Optimization of Acetic Acid Production Rate by Thermotolerant &amp;lt;i&amp;gt;Acetobacter&amp;lt;/i&amp;gt; spp.

Tahsina Islam,Nihad Adnan,Shuvra Kanti Dey,Shamsun Nahar,Nafisa Azmuda,Roni Miah,Ali Azam Talukder,Ayesha Siddiqa,Farzana Diba

doi:10.4236/aim.2017.711060

Optimization of Acetic Acid Production Rate by Thermotolerant &lt;i&gt;Acetobacter&lt;/i&gt; spp.

Tahsina Islam, Nihad Adnan + Show 7 more

Open Access

https://doi.org/10.4236/aim.2017.711060

Copy DOI

Abstract

Thermotolerant microorganisms were collected, identified and characterized under different physiological conditions from various rotten fruits in Bangladesh for vinegar production. Among the 15-isolates characterized previously, the strains F-1, F-3 and F-10 represented Staphylococcus, Bacillus and Acetobacter spp., respectively. After checking various parameters for growth, acetic acid production rate was optimized further. Among the 3-starins analyzed here, the strain F-10 gave maximum acetic acid (7.0 g/100 ml) at 37°C in 2% ethanol concentration. The strain F-10 is capable of producing high yield of acetic acid at relatively high temperature, which is an ideal condition for vinegar production, which may reduce the water cooling expenses as well as the risk of contamination.

Highlights

Vinegar is a liquid suitable for human consumption produced through the process of fermentation of starch and sugars
The strain F-10 is capable of producing high yield of acetic acid at relatively high temperature, which is an ideal condition for vinegar production, which may reduce the water cooling expenses as well as the risk of contamination
Fifteen isolates from decomposed fruits materials were collected for acetic acid production previously and their preliminary characterization were reported [7]

Summary

Introduction

Vinegar is a liquid suitable for human consumption produced through the process of fermentation of starch and sugars. It is used in marinating meats, pickling of vegetables, other food-stuffs, and boosts the function of our immune system. According to Food and Drug Administration of the United States (FDA), vinegar contains 4% solution of acetic acid [1] [2] [3]. Vinegar can be produced by different methods and from various raw materials. The wine (white, red, and sherry wine), cider, fruit musts, malted barley, pure ethanol etc. Are used as substrates for vinegar production. The wine (white, red, and sherry wine), cider, fruit musts, malted barley, pure ethanol etc. are used as substrates for vinegar production.

Methods

Results

Conclusion