Culture medium optimization for acetic acid production by a persimmon vinegar-derived bacterium.
A new acetic acid-producing microorganism, Acetobacter sp. RKY4, was isolated from Korean traditional persimmon vinegar, and we optimized the culture medium for acetic acid production from ethanol using the newly isolated Acetobacter sp. RKY4. The optimized culture medium for acetic acid production using this microorganism was found to be 40 g/L ethanol, 10 g/L glycerol, 10 g/L corn steep liquor, 0.5 g/L MgSO4.7H2O, and 1.0 g/L (NH4)H2PO4. Acetobacter sp. RKY4 produced 47.1 g/L of acetic acid after 48 h of fermentation in a 250 mL Erlenmeyer flask containing 50 mL of the optimized medium.
Kim
Jin-Nam
JN
School of Biological Sciences and Technology, Chonnam National University, Gwangju 500-757, Korea.
Choo
Jong-Sok
JS
Wee
Young-Jung
YJ
Yun
Jong-Sun
JS
Ryu
Hwa-Won
HW
D019342:Acetic Acid / Q000302:isolation & purification / Q000378:metabolism*; D000091:Acetobacter / Q000145:classification / Q000378:metabolism* / Q000648:ultrastructure; D019149:Bioreactors / Q000382:microbiology*; D018929:Cell Culture Techniques / Q000379:methods*; D003470:Culture Media / Q000378:metabolism; D029788:Diospyros / Q000382:microbiology*; D000431:Ethanol / Q000378:metabolism*; D005947:Glucose / Q000378:metabolism*; D006863:Hydrogen-Ion Concentration; D013045:Species Specificity
D003470:Culture Media; D000431:Ethanol; D005947:Glucose; D019342:Acetic Acid