melting point of glacial acetic acid_melting point of glacial acetic acid

The biological technique is typically engaged for the commercial production of acetic acid by way of microorganisms like yeasts and bacteria. The fermentation of acetic acid may be anaerobic fermentation or aerobic fermentation. The anaerobic fermentation is performed utilizing Clostridium sp. of bacteria (in the absence of oxygen). Aerobic fermentation is principally performed by yeasts (Saccharomyces cerevisiae) and secondly by bacteria (Acetobacter aceti). Currently, greater-yielding strains are engaged in vinegar fermentation which is able to yield 13-14% of acetic acid. The surging significance of fermentation in the biological technique of acetic acid production is therefore fueling the growth of the Food Grade Acetic Acid Market during the forecast period 2022-2027.