Abstract
Acetic acid can be directly produced from glucose in one-step fermentation by using yeasts of the genus Brettanomyces bruxellensis, hence increasing the industrial application to manufacture products with simplified bioprocesses. Thereby, this work evaluates the influence of initial glucose concentration on the growth and acetic acid production by B. bruxellensis. The results obtained confirmed the presence of Crabtree effect on B. bruxellensis under low glucose concentrations. The maximum acetic acid concentration reached was 15.4 g·L-1 starting with 100 g·L-1 leading to a product yield of 0.154 g·g-1 and a specific acetic acid production rate of 0.05 g·g-1·h-1. The results also indicate that after reaching the acetic acid critic threshold of 4 g·L-1 the metabolism can induce the growth second phase even residual glucose was present on the culture media at high starting glucose concentrations. Additionally, it was observed a lineal relationship between cell viability and acetic acid production.
Highlights
Acetic acid (CH3COOH) is an organic acid widely employed in pharmaceutical, chemical and food industries
Acetic acid can be industrially produced by biochemical routes, this process accounts for only 10% of world production, in part due to the sophistication of the technology, which involves an alcoholic fermentation by yeasts such as Saccharomyces cerevisiae, followed by an ethanol aerobic oxidation by Acetobacter aceti, resulting into a process with a high-energy consumption [1]
The influence of initial glucose concentration on acetic acid production by B. bruxellensis was evaluated in fermentation broths containing increasing amounts of glucose under aerobic conditions
Summary
Acetic acid (CH3COOH) is an organic acid widely employed in pharmaceutical, chemical and food industries. This acid can be produced industrially both synthetically and by bacterial fermentation. Acetic acid can be industrially produced by biochemical routes, this process accounts for only 10% of world production, in part due to the sophistication of the technology, which involves an alcoholic fermentation by yeasts such as Saccharomyces cerevisiae, followed by an ethanol aerobic oxidation by Acetobacter aceti, resulting into a process with a high-energy consumption [1]. The Custer effect ( called Pasteur negative effect) on Brettanomyces yeasts stimulates the ethanol and acetic acid production under aerobic conditions [3], where the redox imbalance caused by acetic acid production provokes the incapability to produce glycerol by these yeasts [4]. Wijsman [6] postulated that resting cells of a Brettanomyces sp. grown aerobically had different phases of metabolic activity in which glucose was first dissimilated into ethanol, acetic acid, and equivalent amounts of CO2; a second phase where ethanol was converted into acetic acid; AiM
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
