Applied Biochemistry and Biotechnology

, Volume 186, Issue 1, pp 217–232 | Cite as

Producing Acetic Acid of Acetobacter pasteurianus by Fermentation Characteristics and Metabolic Flux Analysis

  • Xuefeng Wu
  • Hongli Yao
  • Qing Liu
  • Zhi Zheng
  • Lili Cao
  • Dongdong Mu
  • Hualin Wang
  • Shaotong Jiang
  • Xingjiang LiEmail author


The acetic acid bacterium Acetobacter pasteurianus plays an important role in acetic acid fermentation, which involves oxidation of ethanol to acetic acid through the ethanol respiratory chain under specific conditions. In order to obtain more suitable bacteria for the acetic acid industry, A. pasteurianus JST-S screened in this laboratory was compared with A. pasteurianus CICC 20001, a current industrial strain in China, to determine optimal fermentation parameters under different environmental stresses. The maximum total acid content of A. pasteurianus JST-S was 57.14 ± 1.09 g/L, whereas that of A. pasteurianus CICC 20001 reached 48.24 ± 1.15 g/L in a 15-L stir stank. Metabolic flux analysis was also performed to compare the reaction byproducts. Our findings revealed the potential value of the strain in improvement of industrial vinegar fermentation.


Acetic acid fermentation Ethanol respiratory chain Acetobacter pasteurianus JST-S Environmental stress Metabolic flux analysis 


Funding Information

This work was supported by National Natural Science Foundation of China (31601465), Project of Hefei University of Technology (JZ2017YYPY0247/JZ2016YYPY0041), and Anhui Science and Technology Project (15CZZ03100).

Compliance with Ethical Standards

Conflict of Interest

The authors declare that they have no conflict of interest.


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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2018

Authors and Affiliations

  • Xuefeng Wu
    • 1
    • 2
  • Hongli Yao
    • 1
  • Qing Liu
    • 1
  • Zhi Zheng
    • 1
    • 2
  • Lili Cao
    • 1
    • 2
  • Dongdong Mu
    • 1
  • Hualin Wang
    • 1
    • 2
  • Shaotong Jiang
    • 1
    • 2
  • Xingjiang Li
    • 1
    • 2
    Email author
  1. 1.School of Food Science and EngineeringHefei University of TechnologyHefei CityPeople’s Republic of China
  2. 2.Key Laboratory for Agricultural Products Processing of Anhui ProvinceHefeiPeople’s Republic of China

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