Acetic acid production by native strain Acetobacter sp.M

Acetic acid is one of the organic acids which is used in the cosmetic, chemical and food industries. The production of acetic acid is mainly carried out by chemical methods but acetic acid for food industries is produced by microbial fermentation method. Studying the native strains of acetic acid bacteria can be useful for the best production of acetic acid. Thus, in this study some isolates from domestic vinegars were investigated. Among the isolates, one was able to produce more than the others. This strain was called Acetobacter sp. M. The optimization was done. Acetobacter sp. M was able to produce 45 g/l acetic acid at 30 °C in the presence of 6% ethanol concentration in baffled flasks in 200 rpm in 18 h. Acetic acid production was investigated in 2-lit stirred tank bioreactor. Under fully aerobic conditions, the production of acetic acid reached maximal concentration of about 55 g/l in optimized condition in 500 rpm in 24 h.