Culture medium optimization for acetic acid production by a persimmon vinegar-derived bacterium
A new acetic acid-producing microorganism, Acetobacter sp. RKY4, was isolated from Korean traditional persimmon vinegar, and we optimized the culture medium for acetic acid production from ethanol using the newly isolated Acetobacter sp. RKY4. The optimized culture medium for acetic acid production...
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| Veröffentlicht in: | Applied biochemistry and biotechnology 2005, Vol.121 (1-3), p.861-870 |
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| creator | Kim, J.N Choo, J.S Wee, Y.J Yun, J.S Ryu, H.W |
| description | A new acetic acid-producing microorganism, Acetobacter sp. RKY4, was isolated from Korean traditional persimmon vinegar, and we optimized the culture medium for acetic acid production from ethanol using the newly isolated Acetobacter sp. RKY4. The optimized culture medium for acetic acid production using this microorganism was found to be 40 g/L ethanol, 10 g/L glycerol, 10 g/L corn steep liquor, 0.5 g/L MgSO4.7H2O, and 1.0 g/L (NH4)H2PO4. Acetobacter sp. RKY4 produced 47.1 g/L of acetic acid after 48 h of fermentation in a 250 mL Erlenmeyer flask containing 50 mL of the optimized medium. |
| doi_str_mv | 10.1385/ABAB:123:1-3:0861 |
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RKY4, was isolated from Korean traditional persimmon vinegar, and we optimized the culture medium for acetic acid production from ethanol using the newly isolated Acetobacter sp. RKY4. The optimized culture medium for acetic acid production using this microorganism was found to be 40 g/L ethanol, 10 g/L glycerol, 10 g/L corn steep liquor, 0.5 g/L MgSO4.7H2O, and 1.0 g/L (NH4)H2PO4. Acetobacter sp. RKY4 produced 47.1 g/L of acetic acid after 48 h of fermentation in a 250 mL Erlenmeyer flask containing 50 mL of the optimized medium.</description><identifier>ISSN: 0273-2289</identifier><identifier>EISSN: 1559-0291</identifier><identifier>EISSN: 0273-2289</identifier><identifier>DOI: 10.1385/ABAB:123:1-3:0861</identifier><identifier>PMID: 15930565</identifier><language>eng</language><publisher>United States: Springer Nature B.V</publisher><subject>Acetic acid ; Acetic Acid - isolation & purification ; Acetic Acid - metabolism ; Acetobacter ; Acetobacter - classification ; Acetobacter - metabolism ; Acetobacter - ultrastructure ; Acid production ; Acids ; Ammonium dihydrogen phosphate ; Bacteria ; biological production ; Bioreactors - microbiology ; Biotechnology ; Cell Culture Techniques - methods ; Culture media ; Culture Media - metabolism ; Diospyros - microbiology ; Ethanol ; Ethanol - metabolism ; Fermentation ; Glucose - metabolism ; Glycerol ; Hydrogen-Ion Concentration ; Microorganisms ; Optimization ; Persimmons ; Species Specificity ; Studies ; Vinegar</subject><ispartof>Applied biochemistry and biotechnology, 2005, Vol.121 (1-3), p.861-870</ispartof><rights>Humana Press Inc. 2005</rights><rights>Humana Press Inc. 2005.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c408t-383ec4450fe152b396b782e20c061e21c9128c66f01f8ec7c00ebb5ce504e053</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/15930565$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Kim, J.N</creatorcontrib><creatorcontrib>Choo, J.S</creatorcontrib><creatorcontrib>Wee, Y.J</creatorcontrib><creatorcontrib>Yun, J.S</creatorcontrib><creatorcontrib>Ryu, H.W</creatorcontrib><title>Culture medium optimization for acetic acid production by a persimmon vinegar-derived bacterium</title><title>Applied biochemistry and biotechnology</title><addtitle>Appl Biochem Biotechnol</addtitle><description>A new acetic acid-producing microorganism, Acetobacter sp. RKY4, was isolated from Korean traditional persimmon vinegar, and we optimized the culture medium for acetic acid production from ethanol using the newly isolated Acetobacter sp. RKY4. The optimized culture medium for acetic acid production using this microorganism was found to be 40 g/L ethanol, 10 g/L glycerol, 10 g/L corn steep liquor, 0.5 g/L MgSO4.7H2O, and 1.0 g/L (NH4)H2PO4. Acetobacter sp. RKY4 produced 47.1 g/L of acetic acid after 48 h of fermentation in a 250 mL Erlenmeyer flask containing 50 mL of the optimized medium.