Effect of physical factors on acetic aced production in Brettanomyces strains

Four species of Brettanomyces (intermedius, bruxellensis, custersianus, clausenii) were examined to ascertain their acetic acid production capacity. The results showed that B. bruxellensis was the strain with the best volumetric productivity and specific production rate (P = 0. 065 gL(-1) h(-1); V-p = 0. 43 gg(-1) h(-1)). The best kinetic parameters were reached (P = 0. 133 gL(-1) h(-1); Y-p/s = 0. 23; P-max = 11.64 gL(-1)) at an airflow of 288 Lh(-1) (0.6 vvm, OTR = 124 mgO(2)L(-1) h(-1)), and substrate inhibition was not observed. The influence of temperature and agitation on acetic acid production by B. bruxellensis in a glucose medium was investigated at different levels, 26, 30, 34C and 250, 350, 450 rpm, respectively. Temperature and agitation were shown to be decisive factors (P < 0. 05) in acetic acid production at 288 Lh(-1) (0. 6 vvm, OTR = 124 mgO(2)L(-1) h). The optimal conditions for a high volumetric productivity were 30C and 250 rpm, respectively.