Impact of high initial concentrations of acetic acid and ethanol on acetification rate in an internal Venturi injector bioreactor

Krusong, Warawut; Yaiyen, Surachai; Pornpukdeewatana, Soisuda

doi:10.1111/jam.12715

Cited by 22 publications

(35 citation statements)

References 49 publications

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“…Corn wine and corn vinegar were prepared in the Laboratory of Fermentation Technology, King Mongkut's Institute of Technology Ladkrabang (Bangkok, Thailand) and were used as the raw materials for acetification in an internal Venturi injector bioreactor (Krusong et al . ). The ethanol and acid contents of the corn wine were 100 ± 0·6 g l −1 and 1·9 ± 0·3 g l −1 , respectively, and the acetic acid (AA) content of the corn vinegar was 80 ± 0·6 g l −1 .…”

Section: Methodsmentioning

confidence: 97%

“…The 100 l internal Venturi injector bioreactor has been described in an earlier report (Krusong et al . ). Briefly, it comprises a stainless steel tank 1·00 m high and 0·40 m internal diameter (max.…”

Section: Methodsmentioning

confidence: 97%

“…To quantify oxygen availability under high oxygen‐transfer conditions, a 1·0 l min −1 air in‐flow rate is recommended for the start‐up phase (volume 25 l) and a 3·0 l min −1 rate for the operational phase (75 l) for acetification (Krusong et al . ).…”

Section: Methodsmentioning

confidence: 97%

“…), the second phase was immediately initiated by adding a volume of fresh medium (adjusted TC 80 ± 1 g l −1 ) to make up the medium volume up to 75 l. Both phases were supplied with air at optimal flow rates (see above, Krusong et al . ). Acetification was judged complete when the remaining ethanol in the medium had fallen to <5 g l −1 .…”

Section: Methodsmentioning

confidence: 97%

“…The high‐acid tolerant strain of Acetobacter aceti WK was used in this study as described previously (Krusong and Tantratian ; Krusong et al . , ).…”

Section: Methodsmentioning

confidence: 99%

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

et al. 2015

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Section: Methodsmentioning

confidence: 97%

Section: Methodsmentioning

confidence: 97%

Section: Methodsmentioning

confidence: 97%

Section: Methodsmentioning

confidence: 97%

“…The high‐acid tolerant strain of Acetobacter aceti WK was used in this study as described previously (Krusong and Tantratian ; Krusong et al . , ).…”

Section: Methodsmentioning

confidence: 99%

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

et al. 2015

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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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Acetobacter pasteurianus metabolic change induced by initial acetic acid to adapt to acetic acid fermentation conditions

Zheng

Zhang

Yin

et al. 2017

Appl Microbiol Biotechnol

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Initial acetic acid can improve the ethanol oxidation rate of acetic acid bacteria for acetic acid fermentation. In this work, Acetobacter pasteurianus was cultured in ethanol-free medium, and energy production was found to increase by 150% through glucose consumption induced by initial acetic acid. However, oxidation of ethanol, instead of glucose, became the main energy production pathway when upon culturing ethanol containing medium. Proteome assay was used to analyze the metabolism change induced by initial acetic acid, which provided insight into carbon metabolic and energy regulation of A. pasteurianus to adapt to acetic acid fermentation conditions. Results were further confirmed by quantitative real-time PCR. In summary, decreased intracellular ATP as a result of initial acetic acid inhibition improved the energy metabolism to produce more energy and thus adapt to the acetic acid fermentation conditions. A. pasteurianus upregulated the expression of enzymes related to TCA and ethanol oxidation to improve the energy metabolism pathway upon the addition of initial acetic acid. However, enzymes involved in the pentose phosphate pathway, the main pathway of glucose metabolism, were downregulated to induce a change in carbon metabolism. Additionally, the enhancement of alcohol dehydrogenase expression promoted ethanol oxidation and strengthened the acetification rate, thereby producing a strong proton motive force that was necessary for energy production and cell tolerance to acetic acid.

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Impact of high initial concentrations of acetic acid and ethanol on acetification rate in an internal Venturi injector bioreactor

Abstract: High acid-tolerant AAB contains the high ADH and ALDH activities causing higher ETAs in HIA process. It is a competitive commercialized acetification process.

Cited by 22 publications

References 49 publications

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

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

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

Acetobacter pasteurianus metabolic change induced by initial acetic acid to adapt to acetic acid fermentation conditions

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