Fermentation Investigations

When war work on the butylene glycol production was started, two bacterial fermentations were known that yielded substantial amounts of this substance. In 1906, Harden and Walpole (51) had reported on the Aerobacter aerogenes fermentation. Scheffer (113) extended this study in 

Industrial Development of Sugar Fermentation by Aerobacter aerogenes 

The staff of the Northern Regional Re.search Laboratory carried through a number of experiments on fermentation juspccts of 2,3-butylene 

This suggests that sweeping out the fermentation carbon dioxide is. important for maximum glycol production, as is claimed in the patent granted to Scheffer (114). This is further supported by the work of Adams and Leslie (2) on the surface-volume effect in these fermentations and the effect of reduced pressure. 

Adams and Leslie (3) made a study of the maintenance of optimum pH in mashes fermented with B. polymyxa. Control of this factor is necessary because the organism produces acids which will ultimately stop the fermentation. Acidity may be controlled by addition of calcium carbonate but ammonia would be more desirable as a neutndizer in an industrial process because it is easily handled and does not add to the ash in the residue and thus lessen its feed value. The authors showed the use of ammonia to be practicable. Fratkin and Adams (42) studied the use of wheat from which some of the gluten and other fractions of the grain had been removed to give a crude wheat starch. This material was considered because its use would lessen processing difficulties. The addition of malt sprouts was found to be the most effective fermentation supplement. With these added, the crude starch could be fermented with good yields in about 72 hours. 

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The fermentation in these big vessels (max 3—5 brews) is normally performed pressureless, but several investigations have been made on fermentation under pressure and using somewhat higher temperatures in order to reduce the time needed still further. Some brewers agree with the statement that no yeast yet known can tolerate this extra stress and at the same time ferment a beet of equivalent excellent quaUty, but new selected yeast strains (genetic engineering) in the future may be better suited to these conditions. 

Louis Pasteur in his laboratory. Pasteur s seientifie investigations into fermentation of sugar were sponsored by the Freneh wine industry. (Albert Eddfdt, Mnscc fl Orsay, Paris Giranelon/Art Resource. New York ... 

Chelpin (Stockholm) investigations on the fermentation of sugars and fermentative enzymes. 

Arbeit,/. work, labor working fermentation task, job workmanship piece of work, (scientific) investigation paper, article, arbeiten, v.i. work operate ferment (of wood) warp.—v.t. work, operate perform, make. — arbeitend, p.a. working, active. 

The recovery of n-butanol from a fermentation broth in a similar way has been investigated by in situ extraction with [BMIM][PF(3] (Entry 5) [33]. 

Use of biofilm reactors for ethanol production has been investigated to improve the economics and performance of fermentation processes.8 Immobilisation of microbial cells for fermentation has been developed to eliminate inhibition caused by high concentrations of substrate and product, also to enhance productivity and yield of ethanol. Recent work on ethanol production in an immobilised cell reactor (ICR) showed that production of ethanol using Zymomonas mobilis was doubled.9 The immobilised recombinant Z. mobilis was also successfully used with high concentrations of sugar (12%-15%).10... 

In spite of its wide application, the mechanisms of this reaction remain obscure. Many diverse arguments have been published since the reaction was first investigated in 1897 (Bl, C5, C9, F7, J6, M5, P9, R2, S5, W2, W4, Yl, Y4). Cooper et al. (C9) introduced this method as a yardstick for the measurement of volumetric mass-transfer coefficients in gas-liquid contacting. Karow et al. (Kl) later concluded that the sulfite oxidation is suitable for fermentation process scale-up studies. Cooper et al. established that the reaction proceeds at a rate independent of sulfite ion concentration over wide concentration ranges. In their work they considered the sulfite oxidation to be of zero order with respect to both sulfite and sulfate concentration. 

Previous studies have investigated batch fermentation of both carbon sources and microorganisms. The microorganisms will accumulate PHAs after the cell reached the maximum growth coupled with the depletion of nitrogen or phosphorus (Braunegg et al 1998 Wang Bakken, 1998 Chien et al, 2007). 

Lactic acid bacteria were immobilized in Ca-alginate beads prepared from different concentration of Na-alginate (1.0%, 2.0%, 4.0%, 6.0% and 8.0% w/v) and their fermentation efficiencies were investigated in liquid pineapple waste containing 31.3 gL of glucose... 

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