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Author: search.filters.author.Tantratian, S.Subject: search.filters.subject.Calcium chloride

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    Item type:Publication,
    Influence of calcium chloride in the high temperature acetification by strain Acetobacter aceti WK for vinegar
    (2015-11-01)
    Krusong, W.
    ;
    Kerdpiboon, S.
    ;
    Jindaprasert, A.
    ;
    Yaiyen, S.
    ;
    Pornpukdeewatana, S.
    Aims: To improve the thermotolerant properties (TTP) of acetic acid bacteria (AAB) cells for high temperature acetification. Methods and Results: At high temperature (36 ± 1°C), the acetification rate (ETA) is usually lower than at 30 ± 1°C. The addition of 0·15% calcium chloride (CaCl<inf>2</inf>) may decrease the negative effect of the increase of temperature from 30 ± 1°C to 36 ± 1°C on the ETA. The effect of CaCl<inf>2</inf> on the thermotolerant properties of acetic acid bacteria cells was investigated. The CaCl<inf>2</inf> increased the content of phospholipids (phosphotidylcholine and phosphatidylglycerol), fatty acids (cis-vaccenic acid, palmitic acid and myristic acid) and the activities of membrane-bound enzymes involved in acetification, alcohol dehydrogenase and aldehyde dehydrogenase. Transmission electron microscope images revealed a more compact cell wall with CaCl<inf>2</inf>. Process consistency at 36 ± 1°C was tested in nine sequential acetification cycles using 0·15% (w/v) CaCl<inf>2</inf>. High ETAs (9·33 ± 0·6; 8·67 ± 0·8 and 9·67 ± 0·7 g l<sup>-1</sup> day<sup>-1</sup>) were obtained during the last three cycles. Conclusions: The results confirm that changes of the content of lipid, activities of membrane-bound enzymes and cell-wall thickness occurred with added CaCl<inf>2</inf>. Significance and Impact of the Study: High temperature acetification (HTA) with additions of CaCl<inf>2</inf> was investigated. Significant reductions in the overall production costs result from lower cooling costs associated with HTA.