Bio-produced Acetic Acid: A Review

Authors

  • Aladár Vidra
    Affiliation

    Department of Applied Biotechnology and Food Science, Faculty of Chemical Technology and Biotechnology, Budapest University of Technology and Economics, Hungary

  • Áron Németh
    Affiliation

    Department of Applied Biotechnology and Food Science, Faculty of Chemical Technology and Biotechnology, Budapest University of Technology and Economics, Hungary

https://doi.org/10.3311/PPch.11004

Abstract

Acetic acid is an important platform chemical. It is mainly produced synthetically and only 10 percent of the world production is manufactured by bacterial fermentation for making vinegar. Several microorganisms can produce acetic acid and a part of them can incorporate CO2 during the production. In this review we summarized the microbial acetic acid pathways, and the used processes for vinegar production furthermore the optional acetic acid recovery operations to establish a complete possible biotechnological acetic acid production.

Keywords:

acetic acid, vinegar, acetic acid bacteria, acetogen, Wood-Ljungdahl pathway, Orleans method, Generator method, Submerged method, recovery

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Published Online

2017-11-23

How to Cite

Vidra, A., Németh, Áron “Bio-produced Acetic Acid: A Review”, Periodica Polytechnica Chemical Engineering, 62(3), pp. 245–256, 2018. https://doi.org/10.3311/PPch.11004

Issue

Vol. 62 No. 3 (2018)

Section

Articles