Yeast belonging to the genera Brettanomyces and Dekkera are noted for spoiling cellar and bottled wine through the production of haze, turbidity and acetic acid. However, I was unable to find information on the use of these yeasts for the expressed purpose of acetic acid production. Sixty yeast strains belonging to these, and several other genera, from the ARS Culture Collection, Peoria, IL, were screened for their ability to produce both ethanol and/or acetic acid. For ethanol production, the strains were grown anaerobically at 24 and 30 °C in batch culture using glucose (100 g/l) as the carbon/energy source. For acetic acid production, the strains were grown aerobically in batch culture using either glucose (100 g/l) or ethanol (35 g/l) as the carbon/energy source. In the initial ethanol production screen, 19 strains produced at least 45 g ethanol/l. In the initial acetic acid screen, 28 of the yeast strains produced at least 5 g acetic acid/l from 100 g glucose/l, while 23 strains produced at least 5 g acetic acid/l from 35 g ethanol/l.
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Freer, S. Acetic acid production by Dekkera/Brettanomyces yeasts. World Journal of Microbiology and Biotechnology 18, 271–275 (2002). https://doi.org/10.1023/A:1014927129259
- Acetic acid