Fantasma4500
International Hazard
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Registered: 12-12-2012
Location: Dysrope (aka europe)
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Mood: dangerously practical
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Ethyl Acetate bacteria??
so i have, or well had this 2L sugar concentrate, used for sugary beverages where you simply thin it down a bit
opened the thing this morning and i noticed a very obvious ethyl acetate smell, googled about but found nothing on bacteria producing ethyl acetate,
although i do reckon that ethyl and bacteria has a lot of hits already, i saw one place they talked about 0.1% EtAc being an useful disinfectant...
but that probably doesnt count for all bacteria (considering some bacteria doesnt mind arsenic)
of what i understand this sugar concentrate is made on sucrose and contains anthocyanins, as well as some acidifier, its supposed to be diluted down
in 1:5 ratio, so its possible its about 60% sugar concentrate
im certain i can attempt to grow this bacteria, hoping that it isnt a massive mix up of different bacterias, counting mostly on how dense the EtAc
smell was and still is in the container
so my question is.. has anyone heard of EtAc yielding bacteria yet??
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Magpie
lab constructor
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Mood: Chemistry: the subtle science.
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sugar water + bacteria ---> ethanol
ethanol + O2 + bacteria ---> acetic acid
ethanol + acetic acid ---> ethyl acetate
possible, no?
The single most important condition for a successful synthesis is good mixing - Nicodem
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Texium
Administrator
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Not 100% relevant, but I know that ethyl acetate and other esters often form during the fermentation of beer (sometimes desirably) when acetic acid is
present. My guess is that there's an enzyme or something in the yeast that catalyzes the esterification, as it doesn't seem like it would happen to a
great extent in such dilute conditions otherwise.
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BlackDragon2712
Hazard to Others
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The species of Saccharomyces is known to produce esters in alcoholic beverages which are rich in carbohydrates due to the presence of various
acyltransferases... yeast in general prefers to grow in a more acidic enviroment than bacteria and they grow like crazy if large amounts of sugars are
presents
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Fantasma4500
International Hazard
Posts: 1681
Registered: 12-12-2012
Location: Dysrope (aka europe)
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Mood: dangerously practical
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yes enzymes can make some pretty crazy things happen, just look at the chemicals our bodies are capable of producing at less than 50*C
i did think about it directly being esterificated, but it just seems like a really odd thing for bacteria to do.. what do they get out of creating an
enzyme to react acetic acid with ethanol??
i would say yeast has a difficult time growing with too much sugar being present, i recall 20% sugar solution was a good choice for common yeast
reacting with sugar
maybe this isnt an unique bacteria, but im thinking if theres a way i can figure out how to make these bacteria desire to produce more ethyl acetate?
or maybe even isolate this enzyme to replace concentrated H2SO4 and being able to react ethanol and acetic acid at room temperature without needing
high concentrations of both
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