Fermentation activating agents

Interfacial Phenomena These can significantly affect overall mass transfer. In fermentation reactors, small quantities of surface-active agents (especially antifoaming agents) can drastically reduce overall oxygen transfer (Aiba et al., op. cit., pp. 153, 154), and in aerobic... 

Vecht-Lifshitz SE, Magdassi S, Braun S, Effect of addition of surface active agents on pellet formation in submerged fermentation of Streptomyces tendae, JDisp Sci... 

Microbial metabolites contribute to the list of products as well, such as with fermentations to such major products as ethanol, acetic acid, n-butanol, or lactic acid key growth factors such as amino acids or vitamins or pharmacologically active compounds such as antibiotics, steroids, or alkaloids. Pharmacologically active agents are generally catagorized as secondary metabolites, which most often implies production in the stationary (non-growth-associated) phase of fermentation (Chap-... 

Function Binder dough conditioner emulsifier and emulsifier salt flavoring agent flavor enhancer nutrient fermentation aid surface-active agent texturizer. 

Nutrition.—The preferred food of the yeasts is the sweet juice of more or less acid fruits. Most of them are active agents of alcoholic fermentation breaking up the sugar into alcohol and carbonic acid gas. Wine yeast may carry on the fermentation until the liquid contains 15 per cent or slightly more of alcohol. Other yeasts, such as ordinary beer yeast cease their activity when the alcoholic strength of the liquid reaches 8 to 10 per cent, while some wild yeasts are restrained by 2 to 3 per cent. 

Many studies have been reported about the methods of emulsification of hydrocarbons, such as emulsification by surface-active agents, by mechanical agitation, or by biological methods. For the most favorable configurations between oil droplets and cells for growth, the biologically active emulsion of hydrocarbon was proposed. Munk (1969) indicated that the larger the amount of lipid a cell contained, the faster it incorporated hydrocarbon. Mimura et al. (1970) studied the characteristic phenomena of emulsification in hydrocarbon fermentation, and... 

In the field of further research, it was tried to use a multitude of concentric nozzles. The shell material was now used in the outermost nozzle, and the active was used in the core. This allowed not only for a much higher load of the particle of up to 90%, it also maintained many of the desired properties of the liquid flavors. Some of the early applications include tobacco products, fermentation of alcoholic beverages, and chewing gum. Nowadays, many products contain visible or invisible capsules made by the technologies described here to enhance product quality and protect the active agents (see Figure 10.1). 

The same decade saw the development of a modem concept of enzyme action. Fischer published his studies of the hydrolyses of the a- and )S-glycosides of d- and L-glucose in 1894 (Boyde, 1980 Teich and Needham, 1992). The active agents which he used to catalyse these reactions were the soluble ferments separated from S. cerevisiae and other microoiganisms, the so-called enzymes , as he described them, using the term which Kiihne had introduced in 1878 (Boyde, 1980). Some of these preparations catalysed a range of hydrolyses which do, in fact, reflect the action of several enzymes (Boyde, 1980) nevertheless, their specifications were sufiiciently clear cut to allow him to propose... 

Fermentogen Organism or other active agent that initiates and carries out the process of fermentation. 

The work of the archeus in the seed was seen as a gaseous process, pictured in terms of fermentation or putrefaction, and involving an active agent of the archeus called ferment, gas, spirit, odour, or aura ... 

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