Production of Acetic Acid From Molasses by Fermentation Process

Vol-1 Issue-2 2015
IJARIIE-ISSN(O)-2395-4396
PRODUCTION OF ACETIC ACID FROM

MOLASSES BY FERMENTATION PROCESS
Rutu Patel1, Hiral N. Pandya2
1
Rutu Patel, Masters Fallow, Chemical Engineering Department, L.D.C.E., Gujarat, India.
Hiral N. Pandya, Assistant Professor, Chemical Engineering Department, L.D.C.E., Gujarat, India.
ABSTRACT
Acetic acid also called ethanoic acid is organic compound. Acetic acid produced via fermentation. Its pathway is
conversion of glucose to ethanol and ethanol to acetic acid. In first step, Saccaromyces cerevesiae (yeast) converts
fermentable sugar of molasses into ethanol and carbon dioxide. In second step, acetobacter aceti (acetic acid
bacteria) converts ethanol into acetic acid and water. After completing process, the separation of product is carried
out via centrifugation. Mixture of acetic acid and water is separated by distillation.
In this report, details regarding cultures (micro-organism) have been used for the process is discussed. In practical
laboratory work, ethanol fermentation and acetic acid fermentation have been carried out and its optimum
parameters (pH, temperature, sugar concentration, and ethanol concentration) have been decided, which is
discussed in detail. The kinetic study also have been done is mentioned.
Key words: Saccaromyces cerevesiae, acetobacter aceti, micro-organism, fermentable sugar
1. FERMENTATION
The term fermentation comes from a Latin word fermentum(to ferment). Fermentation is described as the process
in which chemical changes occur in an organic substrate as the result of action of microbial enzymes.
The product can either be:
The cell itself: referred to as biomass production.
A microorganisms own metabolite: referred to as a product from a natural or genetically improved
strain.
A microorganisms foreign product: referred to as a product from recombinant DNA technology or
genetically engineered strain, i.e. recombinant strain.
All microorganisms need for their microbial activity the presence of several nutrients.
1.1 Micro-organisms involved in the fermentation
The organisms involved in production usually grow at the top of the substrate, forming a jelly like mass. This mass
is known as 'mother of vinegar'. The mother is composed of both acetobacter and yeasts, which work together. The
principal bacteria are Acetobacter aceti. The main yeasts are Saccharomyces cerevisiae. It is important to maintain
an acidic environment to suppress the growth of undesirable organisms and to encourage the presence of desirable
acetic acid producing bacteria.
Although a variety of bacteria can produce acetic acid, mostly members of Acetobacter, Gluconacetobacter, and
Gluconobacter are used commercially.
1.2 Acetic acid fermentation
Production of acetic acid can be carried out by aerobic and anaerobic fermentation. Anaerobic process is one stage
process carried out by Clostridium. Aerobic fermentation is two stage processes. Glucose is converted into ethanol
by S.cerevesiae. And second stage is ethanol is converted into acetic acid by acetobacter aceti.
The fermentation is usually initiated by yeasts which break down glucose into ethyl alcohol with the liberation of
carbon dioxide gas. Following on from the yeasts, acetobacter aceti oxidise the alcohol to acetic acid and water.
Yeast reaction:
C6H12O6 2CO2 + 2CH3CH2OH
Glucose
ethanol
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Acetobacter aceti reaction:

CH3CH2OH+ O2 CH3COOH + H2O
Ethanol
Acetic acid
The acetobacter aceti are dependent upon the yeasts to produce an easily oxidisable substance (ethyl alcohol). It is
not possible to produce vinegar by the action of one type of micro-organism alone.
For etanol fermentation, it is essential to have sugar concentration around 20% and also pH and temperature should
be maintained around 5 and 32C respectively.
For a good fermentation, it is required to have an alcohol concentration of 10 to 13%. If the alcohol content is much
higher, the alcohol is incompletely oxidised to acetic acid. If it is lower than 13%, there is a loss of vinegar because
the esters and acetic acid are oxidised. In addition to acetic acid, other organic acids are formed during the
fermentation which become esterified and contribute to the characteristic odour, flavour and colour of the vinegar.
Also pH and temperature should be maintained around 4.5 and 30C respectively.
In general, the yield of acetic acid from glucose is approximately 60%. That is three parts of glucose yield two parts
acetic acid. For analysis of ethanol and acetic acid Gas chromatography and high performance liquid
chromatography methods are used.
2. PARAMETRIC AND KINETIC STUDY

