Nauka Przyroda Technologie

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Małgorzata Lasik, Małgorzata Gumienna, Jacek Nowak
Dynamics and yield of biosynthesis of acetic acid by Brettanomyces bruxellensis yeast from glucose
Summary.

The yeast of the genus Brettanomyces is characterised by low nutritional requirements, ability for different carbon sources utilization, as well as direct bioconversion of glucose into acetic acid excluding the ethanol fermentation. Those properties depend on the specific character of the tested strain and culture conditions and make the Brettanomyces yeasts a potentially alternative to Acetobacter microorganism in the acetic acid production process. The aim of the performed experiments was to evaluate the growth and metabolism of three B. bruxellensis strains during aerobic treatment in bioreactor (mixing 250 rpm and aerating 0.7 vvm) at 30°C, with and without pH regulation (4.0±0.2). The highest acetic acid concentration ranged from 10.9 to 11.6 g/dm3 and was achieved during the process performed with pH regulation. No acidity regulation caused the decrease of pH up to 2.5-3.0, inhibited significantly the activity of Brettanomyces and reduced the yeast viability in 75%. The concentration of the synthesized acetic acid in this case was also significantly reduced and ranged from 6.63 to 7.55 g/dm3.

Key words: Brettanomyces bruxellensis, acetic acid, bioreactor
PDFFull text available in Polish in Adobe Acrobat format:
http://www.npt.up-poznan.net/tom3/zeszyt4/art_142.pdf

For citation:

MLA Lasik, Małgorzata, et al. "Ocena dynamiki i wydajności procesu produkcji kwasu octowego z glukozy z użyciem drożdży Brettanomyces bruxellensis." Nauka Przyr. Technol. 3.4 (2009): #142.
APA Małgorzata Lasik, Małgorzata Gumienna, Jacek Nowak (2009). Ocena dynamiki i wydajności procesu produkcji kwasu octowego z glukozy z użyciem drożdży Brettanomyces bruxellensis. Nauka Przyr. Technol. 3 (4), #142
ISO 690 LASIK, Małgorzata, GUMIENNA, Małgorzata, NOWAK, Jacek. Ocena dynamiki i wydajności procesu produkcji kwasu octowego z glukozy z użyciem drożdży Brettanomyces bruxellensis. Nauka Przyr. Technol., 2009, 3.4: #142.
Corresponding address:
Małgorzata Lasik
Instytut Technologii Żywności Pochodzenia Roślinnego
Uniwersytet Przyrodniczy
w Poznaniu
ul. Wojska Polskiego 31/33
60-624 Poznań
Poland
e-mail:
Accepted for print: 4.11.2009