Effects of aeration on 2,3-butanediol production from glucose by Klebsiella oxytoca

Higher cell concentrations and greater 2,3-butanediol production were observed in aerobic cultures of Klebsiella oxytoca than with anaerobic cultures. The concentration of butanediol inhibitors such as ethanol and lactic acid are partially suppressed by adequate aeration-agitation. Excessive aeration-agitation leads to the formation of acetoin and acetic acid at the expense of butanediol. With 94.3 g/l of glucose in the media, aerobic batch cultures produced 38.1 g/l butanediol with complete substrate use and a productivity of 0.39 g/l/h.     

Physiological role of pyruvate oxidase in the aerobic metabolism of Lactobacillus plantarum.

Under aerobic growth conditions Lactobacillus plantarum produced acetic acid in addition to lactic acid. It was found that lactic acid was predominantly produced at first, and then when the carbohydrate was nearly exhausted, lactic acid was metabolized further to acetic acid. The most likely enzyme involved in the aerobic metabolism of L. plantarum is pyruvate oxidase. Its activity is enhanced in the presence of oxygen and is reduced in the presence of glucose. The specific activity of pyruvate oxidase is highest at the beginning of the stationary-growth phase, where a strong increase in acetic acid production was also observed.     

Measurement of the appearance of volatile fatty acids in the portal vein during digestion in conscious pigs

A method used to measure the nutrient exchanges between the intestinal lumen and the portal blood was applied to 3 pigs receiving 800 g of a diet containing 6% of cellulose. During a postprandial period of 24 hrs., the mixture of volatile fatty acids (90 mM/h) appearing in the portal vein was composed of acetic acid (57%), propionic acid (30%), butyric acid (9%), isovaleric (2.5%) and valeric acid (1.5%). The composition of this mixture differed from that of the colic contents because of its acetic acid enrichment at the expense of butyric acid. The resulting energy supply to the animal represented about 600 to 700 kcal/24 hrs.     

Oviposition rhythm in Drosophila melanogaster is influenced by acetic acid

Fermenting fruit can contain acetic acid, a known attractant for fruit flies. Vinegar food induces a bimodal oviposition rhythm in Drosophila melanogaster, however non-vinegar (control) food induces a unimodal rhythm. The bimodal rhythm has a broad day mode showing variability in onset or pattern and a sharp dusk peak. The day mode may not be coupled to the dusk peak or to the 12L : 12D cycle because some flies show oviposition drifting. The day mode augments at the expense of the dusk mode, the latter diminishing within a few days. The unimodal expression on control food is a single dusk peak. Anticipation in the form of oviposition onset is shown by a few flies several hours before the light-off signal. On control food, a pulse of acetic acid fumes can induce a daytime oviposition. When pulsed twice in the day several hours apart two daytime modes are produced, thus leaving few eggs in the dusk mode. The experiments suggest that the fly is attracted to fruit by odours and oviposit rhythmically of a biological clock. If acetic acid is present in fermenting fruit oviposition is induced, thus overriding the clock.     

Interaction effects of lactic acid and acetic acid at different temperatures on ethanol production by <Emphasis Type="Italic">Saccharomyces cerevisiae</Emphasis> in corn mash

The combined effects of lactic acid and acetic acid on ethanol production by S. cerevisiae in corn mash, as influenced by temperature, were examined. Duplicate full factorial experiments (three lactic acid concentrations × three acetic acid concentrations) were performed to evaluate the interaction between lactic and acetic acids on the ethanol production of yeast at each of the three temperatures, 30, 34, and 37°C. Corn mash at 30% dry solids adjusted to pH 4 after lactic and acetic acid addition was used as the substrate. Ethanol production rates and final ethanol concentrations decreased (P<0.001) progressively as the concentration of combined lactic and acetic acids in the corn mash increased and the temperature was raised from 30 to 37°C. At 30°C, essentially no ethanol was produced after 96 h when 0.5% w/v acetic acid was present in the mash (with 0.5, 2, and 4% w/v lactic acid). At 34 and 37°C, the final concentrations of ethanol produced by the yeast were noticeably reduced by the presence of 0.3% w/v acetic acid and ≥2% w/v lactic acid. It can be concluded that, as in previous studies with defined media, lactic acid and acetic acid act synergistically to reduce ethanol production by yeast in corn mash. In addition, the inhibitory effects of combined lactic and acetic acid in corn mash were more apparent at elevated temperatures.     

