Acetic acid production by Dekkera/Brettanomyces yeasts

被引:38
|
作者
Freer, SN [1 ]
机构
[1] ARS, Fermentat Biochem Res Unit, Natl Ctr Agr Utilizat Res, USDA, Peoria, IL 61604 USA
来源
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY | 2002年 / 18卷 / 03期
关键词
acetic acid; Brettanomyces; Dekkera; ethanol;
D O I
10.1023/A:1014927129259
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
Yeast belonging to the genera Brettanomyces and Dekkera are noted for spoiling cellar and bottled wine through the production of haze, turbidity and acetic acid. However, I was unable to find information on the use of these yeasts for the expressed purpose of acetic acid production. Sixty yeast strains belonging to these, and several other genera, from the ARS Culture Collection, Peoria, IL, were screened for their ability to produce both ethanol and/or acetic acid. For ethanol production, the strains were grown anaerobically at 24 and 30degreesC in batch culture using glucose (100 g/l) as the carbon/energy source. For acetic acid production, the strains were grown aerobically in batch culture using either glucose (100 g/l) or ethanol (35 g/l) as the carbon/energy source. In the initial ethanol production screen, 19 strains produced at least 45 g ethanol/l. In the initial acetic acid screen, 28 of the yeast strains produced at least 5 g acetic acid/l from 100 g glucose/l, while 23 strains produced at least 5 g acetic acid/l from 35 g ethanol/l.
引用
收藏
页码:271 / 275
页数:5
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