Robert Klemps

Title: The Innovative Contributions of Robert Klemps

Introduction

Robert Klemps is a notable inventor based in Juelich, Germany. He has made significant contributions to the field of microbial fermentation, particularly in the production of acetic acid. His innovative approach has led to advancements in the efficiency of this process, showcasing his expertise and dedication to scientific research.

Latest Patents

Klemps holds a patent for a "Process for the microbial anaerobic production of acetic acid." This patent describes a method that employs homoacetogenic bacteria in an aqueous solution of fermentable substrates, especially sugar. The process results in increased acetic acid concentrations, exceeding 3%, particularly when the substrate solution contains acetic acid from previous fermentations. The method utilizes a fed-batch process, where acetic acid is maintained at a concentration ranging from about 0.5% to about 2%, ideally around 1%. The innovation involves at least two interconnected fermenters, enabling a continuous fermentation process by regulating the residence time in each fermenter.

Career Highlights

Throughout his career, Robert Klemps has worked with prominent organizations, including the Forschungszentrum Jülich and Pfeifer Langen. His work in these institutions has allowed him to collaborate with leading experts in the field, further enhancing his research and contributions to microbial fermentation.

Collaborations

Klemps has collaborated with notable colleagues such as Siegfried Schoberth and Hermann Sahm. These partnerships have played a crucial role in advancing his research and the development of innovative fermentation processes.

Conclusion

Robert Klemps is a distinguished inventor whose work in microbial fermentation has led to significant advancements in the production of acetic acid. His innovative processes and collaborations with esteemed colleagues highlight his contributions to the field.