TY - JOUR SN - 2454-6127 AU - Elyachioui, Latifa AU - Aziane, Abdel ilah AU - Elyachioui, Mohamed AU - Ouhssine, Mohammed T1 - Selection of yeast strain producing acetic acid T2 - Int. J. Agr. Life. Sci SP - 178 EP - 187 IS - 2 VL - 3 PY - 2017 U2 - RecordNumber: 8 TypeOfWork: Research KW - yeast KW - acetic acid KW - acetic bacteria KW - alcoholic fermentation L1 - 10.22573/spg.ijals.017.s12200082 L1 - http://dx.doi.org/10.22573/spg.ijals.017.s12200082 AB - A yeast strain E2 was purified from traditional yeast, and retained for its strongly acidifying, fermentative and saccharolytic power. In fact, this strain produces a high concentration of acetic acid 105.85 mg / L revealed by using the H.P.L.C DAD technique during its growth in semi synthetic medium containing sucrose at 5 g /l as only carbon source. The pH of the culture medium increases from 5.58 to 2.76 after 24 hours of culture and to 2.48 after 48 hours of incubation. The initial biomass (D.Oi) increases from the value 0.659 to 5.36 after 24h and to 8.38 after 48h under the same conditions. TS - EndNote DO - 10.22573/spg.ijals.017.s12200082 ER -