Waste Cashew Apple (&amp;lt;i&amp;gt;Anacardium occidentale&amp;lt;/i&amp;gt;) as Feedstock for Simultaneous Production of Two Main Ecofriendly Fuels

N’guessan, Delphine; Bedikou, Micaël; Abouo, Verdier; Samagaci, Lamine; Ehon, Charlotte; Yacouba, Camara; Akpa, Eric

doi:10.4236/jpee.2023.118002

Cited by 1 publication

(2 citation statements)

References 38 publications

(39 reference statements)

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“…"It is thus recommended that strains be temperatureresistant, particularly in tropical and sub-tropical regions" [13]. In this context, several authors have focused on "the isolation and characterization of thermotolerant AAB from tropical products that are capable of producing AA at high temperatures, in order to minimize the loads due to the cooling system" [14,15,16,17].…”

Section: Introductionmentioning

confidence: 99%

“…"Apart from the thermotolerance of acetic acid bacteria challenge to be met, oxidation of acetic acid that had been accumulated in the culture medium, would occur due to some strains of AAB involved in the fermentation process" [17,18,19]. "Indeed, in addition to their ability to oxidize ethanol, some AA genera can further oxidize acetic acid to CO 2 and H 2 O, generating the socalled acetate oxidation (overoxidation), that is carried out via the tricarboxylic acid cycle when there is a high level of dissolved oxygen and no ethanol in the medium" [20].…”

Section: Introductionmentioning

confidence: 99%

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Selection of Thermotolerant and Non Overoxydative Acetic Acid Strains for Cost Effective Vinegar Production

Delphine,

Eric,

Bernadette

et al. 2023

JABB

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The aim of this study was to select thermotolerant acetic acid bacteria with no overoxidation ability that would be useful for low-cost vinegar production. Acetic bacteria were isolated from palm wine and mango pulp after 3 to 5 days of fermentation. The isolates were first characterized by biochemical tests and were identified by sequencing of the rRNA 16 S gene. From the substrates collected, a total of 48 acetic acid bacteria were isolated. Among them, 8 strains showing inability to oxidate acetate to CO2 and H2O. Three strains of these 8 isolates belonging to Gluconobacter oxydans (Ski1) and to Acetobacter ghanensis (Fke 22 and Fk5) were able to grow and produce acetic acid at 37°C and in culture medium containing 5% of ethanol and until 10% of acetic acid. This study allows to select three thermotolerant acetic acid bacteria strains with high amount of acetic acid production capacity but with no-overoxydation ability. These strains could then be useful as starters for low-cost vinegar production.

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