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Acetic acid production from food wastes using yeast and acetic acid bacteria micro-aerobic fermentation

Li, Yang, He, Dongwei, Niu, Dongjie, Zhao, Youcai
Bioprocess and biosystems engineering 2015 v.38 no.5 pp. 863-869
acetic acid, acetic acid bacteria, distillation, ethanol, fermentation, food waste, oxidation, pH, volatile fatty acids, yeasts
In this study, yeast and acetic acid bacteria strains were adopted to enhance the ethanol-type fermentation resulting to a volatile fatty acids yield of 30.22 g/L, and improve acetic acid production to 25.88 g/L, with food wastes as substrate. In contrast, only 12.81 g/L acetic acid can be obtained in the absence of strains. The parameters such as pH, oxidation reduction potential and volatile fatty acids were tested and the microbial diversity of different strains and activity of hydrolytic ferment were investigated to reveal the mechanism. The optimum pH and oxidation reduction potential for the acetic acid production were determined to be at 3.0–3.5 and −500 mV, respectively. Yeast can convert organic matters into ethanol, which is used by acetic acid bacteria to convert the organic wastes into acetic acid. The acetic acid thus obtained from food wastes micro-aerobic fermentation liquid could be extracted by distillation to get high-pure acetic acid.