scholarly journals Cheese whey recycling in traditional dairy food chain: effects of vinegar from whey in dairy cow nutrition

2013 ◽  
Vol 2 (1s) ◽  
pp. 8 ◽  
Author(s):  
Giuseppe Lustrato ◽  
Elisabetta Salimei ◽  
Gabriele Alfano ◽  
Claudia Belli ◽  
Francesco Fantuz ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Milk Yield ◽  
Cheese Whey ◽  
Nutrient Recycling ◽  
Dietary Treatment ◽  
Experimental Tests ◽  
Acetic Acid Bacterium ◽  
Acetobacter Aceti ◽  
Acetic Acid Production ◽  
Acid Yield

Selected yeast (<em>Kluyveromyces marxianus</em> Y102 strain) and an acetic acid bacterium (<em>Acetobacter aceti</em>, DSM-G3508 strain) were used as inocula respectively in cheese whey for alcoholic and acetic fermentations. The experimental tests were carried out at both laboratory and pilot plant (20 L and 2000 L) levels. The data from the trials (working period 28 days) show increased ethanol production, increased acetic acid yield, and greater fermentation stability with biomass recycling (18.6 g L<sup>&ndash;1</sup>). Batch and fed-batch fermentation tests resulted in increased and standardized alcoholic fermentation, and allowed acetic acid recovery (average lactose consumption 56%, ethanol 6.7 g L<sup>&ndash;1</sup> d<sup>&ndash;1</sup> and acetic acid production 4.35 g L<sup>&ndash;1</sup> d<sup>&ndash;1</sup>). The effects administration were then investigated on milk yield and composition, nutritional status of dairy cows and physical characteristics of total mixed ration (TMR). Twenty Holstein cows were divided into two groups; group C, receiving the traditional TMR, and group W, receiving the TMR plus 10 L wheynegar. The dietary treatment, lasted 35 days, did not affect milk yield and composition except for the urea content, significantly lowered in group W. The selection of coarse (&lt;19 mm), medium (8-19 mm) and fine (&lt;8 mm) dietary particles was not influenced by the wheynegar administration however a tendential lower selection against coarse particles was noted in W. The results highlight that microbial biotechnologies may significantly contribute to both the valorization of whey and the development of a stable nutrient recycling system as a ingredient in dairy cattle diet.

scholarly journals Complete Genome Sequence of an Acetic Acid Bacterium, Acetobacter aceti JCM20276

2020 ◽  
Vol 9 (42) ◽  
Author(s):  
Yuu Hirose ◽  
Jakkaphan Kumsab ◽  
Ryuta Tobe ◽  
Hisaaki Mihara
Keyword(s):  
Acetic Acid ◽  
Genome Sequence ◽  
Complete Genome Sequence ◽  
Complete Genome ◽  
Acid Production ◽  
Acetic Acid Bacterium ◽  
Acetobacter Aceti ◽  
Acetic Acid Production ◽  
Content Type

ABSTRACT Acetobacter aceti is used in industry to produce vinegar by converting ethanol into acetic acid. We determined the complete genome sequence of A. aceti JCM20276, which is composed of one chromosome and four plasmids. This study may contribute to a better understanding of the genes necessary for acetic acid production.

Role of the glyoxylate pathway in acetic acid production by Acetobacter aceti

2013 ◽  
Vol 115 (1) ◽  
pp. 32-36 ◽  
Author(s):  
Kenta Sakurai ◽  
Shoko Yamazaki ◽  
Masaharu Ishii ◽  
Yasuo Igarashi ◽  
Hiroyuki Arai
Keyword(s):  
Acetic Acid ◽  
Acid Production ◽  
Acetobacter Aceti ◽  
Acetic Acid Production ◽  
Glyoxylate Pathway

scholarly journals Study the Effect of pH on the Fermentation Anaerobic-Aerobic Siwalan (Borassus flabellifer L.) Sap to Produce Acetic Acid

