Acetic Acid Production by Native Strain Acetobacter sp. M

Document Type : Research Paper

Authors

1 Department of Biology, Payame Noor University (PNU), P.O. Box 19395-4697, Tehran, Iran

2 Department of Chemistry, Payame Noor University (PNU), P.O. Box 19395-4697, Tehran. Iran

Abstract

Acetic acid is one of the organic acids which are used in the cosmetic, chemical and food industries. The production of acetic acid is mainly carried out by chemical methods but acetic acid for food industries is produced by microbial fermentation method. Studying the native strains of acetic acid bacteria can be useful for the best production of acetic acid. Thus, in this study some isolates from domestic vinegars were investigated. Among the isolates, one was able to produce more than the others. This strain was called Acetobacter sp. M. The optimization was done. Acetobacter sp. M was able to produce 45 g/l acetic acid at 30 oC in the presence of 6% ethanol concentration in baffled flasks in 200 rpm in 18 h. Acetic acid production was investigated in 2 Lit. Stirred tank bioreactor. Under fully aerobic conditions, the production of acetic acid reached maximal concentration of about 55 g/L in optimized condition in 500 rpm in 24 h.

Keywords

References

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Semiannual Organic Chemistry Journal
Volume 1, Issue 2
October 2022
Pages 1-9

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History

  • Receive Date: 25 September 2016
  • Revise Date: 29 September 2022
  • Accept Date: 09 April 2017

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