• 제목, 요약, 키워드: acetic acid fermentation

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Recovery of Acetic Acid from An Ethanol Fermentation Broth by Liquid-Liquid Extraction (LLE) Using Various Solvents

  • Pham, Thi Thu Huong;Kim, Tae Hyun;Um, Byung-Hwan
    • Korean Chemical Engineering Research
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    • v.53 no.6
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    • pp.695-702
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    • 2015
  • Liquid-liquid extraction (LLE) using various solvents was studied for recovery of acetic acid from a synthetic ethanol fermentation broth. The microbial fermentation of sugars presented in hydrolyzate gives rise to acetic acid as a byproduct. In order to obtain pure ethanol for use as a biofuel, fermentation broth should be subjected to acetic acid removal step and the recovered acetic acid can be put to industrial use. Herein, batch LLE experiments were carried out at $25^{\circ}C$ using a synthetic fermentation broth comprising $20.0g\;l^{-1}$ acetic acid and $5.0g\;l^{-1}$ ethanol. Ethyl acetate (EtOAc), tri-n-octylphosphine oxide (TOPO), tri-n-octylamine (TOA), and tri-n-alkylphosphine oxide (TAPO) were utilized as solvents, and the extraction potential of each solvent was evaluated by varying the organic phase-to-aqueous phase ratios as 0.2, 0.5, 1.0, 2.0, and 4.0. The highest acetic acid extraction yield was achieved with TAPO; however, the lowest ethanol-to-acetic acid extraction ratio was obtained using TOPO. In a single-stage batch extraction, 97.0 % and 92.4 % of acetic acid could be extracted using TAPO and TOPO when the ratio of organic-to-aqueous phases is 4:1 respectively. A higher solvent-to-feed ratio resulted in an increase in the ethanol-to-acetic acid ratio, which decreased both acetic acid purity and acetic acid extraction yield.

감식초 제조를 위한 초산발효 최적 조건 및 감식초의 품질특성 (Optimum condition of Acetic acid Fermentation for Persimmon Vinegar Preparation and Quality evaluation of Persimmon Vinegar)

  • 정석태;김지강
    • 한국식품저장유통학회지
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    • v.3 no.2
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    • pp.171-178
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    • 1996
  • This study was carried out for the purpose of improving the persimmon vinegar. The acetic acid bacteria strain JST-3, using acetic acid fermentation was isolated from the traditional persimmon vinegar. The optimum conditions for high yield of acetic acid were studied in the shaking bath. Acetic acid bacteria was cultured at 3$0^{\circ}C$ for 4 days and transferred to persimmon alcoholic juice for acetic acid fermentation. The optimum initial acidity for acetic acrid fermentation was 1%(w/v) and the addition of glucose or yeast extract was observed to produce relatively low yield of acetic acid. Succinic and acetic acid were major organic acid in the persimmon vinegar, The contents of lactic acid which was known to increase off-flavor were very low. Sensory evaluation revealed that the persimmon vinegar prepared in this study was superior to two commercial ones in the aroma and taste.

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반응표면분석법을 이용한 아로니아 식초 제조를 위한 발효조건 최적화 (Optimization of the Acetic Acid Fermentation for Aronia Vinegar using Response Surface Methodology)

  • 박희전;정소희;윤해훈;정지혜;송지영
    • 한국식품조리과학회지
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    • v.30 no.6
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    • pp.792-799
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    • 2014
  • This study was conducted to determine the optimal conditions of acetic acid fermentation of aronia using the response surface methodology (RSM). Alcohol content of aronia wine was 13.1% after alcohol fermentation of aronia fruits. The optimal conditions of acetic acid fermentation were determined by five levels of initial aronia alcohol content, initial acetic acid content, and acetic acid bacteria, using the central composite design. The acetic acid yields, residual alcohol contents, pH, and color values (L, a, b) of acetic acid fermentation products were very significantly different ($p{\leq}0.01$), and were 26.34~57.82 g/L, 0.80~1.53%, 3.19~3.43, 47.58~71.00, 31.77~51.15, and 18.45~48.57, respectively. For the results, the optimal conditions of acetic acid fermentation of aronia were 7.78% of the initial alcohol concentration, 1.58% of the initial acetic acid, and 19.39% of the acetic acid bacteria.

