Combination semi-continuous and batch process for...

Details Combination semi-continuous and batch process for... Combination semi-continuous and batch process for...

C - Chemistry, Metallurgy

12

J

195/133, 99/139.

C12J 1/04 (2006.01) C12J 1/00 (2006.01)

Patent

CA 1209852

ABSTRACT OF DISCLOSURE Vinegar having an acetic acid content of 18-20% is produced by aerobic bacterial oxidation of ethanol in a combination of semi-continuous fermentation and batch fermentation. The semi-continuous fermentation provides 10-12% vinegar, a portion of which is then converted to 18-20% vinegar in a batch fermentor operating at a temperature substantially lower than that employed in the semi-continuous fermentation. Gas is admixed with the fermentation mixture prior to its being subjected to microfiltration or ultrafiltration during its transfer from the semi-continuous fermentor to the batch fermentor.

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