Author Affiliation

Received: May 2017 / Accepted: May 2017/ Published: June 2017

Article History

Laboratory of Biotechnology, Environment and Quality, Faculty of Sciences BP 133, 14000 Kenitra Morocco.

How to Cite This Article

Elyachioui, L., Aziane, A.-i., Elyachioui, M., & Ouhssine, M. (2017). Selection of yeast strain producing acetic acid. Int. J. Agr. Life. Sci, 3(2), 178-187. doi: 10.22573/spg.ijals.017.s12200082.


2017 Skyfox Publishing Group.This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Competing Interests

The authors have declared that no competing interests exist.


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.