Fermentation main products from

A small amount (1%) of carbon dioxide is still made from fermentation of grain. Ethyl alcohol is the main product. 

Table 10.1 gives a summary of the main by-products of fermentation by yeasts and other microbiological activities which can be identified in distilled spirits from different raw materials, like fruits, wine, grain, sugar cane, or other carbohydrate-containing plants. Since the sensory relevance of a flavour compound is related to its odour thresholds and odour quality. Table 10.1 presents also odour qualities and a review of threshold values of the fermentation by-products in ethanol solutions [9-10] and/or water [11-14] (Christoph and Bauer-Christoph 2006, unpublished results). 

Cachaqa and aguardente de cana are the most consumed distilled spirits in Brazil exclusively made from cane-sugar juice. Sugar and caramel maybe added for colour adjustment. The total content of congeners is between 200 and 650 mg 0.1 L p.e. Like other spirits, the flavour of cacha a is mainly characterised by the presence of fermentation by-products such as higher alcohols, esters, carboxylic acids, and carbonyl compounds [41-43]. 

Hydroxy-2-butanone (acetoin) is a characteristic constituent of butter flavour used for flavouring margarine and can be obtained as a by-product of molasses-based and lactic acid fermentations [49, 71]. The closely related 2,3-butanedione (diacetyl) has a much lower organoleptic threshold than acetoin and is an important strongly butter-like flavour compound in butter and other dairy products [72] in buttermilk, for instance, the diacetyl concentration is only about 2-4 mg [73]. a-Acetolactate (a-AL) is an intermediate of lactic acid bacteria mainly produced from pyruvate by a-acetolactate synthase. In most lactic acid bacteria, a-AL is decarboxylated to the metabolic end product acetoin by a-AL decarboxylase (ALDB) [71] (Scheme 23.5). 

Hydrolysis of Chlorinated Hydrocarbons. The production of oxygenated aliphatics by the hydrolysis of chlorinated hydrocarbons includes the synthetic glycerol process and the amyl alcohols process. Glycerol (7) is made from propylene via allyl chloride (CH2 CHCH2C1), and competes with glycerol made from fats and oils for use in dynamite and alkyd resins, as a tobacco humectant and cellophane plasticizer, in cosmetics and pharmaceuticals, and for other applications. Amyl alcohols have been made since 1926 by the alkali hydrolysis of a mixture of amyl chlorides, made by the chlorination of pentanes from natural gasoline. Production from this source far exceeds the supply from the fusel oil by-product of fermentation processes. Amyl alcohol and its derivatives are used mainly as solvents. 

The fungal bioconversion of limonene was further studied [82]. Penicillium sp. cultures were isolated from rotting orange rind that utilised limonene and converted it rapidly to a-terpineol. Bowen [83] isolated two common citrus moulds, Penicillium italicum and P. digitatum, responsible for the postharvest diseases of citrus fruits. Fermentation of P. italicum on limonene yielded cis- and frans-carveol (93) (26%) as main products, together with cis- and from-p-mentha-2,8-dien-l-ol (110) (18%), (+)-carvone (94) (6%), p-mentha-1,8-dien-4-ol (111) (4%), perillyl alcohol (100) (3%), p-menth-8-ene-1,2-diol (98) (3%), Fig. (17). Conversion by P. digitatum yielded the same products in lower yields. The two alcohols />-mentha-2,8-dien-1 -ol (110) and p-mentha-1,8-dien-4-ol (111) were not described in the transformation studies where soil Pseudomonads were used [69]. 

Cell recovery is mainly concerned with what is known as clear mash, i.e. sugar solutions without any entrained solids suchas as those in a whole-grain mash. The use of cell recovery on mash can be accomplished by clarifying the mash prior to fermentation or else incorporating a wet-milling front end and taking the saccharified starch as substrate. However the production of a clear mash directly from cereal mash is presently not feasible. This is due to excessive losses of carbohydrate in the cake or non-fermentable extract ranging from 10 to 20 per... 

The complexity of biological processes generally requires many stages to produce a final, purified product from a particular composition of raw materials. Although a typical bioprocess consists of two main parts, upstream fermentation and downstream product recovery, it is not unusual to have between 10 and 20 steps in the overall process. This reflects the complex nature of a typical fermentation broth, which will consist of an aqueous mixture of cells, intracellular or extracellular products, unreacted substrates, and by-products of the fermentation process. From this mixture, the desired... 

Recent evidence from a batch study conducting on the removal of carbon dioxide from headspace suggested the possibility of acetogenesis in fermentative hydrogen production (Park et al, 2005). Low hydrogen yield could be attributed to the existence of homoacetogens, mainly homoacetogenic... 

The anaerobic fermentation of ethanol from sugar (Fig. 8.3) goes back to the Stone Age. In 1997, the fermentation of ethanol, mainly from sugar cane, molasses (Brazil) and corn (USA), amounted to 24 Mt worldwide, dwarfing the chemical production of 2.6 Mt a 1 [23]. Iogen (Canada) produces ethanol from... 

Another important problem in the production of chemicals by fermentation is that the products are obtained in diluted form in an aqueous soup that contains many components. Concentrating the solutions and separating the products from the other products of the fermentation broth is tedious and often the main cost factor. About 60 to 95 percent of the total cost is for product recovery. 

---