Process for the microbial anaerobic production of acetic acid
June 19, 2007. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.Patent References 3014804 3779868 3880716 Two phase anaerobic digestion Two stage process for the production of vinegar with high acetic acid concentration Production of vinegar with high acetic acid concentration Acetic acid by fermentation Process for the production of vinegar with high acetic acid concentration Combination semi-continuous and batch process for preparation of vinegar Production of organic acids by a continuous fermentation process InventorsAssigneeApplicationNo. 055960 filed on 06/01/1987US Classes:435/140, Acetic acid435/822, Using bacteria or actinomycetales435/823AcetobacterExaminersPrimary: Lilling, Herbert J.Attorney, Agent or FirmForeign Patent References
International ClassesC12P 007/54C12R 001/02 Foreign Application Priority Data1986-06-02 DEAbstractAn anaerobic production of acetic acid by fermentation can employ homoacetogenic bacteria in an aqueous solution of fermentable substrates, especially sugar, with the result of increased acetic-acid concentrations (over 3%), when the substrate solution initially used in the fermentation already contains acetic acid, for example, from a previous fermentation. In a fed-batch process, acetic acid is preferably present in a concentration ranging from about 0.5% to about 2%, and especially around 1%. At least two fermenters in compound (interconnected) arrangement are used. A real continuous fermentation is realized in at least two sequentially-operated fermenters by regulating the residence time in the first at about 1 day and in the second fermenter at at least 2 days.Other References
|
| ||||||||||||||
