Effects of decomposed products from Japanese cedar hydrolyzates on acetic acid fermentation by Clostridium thermocellum and Moorella thermoacetica (C. thermoaceticum)

Abstract Acetic acid fermentation is an essential step in the production of high-quality fruit vinegar and typically involves the use of acetic acid bacteria (AAB). The present study showed that the high cell mass and acetic acid yields of ethanol-tolerant AAB under high ethanol conditions were related to the high activities and stability of both pyrroloquinoline quinone (PQQ)-dependent alcohol dehydrogenase and PQQ-dependent aldehyde dehydrogenase. Additionally, in acetic acid fermentation with watermelon wine (8 % ethanol), the main organic acids (acetic, tartaric and malic acids) produced by ethanol-tolerant Acetobacter pasteurianus AAB4 were higher than those by conventional A. pasteurianus AS1.41 (1.42-fold, 3.53-fold and 2.12-fold, respectively). Also, the main esters (ethyl acetate and phenylethyl acetate) produced by AAB4 were higher than those by AS1.41 (1.69-fold and 1.48-fold, respectively). In addition, the total sweet and umami free amino acids produced by AAB4 increased significantly. According to sensory analysis, the flavor, taste and overall acceptance score of watermelon vinegar produced by AAB4 were significantly higher than those by AS1.41. Therefore, high ethanol fermentation with ethanol-tolerant AAB improved the flavor and quality of watermelon vinegar, indicating that this technology can be applied to fruit vinegar production.

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Modeling and Optimization of Acetic Acid Fermentation

Advances in Vinegar Production ◽

10.1201/9781351208475-15 ◽

2019 ◽

pp. 299-325

Author(s):

Isidoro García-García ◽

Jorge E. Jiménez-Hornero ◽

Inés María Santos-Dueñas ◽

Zoilo González-Granados ◽

Ana María Cañete-Rodríguez

Keyword(s):

Acetic Acid ◽

Acid Fermentation ◽

Modeling And Optimization ◽

Acetic Acid Fermentation

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Efficient Production of Acetic Acid from Nipa (Nypa fruticans) Sap by Moorella thermoacetica (f. Clostridium thermoaceticum)

10.31227/osf.io/j2pt4 ◽

2019 ◽

Author(s):

Dung Van Nguyen ◽

Pinthep Sethapokin ◽

Harifara Rabemanolontsoa ◽

Eiji Minami ◽

Haruo Kawamoto ◽

...

Keyword(s):

Acetic Acid ◽

Oxalic Acid ◽

Acid Catalyst ◽

Cost Effective ◽

Efficient Production ◽

Acid Fermentation ◽

Acid Yield ◽

Moorella Thermoacetica ◽

Nypa Fruticans ◽

Hydrolysis Of

To valorize the underutilized nipa sap composed mainly of sucrose, glucose and fructose, acetic acid fermentation by Moorella thermoacetica was explored. Given that M. thermoacetica cannot directly metabolize sucrose, we evaluated various catalysts for the hydrolysis of this material. Oxalic acid and invertase exhibited high levels of activity towards the hydrolysis of the sucrose in nipa sap to glucose and fructose. Although these two methods consumed similar levels of energy for the hydrolysis of sucrose, oxalic acid was found to be more cost-effective. Nipa saps hydrolyzed by these two catalysts were also fermented by M. thermoacetica. The results revealed that the two hydrolyzed sap mixtures gave 10.0 g/L of acetic acid from the 10.2 g/L of substrate sugars in nipa sap. Notably, the results showed that the oxalic acid catalyst was also fermented to acetic acid, which avoided the need to remove the catalyst from the product stream. Taken together, these results show that oxalic acid hydrolysis is superior to enzymatic hydrolysis for the pretreatment of nipa sap. The acetic acid yield achieved in this study corresponds to a conversion efficiency of 98%, which is about 3.6 times higher than that achieved using the traditional methods. The process developed in this study therefore has high potential as a green biorefinery process for the efficient conversion of sucrose-containing nipa sap to bio-derived acetic acid.

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