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Acetic production, microbiological

Roy R, Conrad R. 1999. Effect of methanogenic precursors (acetate, hydrogen, propionate) on the suppression of methane production by nitrate in anoxic rice field soil. FEMS Microbiology Ecology 28 49-61. [Pg.275]

Money et al. have accomplished the chemical functionalization of (-)-bornyl acetate, to yield (206) as the major product with smaller amounts of the 3-keto- and 6-keto-isomers of (206) and exo-(207 R = Ac), as well as microbiological hydrox-ylation using Helminthosporium sativum, to yield endo- and exo-(207 R=H) 6-exo-hydroxybofneol (208 R=H)/5 1 2/ ... [Pg.51]

While this reaction is substantially exothermic (6), it provides an intriguing approach to the production of fuels from renewable resources, as the required acids (including acetic acid, butyric acid, and a variety of other simple aliphatic carboxylic acids) can be produced in abundant yields by the enzymatic fermentation of simple sugars which are, in turn, available from the microbiological hydrolysis of cellulosic biomass materials ( ] ) These considerations have led us to suggest the concept of a "tandem" photoelectrolysis system, in which a solar photoelectrolysis device for the production of fuels via the photo-Kolbe reaction might derive its acid-rich aqueous feedstock from a biomass conversion plant for the hydrolysis and fermentation of crop wastes or other cellulosic materials (4). [Pg.192]

Fukuda, K., Yamamoto, N., Kiyokawa, Y., Yanagiuchi, X, Wakai, Y, Kitamoto, K., Inoue, Y., Kimura, A. (1998) Balance of activities of alcohol acetyltransferase and esterase in Saccharomyces cerevisiae is important for production of isoamyl acetate. Applied and Environmental Microbiology, 64, 4076-4078. [Pg.379]

Paraggio, M., Fiore, C. (2004) Screening of Saccharomyces cerevisiae wine strains for the production of acetic acid. World Journal of Microbiology Biotechnology, 20, 743-747. [Pg.386]

Rlata, C., Mauricio, J.C., Millan, C., Ortega, J. M. (2005) Influence of glucose and oxygen on the production of ethyl acetate and isoamyl acetate by a Saccharomyces cerevisiae strain during alcoholic fermentation. World Journal of Microbiology Biotechnology, 21, 115-121. [Pg.386]

Rojas, V, Gil, J. V, Pinaga, R, Manzanares, P. (2001) Studies on acetate ester production by non-Saccharomyces wine yeasts. International Journal of Food Microbiology, 70, 283-289. [Pg.388]

Vinegar is produced by the oxidative microbiological conversion of a 6.0% by weight solution of ethanol in water to acetic acid in water as the sole carbon-containing product. [Pg.552]

Gonzalez, A., Hierro, N., Poblet, M., Mas, A., and Guillamon, J.M. 2005. Application of molecular methods to demonstrate species and strain evolution of acetic acid bacteria population during wine production. International Journal of Food Microbiology 102 295-304. [Pg.46]


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See also in sourсe #XX -- [ Pg.984 , Pg.984 ]




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