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.
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Vidra et al. (2017) studied this question.
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