Producing Acetic Acid of <Emphasis Type="Italic">Acetobacter pasteurianus</Emphasis> by Fermentation Characteristics and Metabolic Flux Analysis |
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Authors: | Xuefeng Wu Hongli Yao Qing Liu Zhi Zheng Lili Cao Dongdong Mu Hualin Wang Shaotong Jiang Xingjiang Li |
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Institution: | 1.School of Food Science and Engineering,Hefei University of Technology,Hefei City,People’s Republic of China;2.Key Laboratory for Agricultural Products Processing of Anhui Province,Hefei,People’s Republic of China |
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Abstract: | The acetic acid bacterium Acetobacter pasteurianus plays an important role in acetic acid fermentation, which involves oxidation of ethanol to acetic acid through the ethanol respiratory chain under specific conditions. In order to obtain more suitable bacteria for the acetic acid industry, A. pasteurianus JST-S screened in this laboratory was compared with A. pasteurianus CICC 20001, a current industrial strain in China, to determine optimal fermentation parameters under different environmental stresses. The maximum total acid content of A. pasteurianus JST-S was 57.14?±?1.09 g/L, whereas that of A. pasteurianus CICC 20001 reached 48.24?±?1.15 g/L in a 15-L stir stank. Metabolic flux analysis was also performed to compare the reaction byproducts. Our findings revealed the potential value of the strain in improvement of industrial vinegar fermentation. |
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