Abstract
In this study, culture conditions were optimized to confirm the feasibility of
Acetobacter pasteurianus as a starter for fermentation vinegar. Acetobacter
pasteurianus strain can be used as a food ingredient. The optimal temperature
and pH conditions of the selected Acetobacter pasteurianus
SRCM101388 were 28°C and pH 6.00, respectively. The response surface
methodology (RSM) was used to optimize the composition of the medium, and
Plackett-Burman design (PBD) was used to obtain the effective selection of
culture medium, resulting in that glucose, sucrose, and yeast extract had the
highest effect on increasing biomass. The optimal concentration, which was
performed by central composite design (CCD), were determined to be 10.73 g/L of
glucose, 3.98 g/L of sucrose, and 18.73 g/L of yeast extract, respectively. The
optimal concentrations of trace elements for the production of biomass were
found to be 1 g/L of ammonium sulfate, 0.5 g/L of magnesium sulfate, 2 g/L of
sodium phosphate monobasic, 2 g/L of sodium phosphate dibasic, and the final
optimized medium was pH 6.10. When incubated in a 5 L jar fermenter, the
SRCM101388 strain showed a faster-dissolved oxygen (DO) reduction at a lower
agitation rate (rpm), and it was able to grow even at reduced DO level when
aeration was maintained. The amount of final biomass produced was
2.53±0.12×109CFU/mL (9.40±0.02 log CFU/mL)
when incubated for 18 hours at 150 rpm, 0.5 vvm, pH 6.0, and 28°C.
Publisher
The Korean Society of Food Preservation