Fermentation biochemical/processing aspects

Process Biochemistry. 1966-. Amsterdam Elsevier (1359-5113). Online ScienceDirect. Main topics covered are fermentation, biochemical and bioreactor engineering, biotechnology processes and their life science aspects, biocatalysts, enzyme engineering and biotransformation, downstream processing, modeling, optimization, and control techniques. 

The Functional Foods and Nutraceuticals book series, launched in 1998, was developed to provide a timely and comprehensive treatment of the emerging science and technology of functional foods and nutraceuticals, which are shown to play a role in preventing or delaying the onset of diseases, especially chronic diseases. The first ten volumes in the series. Functional Foods Biochemical and Processing Aspects. Volumes 1 and 2 Herbs Botanicals and Teas, Handbook of Fermented Functional Foods Methods of Analysis for Functional Foods and Nutraceuticals Handbook of Fermented Functional Foods Handbook of Functional Dairy Products Handbook of Functional Lipids Dictionary of Functional Foods and Nutraceuticals Processing Technologies for Functional Foods and Nutraceuticals, and Functional Food Carbohydrates, have received broad acceptance by food, nutrition, and health professionals. 

Biochemical impurities originate from the media components, antifoams, oils, and metal ions, and may include metabolites closely related to the compound of interest they can all affect empirical isolation procedures. It is therefore essential to maintain close liaison between the fermentation and extraction scientists during all aspects of scale-up to ensure that fermentation developments are not adversely affecting isolation procedures. The inevitably changing nature of the feedstock further highlights the requirement for a quantitative specific assay for the product and an assessment of product purity throughout the isolation process. 

A study of the possibility of producing yeast from the stillage of the wood sugar process for productioii of ethyl alcohol was made by Kurth (71). This production of yeast is desirable not only because of the value of the yeast but in order to reduce the biochemical oxygen demand of the plant wastes and thus lessen stream contamination. Kurth used yeasts able to utilize five-carbon sugars and his results indicated the possibility of producing about one ton of dry yeast per 100,000 gal. of stillage fermented. Kurth s work, which covered the laboratory aspects of the subject well, would have to be extended to answer the economic and plant operational questions involved. 

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