Fermentation product quality

Although it may not always be possible to control the sources or extraction conditions to produce only a single component, they should be arranged so as to produce, as far as possible, a consistent mixture. Impurity profiles of botanical products are often monitored by a number of anal3hical procedures to ensure product quality. Minor components that have pharmacological activity should not necessarily be viewed as impurities. In some cases, the activity of a botanical or fermentation drug substance may be attributed to a number of components. 

Biogenic amines can be found in processed meat products as a consequence of microbial activity related to the fermentation involved in their processing, but amines can be also found in poor-quality raw materials as a consequence of microbial contamination. Therefore the BA content in cooked meat (not fermented) products might serve as a useful indicator of the hygienic quality of the meat employed for its elaboration. However, this relationship for ripened meat products is rather complex, since the ability to produce BAs of the fermentative microflora need to be well known before limits can be set. According to the few studies performed on BAs in meat products,... 

In fermentations, as in other processes, early fault detection is needed to minimize the impact of such faults on the process and thus product quality. For fermentations, a drift in pH measurement that is part of the feedback control can be catastrophic. PLS scores can be used to detect and isolate fault sensors. Outlier conditions can be flagged, indicating that the process is operating outside of the conditions used to develop the... 

Reduce the cost of fermentation products, primarily penicillin G and Cephalosporin C, by improving process performance—for example, increase the fermentation titer and extraction efficiency at the same time meeting or improving product quality process improvement frequently involved much troubleshooting work to resolve production problems. 

Reduce the cost of chemical intermediates by improving existing chemistry. Troubleshooting frequently provided leads for process evolution and also ideas leading to better chemistry for the conversion of fermentation products to chemical intermediates—for example, cephalosporin C to 7-ACA. Again, product quality is the most important guiding parameter. 

Increased utilization of fermentation will mean a host of new biosolids (cell mass solids and fermentation solubles) which will need to be utilized. The logical use of these biosolids is as an animal feed,288 but animal feed use will require greater control of plant operations to ensure consistent quality products acceptable to the livestock industry. Because each facility will have a different mixture of fermentation products, it will not be possible for all facilities to produce the same set of livestock... 

Besides the improvement of fermentation performance and simplification of the process, the improvement of product quality is a target for yeast strain development. Genetic modification of yeast strains and the expression of heterologous genes (e.g. acetolactate-decarboxylase) have increased the possibilities of modifying desired or undesired flavour formation. 

With D 10 m /s as a typical value for liquids, the micro-mixing times 0 in water and glycerine are 1 and 30 s respectively (see Table 1.1). Segregation is therefore only important in the case of very rapid reactions or in the case of reactions in viscous systems (polymerizations, fermentations). The product quality of polymers can, in particular, be strongly influenced by the degree of segregation. 

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