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Acetogenesis is a process through which acetyl-CoA [1] or acetic acid is produced by anaerobic bacteria through the reduction of CO 2 via the Wood–Ljungdahl pathway.Other microbial processes that produce acetic acid (like certain types of fermentation or the oxidative breakdown of carbohydrates or ethanol by acetic acid bacteria) are not considered acetogenesis.
Fermentation is a type of redox metabolism carried out in the absence of oxygen. [1] [2] During fermentation, organic molecules (e.g., glucose) are catabolized and donate electrons to other organic molecules. In the process, ATP and organic end products (e.g., lactate) are formed. Because oxygen is not required, it is an alternative to aerobic ...
It is a stabilization process that reduces odor, pathogens, and waste volume. Hydrolytic bacteria form a variety of reduced end-products from the fermentation of a given substrate . One fundamental question that arises concerns the metabolic features that control carbon and electron flow to a given reduced end-product during pure culture and ...
Acetic acid bacteria (AAB) are a group of Gram-negative bacteria which oxidize sugars or ethanol and produce acetic acid during fermentation. [1] The acetic acid bacteria consist of 10 genera in the family Acetobacteraceae. [1] Several species of acetic acid bacteria are used in industry for production of certain foods and chemicals. [1]
The worldwide production of acetic anhydride is a major application, and uses approximately 25% to 30% of the global production of acetic acid. The main process involves dehydration of acetic acid to give ketene at 700–750 °C. Ketene is thereafter reacted with acetic acid to obtain the anhydride: [50] CH 3 CO 2 H → CH 2 =C=O + H 2 O
Industrial fermentation is the intentional use of fermentation in manufacturing processes. In addition to the mass production of fermented foods and drinks, industrial fermentation has widespread applications in chemical industry. Commodity chemicals, such as acetic acid, citric acid, and ethanol are made by fermentation. [1]
A. aceti has long been used in the fermentation industry efficiently producing acetic acid from alcohol as an obligate aerobe dependent on oxygen as the terminal electron acceptor. [4] A. aceti, classified as an acidophile, able to survive in acidic environments, possesses an acidified cytoplasm, providing most proteins with acid stability. [3]
Acetobacter is a genus of acetic acid bacteria.Acetic acid bacteria are characterized by the ability to convert ethanol to acetic acid in the presence of oxygen.Of these, the genus Acetobacter is distinguished by the ability to oxidize lactate and acetate into carbon dioxide and water. [2]