Fermentation factor

The design basis is the most important consideration when determining the size of a fermenter. Factors to consider are the final product, the growth rate and oxygen requirement of the microorganism, the product expression concentration or titer, and the nature of the product expression. 

A strain of Corynebacterium which produces a folic acid derivative was the source of the material used for many of the structural studies on foUc acid and its derivatives, and this fermentation factor was found to be fohc acid conjugated with an additional two glutamic acid units . 

The fermentation factor could easily be differentiated from folic acid because it was only 4-6% as effective as folic acidforS. faecalisKm contrast to"6o-8o% for L. casei. 

Anaerobic alkaline hydrolysis of the fermentation factor produced two moles of glutamic acid and one of racemized folic acid, possessing only one-half the activity of itsi natural L-form for the assay organisms. 

This method of synthesis has been widely used in the preparation of folic acid derivatives, pteroic acid and related compounds. The fermentation factor (IV-pteroyl-di-y-L-glutamyl-L-glutamic acid) as well as fV-pteroyl-y-L-glutamyl-L-glutamic acid and other glutamyl conjugates of folic acid have... 

Certain factors and product precursors are occasionally added to various fermentation media to iacrease product formation rates, the amount of product formed, or the type of product formed. Examples iaclude the addition of cobalt salts ia the vitamin fermentation, and phenylacetic acid and phenoxyacetic acid for the penicillin G (hen ylpenicillin) and penicillin V (phenoxymethylpenicillin) fermentations, respectively. Biotin is often added to the citric acid fermentation to enhance productivity and the addition of P-ionone vastly iacreases beta-carotene fermentation yields. Also, iaducers play an important role ia some enzyme production fermentations, and specific metaboHc inhibitors often block certain enzymatic steps that result in product accumulation. 

Liquefaction. Siace the 1970s attempts have been made to commercialize biomass pyrolysis for combiaed waste disposal—Hquid fuels production. None of these plants were ia use ia 1992 because of operating difficulties and economic factors only one type of biomass Hquefaction process, alcohohc fermentation for ethanol, is used commercially for the production of Hquid fuels. 

Some of the economic hurdles and process cost centers of this conventional carbohydrate fermentation process, schematically shown in Eigure 1, are in the complex separation steps which are needed to recover and purify the product from the cmde fermentation broths. Eurthermore, approximately a ton of gypsum, CaSO, by-product is produced and needs to be disposed of for every ton of lactic acid produced by the conventional fermentation and recovery process (30). These factors have made large-scale production by this conventional route economically and ecologically unattractive. 

Factors affecting the accumulation of ansamitocins P-2, P-3, and P-4 in JSbocardia sp. C-15003 have been studied (246) the addition of isoleucine, propionate, ptopionaldehyde, or -ptopyl alcohol to the fermentation medium resulted in the increased production of P-2 the addition of valine, isobutyrate, isobutyraldehyde, or isobutyl alcohol increased the production of P-3, reaching more than 90% of the total ansamitocins produced and the addition of leucine, isovalerate, isovaleraldehyde, or isoamyl alcohol increased the production of P-4. 

Addition of up to 200 ppm sulfur dioxide to grape musts is customary. Strains of S. cerevisiae and S. bayanus grown in the presence of sulfite, become tolerant of fairly high concentrations of SO2. Cultures propagated in the winery are added in Hquid suspension, usually at 1—2% of the must volume. Many strains are available in pure culture. Factors such as flocculence, lack of foaming, fast fermentation, lack of H2S and SO2 formation, resistance to sulfur dioxide and other inhibitors, and flavor production will affect strain choice. No strain possesses all the desired properties. 

Many foods such as alcohoHc beverages, pickles, cheese, and fish sauce are preserved by fermentation. Spontaneous fermentations by mixed populations of yeasts and bacteria are normally iavolved. Preservation results from a lowering of pH or the formation of ethanol. Yeasts do not produce antibiotics, although isolates of a number of species produce a toxia ("killer factor") lethal to other yeasts. 

Superior penicillin producing cultures ate capable of producing in excess of 30 mg/mL of penicillin G (154). Cephalosporin producing strains, however, generally grow poorly and cephalosporin C production is not as efficient as is that of penicillin. Factors such as strain maintenance, strain improvement, fermentation development, inoculum preparation, and fermentation equipment requkements ate discussed in the hterature (3,154). 

Shordy thereafter, the M-4365 complex of six factors (A —A and G —G ), produced by M. capillata (275,276), was reported. From the izenamicin complex of seven factors produced by a M.icromonospora species, three were new fermentation products (277). Many compounds isolated are identical juvenimicin A, M-4365 A2, and izenamicin A are the same as rosaramicin. Stmctures have been proven by chemical interconversions (261,277,278) and microbial transformations (279). 

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