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Comparative study of acetic acid fermentation : bottle versus bioreactor fermentation / Alice Tiong Su Shing

By:

Alice Tiong, Su Shing [author.]

Material type: Text

text

Media type:

unmediated

Carrier type:

volume

ISBN:

THE0010661 (Local)

Subject(s):

Online resources:

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Dissertation note: Final Year Report (Bachelor of Chemical Engineering ) -- Universiti Malaysia Pahang Al-Sultan Abdullah - 2025 Abstract: Acetic acid, an organic acid, is currently experiencing a rise in demand. It is widely used in the food industry, personal care products and pharmaceutical industry. Due to the increasing demand of acetic acid, researchers were interested in exploring the methods for large scale acetic acid production. However, limited research has been conducted on large-scale vinegar production, particularly regarding the differences in flow dynamics between small scale and larger scale bioreactor in terms of mass and heat transfer. Therefore, the current study focuses on acetic acid production using a 1.3 L bioreactor to compare with the production in 90 mL bottle fermentation. Fermentation in acetic acid production typically involves the conversion of ethanol into acetic acid by acetic acid bacteria (AAB). In the 1.3 L bioreactor, the fermentation was carried out at a temperature of 30 °C with an agitation rate of 150 rpm and an aeration rate of 0.1 vvm. In contrast, the 90 mL bottle fermentation was conducted at 30 °C and 150 rpm, without aeration. The fermentation time of both scales was 87 hours using glucose-peptone-ethanol (GPE) media. Acetic acid production in the 1.3 L bioreactor was 0.0832 g/L.h, with an acid concentration of 7.24 g/L, which was higher than in the 90 mL bottle fermentation, where production was 0.0217 g/L.h with an acid concentration of 1.89 g/L. By comparing the larger scale with the smaller scale, both yield and productivity at larger scale showed a significant improvement.

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Title notes ( 4 )

Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Final Year Report	UMPLIB GAMBANG	FTKKP .S87 2025 r Bc. (Browse shelf(Opens below))	Not for loan		T000004256

Faculty of Chemical and Process Engineering Technology

Final Year Report (Bachelor of Chemical Engineering ) -- Universiti Malaysia Pahang Al-Sultan Abdullah - 2025

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Acetic acid, an organic acid, is currently experiencing a rise in demand. It is widely used in the food industry, personal care products and pharmaceutical industry. Due to the increasing demand of acetic acid, researchers were interested in exploring the methods for large scale acetic acid production. However, limited research has been conducted on large-scale vinegar production, particularly regarding the differences in flow dynamics between small scale and larger scale bioreactor in terms of mass and heat transfer. Therefore, the current study focuses on acetic acid production using a 1.3 L bioreactor to compare with the production in 90 mL bottle fermentation. Fermentation in acetic acid production typically involves the conversion of ethanol into acetic acid by acetic acid bacteria (AAB). In the 1.3 L bioreactor, the fermentation was carried out at a temperature of 30 °C with an agitation rate of 150 rpm and an aeration rate of 0.1 vvm. In contrast, the 90 mL bottle fermentation was conducted at 30 °C and 150 rpm, without aeration. The fermentation time of both scales was 87 hours using glucose-peptone-ethanol (GPE) media. Acetic acid production in the 1.3 L bioreactor was 0.0832 g/L.h, with an acid concentration of 7.24 g/L, which was higher than in the 90 mL bottle fermentation, where production was 0.0217 g/L.h with an acid concentration of 1.89 g/L. By comparing the larger scale with the smaller scale, both yield and productivity at larger scale showed a significant improvement.