Acitic acid bacteria mechanism of acitic acid fermentation

1. WELCOME
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2. ACETIC ACID BACTERIA & MECHANISM
OF ACITIC ACID FERMENTATION
Md Tasrif Rahman Trafder
REG. NO. : 14-05947
SEMESTER: JANUARY-JUNE, 2019
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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
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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
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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
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6. .
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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
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9. Trickling generation method
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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
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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.
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12. 
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