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

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

doi:10.4236/aim.2017.711060

Cited by 10 publications

(4 citation statements)

References 11 publications

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“…In addition, this study concurred with the findings of [26] and [27] in whose report archived the presence of B. cereus, B. thuriengiensis and B. anthracis from raw milk tests. This finding is also in line with [24,28] who reported the nearness of Bacillus sp. F-3 (KF668639) from fruits as a potential maker of acetic acid or its subsidiaries.…”

Section: Bioinformatics Studies Of Aab Isolatessupporting

confidence: 92%

“…The results from titrimetric examination revealed that they are fit for the production of acetic acid where Acetobacter had 3.6g/100ml and Gluconobacter had 1.8g/100ml. [24] in his report revealed that Acetobacter sp. produced least amount of acetic acid (7.0g/100ml) in the presence of 2% ethanol in the medium which was higher than the findings of this study.…”

Section: Bioinformatics Studies Of Aab Isolatesmentioning

confidence: 99%

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Microbial Diversity of Acetic Acid Producing Bacteria from Protein-Rich Residues

Onyenegecha

Ire

Agwa

2020

JAMB

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Background: Acetic acid bacteria (AAB) are concrete sets of organism which act as precursor for acetic acid production. Acetic acid is a colorless liquid with strong pungent and sour smell. It is synthesized from oxidation of ethanol by AAB. Vast studies have been made from sugary sources in the isolation of AAB. Aim: The needs to study and utilize our protein-rich residues (PRR) for AAB presence spurn this study. Place and Duration of Study: Department of Microbiology, University of Port Harcourt, between June and December 2018. Methodology: The samples (beans, groundnut and powdered milk) used in this study were surface-sterilized, homogenized, pre-enriched (in balsam medium) and serially diluted with inoculum size (0.1ml) inoculated on sterilized glucose yeast peptone agar, Mannitol agar and low glycemic index (LGI) media and incubated at 30oC for 48 h using the spread plate technique. A total of 11 bacterial isolates were obtained and screened for acetic acid production in brain heart infusion and yeast glucose ethanol acetic acid broth at 30oC for 14 days and positive isolates were identified by titration method. AAB isolates with the highest acetic acid concentration were selected for molecular identification and further studies. Results: Two Acetic acid bacteria identified in this study were Acetobacter and Gluconobacter. The result of this study indicated that Acetobacter had acetic acid concentration of 3.6g/100ml while Gluconobacter had 1.8g/100 ml. However, molecular identification highlighted Acetobacter as Bacillus cereus with Genbank accession number MK 332142; whereas Gluconobacter was Stenotrophomonas maltophilia MK 332143. The neighbor-joining phylogenetic tree and bioinformatics revealed B. cereus and S. maltophilia as 97% and 96% similarity index, 854 and 883 nucleotide sequencing letters as well as 450 and 410 base pairs. Conclusion: This finding implied that “S. maltophilia” and “B. cereus” are predominant Acetic acid bacteria in spoilt beans and groundnut; and can act as potential strains with industrial importance to man and environment.

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Section: Bioinformatics Studies Of Aab Isolatessupporting

confidence: 92%

Section: Bioinformatics Studies Of Aab Isolatesmentioning

confidence: 99%

Microbial Diversity of Acetic Acid Producing Bacteria from Protein-Rich Residues

Onyenegecha

Ire

Agwa

2020

JAMB

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“…Optimization of fermentation conditions is a key process in fermentation research, along with the selection of the fermentation strain to stimulate metabolic activity and bioactive compound productivity. For acetic acid fermentation, the key factors have been intensively used in the research of fermentation process optimization [ 50 , 51 , 52 , 65 , 66 , 67 ]. Based on the present and previous studies, the optimized fermentation conditions vary widely even when the same species (but different strains) of Acetobacter are used.…”

Section: Discussionmentioning

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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“…Motility was observed by the hanging drop method. Standard biochemical tests generally used to identify AAB such as production of catalase and oxidase, nitrate reduction, and Voges Proskauer's test was performed [13]. The utilization of various carbohydrates such as glucose, trehalose, malonate, arabinose, mannitol, citrate, sucrose, and arginine was also studied.…”

Section: Microscopic and Biochemical Characterization Of Yeast And Aamentioning

confidence: 99%

Isolation of Acetic Acid Bacteria and Preparation of Starter Culture for Apple Cider Vinegar Fermentation

Mathew¹,

Agrawal²,

Nashikkar³

et al. 2019

AiM

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Vinegars are commonly used as food condiments and preservatives. Apple cider vinegar (ACV) is also used in the Ayurvedic pharmaceutical industry because of its medicinal properties. Since specifically selected starter cultures for commercial vinegar production are not readily available, apple juice supplemented with sugar is commonly inoculated with a microbiologically undefined culture obtained from the previous batch of ACV. The present work focuses on the isolation of yeasts and acetic acid bacteria from ACV and the preparation of a starter culture. ACV was produced in a bench scale bioreactor using a traditional fermentation process wherein an acetic acid concentration of 3.8% was obtained after three weeks. Several acetic acid bacteria (AAB) were isolated from ACV using selective media. Microscopy revealed the cultures to be gram negative to gram variable short rods. The growth pattern of the isolates on differential media and biochemical tests suggested the presence of Acetobacter and Gluconobacter species. Ten potent isolates were selected for starter culture preparation. Two consortia were formulated with five AAB isolates in each along with a yeast isolate and used for ACV production, wherein an acetic acid concentration of 4.2%-4.9% was obtained in 10-12 days. Thus, these two starter cultures with locally isolated AAB can be used for the commercial production of apple cider vinegar.

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Optimization of Acetic Acid Production Rate by Thermotolerant <i>Acetobacter</i> spp.

Cited by 10 publications

References 11 publications

Microbial Diversity of Acetic Acid Producing Bacteria from Protein-Rich Residues

Microbial Diversity of Acetic Acid Producing Bacteria from Protein-Rich Residues

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

Isolation of Acetic Acid Bacteria and Preparation of Starter Culture for Apple Cider Vinegar Fermentation

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