Fermentation 3-hydroxypropionic acid

Microorganisms have also been developed to produce alternative products, such as lactic acid [65], propane-1,3-diol [67], 3-hydroxypropionic acid [68], butane-2,3-diol [69] and numerous other intermediates. For instance, bacteria such as the Clostridium acetobutylicum ferment free sugars to C4 oxygenates such as butyric acid or butanol. They form the C4 oxygenates by Aldol condensation of the acetaldehyde intermediates. The Weizmann process exploits this property to ferment starch feedstock anaerobically at 37 °C to produce a mixture of w-butanol, acetone and ethanol in a volume ratio of 70 25 5 [3],... 

Hydroxypropionic acid obtained by fermentation from glucose could also be a good candidate to produce various chemicals by catalytic routes [25]. 

Hydroxypropionic Acid (3-HPA). Like the structurally isomeric lactic acid, 3-HPA constitutes a three-carbon building block with the potential of becoming a key intermediate for a variety of high-volume chemicals malonic and acrylic acids, methacrylate, acrylonitrile, 1,3-propanediol, and so forth.Thus, Cargill is developing a low-cost fermentation route by metabolic engineering of the microbial... 

Lactic acid (2-hydroxypropionic acid, CH3CH0HC02H, boiling point 122°C, melting point 18°C, density 1.2060) is one of the oldest known organic acids. It is the primary acid constituent of sour milk and is formed by the fermentation of milk sugar (lactose) by Streptococcus lactis. 

Lactic acid (2-hydroxypropionic acid) is a naturally occurring multifunctional organic acid that is found in many food products, particularly in those which involve natural or processed fermented food preparations. Currently, more than 70% of lactic acid is used as acidulents, food preservatives, and feedstock for the manufacture of calcium stearoyl-2-lactylates in the baking industry. The consumption of lactic acid is estimated to be around 30 million lb in the US with an estimated increase of 6% per year. Therefore, lactic acid is an intermediate-volume specialty chemical used chiefly for food processing. 

LA Starting product for PLA is 2-hydroxypropionic acid (lactic acid, LA), which also can be produced bio technologic ally. Basic materials for LA are agricultural raw and waste materials these will be converted by means of a bacterial fermentation process into L-2-hydroxypropionic acid (r-lactic acid, l-LA). 

Lactic acid INS No 270, FW 90.08, Chem. name 2-hydroxypropanoic acid, 2-hydroxypropionic acid. Lactic acid is primarily found in milk products, mainly in yogurt, kefir, etc. Lactic acid is also produced in muscle. It is commercially obtained by lactic fermentation of sugars or prepared... 

Lactic add (2-hydroxypropionic acid) is a widely occurring natural a-hydroxy acid, either produced chonically or derived from renewable sources via fermentation mainly by lactic acid bacteria [27,28]. The presence of an asymmetric... 

Wislicenus used the name geometrical isomerism for this type of isomerism the name stereoisomerism was introduced by Victor Meyer (see p. 756). The present position is that there are three lactic acids (i) J-lactic acid present in flesh-juice, (ii) Z-lactic acid, which does not occur naturally and was first separated from rf/-lactic acid by F. Schardinger, and T. Purdie and J. W. Walker, and (hi) //-lactic acid, a racemic compound, optically inactive, and formed in lactic fermentation. Lactic acid is a-hydroxypropionic acid, CH3-CH(0H) C02H j8-hydroxypropionic acid, CH2(0H)-CH2 C02H, is hydracrylic acid. 

Lactic acid (LA), 2-hydroxypropionic acid, is the simplest hydroxyl acid. It has a long history, and it has existed from at least four to five thousand years ago for preservation of human foodstuffs by fermentation (Davidson et al., 1995). LA was first discovered in sour milk by Scheele in 1780, who initially considered it a milk component. In 1789, Lavoisier named this milk component acide lactique, which became the possible origin of the current terminology for LA. And later, Pasteur discovered that LA was not a milk component but a fermentation metabolite generated by certain microorganisms (Wee et al., 2006). In 1839, Fremy demonstrated fermentative production of LA from various kinds of carbohydrates such as sucrose, lactose, mannitol, starch, and dextrin. The first commercial production of LA started in the United States by a microbial process in 1881 (Vijayakumar et al., 2008). 

Although already discovered in 1780 by the Swedish chemist Carl Wilhelm Scheele,who isolated the lactic acid from sour milk, lactic acid has attracted more recently a great deal of attention due to its widespread applications, mainly in food, chemical, cosmetic, and pharmaceutical industries. Also, it has a great potential for the production of biodegradable and biocompatible polylactic acid (PLA) and, besides 3-hydroxypropionic acid, as an intermediate for sugar-based acrylic acid. Lactic acid production can be achieved either by chemical synthesis routes or by fermentative production (lactic acid fermentation). By the chemical synthesis route, a racemic mixture of DL-lactic acid is usually... 

Acrylic acid is an important chemical building block used in the manufacture of polyacrylates and commodity acrylates. Commodity acrylates, such as methyl, ethyl, n-butyl, and 2-ethylhexyl acrylate, are utilized in various industrial applications, including coatings, adhesives and sealants, textiles and fibers, polymer additives/impact modifiers, and films. Polyacrylates are extensively used as super absorbent polymers. Bio-based acrylic acid can be obtained through the fermentation of carbohydrates to 3-hydroxypropionic acid (3-HPA), and further dehydration of 3-HPA gives acrylic acid. 3-HPA could also be used as a precursor to other important chemical building blocks, such as PDO, acrylonitrile, and acrylamide. Via another route, glycerol can be chemically converted to acrylic acid, either by dehydration to acrolein followed by oxidation to the final product or in a one-step oxydehydration. 

Ethyl lactate (ethyl 2-hydroxypropionate) is a nontoxic biodegradable compoxmd naturally found in a variety of food and industrially produced via esterification of lactic acid with ethanol [149]. Both of the components for the production of ethyl lactate are derived from renewable raw material (including low-cost agricultural waste) mainly by the fermentation process. This environmentally benign solvent with high boiling point (154 °C) and low volatility has properties superior to many conventional petroleum-based solvents and can substitute them as an eco-friendly alternative in many reactions [150,151]. The applications of ethyl lactate as a medium for the multicomponent heterocyclic synthesis are exemplified below. 

The other primary fermentation products of glucose are equally valuable as raw materials for chemical production. Succinic acid can be converted through hydrogenation to butanediol, and then through dehydration to tetrahydrofuran. 3-Hydroxypropionic add (3HPA) has bifunctionaUty that allows for reduction of the add group to alcohol, esters, and amides, dehydration of the alcohol function to... 

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