Effects of Dissolved Oxygen and Acetic Acid Concentrations on Acetic Acid Production in Continuous Culture of Acetobacter aceti

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Effects of DO and acetic acid concentration on acetic acid production by Acetobacter aceti were examined both for a washed-cell suspension and in continuous culture. Optimum DO concentration determined with a cell suspension was 3-7 ppm for oxygen consumption on ethanol; 2-15 ppm for the enzyme activities of alcohol dehydrogenase and acetadehyde dehydrogenase. This suggests that the key elementary steps sensitive to DO are not the enzymatic oxidation reactions, but rather the electron transfer step in ethanol oxidation. The optimum DO concentration for acetic acid production above an acetic acid concentration 45g・l_<-1> in continuous culture was 1-3 ppm. The specific rates of growth and acetic acid production were inhibited remarkedly by and acetic acid concentration higher than 45g・l_<-1>. The synergistic effects of DO and acetic acid concentration are discussed in the regions of optimal, excess and depleted DO concentration, and the acetic acid levels of 45±5,50±5 and 60±5g・l_<-1>. The specific death rate of viable cells (γ) was correlated with acetic acid concentration (P) for the optimum DO level as follows; γ=7.0×10_<-9>(P)^4
社団法人日本生物工学会の論文
1989-08-25