에탄올 발효에서 초산 및 아세트알데히드 첨가에 의한 에탄올 수율의 증진 (Improvement of Ethanol Yield by Addition of Acetic Acid and Acetatdehyde in Ethanol Fermentation)

  • 김진현;여주상유영제
    • KSBB Journal
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    • v.10 no.4
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    • pp.370-373
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    • 1995
  • S.cerevisiae에 의한 에딴올 발효에셔 생성되는 부산물 인 acetic acid, acetaldehyde, glycerol, lactic acid, formic acid가 세포성장과 에탄올 생성에 미치는 영향을 고찰하였다. Acetic acid와 acetaldehyde 를 발효액 내에 투입하였을 때, 세포생장은 저해되 었으나, 에탄올 생성은 증가되었다. 한편, glycerol 과 lactic acid는 세포성장과 에탄올 생산에 거의 영 향이 없었다. Acetic acid와 acetaldehyde는 비성장 속도를 줄임과 동시에 정체기를 늘염으로써 세포성장을 저해하였다. 에단올 수율은 첨가된 acetic acid 와 acetaldehyde 농도에 비례하여 증가하였고, acetic acid $3g/\ell$, acetaldehyde $2g/\ell$ 일 때, 최대가 되었다.

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농축 사과주스를 이용한 식초 발효조건의 최적화 (Optimization of the Vinegar Fermentation Using Concentrated Apple Juice)

  • 서지형;이기동;정용진
    • 한국식품영양과학회지
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    • v.30 no.3
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    • pp.460-465
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    • 2001
  • 농축사과주스의 효율적 활용을 위하여 반응표면분석으로 사과식초 발효조건을 알콜발효 및 초산발효 2단계로 구분하여 최적화 및 모니터링하였다. 알콜발효에서 최대 알콜함량을 나타내는 조건은 초기당도 $18.56\;^{\circ}Brix$, 교반속도 61.99 rpm 및 발효시간 67.32 hr으로 나타났으며, 초산발효에서 총산이 최대치를 나타내는 조건은 교반속도 201.53 rpm, 발효시간 179.42 hr으로 나타났다. 예측된 알콜발효 및 초산발효 최적 조건으로 발효를 행한 결과 총산 7.8%의 사고식초를 생산할 수 있었다. 알콜발효 과정에서 malic acid 함량이 가장 높았으며, 시간이 경과됨에 따라 lactic acid가 증가하였다. 초산발효 과정에서는 acetic acid가 급격히 증가하였으며, malic acid 함량은 거의 변화가 없었다.

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효모 종류 및 발효 방식에 따른 현미식초의 유기산과 휘발성분 특성 (Properties of Organic Acids and Volatile Components in Brown Rice Vinegar Prepared Using Different Yeasts and Fermentation Methods)

  • 윤성란;김귀란;이지현;이수원;여수환;정용진;권중호
    • 한국식품저장유통학회지
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    • v.17 no.5
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    • pp.733-740
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    • 2010
  • 식초제조시 효모균주(Saccharomyces kluyveri DJ97, Saccharomyces cerevisiae JK99, Saccharomyces cerevisiae GRJ, Saccharomyces cerevisiae H9)와 속성 및 정치발효에 따른 현미식초의 유기산 및 휘발성 성분을 비교하였다. 현미식초의 유기산 함량은 acetic acid 이외에 속성발효에서는 citric acid, lactic acid, oxalic acid, tartaric acid 순으로 나타났다. 그러나 정치발효에서는 citric acid가 검출되지 않았으며, lactic acid 함량이 속성발효 식초보다 다소 높은 것으로 나타났다. Saccharomyces cerevisiae GRJ 균주 알코올 발효액의 속성발효 식초는 acetic acid가 다른 식초에 비해 높게 나타났으나, 전반적으로 유기산 함량은 효모균주보다는 발효방식에 따라 차이가 있는 것으로 나타났다. GC-MS로 휘발성 성분을 동정한 결과, 현미식초의 주된 휘발성 성분인 acetic acid 이외에 속성발효에서는 alcohol류로 phenylethyl alcohol, isoamyl alcohol의 비율이 높은 것으로 나타났으며, ester류는 ethyl acetate, isoamyl acetate, isobutyl acetate 비율이 높은 것으로 나타났다. 그 이외에 benzaldehye, iso butyric acid, pentanoic acid, heptanoic acid, caprylic acid 등이 검출되었다. 정치발효에서는 alcohol류는 1-butanol, phenylethyl alcohol, isomyl acohol 비율이 높게 나타났으며, ester류는 phenylethyl acetate 및 ethyl acetate가 높은 것으로 나타났다. 또한 전자코 분석에서 속성발효 및 정치발효에 있어서 향기 패턴의 차이가 있는 것으로 나타났다. 그러나 관능적 특성으로 효모 균주에 따른 유의적인 차이는 크지 않은 것으로 나타났다. 반면에 이취(발효취) 강도는 속성발효에서 다소 높은 것으로 나타났으나, acetic acid의 자극취로 인해 검사원에 의한 뚜렷한 차이는 볼 수 없었다.

