5 - , fermentation preparation

Fermentation. Much time and effort has been spent in undertaking to find fermentation processes for vitamin C (47). One such approach is now practiced on an industrial scale, primarily in China. It is not certain, however, whether these processes will ultimately supplant the optimized Reichstein synthesis. One important problem is the instabiUty of ascorbic acid in water in the presence of oxygen it is thus highly unlikely that direct fermentation to ascorbic acid will be economically viable. The successful approaches to date involve fermentative preparation of an intermediate, which is then converted chemically to ascorbic acid. 

Lab products were used to produce cheese (Knapp, 1847). Berzelius is cited with details stating that 1 part of lab ferment preparation (essentially proteases) coagulates 1800 parts of milk, and that only 0.06 parts of the lab ferment is lost. 

Van Nispen JGM and Jonker R. Process for the fermentative preparation of organic acids. 1991. United States Patent no 5 002 881. 

K.A. Kaluniants and L.I. Golger, Microbial and Fermentation Preparations—Technology and Equipment, Pishchevaya Promyshlennost, Moscow, Russia (1979) (in Russian). 

Feedback inhibition, 1651, 1671 allosteric, 1671 Feeding, 101, 104, 105, 111 Feeding stimulants, 1570 Fenchone, 2976,2984 Fenchyl acetate, 2976 Fenvalerate, 4063,4065,4067,4068,4070, 4072,4075,4076 Fermentation, 2347, 2348,2351 Fermented preparation, 2402 Fermented-soy-extract, 2415 Fermy s salt, 258 Ftaredoxin, 61 Fmic ion, 986... 

Picataggio, Stephen, and Tom Beardslee, Verdezyne, Inc., Genetic Engineering of Microorganisms for Fermentative Preparation of Adipic Acid, International Patent Number 2011003034, January 6, 2011. 

Putrefied animal matter hcis formed the basis for coyote attractants of possible value in pest control programs. Thus, a putrefied fish formulation has been used as a coyote lure and, more recently, attention has been directed to a fermented aqueous suspension of chicken whole-egg powder, developed initially as an attractant for flies (48). The odor components csf this material have been subjected to detailed chemical analysis ty Bullard et al. (49) and are reported to include volatile fatty acids (77% total 13 acids identified), bases (13% total, mainly trimethylamine, 9 amines identified), and headspace volatiles, including esters, aldehydes, ketones, alcohols, alkyl aromatics, terpenes and sulfur compounds (10% total, 76 compounds identified). Based on these data, a synthetic mixture, "synthetic fermented egg" has been formulated, composed largely of a mixture of ten volatile fatty acids (81%), together with a diverse range of amines and other compounds (50). This mixture was found to be as attractive to coyotes as the fermented preparation itself. The volatile fatty acid component alone was found to exhibit substantial coyote attractancy also (50,51). ... 

Butanoic acid, CH3CH2CH2COOH, colourless syrupy liquid with a strong odour of rancid butter b.p. (sTC. Occurs in butter as the glycerol ester. Prepared by oxidation of 1 -butanol or by the fermentation of sugary or starchy materials by B. subtilis etc. Oxidized... 

White crystals m.p. 162-164 C. ll can be prepared by the fermentation of sugar with the mould Aspergillus lerreus or by healing citra-conic anhydride with water at ISO C. Electrolysis of the potassium salt in solution gives allene. Itaconic acid is used as a comonomer in plastics its esters are polymerized to lubricating oils and plasticizers. 

Na COj and Na2S with SO2 or from Na2S03 plus sulphur. Forms many hydrates. Used-in photography ( hypo ) because it dissolves silver halides. Also used in tanning, preparation of mordants, as a fermentation preventative in dyeing and in chemical manufacture. 

Under natural conditions various strains of Penicillium fungi produce either penicillin G or free 6-aminopenicillanic add ( = 6-APA). The techniques used to prepare analogues such as the ones given above have been (i) fermentation in the presence of an excess of appropriate adds which may be incorporated as side-chain (ii) chemical acylation of 6-APA with activated acid derivatives. 

Careful records must be kept to enable verification of compHance. Each lot of wine must be traceable back to the grapes and vineyard. Tanks must be carefully gauged and the capacities recorded on them. If the wine is to be labeled "estate botded," not only must the wine be fermented, processed, and bottled by the state winery at thein Hsted address, but the vineyard must also be owned or controlled by that winery. Other label terrninology, subject to some further intricacies, are "produced," ie, fermented 75% or made into a different class of wine "prepared," "vinted," or "cellared," ie, subjected to ceUar processing or aging without changing the class of wine "blended," ie, combined at the stated address, wines (probably purchased) of the same class and type and "botded" or "packed" by the stated winery. 

Control of relative humidity is needed to maintain the strength, pHabiUty, and moisture regain of hygroscopic materials such as textiles and paper. Humidity control may also be required in some appHcations to reduce the effect of static electricity. Temperature and/or relative humidity may also have to be controlled in order to regulate the rate of chemical or biochemical reactions, such as the drying of varnishes, the appHcation of sugar coatings, the preparation of synthetic fibers and other chemical compounds, or the fermentation of yeast. 

The modem fermentation industries developed from the early era of antibiotics. Over 4000 antibiotics have been discovered since the 1950s. However, only about 100 are produced on a commercial scale and over 40 of these are prepared by a combination of microbial synthesis and chemical modifications. Antibiotics produced by fermentation and used as starting materials in chemical syntheses are given in Table 2. 

Biacetyl is produced by the dehydrogenation of 2,3-butanediol with a copper catalyst (290,291). Prior to the availabiUty of 2,3-butanediol, biacetyl was prepared by the nitrosation of methyl ethyl ketone and the hydrolysis of the resultant oxime. Other commercial routes include passing vinylacetylene into a solution of mercuric sulfate in sulfuric acid and decomposing the insoluble product with dilute hydrochloric acid (292), by the reaction of acetal with formaldehyde (293), by the acid-cataly2ed condensation of 1-hydroxyacetone with formaldehyde (294), and by fermentation of lactic acid bacterium (295—297). Acetoin [513-86-0] (3-hydroxy-2-butanone) is also coproduced in lactic acid fermentation. 

Approximately 95% of the malt produced is used to make beet while small amounts are used as distillers and food malts. Distillers malt, which is used to convert starch-containing grains into fermentable sugars, is prepared almost exclusively for its enzymes, especially a-amylase (see Beverage SPIRITS, distilled). Food malts are sold for their davor and/or enzyme contribution to food products. 

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