Acitic acid bacteria mechanism of acitic acid fermentation

Acitic acid bacteria mechanism of acitic acid fermentation

1. WELCOME 1

2. ACETIC ACID BACTERIA & MECHANISM OF ACITIC ACID FERMENTATION Md Tasrif Rahman Trafder REG. NO. : 14-05947 SEMESTER: JANUARY-JUNE, 2019 2

3. INTRODUCTION Acetic acid bacteria The micro organisms oxidizing ethanol to acetic acid are commonly called acetic acid bacteria (AAB). Acetic acid bacteria  (AAB) are a group of  Gram-negative  bacteria which  oxidize   sugars  or  ethanol  and produce  acetic acid  during  fermentation . The acetic acid bacteria consist of 10  genera  in the family  Acetobacteraceae . Fermentation Fermentation is the chemicals substances into simpler compounds by the action of enzymes,complex organic catalysts,which are produced by microorganisms such as mold yeast or bacteria. Product of fermentation Wine Bear Lactic acid Vineger cheese etc 3

4. OBJECTIVES 1. To know the acetic acid bacteria mechanism of aceitic acid fermentation . 2. To know the fermentation process of Wine Bear,Lactic acid,vinegar,cheese etc 4

5. DISCUSSION Acetic acid fermentation is catalyzed by two membrane-bound enzymes, 1. Alcohol dehydrogenase and 2. Aldehyde dehydrogenase which produce large amounts of acetic acid outside the cells. The molecular mechanisms conferring acetic acid resistance on Acetobacter aceti have been investigated using acetic acid-sensitive mutants 5

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7. CONTDS. Raw materials Biomass feed stocks (Bean wood, Silicon tube, sieving, wood chips) Ethanol is used as substarte Microbes Acetic acid bacteria ( Acetobacter aceti ) used as bio reactor 7

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9. Trickling generation method 9

10. Usefull of Acetic acid bacteria As a coagulant for latex in rubber industry In the manufacture of plastic ( polyvinyl acetate) rayon (cellulose acetate) and skin. In medicine as a local irritant In the manufacture of many organic compound like acetone,acetates & ester 10

11. CONCLUSION From the above study we observe that   Acetic acid bacteria is produced by fermenting various substrates (starchy solution, sugar solutions or alcoholic foodstuffs such as wine or cider) with Acetobacter bacteria. Legislation in many countries require that the acetic acid in vinegar must be produced by fermentation rather than by chemical processes. As the main producer of a world-wide condiment, vinegar, AAB have evolved an elegant adaptive system that enables them to survive and produce a high concentration of acetic acid. 11

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