Evaluation of acetic acid as a by-product during ethanol fermentation

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Abstract
This research work is planned to investigate the concentration of the acetic acid formed as by-product during alcohol fermentation. The commercially available yeast strain Saccharomyces cerevisiae (S. cerevisiae) was used to ferment molasses to produce ethanol and acetic acid (by-product) formation was assessed by HPLC. The concentration of acetic acid was measured with time intervals (from 0 to 20[ ]h), showing 4.19[ ]g/L at 4[ ]h, the increase rate was observed after 12 to 24[ ]h i.e., 5.19 and 7.29[ ]g/L respectively. Ethanol production by S. cerevisiae from cane molasses is a major fermentation product under optimum conditions, whereas acetic acid formation was controlled to minimize high ethanol production. The presence of mineral ions in the fermentation medium is very important in order to enhance the cellular physiology during fermentation. The mineral ions can inhibit the negative effect of inhibitors, thereby promoting increased acetic acid production. For downstream purification strategies, it is advisable to follow established protocols to maintain product quality and safety, ensuring that any purification method does not compromise the integrity of acetic acid used in food applications.

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