acid production characteristics. Acetic acid fermentation conditions were optimized for one- and two-step fermentation: 3% fermentation alcohol for both processes; 8% and 4% sucrose, respectively; and fermentation at 25 °C for both processes. For lactic acid fermentation of TFG, the inoculum and optimized conditions reported previously were used. Under the optimized conditions, the acetic acid content in OFG and TFG increased 21.20- and 29.51-fold, respectively. Furthermore, through two-step fermentation, γ-aminobutyric acid and lactic acid were produced up to 31.49 ± 1.17 mg/L and 243.44 ± 58.15 mg/L, respectively, which together with acetic acid could contribute to the higher DPPH scavenging activity of TFG. This study suggests that two-step fermentation may be a valuable strategy in industry for raising the amount of acetic acid and/or providing additional bioactive compounds.

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“…One acetic acid bacterium was isolated and identified as Acetobacter pasteurianus LYC1783 in the final fermentation products. Acetobacter pasteurianus plays an important role in acetic fermentation, and acetic acid has been shown to have good antimicrobial activity against microorganisms [ 22 , 23 ]. This indicates that yeast and lactic acid bacteria are not significantly involved in fermentation.…”

Section: Resultsmentioning

confidence: 99%

Changes in the Bio-Compounds and Biological Activities of Eight Whole Grains Fermentation Starter with Different Oxidized Chin-Shin Oolong Teas

Wang

Huang

2023

Foods

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Chin-shin oolong tea is the most widely planted variety in Taiwan. This study fermented eight whole grains fermentation starter (EGS) with light (LOT), medium (MOT), and fully (FOT) oxidized Chin-shin oolong teas for ten weeks. Comparing the three fermentation beverages, it was found that LOT fermentation can obtain the highest catechins (1644.56 ± 60.15 ppm) among the functional and antioxidant components. MOT can obtain the highest glucuronic acid (19,040.29 ± 2903.91 ppm), tannins, total phenols, flavonoids, and angiotensin-converting enzyme (ACE) inhibitory activity. FOT can obtain the highest GABA (1360.92 ± 123.24 ppm). In addition, both the LOT and MOT showed a significant increase in their ability to scavenge DPPH radicals after fermentation. EGS fermented with lightly or moderately oxidized Chin-shin oolong tea may be considered a novel Kombucha.

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

Cited by 12 publications

References 44 publications

Two-Stage Polyhydroxyalkanoates (PHA) Production from Cheese Whey Using Acetobacter pasteurianus C1 and Bacillus sp. CYR1

Two-Stage Polyhydroxyalkanoates (PHA) Production from Cheese Whey Using Acetobacter pasteurianus C1 and Bacillus sp. CYR1

Evaluation of Bioactive Compounds and Antioxidative Activity of Fermented Green Tea Produced via One- and Two-Step Fermentation

Changes in the Bio-Compounds and Biological Activities of Eight Whole Grains Fermentation Starter with Different Oxidized Chin-Shin Oolong Teas

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