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Author: search.filters.author.Tantratian, S.

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    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.
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    Acetification of rice wine by Acetobacter aceti using loofa sponge in a low-cost reciprocating shaker
    (2014-11-01)
    Krusong, W.
    ;
    Tantratian, S.
    Aims: To maximize acetification rate (ETA) by adsorption of acetic acid bacteria (AAB) on loofa sponge matrices (LSM). Methods and Results: AAB were adsorbed on LSM, and the optimal shaking rate was determined for maximized AAB growth and oxygen availability. Results confirm that the 1 Hz reciprocating shaking rate with 40% working volume (liquid volume 24 l, tank volume 60 l) achieved a high oxygen transfer coefficient (k<inf>L</inf>a). The highest ETA was obtained at 50% (w:v) LSM-AAB:culture medium at 30 ± 2°C (P ≤ 0·05). To test process consistency, nine sequential acetification cycles were run using LSM-AAB and comparing it with no LSM. The highest ETA (1·701-2·401 g l<sup>-1</sup> d<sup>-1</sup>) was with LSM-AAB and was associated with the highest biomass of AAB, confirmed by SEM images. Conclusions: Results confirm that LSM-AAB works well as an inert substrate for AAB. High oxygenation was maintained by a reciprocating shaker. Both shaking and LSM were important in increasing ETA. Significance and Impact of the Study: High cell biomass in LSM-AAB provides good conditions for higher ETAs of quick acetification under adequate oxygen transfer by reciprocating shaker. It is a sustainable process for small-scale vinegar production system requiring minimal set-up cost.