Precursor fermentation

Table 8.7 The most important process conditions for the production of L-phenylalanine by direct fermentation precursor addition, phenylpyruvic add (PPA) bloconversion, acetamidocinnamic add (ACA).

Hydrogenated tallowtrimonium chloride Tallowalkonium chloride antibiotic fermentation precursor Phenoxyacetic acid antibiotic gels Polyacrylamide antibiotic mfg. 

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. 

A more complex flavor development occurs in the production of chocolate. The chocolate beans are first fermented to develop fewer complex flavor precursors upon roasting, these give the chocolate aroma. The beans from unfermented cocoa do not develop the chocolate notes (84—88) (see Chocolate and cocoa). The flavor development process with vanilla beans also allows for the formation of flavor precursors. The green vanilla beans, which have Htfle aroma or flavor, are scalded, removed, and allowed to perspire, which lowers the moisture content and retards the enzymatic activity. This process results in the formation of the vanilla aroma and flavor, and the dark-colored beans that after drying are the product of commerce. 

A Chinese pubHcation (47) with 17 references reviews the use of genetically engineered microorganisms for the production of L-ascorbic acid and its precursor, 2-KGA (49). For example, a 2-keto-L-gulonic acid fermentation process from sorbose has been pubUshed with reported yields over 80% (50). 

Fermentation is an anaerobic cataboHc process that uses organics as electron receptors. Since fermentation produces organic products that have lower free energy than their precursors, it is usefijl in remediation. The lowest free energy form of carbon produced is methane [74-82-8]. 

Wine. The earliest known wines were made in Iran about 5400—5000 BC (25). The species of grape used is unknown and may have been either the wild grape Fitis viniferus sylvestris or a cultivated precursor of the modem wine grape V. viniferus viniferus. The source of the yeast used, and the procedures used are completely unknown. In modem times, grapes (about 21—23% sugar) are pressed the liquid must is either separated and allowed to settle for 1—2 days (for white wines) before inoculation with yeast, or the whole mass is dkectly inoculated with yeast (for red wines). In either case, while the initial fermentation takes place, the carbon dioxide formed by fermentation excludes ak and prevents oxidation. White wines are transferred to a second fermentor (racked) near the end of fermentation and kept isolated from the ak while solids, including yeast, settle out, a process that requkes about six... 

Ethyl carbamate, C2HyN02, is developed naturally during the fermentation of alcohoHc beverages. It also appears in foods such as bread and yogurt. Since ethyl carbamate is not easily distilled, its formation most likely involves a distillable precursor. The mechanism of ethyl carbamate formation probably involves cyanate produced from the oxidation of cyanide or from urea-based compounds in the beer. Cyanate reacts with alcohol to form ethyl carbamate as follows ... 

The common indices of the physical environment are temperature, pressure, shaft power input, impeller speed, foam level, gas flow rate, liquid feed rates, broth viscosity, turbidity, pH, oxidation-reduction potential, dissolved oxygen, and exit gas concentrations. A wide variety of chemical assays can be performed product concentration, nutrient concentration, and product precursor concentration are important. Indices of respiration were mentioned with regard to oxygen transfer and are particularly useful in tracking fermentation behavior. Computer control schemes for fermentation can focus on high productiv-... 

Amino acid separations represent another specific application of the technology. Amino acids are important synthesis precursors - in particular for pharmaceuticals -such as, for example, D-phenylglycine or D-parahydroxyphenylglycine in the preparation of semisynthetic penicillins. They are also used for other chiral fine chemicals and for incorporation into modified biologically active peptides. Since the unnatural amino acids cannot be obtained by fermentation or from natural sources, they must be prepared by conventional synthesis followed by racemate resolution, by asymmetric synthesis, or by biotransformation of chiral or prochiral precursors. Thus, amino acids represent an important class of compounds that can benefit from more efficient separations technology. 

Extra cost compared to direct fermentation are mainly concerned with addition of PPA (precursor addition) or ACA (bioconversion). Table 8.9 compares estimated costs for foe PPA and ACA process based on foe data considered previously (section 8.6.1 and 8.6.2). Costs are estimated for production of 100 tonnes per year. 

Assume that the cost price of L-phenylalanine produced by direct fermentation is 285 kg 1 (100 tonnes per annum capacity). What percentage reduction in substrate costs are required for 1) precursor feeding and 2) biotransformation to be competitive on a cost price basis with direct fermentation ... 

For preparative purposes fermenting baker s yeast (Saccharomyces cerevisiae) is commonly used instead of a purified enzyme preparation. However, isolated pyruvate decarboxylates can also be used30. In this context, the most important substrate is benzaldehyde31 which is converted by n-glucosc fermenting yeast to (7 )-l-hydroxy-l-phenyl-2-propanone. This conversion has gained considerable industrial importance because ( )-l-hydroxy-1-phenyl-2-propanonc is an important precursor for the synthesis of (-)-cphedrin. 

From fermentation solutions of Penicillium notatum Westling or Penicillium chrysogenum Thom by addition of phenylacetic acid as precursor. 

Manufacturing processes for cephalosporin C and benzylpenicilhn are broadly similar. In common with mai other antibiotic fermentations, no specific precursor feed is necessary for cephalosporin C. There is sufficient acetyl group substrate for the terminal acetyltransferase reaction available fiom the organism s metabolic pool. 

Prasad and Sirkar (1990) have worked with actual streams obtained from Merck. Their work includes the recovery of mevinolinic acid, obtained by fermentation, which is a precursor to the hypocholestcrmic agent Mevinolin. 

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