Applied Microbiology and Biotechnology

, Volume 49, Issue 2, pp 189–193 | Cite as

Modelling the kinetics of growth of Acetobacter aceti in discontinuous culture: influence of the temperature of operation

  • I. de Ory
  • L. Enrique Romero
  • D. Cantero
ORIGINAL PAPER

Abstract

Acetic acid fermentation is the biochemical process by which, under strict conditions of aerobiosis, Acetobacter aceti oxidises the ethanol contained in alcoholic substrates into acetic acid. This paper studies the effect of temperature on the specific growth rate of the microorganisms (μC), in particular, the mathematical modelling of this process, with the aim of developing previous studies of the mathematical relationships between μC of A. aceti and the concentrations of substrate (ethanol), product (acetic acid) and dissolved oxygen. Until now this relationship has not been widely studied, and only a few studies have looked at the influence of temperature on growth kinetics of this bacteria. We have developed an extensive experimental system, to determine precisely the influence of temperature on the maximum specific growth rate.

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Copyright information

© Springer-Verlag Berlin Heidelberg 1998

Authors and Affiliations

  • I. de Ory
    • 1
  • L. Enrique Romero
    • 1
  • D. Cantero
    • 1
  1. 1.Department of Chemical Engineering, Food Technology and Environmental Technologies, University of Cádiz, Apdo. 40, Puerto Real, 11.510 Cádiz, Spain Tel.: +34 56 830907; Fax: +34 56 837565ES

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