</description><subject>Acetic acid</subject><subject>Acetic Acid - isolation & purification</subject><subject>Acetic Acid - metabolism</subject><subject>Acetobacter</subject><subject>Acetobacter - classification</subject><subject>Acetobacter - metabolism</subject><subject>Acetobacter - ultrastructure</subject><subject>Acid production</subject><subject>Acids</subject><subject>Ammonium dihydrogen phosphate</subject><subject>Bacteria</subject><subject>biological production</subject><subject>Bioreactors - microbiology</subject><subject>Biotechnology</subject><subject>Cell Culture Techniques - methods</subject><subject>Culture media</subject><subject>Culture Media - metabolism</subject><subject>Diospyros - microbiology</subject><subject>Ethanol</subject><subject>Ethanol - metabolism</subject><subject>Fermentation</subject><subject>Glucose - metabolism</subject><subject>Glycerol</subject><subject>Hydrogen-Ion Concentration</subject><subject>Microorganisms</subject><subject>Optimization</subject><subject>Persimmons</subject><subject>Species Specificity</subject><subject>Studies</subject><subject>Vinegar</subject><issn>0273-2289</issn><issn>1559-0291</issn><issn>0273-2289</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNqF0U2LFDEQBuAgijuu_gAv2qygp9aqpPM1t9nBL1jw4HoO6XT1kmV6eky6F9Zfb9oZEAT1VAl5qqjwMvYc4S0KI99tLjeXa-RijbVYg1H4gK1QSlsDt_iQrYBrUXNu7Bl7kvMtAHIj9WN2htIKkEqumNvOu2lOVA3UxXmoxsMUh_jDT3HcV_2YKh9oiqGU2FWHNHZz-PXU3le-OlDKcRjK9S7u6canuqMU76irWh-mcpyHp-xR73eZnp3qObv-8P56-6m--vLx83ZzVYcGzFQLIyg0jYSeUPJWWNVqw4lDAIXEMdiyelCqB-wNBR0AqG1lIAkNgRTn7M1xbFnx-0x5ckPMgXY7v6dxzs6Uiao4XeTrf0qljZWNlv-FqCVay02Br_6At-Oc9uW3jivVaNCITVEXf1NoF9FYURAeUUhjzol6d0hx8OneIbglcrdE7krkDp1wS-Sl58Vp8NyWEH93nDIu4OUR9H50_ibF7L595YACEJaZSvwEaleu6Q</recordid><startdate>2005</startdate><enddate>2005</enddate><creator>Kim, J.N</creator><creator>Choo, J.S</creator><creator>Wee, Y.J</creator><creator>Yun, J.S</creator><creator>Ryu, H.W</creator><general>Springer Nature B.V</general><scope>FBQ</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7ST</scope><scope>7T7</scope><scope>7TM</scope><scope>7X7</scope><scope>7XB</scope><scope>88A</scope><scope>88E</scope><scope>88I</scope><scope>8AO</scope><scope>8FD</scope><scope>8FE</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>LK8</scope><scope>M0S</scope><scope>M1P</scope><scope>M2P</scope><scope>M7P</scope><scope>P64</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>Q9U</scope><scope>RC3</scope><scope>SOI</scope><scope>7QO</scope><scope>7X8</scope><scope>F1W</scope><scope>H95</scope><scope>L.G</scope></search><sort><creationdate>2005</creationdate><title>Culture medium optimization for acetic acid production by a persimmon vinegar-derived bacterium</title><author>Kim, J.N ; Choo, J.S ; Wee, Y.J ; Yun, J.S ; Ryu, H.W</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c408t-383ec4450fe152b396b782e20c061e21c9128c66f01f8ec7c00ebb5ce504e053</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2005</creationdate><topic>Acetic acid</topic><topic>Acetic Acid - isolation & purification</topic><topic>Acetic Acid - metabolism</topic><topic>Acetobacter</topic><topic>Acetobacter - classification</topic><topic>Acetobacter - metabolism</topic><topic>Acetobacter - ultrastructure</topic><topic>Acid production</topic><topic>Acids</topic><topic>Ammonium dihydrogen phosphate</topic><topic>Bacteria</topic><topic>biological production</topic><topic>Bioreactors - microbiology</topic><topic>Biotechnology</topic><topic>Cell Culture Techniques - methods</topic><topic>Culture media</topic><topic>Culture Media - metabolism</topic><topic>Diospyros - microbiology</topic><topic>Ethanol</topic><topic>Ethanol - metabolism</topic><topic>Fermentation</topic><topic>Glucose - metabolism</topic><topic>Glycerol</topic><topic>Hydrogen-Ion Concentration</topic><topic>Microorganisms</topic><topic>Optimization</topic><topic>Persimmons</topic><topic>Species Specificity</topic><topic>Studies</topic><topic>Vinegar</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kim, J.N</creatorcontrib><creatorcontrib>Choo, J.S</creatorcontrib><creatorcontrib>Wee, Y.J</creatorcontrib><creatorcontrib>Yun, J.S</creatorcontrib><creatorcontrib>Ryu, H.W</creatorcontrib><collection>AGRIS</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Nucleic Acids Abstracts</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Biology Database (Alumni Edition)</collection><collection>Medical Database (Alumni Edition)</collection><collection>Science Database (Alumni Edition)</collection><collection>ProQuest Pharma Collection</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>ProQuest Central Essentials</collection><collection>Biological Science Collection</collection><collection>ProQuest Central</collection><collection>Natural Science Collection</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Engineering Research Database</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>ProQuest Biological Science Collection</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Medical Database</collection><collection>Science Database</collection><collection>Biological Science Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central Basic</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>MEDLINE - 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RKY4, was isolated from Korean traditional persimmon vinegar, and we optimized the culture medium for acetic acid production from ethanol using the newly isolated Acetobacter sp. RKY4. The optimized culture medium for acetic acid production using this microorganism was found to be 40 g/L ethanol, 10 g/L glycerol, 10 g/L corn steep liquor, 0.5 g/L MgSO4.7H2O, and 1.0 g/L (NH4)H2PO4. Acetobacter sp. RKY4 produced 47.1 g/L of acetic acid after 48 h of fermentation in a 250 mL Erlenmeyer flask containing 50 mL of the optimized medium.</abstract><cop>United States</cop><pub>Springer Nature B.V</pub><pmid>15930565</pmid><doi>10.1385/ABAB:123:1-3:0861</doi><tpages>10</tpages></addata></record> |
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| ispartof | Applied biochemistry and biotechnology, 2005, Vol.121 (1-3), p.861-870 |
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| subjects | Acetic acid Acetic Acid - isolation & purification Acetic Acid - metabolism Acetobacter Acetobacter - classification Acetobacter - metabolism Acetobacter - ultrastructure Acid production Acids Ammonium dihydrogen phosphate Bacteria biological production Bioreactors - microbiology Biotechnology Cell Culture Techniques - methods Culture media Culture Media - metabolism Diospyros - microbiology Ethanol Ethanol - metabolism Fermentation Glucose - metabolism Glycerol Hydrogen-Ion Concentration Microorganisms Optimization Persimmons Species Specificity Studies Vinegar |
| title | Culture medium optimization for acetic acid production by a persimmon vinegar-derived bacterium |
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