Fermentation chemical production

Mariano AP, de Angehs DdF, Maugeri FUho F, Atala DIP, Wolf Maciel MR, Maciel Filho R. (2008). An alternative process for butanol production continuous flash fermentation. Chemical Product and Process Modeling, 3, 1934-2659. 

Sucrochemistry. A wide range of fermentation and chemical products can be made from sucrose either per se or in juice or molasses. 

CASE STUDY FUEL AND CHEMICAL PRODUCTION FROM THE WATER GAS SHIFT REACTION BY FERMENTATION PROCESSES... 

Baking and food processing Brewing and fermentation Forest products Detergents Specialty chemicals Waste treatment... 

P. J. Groenen and E. Busink, Alkylating activity in food products - especially sauerkraut and sour fermented dairy products - after incubation with nitrite under quasi-gastric conditions. Eood and Chemical Toxicology An International Journal Published for the British Industrial Biological Research Association, 26(3), 215-225. 1988. 

The perspectives for an increasing use of biotechnology processes (biocatalysis, microbial fermentation) for LMW fine chemicals are promising. Substitution of traditional chemicals by biotechnology processes constitutes the most important means for reduction of manufacturing cost for existing fine chemicals. By 2010,30-60% of fine-chemical production processes are expected to comprise a biotechnology step ... 

Natural aroma chemicals Production via fermentation or enzymatic treatment Oxidation of 2-methylbu-tanol to 2-methylbutyric acid via Acetobacter species... 

Many chemical products are obtained by fermentation, notably for the utilization of the amount of sucrose remaining in molasses (Scheme 16).221 Thus sucrose and molasses are preferred carbon sources for the preparation of... 

Enzymatic and microbial processes which liberate low molecular weight volatile chemicals. Biological reactions are particularly Important 1n the aromas of fruits and vegetables, berries, fermented dairy products, and alcoholic beverages. A recent ACS Symposium reviewed these processes (1). 

Succinic acid is a potential platform chemical that is expected to be commercialised in a few years. Although the production capacity of petrochemically derived succinic acid is on the scale of 15 000 tonnes per year (Zeikus etal., 1999), the production capacity of succinic acid derivatives is over 270 000 tonnes per year (Willke and Vorlop, 2004). Fermentative production of succinic acid could offer a viable route to bulk chemical production. Figure 4.4 presents potential routes for chemical production from succinic acid (McKinlay et al., 2007). Another advantage of succinic acid microbial production is the simultaneous requirement for CO2 consumption, which reduces the emission of the most important greenhouse gas and makes fermentative succinic acid production a process of significantly low environmental impact. 

Glycerol could offer a significant advantage in several microbial fermentations as compared to glucose, because in certain cases it could lead to higher production yields and less by-product formation (Lee et al., 2001 Bories et al., 2004 Dharmadi et al., 2006). However, intensive research is still required in order to develop bioprocessing schemes for viable chemical production from glycerol. 

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