Maximum yield acetic acid fermenter. Comparative fed-batch and continuous operation studies at pilot plant scales

Bioprocess Engineering

Volumn 21, Issue 2, 1999, Pages 187-190

  De Ory, I ^a   Romero, L E ^a   Cantero, D ^a  

^a UNIVERSITY OF CÁDIZ   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

ACETIC ACID; VINEGAR; VOLATILE AGENT;

ACETOBACTER; ACIDIFICATION; ARTICLE; BACTERIUM CULTURE; BIOREACTOR; CONTINUOUS CULTURE; EVAPORATION; FERMENTATION; FOOD INDUSTRY; INTERMETHOD COMPARISON; NONHUMAN; PRIORITY JOURNAL; RECYCLING; WINE;

EID: 0032795499     PISSN: 0178515X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s004490050661     Document Type: Article

References (11)

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9. Soo Park, Y.S.; Ohtake, H.; Fukaya, M.; Okumura, H.; Kawamura, Y.; Toda, K.: Effects of dissolved oxygen and acetic acid concentrations on acetic acid production in continuous culture of Acetobacter aceti. J. Ferment. Bioeng., 68(2) (1989) 96-101
10. Drysdale G.S.; Fleet G.H.: Acetic acid bacteria in some Australian wines. Food Technol. Aust. 37 (1985) 17-20
11. Bar R.; Gayner J.L.; Kirwan D.: An unusual pattern of product inhibition: batch acetic acid fermentation. Biotechnol. and Bioeng. 29 (1987) 796-798