BioChem - DOS

Waste valorization: Identification of an ethanol tolerant bacterium Acetobacter pasteurianus SKYAA25 for acetic acid production from apple pomace

The Science of the total environment

Vashisht, Alokika; Thakur, Karnika; Kauldhar, Baljinder S.; Kumar, Vinod; Yadav, Sudesh Kumar

<P><B>Abstract</B></P> <P>In present study, a potential bacterial isolate <I>Acetobacter pasteurianus</I> SKYAA25 was found to be very effective in the bioconversion of apple pomace to acetic acid. The isolated strain was tolerant to high ethanol concentrations of upto 14% and temperature of 42 &deg;C. Fermentation of apple pomace alone in presence of brewing yeast produced 7.3% of bio-ethanol which was further used for acetic acid production. Apple pomace in combination with cane molasses produced 14% of bio-ethanol. The fermented bio-ethanol was used as medium for acetic acid production which yielded 52.4 g of acetic acid/100 g of DM (Dry Matter) of apple pomace. Hence, an ecofriendly process has been developed that is entirely based on microbial processing of apple pomace to produce acetic acid without involving commercial enzymes. The present bio-conversion will prove to be beneficial for utilizing food and beverage industrial waste in the production of acetic acid.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Isolated an adapted mesophilic bacteria that tolerates upto 14% ethanol and 42 &deg;C </LI> <LI> Phenotypic and genotypic characterization identified isolate as <I>A. pasteurianus</I> </LI> <LI> The isolate produced acetic acid from apple pomace to the level of 52.4 g/100 g DM </LI> <LI> Developed simple fermentative process to convert apple pomace into acetic acid </LI> </UL> </P> <P><B>Graphical abstract</B></P> <P>[DISPLAY OMISSION]</P>

2019

Elsevier

0048-9697

1879-1026

690

pp.956-964

10.1016/j.scitotenv.2019.07.070

http://click.ndsl.kr/servlet/OpenAPIDetailView?keyValue=05787966&target=NART&cn=NART97719765

Acetobacter pasteurianus; Apple pomace; Bio-ethanol; Acetic acid; Fermentation