Acetic acid production by Dekkera/Brettanomyces yeasts

Yeast belonging to the genera Brettanomyces and Dekkera are noted for spoiling cellar and bottled wine through the production of haze, turbidity and acetic acid. However, I was unable to find information on the use of these yeasts for the expressed purpose of acetic acid production. Sixty yeast strains belonging to these, and several other genera, from the ARS Culture Collection, Peoria, IL, were screened for their ability to produce both ethanol and/or acetic acid. For ethanol production, the strains were grown anaerobically at 24 and 30 °C in batch culture using glucose (100 g/l) as the carbon/energy source. For acetic acid production, the strains were grown aerobically in batch culture using either glucose (100 g/l) or ethanol (35 g/l) as the carbon/energy source. In the initial ethanol production screen, 19 strains produced at least 45 g ethanol/l. In the initial acetic acid screen, 28 of the yeast strains produced at least 5 g acetic acid/l from 100 g glucose/l, while 23 strains produced at least 5 g acetic acid/l from 35 g ethanol/l.     

Acetic Acid Production by an Electrodialysis Fermentation Method with a Computerized Control System

In acetic acid fermentation by Acetobacter aceti, the acetic acid produced inhibits the production of acetic acid by this microorganism. To alleviate this inhibitory effect, we developed an electrodialysis fermentation method such that acetic acid is continuously removed from the broth. The fermentation unit has a computerized system for the control of the pH and the concentration of ethanol in the fermentation broth. The electrodialysis fermentation system resulted in improved cell growth and higher productivity over an extended period; the productivity exceeded that from non-pH-controlled fermentation. During electrodialysis fermentation in our system, 97.6 g of acetic acid was produced from 86.0 g of ethanol; the amount of acetic acid was about 2.4 times greater than that produced by non-pH-controlled fermentation (40.1 g of acetic acid produced from 33.8 g of ethanol). Maximum productivity of electrodialysis fermentation in our system was 2.13 g/h, a rate which was 1.35 times higher than that of non-pH-controlled fermentation (1.58 g/h).     

Influence of sulfates and operational parameters on volatile fatty acids concentration profile in acidogenic phase

Anaerobic treatment of distillery wastewaters containing high sulfate concentrations was carried out on a two-phase process. The acidogenic phase was operated so as to produce the more favourable intermediates for methanogenic bacteria coupled with maximum sulfate removal. Sulfate removal was directly affected by pH and dilution rate (D). The maximum sulfate removal and acetic acid production was achieved at pH 6.6 and D=0.035 h^–1. A linear relationship between acetic acid produced and sulfate removal was observed, indicating that acetic acid was mainly produced by sulfate reducing bacteria with important operational advantages. Higher concentrations of butyric acid were obtained at low pH values and high dilution rates.     

A thermotolerant and high acetic acid-producing bacterium Acetobacter sp. I14–2

A thermotolerant bacterium with high production of acetic acid was isolated from spoiled banana in Taiwan. The isolate, I14–2 ,was considered to be an Acetobacter sp. according to phenotypic and chemotaxonomic characteristics. Optimal cultural conditions for Acetobacter sp. I14–2 to produce acetic acid were studied under cultivation in a medium containing 2 mg l⁻¹ acetic acid and 5% ethanol at 30 °C. Acetic acid productivity by Acetobacter sp. I14–2 was almost two and three times the amount produced by Acet. aceti IFO3283 and Acetobacter sp. CCRC 12326, respectively. The isolate retained 22% residual acetic acid-producing activity after 3 d incubation in a medium containing 8% ethanol, and produced acetic acid in a medium containing 10 g l⁻¹ acetic acid. This bacterium is thermotolerant and retained 97% and 68% of acetic acid-producing activity after 3 d incubation at 35 °C and 37 °C, respectively, compared with that when incubated at 30 °C.     

