Ferment ation

The weaving of the yarn was conducted on a Draper model X P loom operating at 160 picks per minute. A 115 g/ni (3.4 oz/ydZ) printdoth fabric was produced with approximately 68 ends by 70 picks. The statistical data accumulated during the weaving opera-ation of the three types of yarn treatments are presented In Table VI. The average number of breaks per hour In warp yarn for starch, fermented starch, and enzyme-degraded starch was 1.62, 1.37, and 1.45, respectively. 

The carbon dioxide produced in this reaction causes beer to foam and provides carbon-ation for naturally fermented wines and champagnes (see > Figure 13.4). 

Hydroxylation of C-H Bonds. The only peroxidase known to effect the hydroxyl-ation of C-H bonds is chloroperoxidase (CPO) from the marine fungus Caldariomyces fumago. Its large-scale production is facilitated by the fact that it is an extracellular enzyme, which is excreted into the fermentation medium [1322-1324]. ° In order to become susceptible towards hydroxylation by CPO, the C-H bonds have to be activated by a 7i-electron system. In the allylic position, hydroxylation is not very efficient and it is doubtful whether this procedure will be of practical use [1325]. By contrast, benzylic hydroxylation is readily effected and the corresponding sec-alcohols were isolated in high e.e. (Scheme 2.177)... 

Other hand, formation of y-glutamyl peptides by enzymatic transpeptid-ation reactions, also in fermentation broths, is possible (cf. Section VII. 3). 

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