The yeast of the genus Brettanomyces is characterised by low nutritional requirements, ability for different carbon sources utilization, as well as direct bioconversion of glucose into acetic acid excluding the ethanol fermentation. Those properties depend on the specific character of the tested strain and culture conditions and make the Brettanomyces yeasts a potentially alternative to Acetobacter microorganism in the acetic acid production process. The aim of the performed experiments was to evaluate the growth and metabolism of three B. bruxellensis strains during aerobic treatment in bioreactor (mixing 250 rpm and aerating 0.7 vvm) at 30°C, with and without pH regulation (4.0±0.2). The highest acetic acid concentration ranged from 10.9 to 11.6 g/dm3 and was achieved during the process performed with pH regulation. No acidity regulation caused the decrease of pH up to 2.5-3.0, inhibited significantly the activity of Brettanomyces and reduced the yeast viability in 75%. The concentration of the synthesized acetic acid in this case was also significantly reduced and ranged from 6.63 to 7.55 g/dm3.
Full text available in Polish in Adobe Acrobat format:https://www.npt.up-poznan.net/pub/art_3_142.pdf
| MLA | Lasik, Małgorzata, et al. "Ocena dynamiki i wydajności procesu produkcji kwasu octowego z glukozy z użyciem drożdży Brettanomyces bruxellensis." Nauka Przyr. Technol. 3.4 (2009): #142. |
| APA | Małgorzata Lasik, Małgorzata Gumienna, Jacek Nowak (2009). Ocena dynamiki i wydajności procesu produkcji kwasu octowego z glukozy z użyciem drożdży Brettanomyces bruxellensis. Nauka Przyr. Technol. 3 (4), #142 |
| ISO 690 | LASIK, Małgorzata, GUMIENNA, Małgorzata, NOWAK, Jacek. Ocena dynamiki i wydajności procesu produkcji kwasu octowego z glukozy z użyciem drożdży Brettanomyces bruxellensis. Nauka Przyr. Technol., 2009, 3.4: #142. |
Małgorzata Lasik
Instytut Technologii Żywności Pochodzenia Roślinnego
Uniwersytet Przyrodniczy
w Poznaniu
ul. Wojska Polskiego 31/33
60-624 Poznań
Poland
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