2020 ◽  
Vol 21 (1) ◽  
pp. 29-35
Author(s):  
Elly Agustiani ◽  
Destri Susilaningrum ◽  
Atiqa Rahmawati ◽  
Fibrillian Z.L. ◽  
Dimas L.R.
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Acetic Acid ◽  
Ethanol Fermentation ◽  
Anaerobic Fermentation ◽  
Acetobacter Aceti ◽  
Aerobic Fermentation ◽  
Acetic Acid Production ◽  
Acid Product ◽  
Fermentation Time ◽  
Reducing Sugar Concentration

This research is to study the effect of ethanol fermentation aerobic pH on acetic acid product. Anaerobic fermentation uses saccharomyces cerevisiae to produce ethanol, and aerobic fermentation uses acetobacter acetic for acetic acid production. In aerobic ethanol fermentation using pH 3; 3.5; 4 and 5.  The ethanol concentration was evaluated using GC ULTRA Scientific Gas Chromatography, DSQ II detector, and MS 220 column. Acetic acid produced was analyzed using an alkalymetric method. Anaerobic fermentation uses Saccharomyces cerevisiae with 1-day log phase, while aerobic fermentation uses acetobacter aceti with a 5-day log phase. Fermentation using saccharomyces cerevisiae within 24 hours so that reduction sugar could stably decrease, optimum ethanol could be got at optimum pH 6 which could decrease 55 % of reducing sugar concentration to produce 8,20583 %v/v ethanol. Fermentation acetate acid content observed in 3 days at pH 6 and 30 ⁰C will produce 6,659 g/l also shows that pH 4-6 at 30 ⁰C will produce 6,605 g/l acetate acid. Aerobic fermentation of acetate acid in 3 days shows that pH 4-6 is highly affected by temperature at 30⁰C. Statistical analysis shows, in ethanol production pH and fermentation time give significant effect, but interaction has no significant effect.

scholarly journals Complete Genome Sequence of the Acetic Acid Bacterium Acetobacter aceti NBRC 14818

2020 ◽  
Vol 9 (43) ◽  
Author(s):  
Hiroyuki Arai ◽  
Masafumi Kameya ◽  
Masaharu Ishii
Keyword(s):  
Acetic Acid ◽  
Genome Sequence ◽  
Complete Genome Sequence ◽  
Complete Genome ◽  
Type Strain ◽  
Gc Content ◽  
Acetic Acid Bacterium ◽  
Acetobacter Aceti ◽  
Content Type

ABSTRACT We report here the complete genome sequence of the acetic acid bacterium Acetobacter aceti type strain NBRC 14818. The genome comprises a chromosome of 3,596,270 bp with 57.1% GC content and four plasmids/phages of 63,279 bp, 25,755 bp, 4,858 bp, and 2,964 bp, with an average GC content of 57.0%.

scholarly journals Efficient Production Process for Food Grade Acetic Acid byAcetobacter acetiin Shake Flask and in Bioreactor Cultures

2012 ◽  
Vol 9 (4) ◽  
pp. 2275-2286 ◽  
Author(s):  
Hassan M. Awad ◽  
Richard Diaz ◽  
Roslinda A. Malek ◽  
Nor Zalina Othman ◽  
Ramlan A. Aziz ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Production Process ◽  
Yeast Extract ◽  
Acid Production ◽  
Shake Flask ◽  
Efficient Production ◽  
Acetobacter Aceti ◽  
Stirred Tank Bioreactor ◽  
Acetic Acid Production ◽  
Medium Components

Acetic acid is one of the important weak acids which had long history in chemical industries. This weak organic acid has been widely used as one of the key intermediate for many chemical, detergent, wood and food industries. The production of this acid is mainly carried out using submerged fermentation system and the standard strainAcetobacter aceti. In the present work, six different media were chosen from the literatures and tested for acetic acid production. The highest acetic acid production was produced in medium composed of glucose, yeast extract and peptone. The composition of this medium was optimized by changing the concentration of medium components. The optimized medium was composed of (g/L): glucose, 100; yeast extract, 12 and peptone 5 and yielded 53 g/L acetic acid in shake flask after 144 h fermentation. Further optimization in the production process was achieved by transferring the process to semi-industrial scale 16-L stirred tank bioreactor and cultivation under controlled pH condition. Under fully aerobic conditions, the production of acetic acid reached maximal concentration of about 76 g/L and 51 g/L for uncontrolled and controlled pH cultures, respectively.

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