Microbial production of acetic acid

An essential platform chemical is acetic acid. Only 10% of the world’s production is made through bacterial fermentation to make vinegar, which is mostly created synthetically. Acetic acid can be produced by a variety of microorganisms, some of which also incorporate CO₂ into the process. In order to construct a complete feasible biotechnological acetic acid production, we summarised the microbial acetic acid pathways, the employed procedures for vinegar production, as well as the optional acetic acid recovery operations.