초산 생성을 위한 발효공정의 최적화

신진아¹, 오남순¹^,^*

Optimization of Fermentation Process for Acetic Acid Production

Jin-A Shin¹, Nam-Soon Oh¹^,^*

¹공주대학교 식품공학과

¹Department of Food Science and Technology, Kongju National University

^*Corresponding author: Nam-Soon Oh, Department of Food Science and Technology, Kongju National University, Yesan 340-802, Korea, Tel: +82-41-330-1485; Fax: +82-41-333-9610, E-mail: nsoh@kongju.ac.kr

ⓒ Copyright 2010 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Apr 19, 2010; Revised: Jul 05, 2010; Accepted: Jul 07, 2010

Published Online: Aug 31, 2010

Abatract

Various conditions of acetic acid fermentation by Acetobacter aceti B20 strain were investigated and evaluated to optimize the fermentative production of acetic acid. The effects of the initial ethanol concentration on growth and acid productivity in a flask and fermentor were also studied. The growth of A. aceti B20 strain was inhibited as the concentration of ethanol increased. However, the highest total acidity and fermentation yield were 5.34% and 56.1%, respectively when the initial concentration of ethanol was 7% in the batch fermentation. Although the concentration of initial glucose influenced the growth rate of B20 strain, it did not influence the total acidity in the flask culture. When the agitation speed increased, the growth, total acidity and fermentation yield were all improved. In fed-batch fermentation, total acidities and fermentation yields were 7.14-8.76% and 39.1-53.0%, respectively, and their values mostly depended on the feeding methods.

Keywords: Acetobacter aceti; vinegar; fed batch; acetic acid fermentation