Abstract
Vinegars of 170 g acetic acid l−1 were obtained by fed-batch fermentation. Acetobacter grew up to a limit of 120 g acetic acid l−1. Beyond this value, the total number of cells, approx. 108 m−1, decreased systematically irrespective of fermentation parameters.
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References
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Berraud, C. Production of highly concentrated vinegar in fed-batch culture. Biotechnology Letters 22, 451–454 (2000). https://doi.org/10.1023/A:1005639030971
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DOI: https://doi.org/10.1023/A:1005639030971