FER-1000 Lecture Notes - Lecture 11: Penicillin, Protein Structure, Preservative

• School: App State
• Department: Fermentation Sciences
• Course: FER-1000
• Professor: Craig Seaver

Document Summary

Alcohol is oxidized acetic acid (vinegar) All acetic acid bacteria: are prokaryotes (as are all bacteria, are aerobic (require oxygen, may be carried by fruit flies, can produce high levels of acetaldehyde (nutty, sherry, cooked, old apple) and ethyl acetate (nail polish. Acetobacter: a. pasterians, a. aceti, and a. xylinum, can grow on ammonia and ethanol alone (strain dependent, can metabolize mannitol, acetate, lactate, and most can utilize glucose and fructose. Gluconobacter: can metabolize sugar alcohols (sorbitol, glycerol) and 6 carbon sugars (glucose, fructose, several pathways are dependent on ph and alcohol content among other variables, more sensitive to alcohol, requires <5% Fermentation: energy-yielding metabolism in which an energy substrate is metabolized without the involvement of an exogenous electron acceptor, substrate undergoes no net oxidation in the process, does not require oxygen. In vinegar production, alcohol is oxidized to produce acetic acid. Industrial acetic acid can also be produced by oxidizing acetaldehyde or other compounds: requires oxygen.