Culture medium optimization for acetic acid production by a persimmon vinegar-derived bacterium |
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Authors: | Jin-Nam Kim Jong-Sok Choo Young-Jung Wee Jong-Sun Yun Hwa-Won Ryu |
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Affiliation: | (1) School of Biological Sciences and Technology, Chonnam National University, 500-757 Gwangju, Korea;(2) BioHelix, 520-811 Naju, Jeonnam, Korea |
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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 (NH4H2PO4. 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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Keywords: | Acetobacter sp. RKY4 acetic acid ethanol persimmon vinegar |
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