AiM  Vol.7 No.11 , November 2017
Optimization of Acetic Acid Production Rate by Thermotolerant Acetobacter spp.
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.
Cite this paper: 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.

[1]   Joyeux, A., Lafon-Lafourcade, S. and Ribereau-Gayon, P. (1984) Evolution of Acetic Acid Bacteria during Fermentation and Storage of Wine. Applied Environmental Microbiology, 48, 153-156.

[2]   Drysdale, G.S. and Fleet, G.H. (1988) Acetic Acid Bacteria in Wine-Making: A Review. American Journal of Enology and Viticulture, 39, 143-154.

[3]   Kocher, G.S., Kalra, K.L., and Phutela, R.P. (2006) Comparative Production of Sugarcane Vinegar by Different Immobilization Techniques. Journal of the Institute of Brewing, 112, 264-266.

[4]   Saha, P. and Banerjee, S. (2013) Optimization of Process Parameters for Vinegar Production Using Banana Fermentation. International Journal of Research in Engineering and Technology, 2, 501-514.

[5]   Drysdale, G.S. and Fleet, G.H. (1989) The Growth and Survival of Acetic Acid Bacteria in Wines at Different Concentrations of Oxygen. American Journal of Enology and Viticulture, 40, 99-105.

[6]   Harada, T. and Mori, H. (1971) Mutants of Acetic Acid Bacteria Used in Vinegar Production. Journal of Fermentation Technology, 49, 836-841.

[7]   Diba, F. Alam, F. and Talukder, A.A. (2015) Screening of Acetic Acid Producing Microorganisms from Decomposed Fruits for Vinegar Production. Advances in Microbiology, 5, 291-297.

[8]   Garrity, G.M., Brenner, D.J., Krieg, N.R. and Staley, J.T. (2005) Bergey’s Manual of Systematic Bacteriology. Sec. Ed., Vol. 2, Springer, New York, 41-79.

[9]   Beheshti Maal, K. and Shafiei, R. (2010) Isolation and Characterization of an Acetobacter Strain from Iranian White-Red Cherry as a Potential Strain for Cherry Vinegar Production in Microbial Biotechnology. Asian Journal of Biotechnology, 1, 53-59.

[10]   Pruitt, K.D., Tatusova, T. and Maglott, D.R. (2005) NCBI Reference Sequence (RefSeq), A Curated Non-Redundant Sequence Database of Genomes, Transcripts and Proteins. Nucleic Acids Research, 33, 501-504.

[11]   Tamura, K., Dudley, J., Nei, M. and Kumar, S. (2007) MEGA4: Molecular Evolutionary Genetics Analysis (MEGA) Software Version 4.0. Molecular Biology Evolution, 24, 1596-1599.

[12]   Kimura, M.A. (1980) Simple Method for Estimating Evolutionary Rates of Base Substitutions through Comparative Studies of Nucleotide Sequences. Journal of Molecular Evolution, 16, 111-120.

[13]   Talukder, A.A., Easmin, F., Mahmud, S.A. and Yamada, M. (2016) Thermotolerant Yeasts Capable of Producing Bioethanol: Isolation from Natural Fermented Sources, Identification and Characterization. Biotechnology & Biotechnological Equipment, 2818, 1-9.

[14]   Hassan, M., Diaz, R., Rosalinda, A.M., Othman, N., Ramlian, A., Hesham, A. and Enshsay, E.L. (2012) Efficient Production Process for Food Grade Acetic Acid by Acetobacteraceti in Shake Flask and in Bioreactor Cultures. Journal of Chemistry, 9, 2275-2286.

[15]   Lu, S., Lee, F. and Chen, H. (1999) A Thermotolerant and High Acetic Acid-Producing Bacterium Acetobacter sp. I14-2. Journal of Applied Microbiology, 86, 55-62.

[16]   Saeki, A., Taniguchi, M., Matsushita, K., Toyama, H., Theeragool, G., Lotong, N. and Adachi, O. (2014) Microbiological Aspects of Acetate Oxidation by Acetic Acid Bacteria, Unfavorable Phenomena in Vinegar Fermentation. Bioscience Biotechology and biochemistry, 61, 138-145.

[17]   Silva, A.L.L. and Costa, J.L.U.Z. (2015) Production of Indole-3-Acetic Acid by Bacilluss spp Isolated from Different Soils. Bulgarian Journal of Agricultural Science, 21, 282-287.

[18]   Rice, K.C., Nelson, J.B., Patton, T.G., Yang, S., Bayles, K.W. and Al, R.E.T. (2005) Acetic Acid Induces Expression of the Staphylococcus aureus cidABC and lrgAB Murein Hydrolase Regulator Operons. Journal of Bacteriology, 187, 813-821.