Advances in Microbiology

Volume 7, Issue 11 (November 2017)

ISSN Print: 2165-3402   ISSN Online: 2165-3410

Google-based Impact Factor: 1.28  Citations  h5-index & Ranking

Optimization of Acetic Acid Production Rate by Thermotolerant Acetobacter spp.

HTML  XML Download Download as PDF (Size: 1270KB)  PP. 749-759  
DOI: 10.4236/aim.2017.711060    15,061 Downloads   16,678 Views  Citations

ABSTRACT

Thermotolerant microorganisms were collected, identified and characterized under different physiological conditions from various rotten fruits in Bangladesh for vinegar production. Among the 15-isolates characterized previously, the strains F-1, F-3 and F-10 represented Staphylococcus, Bacillus and Acetobacter spp., respectively. After checking various parameters for growth, acetic acid production rate was optimized further. Among the 3-starins analyzed here, the strain F-10 gave maximum acetic acid (7.0 g/100 ml) at 37°C in 2% ethanol concentration. The strain F-10 is capable of producing high yield of acetic acid at relatively high temperature, which is an ideal condition for vinegar production, which may reduce the water cooling expenses as well as the risk of contamination.

Share and Cite:

Islam, T. , Diba, F. , Miah, R. , Siddiqa, A. , Azmuda, N. , Nahar, S. , Adnan, N. , Dey, S. and Talukder, A. (2017) Optimization of Acetic Acid Production Rate by Thermotolerant Acetobacter spp.. Advances in Microbiology, 7, 749-759. doi: 10.4236/aim.2017.711060.

Copyright © 2021 by authors and Scientific Research Publishing Inc.

Creative Commons License

This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.