Department of Life and Environmental Sciences, Università Politecnica delle Marche, 60131 Ancona, Italy.
Department of Life and Environmental Sciences, Università Politecnica delle Marche, 60131 Ancona, Italy.
Sci Total Environ. 2021 Dec 1;798:149292. doi: 10.1016/j.scitotenv.2021.149292. Epub 2021 Jul 28.
Acetic acid is an organic acid of great importance globally and the demand of this product is currently increasing. The production of this acid has consequently aroused more and more interest over the years, especially for more sustainable processes. From a biological point of view, acetic acid can be produced by acetogenesis using inorganic substrates like CO or CO (with acetogenic bacteria) and aerobic fermentation (with acetic acid bacteria or fungi). With the aim of investigating the progress of technological innovation, the methodology applied by this review was an analysis of the international patents with the Espacenet platform, which ensured a worldwide invention overview. Another criterion was the selection of a precise period of time, from 1990 to 2020. A patent review is able to create an overview of the inventions designed for the real scale implementation, providing a whole picture of the state of the art of the technological innovation change. In addition, the most representative works of literature, that consider the influence of operating conditions (T, pH, oxygenation), have been analysed for each process. The present review, with an innovative approach focused on the technological innovation change, highlighted the ongoing interest for acetic acid bioproduction by acetogenic and acetic acid bacteria. The number of patents related to acetic acid bacteria was consistent also in the past years, but recently the interest is moving forward the utilization of genetic engineering (36% of the patents) and new substrates, like agriculture waste (26% of the patens), responding to circular economy principles. On the other hand, the acetic acid production by acetogenic bacteria is most recent, with over the 90% of the patents developed in the last 10 years. In this case the interest is mainly focused on the use of synthesis gas as substrate, that could increase the process sustainability.
醋酸是一种具有全球重要意义的有机酸，目前对这种产品的需求正在增加。因此，近年来人们对这种酸的生产越来越感兴趣，尤其是对更可持续的工艺。从生物学的角度来看，醋酸可以通过使用无机底物（如 CO 或 CO）的产乙酸作用和需氧发酵（如产乙酸细菌或真菌）来生产。为了研究技术创新的进展，本综述采用的方法是利用 Espacenet 平台对国际专利进行分析，以确保全球发明概述。另一个标准是选择一个精确的时间段，从 1990 年到 2020 年。专利审查能够对旨在实际规模实施的发明进行概述，提供技术创新变革的现状全貌。此外，还对每个过程的操作条件（T、pH 值、需氧量）进行了分析，以确定最具代表性的文献作品。本综述采用了一种创新的方法，重点关注技术创新的变化，强调了产乙酸菌和醋酸菌生物生产醋酸的持续兴趣。与醋酸菌相关的专利数量在过去几年也保持一致，但最近的兴趣点在于利用基因工程（36%的专利）和新的底物，如农业废物（26%的专利），以响应循环经济原则。另一方面，产乙酸菌生产醋酸的时间较晚，过去 10 年开发的专利超过 90%。在这种情况下，人们主要关注利用合成气作为底物，这可以提高工艺的可持续性。
