Author
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Freer, Shelby |
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Submitted to: World Journal of Microbiology and Biotechnology
Publication Type: Peer Reviewed Journal Publication Acceptance Date: 10/30/2001 Publication Date: 4/1/2002 Citation: FREER, S.N. ACETIC ACID PRODUCTION BY DEKKERA/BRETTANOMYCES YEASTS. WORLD JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY. 2002. V. 18. P. 271-275. Interpretive Summary: More than 10 million tons of rock salt are poured onto North American highways each year to provide safer driving conditions during the winter months. This heavy use of de-icing chemical destroys roadside vegetation, damages aquatic ecosystems, pollutes groundwater and domestic potable water supplies, and damages the highway infrastructure. Calcium magnesium acetate (CMA) has been identified as a potentially acceptable, non-corrosive, environmentally benign alternative to road salt. CMA is a mixture of calcium acetate and magnesium acetate and is manufactured by reacting glacial acetic acid with dolomitic lime (CaO-MgO) or limestone (Ca/MgCO3). Currently, the commercial production of glacial acetic acid is exclusively by petrochemical routes and amounted to an annual domestic production of about 4.68 billion pounds in 1995. Yeast belonging to the genera Dekkera/Brettanomyces are noted for spoiling cellar and bottled wine ethrough the production of haze, turbidity, and acetic acid, as well as use in the secondary fermentation of lambic beer. However, little information on the use of these yeasts for the expressed purpose of acetic acid production is available in the literature. Sixty yeast strains, belonging to these and several other genera, were screened for their ability to produce acetic acid from either glucose or ethanol in batch culture. In the initial acetic acid screen, 28 of the yeast strains produced at least 5 g/L acetic acid from 100 g/L glucose, while 23 strains produced at least 5 g/L acetic acid from 35 g/L ethanol. Several of the strains were capable of producing over 24 g/L acetic acid when either glucose or ethanol was used as the carbon/energy source. This information will be of value in selecting yeasts that produce high levels of acetic acid. Technical Abstract: 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, Illinois, were screened for their ability to produce both ethanol and/or acetic acid. For ethanol production, the strains were grown anaerobically at 24 deg C and 30 deg C 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/L ethanol. In the initial acetic acid screen, 28 of the yeast strains sproduced at least 5 g/L acetic acid from 100 g/L glucose, while 23 strains produced at least 5 g/L acetic acid from 35 g/L ethanol. |
