Investigation of the Condition of Acetic Acid Fermentation with High Concentration Ethanol Resistant Acetobacter sp. FM-10

고농도 에탄올 내성균 Acetobacter sp. FM-10을 이용한 초산 발효조건 검토

  • 박권삼 (부산수산대학교 식품공학과) ;
  • 이명숙 (부산수산대학교 미생물학과) ;
  • 목종수 (부산수산대학교 식품공학과) ;
  • 장동석 (부산수산대학교 식품공학과)
  • Published : 1994.10.01

Abstract

The fermenting conditions for acetic acid production with Acetobacter sp. FM-10 which could grow in the medium containing 10% ehtanol were investigated. Initial concentration of acetic acid in broth medium affected greatly to the fermentation speed. For example , the acetic acid production increased proportionally by the increasing of initial concentration was higher that 1.0%. When the cultivation was started with broth medium containing 5% ethanol, the additional adding ethanol during the fermentation was not significantly increased the acidity of the medium. The acidity of the medium containing 10% ethanol was reached to 8.3% after shaking than static cultivation by about 10 days with 150 rpm shaking speed. Acetic acid production with shaking cultivation was faster the static cultivation by abot 10 days under the same condition except shaking. In acetic acid fermentation with the batch style fermentor , the optimum fermentation condition was 700 rpm of agitation speed and 5L/min air flow rate in 3L culture medium .

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