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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]
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]
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
Fermentation of feedstocks, including sugarcane, maize, and sugar beets, produces ethanol that is added to gasoline. [15] In some species of fish, including goldfish and carp, it provides energy when oxygen is scarce (along with lactic acid fermentation). [16] Before fermentation, a glucose molecule breaks down into two pyruvate molecules .
Acetogenesis does not replace glycolysis with a different pathway, but rather captures the CO 2 from glycolysis and uses it to produce acetic acid. Although three molecules of acetic acid can be produced in this way, production of three molecules of ethanol would require an additional reducing agent such as hydrogen gas. [1]
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.
The acetic acid it generates is used in the manufacturing of acetate rayon, plastics production, rubber production, and photographic chemicals. In addition to its industrial applications, A. aceti's unique metabolic capabilities have gained attention in biotech research. Studies have found that it has the potential to be a key player in the ...
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 ...