C. Castro, B. I. Escudero, J. Gómez-Rodríguez, P. M Hayward-Jones and M. G. Aguilar-Uscanga, “Effect of Physical Factors on Acetic Acid Production in Brettanomyces Strain,” Journal of Food Process Engineering, Vol. 28, No. 2, 2005, pp. 133-143. doi:10.1111/j.1745-4530.2005.00393.x

has been cited by the following article:

• TITLE: Effect of Glucose Concentrations on the Growth and Metabolism of Brettanomyces bruxellensis under Aerobic Conditions

  AUTHORS: Ortiz-Muñiz Benigno, Corro-Herrera Victor, Gomez-Rodriguez Javier, Domínguez-González José Manuel, Aguilar-Uscanga María Guadalupe

  KEYWORDS: Glucose; Brettanomyces bruxellensis; Acetic Acid; Inhibition; Crabtree Effect

  JOURNAL NAME: Advances in Microbiology, Vol.3 No.3, June 25, 2013

  ABSTRACT: Acetic acid can be directly produced from glucose in one-step fermentation by using yeasts of the genus Brettanomyces bruxellensis, hence increasing the industrial application to manufacture products with simplified bioprocesses. Thereby, this work evaluates the influence of initial glucose concentration on the growth and acetic acid production by B. bruxellensis. The results obtained confirmed the presence of Crabtree effect on B. bruxellensis under low glucose concentrations. The maximum acetic acid concentration reached was 15.4 g·L-1 starting with 100 g·L-1 leading to a product yield of 0.154 g·g-1 and a specific acetic acid production rate of 0.05 g·g-1·h-1. The results also indicate that after reaching the acetic acid critic threshold of 4 g·L-1 the metabolism can induce the growth second phase even residual glucose was present on the culture media at high starting glucose concentrations. Additionally, it was observed a lineal relationship between cell viability and acetic acid production.