Based on biobased materials, our experts can use fermentation technology for providing you with Polyhydroxyalkanoates
As a chemical reagent, biological sources of acetic acid are of interest but generally uncompetitive. Vinegar is dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol. Vinegar was known early in civilization as the natural result of exposure of beer and wine to air, because acetic acid-producing bacteria are present globally. The use of the product in alchemy extends into the 3rd century BC. Acetic acid is produced and excreted by bacteria. These bacteria are found universally in foodstuffs, water, and soil,
Contact our fermentation specialists for more information on the production of Acetic acid from biomass resources.