Ad
related to: acetic acid production by fermentation process
Search results
Results from the WOW.Com Content Network
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
After the fermentation process, the AAB oxidizes the ethanol into acetic acid. The main difference between mother of vinegar and mother of kombucha is the acetic acid tolerance. Vinegar has a higher acetic acid concentration than kombucha, therefore the species in mother of vinegar needs to tolerate higher levels of acetic acid. [10]
An aqueous solution of acetic acid and trace compounds that may include flavorings. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ethanol using yeast, and ethanol to acetic acid by acetic acid bacteria. It is now mainly used in the culinary arts as a flavorful, acidic cooking ingredient, or in pickling.
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 ...
Louis Pasteur made the decisive discovery that a special type of bacteria, later known as acetic acid bacteria, was the agent of fermentation for vinegar production. [10] In the 20th century, vinegar production was again revolutionized by the invention of the submerged fermentation process that cut production times down to 1–2 days. [11]
For the acetic acid production are considered three kind of bacteria: Clostridium aceticum; Acetobacter woodii; and; Clostridium termoautotrophicum. Winter y Wolfe, in 1979, demonstrated that A. woodii in syntrophic association with Methanosarcina produce methane and carbon dioxide from fructose, instead of three molecules of acetate. [6]
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] Bacteria of the genus Acetobacter have been isolated from industrial vinegar fermentation processes ...
Ad
related to: acetic acid production by fermentation process