Abstract
Sixty yeast strains were previously screened for their ability to produce acetic acid, in shaken flask batch culture, from either glucose or ethanol. Seven of the strains belonging to the Brettanomyces and Dekkera genera, from the ARS Culture Collection, Peoria, IL, were further evaluated for acetic acid production in bioreactor batch culture at 28 °C, constant aeration (0.75 v/v/m) and pH (6.5). The medium contained either 100 g glucose/l or 35 g ethanol/l as the carbon/energy source. Dekkera intermedia NRRL YB-4553 produced 42.8 and 14.9 g acetic acid/l from the two carbon sources, respectively, after 64.5 h. The optimal pH was determined to be 5.5. When the initial glucose concentration was 150 or 200 g/l, the yeast produced 57.5 and 65.1 g acetic acid/l, respectively.
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Freer, S., Dien, B. & Matsuda, S. Production of acetic acid by Dekkera/Brettanomyces yeasts under conditions of constant pH. World Journal of Microbiology and Biotechnology 19, 101–105 (2003). https://doi.org/10.1023/A:1022592810405
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DOI: https://doi.org/10.1023/A:1022592810405