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EFFECT OF PHYSICAL FACTORS ON ACETIC ACID PRODUCTION IN BRETTANOMYCES STRAINS
Author(s) -
CASTROMARTINEZ C.,
ESCUDEROABARCA B.I.,
GOMEZ RODRÍGUEZ J.,
HAYWARDJONES P.M.,
AGUILARUSCANGA M.G.
Publication year - 2005
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.2005.00393.x
Subject(s) - acetic acid , chemistry , food science , substrate (aquarium) , nuclear chemistry , biochemistry , biology , ecology
Four species of Brettanomyces ( intermedius , bruxellensis , custersianus , clausenii ) were examined to ascertain their acetic acid production capacity. The results showed that B. bruxellensis was the strain with the best volumetric productivity and specific production rate (P = 0.065 gL −1 h −1 ; V p = 0.43 gg −1 h −1 ). The best kinetic parameters were reached (P = 0.133 gL −1 h −1 ; Y p/s = 0.23; P max = 11.64 gL −1 ) at an airflow of 288 Lh −1 (0.6 vvm, OTR = 124 mgO 2 L −1 h −1 ), and substrate inhibition was not observed. The influence of temperature and agitation on acetic acid production by B. bruxellensis in a glucose medium was investigated at different levels, 26, 30, 34C and 250, 350, 450 rpm, respectively. Temperature and agitation were shown to be deci‐sive factors ( P < 0.05) in acetic acid production at 288 Lh −1 (0.6 vvm, OTR = 124 mgO 2 L −1 h). The optimal conditions for a high volumetric productivity were 30C and 250 rpm, respectively.