Acetobacter pasteurianus の酢酸発酵特性評価およびSCMﾌﾗｽｺ培養への適用

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  • Acetobacter pasteurianus ノ サクサン ハッコウ トクセイ ヒョウカ オヨビ SCM フラスコ バイヨウ エ ノ テキヨウ
  • Factors Affecting Acetic Acid Fermentation using Acetobacter pasteurianus and the Application of a Shaken Ceramic Membrane Flask Culture System for High-Density Cultivation

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Factors affecting acetic acid fermentation using Acetobacter pasteurianus were investigated. The growth of acetic acid bacteria was inhibited under the following conditions ; initial ethanol conc.＞32(g/1), initial acetic acid conc.＞32(g/1)，pH＜3.2 and culture temperature ＞40℃.The optimal temperature range for the bacteria growth was 20?35℃. A dense cell culture system using an SCM (shaken ceramic membrane) flask was then examined for efficient acetic acid fermentation. Consequently, the cell concentration reached approximately 10(g/1) after 20 days of cultivation.

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