This study shows the effect of parameter on fermentation. During this study effect of sugar and ethanol
concentration, effect of media pH and effect of temperature on fermentation were observed and rate of reaction and
rate constant are determined.
2.1 Ethanol fermentation
Different concentrations of sugar were prepared by diluting molasses. These solutions were kept at different pH and
temperature to determine the optimum condition of fermentation.
Increasing in the concentration of sugar up to 20% resulted in gradually increase in ethanol production. Beyond 20%
sugar concentration growth of culture was inhibited resulting in decrease in ethanol production. Initial sugar
concentration of 20% and optimum temperature of 30C was selected. At pH 4, fermentation took place but it gave
low ethanol concentration.
As pH increasing ethanol production is also increased. Best results were obtained at pH 5.2 where maximum ethanol
production was noticed. Further increase in pH decrease the ethanol production. S.cerevesia can sustain up to 4 pH.
In more acidic pH culture cant sustain. Better growth of culture was noticed at 5.2 pH.
Temperature is one of the major constraints that determine the ethanol production. To know the optimum
temperature for ethanol fermentation, the solutions were kept at 28C, 32Cand 36C with 20% initial sugar
concentration and fermentation was carried out for 48 hours. A low ethanol yield of 8.23%was observed at 28C in
48 hours. As shown at 32C ethanol yield was maximum and turned out to be 8.81%. However, increasing the
temperature up to 36C concentration of alcohol decreased. So, 32Cwas selected as optimum temperature for
ethanol production.
Ethanol concentration was initially 0 after 32 hours concentration of ethanol was maximum. Ethanol concentration
was increase gradually. In almost 32 hour reaction was completed after 32 hour ethanol concentration decreased due
to decomposition.
The order is closely equal to 1. The average value of k =0.07715 (l/mol) (hour -1).
2.2 Acetic acid fermentation
Different concentrations of ethanol were prepared by diluting molasses. These solutions were kept at different pH
and temperature to determine the optimum condition of fermentation.
Increasing in the concentration of ethanol up to 10% resulted in gradually increase in ethanol production. Beyond
10% concentration growth of culture was inhibited resulting in decrease in production. Initial concentration of 10%
and optimum temperature of 30C was selected.
As pH increasing ethanol production is also increased. Best results were obtained at pH 4.5 where maximum
production was noticed. Further increase in pH decreases the production. Acetobacter aceti can sustain up to 3 pH.
In more acidic pH culture cant sustain. Better growth of culture was noticed at 4.5 pH.
To know the optimum temperature for ethanol fermentation, the solutions were kept at 25C, 30Cand 35C with
10% initial ethanol concentration and fermentation was carried out for 5-7 days. A low yield was observed at 25C.
As shown at 30C yield was maximized. However, increasing the temperature up to 40C concentration of acid
decreased. So, 30Cwas selected as optimum temperature for ethanol production.
By using this parameters concentration up to 7-8% can be achieved.
Ethanol concentration was increase gradually. The order is closely equal to 2.
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3. RESULT AND CONCLUSIONS

For ethanol concentration, best result obtains at 20% sugar concentration, 32C temperature and 5.2 pH. And for
acetic acid fermentation, 10% ethanol concentration, 30C temperature and 4.5 pH are considered as optimum
temperature. Saccaromyces cerevesia and, acetobacter aceti are used respectively.
REFERENCES
[1]. K. Chojnacka, Chemical engineering and chemical process technology vol. V - Fermentation products,
Institute of inorganic technology and mineral fertilizers, wrocaw university of technology, poland
[2]. Peter Sahlin,Fermentation as a Method of Food Processing, production of organic acids, pH-development and
microbial growth in fermenting cereals, Lund institute of technology, lund university, Department of Applied
Nutrition and food chemistry, May 1999
[3]. Brian Pumphrey, An introduction to fermentation ,fermentation basics, New Brunswick Scientific (UK) Ltd and
Christian Julien New Brunswick Scientific Benelux BV (The Netherlands), May 1996
[4]. Peter Raspor and Duan Goranovi, BIOTECHNOLOGY Vol. VII -Biotechnological Applications of Acetic
Acid Bacteria in Food Production
[5].Yong So0 Park, Hisao Ohtake, and Kiyoshi Toda, Acetic Acid Production Using a Fermentor Equipped with a
flollow Fiber Filter Module, Institute of Applied Microbiology, the University of Tokyo, Yayoi 1-1- 1, Bunkyoku,
Tokyo, 113, Japan
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Vol-1 Issue-2 2015

PRODUCTION OF ACETIC ACID FROM

Vol-1 Issue-2 2015

Acetobacter aceti reaction:

2. PARAMETRIC AND KINETIC STUDY

Vol-1 Issue-2 2015

3. RESULT AND CONCLUSIONS

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