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Appl Environ Microbiol. 1961 September; 9(5): 425-433

Observations on a Laboratory Method for Submerged Acetic Fermentation

Department of Horticulture, Virginia Agricultural Experiment Station, Virginia Polytechnic Institute, Blacksburg, Virginia

ABSTRACT

Submerged acetic fermentation experiments were performed for the purpose of determining the conditions under which this type of fermentation should be conducted under laboratory conditions. The apparatus used consisted of a set of glass tubes provided with air spargers.

Acetobacter acetigenum was found to be the most suitable bacterium among six Acetobacter compared under submerged acetic fermentation conditions in a synthetic medium. Statistically significant different rates of fermentation were observed in acetators that were identical in construction, fermentation medium, and aeration characteristics.

Extremely long growth lag periods and complete absence of growth were often observed when starting fermentations. The causes of this behavior were investigated. It was found that it was not produced by lack of nutrients or by presence of a bacteriophage. Different kinds of bacterial starters were studied and compared. Cultures maintained in a liquid medium were reliable starters with a short growth lag period. Liquid medium cultures maintained their good starter characteristics after periods of storage of up to 11 weeks at 40 F (4 C).