Synergistic Effects of Acetic Acid and Ethanol on the Growth of Acetobacter sp.

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Turbidostat cultures were used to analyze the synergistic effects of the ethanol substrate and acetic acid product on the growth of Acetobacter sp. in vinegar fermentation. In shaking cultures, a small addition of acetic acid to the medium (10 g/l) enhanced the growth rate and shorten the lag time for growth.In turbidostat cultures maintaining a very low cell concentration, 15 mg/l, the inhibitory effect of ethanol on growth was examined by eliminating the effect of acetic acid. The inhibition kinetics of ethanol on growth were expressed as.μ_0=(μ_m)/(1+(S/K_i)^n) (1)where S is the ethanol concentration; K_i, the inhibition constant, 91 g/l; n, the exponent of inhibition, 4; μ_m, the maximum specific growth rate, 0.31 h^<-1>; and μ_0,the specific growth rate avoiding the effect of acetic acid, h^<-1>.A low concentration of acetic acid, up to ca. 10 g/l, accelerated the growth rate, especially at lower ethanol concentrations. Beyond an acetic acid concentration of about 20 g/l, the growth was severely inhibited and almost no growth was observed at 40 to 50 g/l irrespective of ethanol concentrations between 5 and 75 g/l.To envisage these synergistic effects, a kinetic model of a multi-site enzyme mechanism was applied to evaluate the experimental results.μ=μ_0((1+α_1P)/(β_0+β_1P+β_2P^2+β_3P^3)) (7)where μ is the specific growth rate, h^<-1>; α_1,β_0,..., β_3 are non-negative kinetic coefficients; and P is the acetic acid concentration.Based on Eqs. 1 and 7,the synergistic effects of ethanol and acetic acid on growth were collectively illustrated by a three-dimension graph consisting of specific growth rate and ethanol and acetic acid concentrations.
社団法人日本生物工学会の論文
1984-12-25

Synergistic Effects of Acetic Acid and Ethanol on the Growth of Acetobacter sp.

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