인삼성분이 초산발효에 미치는 영향에 관한 연구(제2보) (Studies on the Effect of Korean Ginseng Components on Acetic acid Fermentation. [II])

  • 남성희;유태종
    • Journal of Ginseng Research
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    • v.4 no.2
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    • pp.133-145
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    • 1980
  • In order to find out the inhibitors of acetic acid fermentation in Korean ginseng (Panax Sin son C. A. Meyer), total aglycone, panaxadiol, panaxadiol, oleanolic acid and ${\beta}$ -sitosterol were added to the basal medium, respectively, and a surface culture was carried out at 30$^{\circ}C$. The results were as follows: 1 . Saponins lost their activity to inhibit the acetic acid fermentation by hydrolysis. 2 Panaxadiol inhibited slightly, and the degree of inhibition was about 1/300 of that of free saponins. 3. Panaxadiol and oleanolic acid inhibited silighly similar to total aglycone. 4. Acetic acid fermentation was stimulated at the early stage when ${\beta}$-sitosterol was added to the media below the level of 0.000815%. But the fermentation was inhibited when media contained it more than that media 5. An over-oxidation of acetic acid was observed when the media contained total aglycone. panaxadiol, panaxatriol, oleanolic acid and ${\beta}$-sitosterol, respectively, while the media which contained sucrose, ginseng extracts ginseng saponins was shown not to be over-oxidized.

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고농도 에탄올 내성균 Acetobacter sp. FM-10을 이용한 초산 발효조건 검토 (Investigation of the Condition of Acetic Acid Fermentation with High Concentration Ethanol Resistant Acetobacter sp. FM-10)

  • 박권삼;이명숙;목종수;장동석
    • 한국식품영양과학회지
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    • v.23 no.5
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    • pp.845-848
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    • 1994
  • 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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인삼성분이 초산발효에 미치는 영향에 관한 연구(제1보) (Studies on the Effect of korean Ginseng Components on Acetic acid Fermentation. [I])

  • 남성희;유태종
    • Journal of Ginseng Research
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    • v.4 no.2
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    • pp.121-132
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    • 1980
  • In order to study the effect of Korean ginseng (Panax ginseng C. A. Meyer) components on acetic acid fermentation, ginseng extracts, sucrose, total can de saponins were added to the basal niedium respectively and surface culture was carried out at 30$^{\circ}C$. Lag ime, total acidity of the fermentation broth inhibitors and the degrees of inhibition were determined in tile course of fermentation . 1. Acetic acid fermentation was not inhibited by the addition of less than 1.93% of sucrose but the degree of inhibition was increased slightly by the addition of sucrose more than that. 2. Ginseng extract inhibited acetic acid fermentation slightly, and the degree of inhibition was similar to that of sucrose. Lag time was about 72 hours when a 20% of ginseng extract was added to the basal medium while that of the control was 22hours. 3. The free saponins inhibited acetic acid fermentation considerably, and the degree of inhibition of the saponins was about 400 folds of that of ginseng extracts. An increase of total acidity of the broth which contained 2.905% of the saponins was not observed even after one month. 4. It was presumed that some other components except saponins and sucrose in ginseng extracts counter the inbition effect of saponins on acetic acid fermentation

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섬유성 바이오매스를 이용한 Acetic Acid 생산 (Production of Acetic Acid from Cellulosic Biomass)

  • 우창호;박준호;윤현희
    • KSBB Journal
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    • v.15 no.5
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    • pp.458-463
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    • 2000
  • Production of acetic acid from cellulosic biomass by Simultaneous Saccharification and Extractive Fermentation (SSEF) was investigated. The homoacetate organism used in this study was a strain of Clostridium thermoaceticum, ATCC # 49707. A batch operation of Simultaneous Saccharification and Fermentation(SSF) using ${\alpha}$-cellulose at pH 5.5 and 55$^{\circ}C$ yielded 40% conversion of cellulose to acetic acid, while a fed-batch SSF operation produced a maximum acetic acid concentration of 25 g/L, with 50% overall yield. In-situ extractive fermentation to reduce the end-product inhibition on both bacteria and enzyme was carried out. in a batch SSEF using 200 g/L IRA-400 resin, acetic acid concentration reached to 23.9 g/L and acetic acid yield and productivity were observed to be 48% and 0.20 g/L-hr, respectively.

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