Acetic acid by fermentation

Llangwell A process for making acetic acid by fermenting the cellulose in com cobs. Xylose is a co-product. The microorganism was isolated from the gut of the goat. Piloted on a large scale by the Commercial Solvents Company, Terre Haute, IN, from 1928 to 1930. 

The fermentative fixing of CO2 and water to acetic acid by a species of acetobacterium has been patented acetyl coen2yme A is the primary reduction product (62). Different species of clostridia have also been used. Pseudomonads (63) have been patented for the fermentation of certain compounds and their derivatives, eg, methyl formate. These methods have been reviewed (64). The manufacture of acetic acid from CO2 and its dewatering and refining to glacial acid has been discussed (65,66). 

Whey does not lend itself to direct production of acetic acid by species of the genus Acetobacter. Furthermore, use of combined inocula of yeasts and Acetobacter species has not proved fruitful. However, Haeseler has described an operable procedure, in which an alcoholic followed by an acetic acid fermentation yielded a vinegar with satisfactory qualities (Marth 1974). 

Nomura, Y., Iwahara, M., and Hongo, M. 1994. Production of acetic acid by Clostridium thermo-aceticum in electrodialysis culture using a fermenter equipped with an electrodialyzer. World J. Microb. Biotechnol 10, 427 132. 

Weier, A.J., Glatz, B.A., and Glatz, C.E. 1992. Recovery of propionic and acetic acids from fermentation broths by electrodialysis. Biotechnol. Prog. 8, 479-485. 

Volatile Acids Kinetics. In evaluating the methane fermentation kinetics of the three volatile acids chosen for study, it was necessary to consider the process biochemistry and stoichiometry. According to Barker (19), acetic acid is fermented to methane and carbon dioxide in a single step while both propionic and butyric acids are fermented in two steps. In the first step these acids are fermented to acetic acid and methane by species of methanogenic bacteria. The resulting acetic acid is then fermented by different methanogenic species to methane and carbon dioxide. The stoichiometry of these fermentations is shown by the following equations (19). 

Vinegar (acetic acid) by aerobic fermentation of ethanol Acetobacter... 

The sugars are first fermented to lactic acid by a species of Lactobacillus. Lactic acid is then converted to propionic and acetic acids by propionibacteria (Tyree, Clausen, and Gaddy, 1991). Lactic acid is rapidly formed from glucose using lactobacilli ... 

Eysmondt, V.J., Vasic-Racki, D., and Wandrey, C. 1993. The continuous production of acetic acid by electrodialysis integrated fermentation. Modeling and computer simulation. Chemical and Biochemical Engineering Quarterly 7 139-148. 

Industrial routes to acetic acid have included oxidation of ethanol derived from fermentation, hydrolysis of acetylene, and the oxidation of hydrocarbons such as butane or naphtha. In the late 1950s, the development of the Wacker process (a PdCl2/CuCT-catalyzed oxidation of ethylene) provided a route to acetaldehyde, which could be converted to acetic acid by subsequent oxidation. 

As if the low distribution coefficient does not present enough of an obstacle, extraction of acetic acid from fermentation broths is made still more unattractive by the high pH of the solutions. For the bioprocesses being evaluated, acetic acid will be produced in a solution with a pH of about 6.0. The pK of acetic acid is 4.8 and thus, at a pH of 6.0, virtually all the acetic acid produced in solution exists as an acetate ion. Current extraction/recovery schemes entail acidification (with HCl, for example) to convert the acetate ion to free acetic acid. Then the free acid can be extracted with an organic solvent. If CO2 IS used as the extractant, HCl is not required. Carbonic acid from the C02-water equilibrium will neutralize part, but not all, of the acetate ion this can be determined from a material and charge balance of species in solution. 

The quantity of acetic acid formed during alcoholic fermentation usually does not exceed 0.3 g/L in wine. The U.S. limits for volatile acids in wine are 1.2 and 1.1 g/L for red and white table wines, respectively. The aroma threshold for acetic acid in red wine varies from 0.6 to 0.9 g/L. Elimination of air and the use of sulfur dioxide will limit the increased amount of acetic acid in wine. Formic acid is usually found in diseased wines, propionic acid is usually found in traces in old wines. On the contrary, the production of acetic acid is desired in vinegar production. The acetic acid bacteria convert the alcohol into acetic acid by the process of oxidation. The... 

T. (1972) L-Glutamate fermentation with acetic acid by an oleic acid requiring mutant. II. Inhibitory factors against the extracellular accumulation of L-glutamate. J. Ferment Technol, 50, 182-191. 

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