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Brettanomyces bruxellensis: effect of oxygen on growth and acetic acid production

Abstract

The influence of the oxygen supply on the growth, acetic acid and ethanol production by Brettanomyces bruxellensis in a glucose medium was investigated with different air flow rates in the range 0–300 l h–1 (0–0.5 vvm). This study shows that growth of this yeast is stimulated by moderate aeration. The optimal oxygen supply for cellular synthesis was an oxygen transfer rate (OTR) of 43 mg O2 l–1h–1. In this case, there was an air flow rate of 60 l h–1 (0.1 vvm). Above this value, the maximum biomass concentration decreased. Ethanol and acetic acid production was also dependent on the level of aeration: the higher the oxygen supply, the greater the acetic acid production and the lower the ethanol production. At the highest aeration rates, we observed a strong inhibition of the ethanol yield. Over 180 l h–1 (0.3 vvm, OTR =105 mg O2 l–1 h–1), glucose consumption was inhibited and a high concentration of acetic acid (6.0 g l–1) was produced. The ratio of "ethanol + acetic acid" produced per mole of consumed glucose using carbon balance calculations was analyzed. It was shown that this ratio remained constant in all cases. This makes it possible to establish a stoichiometric equation between oxygen supply and metabolite production.

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Acknowledgement

The authors thanks Patricia M. Hayward Jones, M.Sc. for the critical reading of the manuscript for English language.

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Correspondence to M.-L. Délia.

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Aguilar Uscanga, M.G., Délia, ML. & Strehaiano, P. Brettanomyces bruxellensis: effect of oxygen on growth and acetic acid production. Appl Microbiol Biotechnol 61, 157–162 (2003). https://doi.org/10.1007/s00253-002-1197-z

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  • DOI: https://doi.org/10.1007/s00253-002-1197-z

Keywords

  • Fermentation
  • Ethanol Production
  • Aeration Rate
  • Alcoholic Fermentation
  • Oxygen Transfer Rate