Chapter 12. Acetic Acid

  1. Prof. Dr. H.-J. Rehm3 and
  2. Dr. G. Reed4
  1. Heinrich Ebner1,
  2. Sylvia Sellmer2 and
  3. Heinrich Follmann2

Published Online: 7 MAY 2008

DOI: 10.1002/9783527620999.ch12f

Biotechnology Set, Second Edition

Biotechnology Set, Second Edition

How to Cite

Ebner, H., Sellmer, S. and Follmann, H. (2001) Acetic Acid, in Biotechnology Set, Second Edition (eds H.-J. Rehm and G. Reed), Wiley-VCH Verlag GmbH, Weinheim, Germany. doi: 10.1002/9783527620999.ch12f

Editor Information

  1. 3

    Institut für Mikrobiologie, Universität Münster, Corrensstraße 3, D-4400 Münster

  2. 4

    2131 N. Summit Ave., Apartment #304, Milwaukee, WI 53202-1347, USA

Author Information

  1. 1

    Linz, Austria

  2. 2

    Bonn, Germany

Publication History

  1. Published Online: 7 MAY 2008
  2. Published Print: 10 MAY 2001

ISBN Information

Print ISBN: 9783527257621

Online ISBN: 9783527620999

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Keywords:

  • fermentation;
  • concentration;
  • customary;
  • saccharified;
  • polymorphous

Summary

This chapter contains sections titled:

  • Introduction

  • Bases of Acetic Acid Fermentation

  • Raw Materials for Acetic Acid Fermentation

  • Production by Acetic Acid Fermentation

  • Experiments with Anaerobic Fermentation of Glucose

  • References