Clostridium lentocellum SG6--a potential organism for fermentation of cellulose to acetic acid

A cellulolytic, acetic acid producing anaerobic bacterial isolate, Gram negative, rod-shaped, motile, terminal oval shaped endospore forming bacterium identified as Clostridium lentocellum SG6 based on physiological and biochemical characteristics. It produced acetic acid as a major end product from cellulose fermentation at 37°C and pH 7.2. Acetic acid production was 0.67 g/g cellulose substrate utilized in cellulose mineral salt (CMS) medium. Yeast extract (0.4%) was the best nitrogen source among the various nitrogenous nutrients tested in production medium containing 0.8% cellulose as substrate. No additional vitamins or trace elemental solution were required for acetic acid fermentation. This is the highest acetic acid fermentation yield in monoculture fermentation for direct conversion of cellulose to acetic acid.     

Chemical retting of flax using chelating compounds

A wide range of concentrations of ethylenediaminetetra acetic acid (EDTA) was tested as a retting agent at a range of temperatures, pHs and stem: liquor ratios. Treatment of stems at 2 and 3 g/litre at 40 °C in a liquor ratio of 1:10 at pH 11 produced the finest and strongest fibre. Dried-green stem retted slightly better than the glyphosate-desiccated stem and after multiple retting with EDTA, Trilon TB and diethyltriaminepenta acetic acid (DTPA), the dried-green stem produced the finest fibre. Trilon TB and DTPA retted better than EDTA and produced a high yield of fibres. The fluidity of fibres scutched from the dried-green stem was lower than the fluidity of the fibres from glyphosate-desiccated stem.     

Concentration effect of Riesling Icewine juice on yeast performance and wine acidity

AIMS: The objective of this study was to determine the effect of increasing juice soluble solids above 40 degrees Brix on wine yeast's ability to grow and ferment the juice, with particular focus on acetic acid production, titratable acidity (TA) changes and the maximum amount of sugar consumed by the yeast. METHODS AND RESULTS: Riesling Icewine juices at 40, 42, 44 and 46 degrees Brix were inoculated with K1- V116 at 0.5 g 1(-1) and fermented at 17 degrees C until sugar consumption ceased. Increasing soluble solids showed strong negative linear correlations with yeast growth, sugar consumption and ethanol production (r = -0.999, -0.997 and 0.984, P < 0.001, respectively). Acetic acid, glycerol and TA production normalized to sugar consumed showed strong positive correlations to the initial juice concentration (r = 0.992, 0.963, and 0.937, P < 0.001 respectively) but no correlation was found for ethanol production. The acetic acid produced as a function of sugar consumed was positively correlated to the glycerol produced (r = 0.970, P < 0.001). The final TA of the wines ranged between 11.8 and 13.7 g 1(-1) tartaric acid, increasing by 2.3-3 g 1(-1) over the starting juice. The increase in TA was positively correlated to the increase in acetic acid produced after normalizing the data to the amount of sugar consumed (r =0.975, P < 0.001). The acid equivalents resulting from the increase in acetic acid accounted for 80-100% of the TA increase when converted to units of tartaric acid. In the final Icewines, acetic acid represented 19-20% of wine TA. CONCLUSIONS: Increasing Icewine juice concentration from 40 to 46 degrees Brix increases the proportion of yeast sugar metabolism towards glycerol and acetic acid production to cope with the increased osmotic stress by decreasing yeast growth, sugar consumption rate, the total amount of sugar consumed and the total amount of ethanol produced. The high proportional contribution of acetic acid to titratable acidity in Riesling Icewine may affect acidity perception. SIGNIFICANCE AND IMPACT OF THE STUDY: We have determined that 10% v/v ethanol would not be achievable with initial juice concentrations above 42 degrees Brix and that Riesling Icewine juice above 52.5 degrees Brix would be theoretically unfermentable. The high proportional contribution of acetic acid to TA may be an important factor in the organoleptic balance of these Icewines.     

