This document discusses the production of acetic acid using microbes. It begins by providing background on acetic acid, noting that it is also known as ethanoic acid and is the main component of vinegar. It then describes acetic acid bacteria, the gram-negative bacteria that oxidize ethanol to produce acetic acid. The document outlines two methods for producing acetic acid - trickling generation using wood chips as a substrate, and submerged liquid fermentation using ethanol and Acetobacter aceti in a silicon tube. It states that submerged liquid fermentation is more efficient, producing a purer form of acetic acid in a shorter time period. Finally, some common uses of acetic acid are mentioned.

1. Micro biotechnology
acetic acid production (using microbes)
Submitted By
J JAYAVARDHINI
DEPARTMENT OF BOTANY&BIOTECHNOLOGY
BON SECOURS COLLEGE FOR WOMEN

2. INTRODUCTION
• Acetic Acid is systematically named as ethanoic
acid
• It is a colorless liquid organic compound.
• It has a pungent/ vinegar-like odor
• Vinegar is product of Acetic acid
• It has melting point 16 to 17°C; 61 to 62°F

3. Acetic acid

4. Acetic acid bacteria
• Acetic acid bacteria is a gram-negative
bacteria which oxidize sugar or ethanol and
produce acetic acid during fermentation.
• Acetic acid bacteria are rod-shaped & obligate
aerobes.
• Pasteur in 1864 claimed that the
transformation of wine into vinegar was due
to the veil of Mycoderma aceti on it surface
pungency of acetic acid.

5. PREPARATION OF ACETIC ACID
PUREST FORM OF ACETIC
ACID
Oxdiseding
process
ETHANOL
ACETOBACTERIA

6. Raw materials
• Biomass Feedstock (beach wood, Silicon tube,
sieving, wood chips)
• Ethanol is used as substrate
Microbes
Acetic Acid Bacteria (Acetobacter aceti ) used as
bio reactor

7. Acetic acid
TYPES
Trickling Generation Submerged liquid
fermentation

8. Trickling generation:
Place a wooden container with beach wood
seiving
Place a sprayer above the container
Supply the air in the container

9. z
Add a substrate in the container
PH range- 2.5 to 3.2
temp 20⁰C to 30⁰C
Oxidation process
Vinegar will produced

10. Process with again continuous with
TBV
80 TO 88% Vinegar will be produced

12. DISADVANTAGES:
• It is high costliest process
• It does not get a purest form of Vinegar
• In the process there is waste of substrate
during the continuous process
• It consume more time for this process

13. Submerged liquid fermentation
Pour the substrate in Silicon Tube
Add a inoculum in the tube
Temp 40⁰C to 42⁰C
agitation is given

14. Oxidized process
After 72 hours
90% vinegar is produced

18. Advantages of submerged liquid fermentation:
• It is early and convenent process
• It is cost effective process
• It given a purest form of vinegar
• It is used for mass production

19. • As a Coagulant for latex in rubber industry
• In the manufacture of Plastic (polyvinyl
acetate) rayon (cellulose acetate) and silk.
• In medicine as a local irritant
• As a solvent in the laboratory for carrying out
reactions
• In the manufacture of many organic
compound like acetone, acetates &ester.
Uses of acetic acid:

21. Thank you