Culture medium optimization for acetic acid production by a persimmon vinegar-derived bacterium
Abstract
A new acetic acid-producing microorganism, Acetobacter sp. RKY4, was isolated from Korean traditional persimmon vinegar, and we optimized the culture medium for acetic acid production from ethanol using the newly isolated Acetobacter sp. RKY4. The optimized culture medium for acetic acid production using this microorganism was found to be 40 g/L ethanol, 10 g/L glycerol, 10 g/L corn steep liquor, 0.5 g/L MgSO4.7H2O, and 1.0 g/L (NH4)H2PO4. Acetobacter sp. RKY4 produced 47.1 g/L of acetic acid after 48 h of fermentation in a 250 mL Erlenmeyer flask containing 50 mL of the optimized medium.
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Following the 5-day fermentation process, the percentage of glucose in the one-stage fermented vinegar gradually decreased.
“Following the 5-day fermentation process, the percentage of glucose in the one-stage fermented vinegar gradually decreased, indicating the utilization of glucose by acetic acid bacteria, which was consistent with Kim et al. (2005) demonstrating that the produced acetic acid concentration increased with increasing glucose or glycerol concentration up to 10 g/L.”
From Physicochemical properties and antioxidant activity of banana vinegar produced using one-stage and two-stage fermentation (2019) · cites this paper as Kim et al. (2005)
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Chen, G.-L., Lin, B., Zheng, F.-J., Fang, X.-C., Yang, Y.-X., Verma, K. K., & Yang, L.-F. (2024) · LWT · doi:10.1016/j.lwt.2024.116285 · Cited by 8 · see citing works
(2019) · Agriculture and Natural Resources · doi:10.34044/j.anres.2019.53.3.12 · Cited by 4 · see citing works
“…in the one-stage fermented vinegar gradually decreased, indicating the utilization of glucose by acetic acid bacteria, which was consistent with Kim et al. (2005) demonstrating that the produced acetic acid concentration increased with increasing glucose or glycerol concentration up to 10 g/L.”
Background
- Authors
- Kim, J.-N., Choo, J.-S., Wee, Y.-J., Yun, J.-S., & Ryu, H.-W.
- Affiliations
- Chonnam National University (KR)
- Corresponding author
- Ryu, Hwa-Won
- ORCID
- Wee, Young-Jung
- Venue
- Applied Biochemistry and Biotechnology
- Published
- 2005
- Volume
- 123
- Issue
- 1-3
- Pages
- 0861-0870
- ISSN
- 0273-2289 (ISSN-L)
- OpenAlex
- W1992792606
- Cited by
- 13
- References
- 0
- Citations by year
- 2024: 1 · 2022: 2 · 2019: 2 · 2016: 1 · 2013: 1 · 2012: 1
- FWCI
- 0.00
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Applied Biochemistry and Biotechnology (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Microbial metabolism and enzyme function
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Microbial Metabolic Engineering and Bioproduction
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Biochemical and biochemical processes
- Keywords
- acetic acid production, persimmon vinegar, culture medium optimization, alcoholic fermentation, glycerol, corn steep liquor
- MeSH terms
- Acetobacter, Ethanol, Culture Media, Glucose, Hydrogen-Ion Concentration, Species Specificity, Cell Culture Techniques, Bioreactors, Acetic Acid, Diospyros
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