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Oxidative fermentation of calcium-magnesium lactate to calcium-magnesium acetate deicing salt

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Summary

The oxidation of Ca−Mg lactate to Ca−Mg acetate (CMA) deicing salt was studied in pure cultures ofAcetobacter pasteurianus, Gluconobacter cerinus orG. oxydans. Gluconobacter sp., which maintained a practically self-controlled pH reaction and did not overoxidize acetate, appear to be potentially important for CMA production.

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Author notes

  1. Carlos G. Dosoretz

    Present address: Department of Environmental Engineering and Water Resources, Technion-Israel Institute of Technology, 32000, Haifa, Israel

Authors and Affiliations

  1. Department of Chemical Engineering and Center for Microbial Ecology, Michigan State University, 48824, East Lansing, MI, USA

    Carlos G. Dosoretz & Hans E. Grethlein

  2. Michigan Biotechnology Institute, P.O. Box 27609, 48909, Lansing, MI, USA

    Mahendra K. Jain & Hans E. Grethlein

Authors
  1. Carlos G. Dosoretz
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  2. Mahendra K. Jain
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  3. Hans E. Grethlein
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Dosoretz, C.G., Jain, M.K. & Grethlein, H.E. Oxidative fermentation of calcium-magnesium lactate to calcium-magnesium acetate deicing salt. Biotechnol Lett 14, 613–618 (1992). https://doi.org/10.1007/BF01023951

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