N-acetylchitosan gel: A polyhydrate of chitin

N-Acetylchitosan gel, a polyhydrate of chitin, and partially O-acetylated N-acetylchitosan gel were produced by a facile acetylation of chitosan with acetic anhydride in 10% acetic acid and in aqueous acetic acid/methanol at room temperature. Under the same conditions, a series of N-acylchitosan gels was produced in reaction with the other carboxylic anhydrides. The gels thus produced were colorless, transparent and rigid, and stable on heating. The gels were insoluble in cold and boiling water, formic acid, aqueous acids, and the other solvents examined. Significant changes in specific rotation occurred in the acylation of chitosan and its aggregation.     

Improvement of ethanol production of themophilic Clostridium sp. by Mutation

Three thermophilic Clostridium strains were isolated from soil as cellulose-fermenting bacteria wich produced ethanol, lactic acid, and acetic acid from cellulose at 60°C. To increase ethanol productivity, strains no. 187 was mutated with N-methyl-N′-nitro-N-nitrosguanidine. The resultant mutant, no 187-102-27, was superior to the original strain in ethanol production, and produced less lactic and acetic acid. The activities of some enzymes involved in the biosynthesis of the lactic and acetic acid of mutant no. 187-102-27 were lower than those of the original strain. These results are highly consistent with the acid production of the mutant strain being low.     

Influence of ethanol on the hopanoid content and the fatty acid pattern in batch and continuous cultures of Zymomonas mobilis

By thin layer chromatographic, gas-liquid chromatographic, and mass spectrometric methods 1,2,3,4-tetrahydroxypentane-29-hopane (THBH) was shown to occur in Zymomonas mobilis. This compound contributed up to 20% to the total lipids.The fatty acid pattern and the content of hopanoids (hopene, hopanol, and THBH) were determined in batch and continuous cultures. In late exponential cells from batch cultures the relative amount of palmitic acid was increased partially at the expense of cis-vaccenic acid, when the initial glucose concentrations were increased. In a batch culture, THBH reached a maximum value in the early exponential growth phase.In an anaerobic continuous culture with a low glucose feed concentration, the THBH content and the relative amount of cis-vaccenic acid were low. The contribution of both compounds increased strongly with increasing glucose feed concentrations (i.e. at higher steady-state ethanol concentrations). The same result was found with aerobic continuous cultures which produced significant amounts of acetaldehyde and acetic acid, in addition to ethanol and carbon dioxide.It was concluded that stability and permeability of the cytoplasmic membrane of the ethanol producing bacterium Z. mobilis was regulated by variations in the distribution of hopanoids and fatty acids.Abbreviations 14:0 myristic acid - 16:0 palmitic acid - 18:1 cisvaccenic acid - THBH 1,2,3,4-tetrahydroxypentane-29-hopane     

Production of Acetic Acid and Other Volatile Compounds by Leuconostoc citrovorum and Leuconostoc dextranicum

Single-strain milk cultures of Leuconostoc dextranicum are capable of reducing added acetaldehyde, propionaldehyde, and butanone to the corresponding alcohols at 30 C. L. dextranicum and L. citrovorum reduced propionaldehyde to n-propanol quantitatively in 30 hr, and the reduction of this compound paralleled culture growth. Under unagitated conditions, these organisms produced large amounts of acetic acid and ethyl alcohol. The yield of acetic acid increased when cultures were agitated during growth. This increase in acetic acid production was accompanied by a 20- to 70-fold decrease in ethyl alcohol. The addition of acetaldehyde to the fermentation caused a reduction in the final concentration of acetic acid.     

