Effect of Oxygen Deficiency on Acid Production and Morphology of Bacterial Cells in Submerged Acetic Fermentation by Acetobacter aceti

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An acetic acid bacterium, strain W-419,identified as Acetobacter aceti subsp. aceti which has been used for industrial vinegar production, was selected from many isolated acetic acid bacteria. When the total acid concentration reached 6% in submerged fermentation, the failure of aeration and agitation for only 10 s resulted in complete inhibition of the following acid production. This damage appeared to be due to oxygen deficiency. This damage did not take place even with oxygen deficiency for 720 s at a total acid concentration of below 4%. Even if the pH of the culture medium during the fermentation with a total acid concentration of 4% was adjusted to 3.10 with HCl, which corresponded to that of the culture medium containing a total acid concentration of 6.5% in the normal fermentation, the fermentation hardly suffered any damage with 60 s oxygen deficiency and even when the pH was adjusted to 3.00,that corresponded to a total acid concentration of 8.2%, the rate of acid production in the fermentation recovered to 30% of that before the interruptios.If the total acid concentration in the culture medium was maintained at 4% by neutralization of the acid produced during the fermentation, the fermentation was not damaged by oxygen deficiency for 60 s and if the total acid concentration was shifted up to 6.5% by the addition of acetic acid (an amount corresponding to an acid concentration of 2%) during the fermentation, the fermenation suffered the complete damage with the same oxygen deficiency. Impairment of acid production in submerged vinegar fermentation by oxygen deficiency was found to be caused by damage to bacterial cells. This was revealed by morphological observation of bacterial cells at various growth phases by light and electron microscopy.
公益社団法人日本生物工学会の論文
1982-06-25

Effect of Oxygen Deficiency on Acid Production and Morphology of Bacterial Cells in Submerged Acetic Fermentation by Acetobacter aceti

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