Fermentation
In the biological production of vinegar, acetic acid is derived from ethanol using acetic acid bacteria (Acetobacter). Naturally Acetobacter lives on the surface of fruits together with yeasts. The ethanol produced by the yeast cells is oxidized by the acetic acid bacteria using the oxygen from the surrounding air. To produce vinegar in liquid form, oxygen has to be distributed to the bacterial cell. In modern vinegar production units aerators (turbines) are used to introduce fine air bubbles into a fermentation tank (Fermenter / Acetator) to allow the strictly aerobic bacteria to survive in a submerged culture.
Filtration
Cross flow filtration involves mainly micro-porous hollow fiber membranes. The raw vinegar is conducted at high speed diagonally to the membrane surface thus preventing the spontaneous formation of a coating. The constant flow ensures a clean surface of the membrane which is essential for a high, stable filtration performance.
Over 27 years
of expertise
We aim for the start-up of complete fermentation facilities. The training of your employees is part of our offer, just like our after-sales service.
- Consulting
- Training
- Process Engineering and Fermentation
- Industrial Engineering
- Laboratory Analysis
We provide made to measure equipment.
Special Fermenter SF6
Our recommendation:
Special Fermenter SF6
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CETOTEC GmbH
Zilzkreuz 23
53604 Bad Honnef
Germany
Phone: +49 2224 9000 00
Mail: info@cetotec.com