Higher alcohol and acetic acid production by apiculate wine yeasts

P. ROMANO, G. SUZZI, G. COMI AND R. ZIRONI. 1992. Ninety-six strains of apiculate wine yeasts were investigated for their ability to produce higher alcohols and acetic acid in synthetic medium. Less isoamyl alcohol and more n -propanol and isobutanol were formed by Hanseniaspora guilliermondii than by Kloeckera apiculata. The latter produced twice as much acetic acid as H. guilliermondii. The production of higher alcohols and acetic acid was found to be a characteristic of individual strains and was statistically significant. In a multivariate analysis of higher alcohol production two main groupings were formed at 86%S, corresponding to the taxa H. guilliermondii and K. apiculata. Strains that produced low amounts (50 mg/1) of acetic acid, comparable with that of Saccharomyces cerevisiae, were found in both species of apiculate yeasts.     

Production of weak acid by anaerobic fermentation of soil and antifungal effect

Acetic acid and butyric acid were produced by the anaerobic fermentation of soil mixed with wheat or rice bran. The concentration of acetic acid produced in the wheat and rice bran-treated soil was 31.2 mM and 8 mM, respectively, whereas the concentration of butyric acid in the wheat and rice bran-treated soil was 25.0 mM and 8 mM, respectively. The minimal fungicidal concentration (MFC) for all the fungal strains was 40-60 mM acetic acid, 20-40 mM butyric acid, and 40-60 mM mixture of acetic acid: butyric acid (1:1, v/v). Consequently, the efficacy of mixing wheat-bran with soil to control soil diseases was demonstrated.     

Production of a novel bioflocculant by fed-batch culture of Citrobacter sp.

Production of a novel bioflocculant by a fed-batch culture of Citrobacter sp. TKF04 was investigated using acetic acid as a sole carbon source. Synthesis of the bioflocculant was favored by dissolved O₂ tension at 20% of air saturation and C/N ratio (mol acetic acid/mol ammonium) of 10:1 in the feed solution. Under optimal conditions, 4.6 g crude bioflocculant per liter broth was produced, whose flocculating activity was 22 300 units. This activity was 9 times higher than that of the control (only acetic acid was supplied).     

Plant Growth Substances Produced by Azospirillum brasilense and Their Effect on the Growth of Pearl Millet (Pennisetum americanum L.)

Azospirillum brasilense, a nitrogen-fixing bacterium found in the rhizosphere of various grass species, was investigated to establish the effect on plant growth of growth substances produced by the bacteria. Thin-layer chromatography, high-pressure liquid chromatography, and bioassay were used to separate and identify plant growth substances produced by the bacteria in liquid culture. Indole acetic acid and indole lactic acid were produced by A. brasilense from tryptophan. Indole acetic acid production increased with increasing tryptophan concentration from 1 to 100 μg/ml. Indole acetic acid concentration also increased with the age of the culture until bacteria reached the stationary phase. Shaking favored the production of indole acetic acid, especially in a medium containing nitrogen. A small but biologically significant amount of gibberellin was detected in the culture medium. Also at least three cytokinin-like substances, equivalent to about 0.001 μg of kinetin per ml, were present. The morphology of pearl millet roots changed when plants in solution culture were inoculated. The number of lateral roots was increased, and all lateral roots were densely covered with root hairs. Experiments with pure plant hormones showed that gibberellin causes increased production of lateral roots. Cytokinin stimulated root hair formation, but reduced lateral root production and elongation of the main root. Combinations of indole acetic acid, gibberellin, and kinetin produced changes in root morphology of pearl millet similar to those produced by inoculation with A. brasilense.