Efficient production process for food grade acetic acid by acetobacter aceti in shake flask and in bioreactor cultures

• Main Authors: Awad, Hassan M., Diaz, Richard, Malek, Roslinda A., Othman, Nor Zalina, Abdul Aziz, Ramlan, El Enshasy, Hesham Ali
• Format: Article
• Language: English
• Published: Hindawi Publishing 2012
• Subjects: S Agriculture (General)
• Online Access: http://eprints.utm.my/id/eprint/33515/1/RoslindaAMalek2012_EfficientProductionProcessforFoodGrade.pdf; http://eprints.utm.my/id/eprint/33515/; https://www.hindawi.com/journals/jchem/2012/965432/abs/

Acetic acid is one of the important weak acids which had long history in chemical industries. This weak organic acid has been widely used as one of the key intermediate for many chemical, detergent, wood and food industries. The production of this acid is mainly carried out using submerged fermentation system and the standard strain Acetobacter aceti. In the present work, six different media were chosen from the literatures and tested for acetic acid production. The highest acetic acid production was produced in medium composed of glucose, yeast extract and peptone. The composition of this medium was optimized by changing the concentration of medium components. The optimized medium was composed of (g/L): glucose, 100; yeast extract, 12 and peptone 5 and yielded 53 g/L acetic acid in shake flask after 144 h fermentation. Further optimization in the production process was achieved by transferring the process to semi-industrial scale 16-L stirred tank bioreactor and cultivation under controlled pH condition. Under fully aerobic conditions, the production of acetic acid reached maximal concentration of about 76 g/L and 51 g/L for uncontrolled and controlled pH cultures, respectively.