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United States Department of Agriculture

Agricultural Research Service

Title: Acetic Acid Production by Dekkera/brettanomyces Yeasts

Authors
item Freer, Shelby
item Dien, Bruce

Submitted to: Society of Industrial Microbiology Annual Meeting
Publication Type: Abstract Only
Publication Acceptance Date: August 15, 2002
Publication Date: N/A

Technical Abstract: Yeast belonging to the genera Brettanomyces and Dekkera are noted for spoiling cellar and bottled wine through the production of haze, turbidity, and acetic acid. However, we were unable to find information on the use of these yeasts for the expressed purpose of acetic acid production. Sixty yeast strains belonging to these, and several other genera, from the ARS Culture Collection, Peoria, IL, were screened for their ability to produce both ethanol and/or acetic acid. The strains were grown anaerobically (for ethanol production) or aerobically (for acetic acid production) at 24 deg C and 30 deg C in batch culture using glucose (100 g/l) and/or ethanol (35 g/l) as the carbon/energy source. Seven of the strains were further evaluated for acetic acid production in bioreactors at 28 deg C under constant aeration (.75 v/v/m) and pH (6.5) in medium containing either 100 g glucose/l or 35 g ethanol/l. D. intermedia NRRL YB-4553 produced 42.8 g acetic acid/l and 14.9 g acetic acid/l from the two carbon sources, respectively, after 64.5 h. The optimal pH was determined to be 5.5. When the initial glucose concentration was 150 g/l or 200 g/l, the yeast produced 62.2 g acetic acid and 65.1 g acetic acid/l, respectively.

Last Modified: 7/23/2014
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