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KMID : 1024420100140030217
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Food Engineering Progress
2010 Volume.14 No. 3 p.217 ~ p.221
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Optimization of Fermentation Process for Acetic Acid Production
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Shin Jin-A
Oh Nam-Soon
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Abstract
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Various conditions of acetic acid fermentation by Acetobacter aceti B20 strain were investigated and evaluated to optimize the fermentative production of acetic acid. The effects of the initial ethanol concentration on growth and acid productivity in a flask and fermentor were also studied. The growth of A. aceti B20 strain was inhibited as the concentration of ethanol increased. However, the highest total acidity and fermentation yield were 5.34% and 56.1%, respectively when the initial concentration of ethanol was 7% in the batch fermentation. Although the concentration of initial glucose influenced the growth rate of B20 strain, it did not influence the total acidity in the flask culture. When the agitation speed increased, the growth, total acidity and fermentation yield were all improved. In fed-batch fermentation, total acidities and fermentation yields were 7.14-8.76% and 39.1-53.0%, respectively, and their values mostly depended on the feeding methods.
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KEYWORD
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Acetobacter aceti, vinegar, fed batch, acetic acid fermentation
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