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Mutation of A cetobacter pasteurianus by UV irradiation under acidic stress for high‐acidity vinegar fermentation
Author(s) -
Qi Zhengliang,
Wang Wu,
Yang Hailin,
Xia Xiaole,
Yu Xiaobin
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12324
Subject(s) - acetic acid , fermentation , chemistry , acetic acid bacteria , erlenmeyer flask , food science , strain (injury) , mutant , wild type , biochemistry , chromatography , biology , gene , anatomy
Summary To obtain a mutant with higher vinegar production, a wild‐type industrial strain A cetobacter pasteurianus CICIM B7003 was pretreated in 50 g L −1 acetic acid for 1 h and cultured for 12 h without adding any acetic acid; then, the enriched cells were mutated by UV under acidic stress (60 g L −1 acetic acid). Using this method, A . pasteurianus CICIM B7003‐02, a mutant exhibiting best performance, was obtained. Notably, after repeated experiments, it was confirmed that B 7003‐02 accumulated 103.81 ± 1.17 g L −1 acetic acid within 160‐h batch cultivation in Erlenmeyer flasks, which was 49.2% higher than that of the wild type. Repeated batch fermentations with A . pasteurianus B7003‐02 were carried out for several runs in a Frings 8‐L acetator, and high‐acidity vinegars (90 ± 0.39 g L −1 ) were produced. This work reveals the potential value for improvement in industrial vinegar production.