Defining Paenibacillus azoreducens (P8) and Acetobacter pasteurianus (UMCC 2951) strains performances in producing acetic acid

• DOI: 10.3389/fmicb.2022.991688
• Publication Date: 2022-11-17T06:07:20Z
• Authors: Warawut Krusong; Salvatore La China; Ruttipron Pothimon; Maria Gullo
• Keywords: Acetobacter; Acetic acid bacteria

In this study, spore-forming bacteria isolated from saccharified rice were selected for producing acetic acid. From the screening of 15 strains, P8 strain was chosen as a candidate. The identified Paenibacillus azoreducens by 16S rRNA analysis (99.85% similarity with P. CM1T). Acetic acid is main component vinegar but also an industrial commodity produced chemical synthesis. Sustainable routes obtaining are great interest decreasing environmental impact generated syntheses. Biological production effective bacteria, it cannot economically compete synthesis pure commodity. Considering need to improve yield microbial conversions, in designing processes different fermentation conditions. Tests conducted single and semi-continuous systems, using wine substrate. compared that Acetobacter pasteurianus (UMCC 2951), known wine. Even though performances slightly lower than those usually used production, results highlight its suitability final 73 g/L, stage fermentation, without losses. nine cycles regime average acetification rate 0.814 (g/L/days). Two attributes relevance acid, namely ability grow at temperature higher (+ 37°C), mesophilic absence cytoplasmic assimilation These features allow design multiple strains cultures, which can acts helper strain. Based on our results, new isolate be propagated fermenting broths boosting under conditions, combination produce biological non-food grade