Products from fermentation

Corynebacter, in ascorbic acid fermentation synthesis, 25 754 Corynebacterium glutamicum, fermentation products from,... 

Gfeller, R.P., Gibbs, M. 1984. Eermentative metabolism of Chlcmtydomonas reinhardtiV. 1. Analysis of fermentative products from starch in dark-light. Plant Physiology 75 212-218. 

Marth, E. H. 1970. Fermentation products from whey. In Byproducts from Milk. B. H. Webb and E. O. Whittier (Editors). AVI Publishing Co., Westport, Conn., pp. 43-74. 

The Purdue concepts have been applied to several different agricultural products, such as corn stalks, alfalfa, orchard grass, tall fescue, and sugarcane bagasse. No experiments have been reported on either hardwoods or softwoods. The processes have been explored in two major modes. In the first, the entire agricultural residue is treated with solvent in the second, a dilute acid pretreatment to remove hemicellulose precedes solvent treatment. The first process is especially desirable for making furfural or fermentation products from hemicellulose as a separate activity. Then, the hemicellulose-free raw material can be converted to substantially pure glucose. 

Moresi, M. and Sappino, F. 2000. Electrodialytic recovery of some fermentation products from model solutions Techno-economic feasibility study. J. Membr. Sci. 164, 129-140. 

Fermentation Products from Jerusalem Artichoke Tubers... 

Many other chemicals can be obtained from both yeast and bacteria fermentation of sugars and pulp mill effluents. Potential fermentation products from wood hydrolysates include acetone, organic acids (acetic, butyric, lactic), glycerol, butanediol, and others.42... 

The Embden-Meyerhof pathway via pyruvic acid is the normal route to fermentation products from biomass carbohydrates (Chapter 11). Enteric bacteria appear to have the unique capability of converting pyruvic acid directly to formic acid (Section I1,D) ... 

The antibiotic thiolactomycin 39 (Figure 9.9), a fermentation product from a Nocardia species containing an unusual thiolactone moiety, was discovered in 1981 [49,50]. It resembles a... 

Value-added fermentation products from sucrose. Alternan and reuteran poiysaccharides are not yet commerciai... 

The antibiotic thiolactomycin (43), a fermentation product from a Nocardia species containing an unusual thiolactone moiety was patented as antibiotic no. 2-200 and subsequently reported in the literature in 1982 [73,74]. It resembles a sugar-derived a,/3-unsaturated 4-thioglycono-1,4-lactone and was found to be a broad-spectmm antibiotic [75] by interference with the fatty acid metabolism of bacteria and also inhibited inducible /3-lactamases [76]. A de novo synthesis of the racemate was reported by a Du Pont group in 1984 [77]. Chambers and Thomas [78] reported the synthesis of the (55j-enantiomer in 1989 and concluded from its optical rotation that the natural product is the (5i )-enantiomer. 

Microorganisms Plant/animai cellular materials Retention of microbiological solids in activated sludge processing concn of viral/bacterial cell cultures separation of fermentation products from broth retention of cell debris in fruit juices, etc. retention of cellular matter in brewery/distillery wastes Polyphenol ics Synthetic water-soluble polymers Concn/purification of lignosulphonates Concn of PVA/CMC desize wastes... 

The initial isolation of antibiotics and other fermentation products from fermentation broths can take many routes. Those that have been used on a large scale have included the following ... 

In 1993, Takeshima and coworkers reported the isolation of a series of fermentation products from Streptomyces strain OH-4652 that displayed FT inhibition with high nanomolar IC50 values. The structure of these compounds, termed pepticinnamins, were shown to be composed of a substituted cinnamaldehyde group linked to a peptide-like structure (Figure 16). ° Subsequently, the total synthesis of pepticinnamin E was... 

Rifamycin B (1), the main fermentation product from cultures of Nocardia mediterranei, displayed very poor biological activity. However on... 

Fermentation products from cultures of Aspergillusfu-migatus with cytostatic activity (inhibition of the cell cycle) T. A C22H27N3O3, Mr 381.47, yellow cryst., mp. 120- I23°C, [a]g -70° (CHCI3) T. B C2,H25N302, Mr 351.45, yellow cryst., mp. 102-105 °C, [a y -71° (CHCI3) see also spirotryprostatins. 

The discovery of milbemycins was first reported by researchers from Sankyo in 1974 [36, 37]. The original producing strain SANK 60576 was designated Streptomyces hygroscopicus subsp. aureolacrimosus [38]. The fermentation products from this Actinomycete and its mutants are many. Thirteen milbemycins were isolated from the original strain, they were named ol to aio and to [39]. Later, the ai component was named milbemycin A3, the as component milbemycin A4. More derivatives were isolated from mutant strains [40, 41], among them milbemycin D (Fig. 29.6.3). 

Aminopenicillanic acid (6 APS) is an important precursor for the organic synthesis of new P. The compound itself has no antibiotic activity it is isolated as a fermentation product from cultures of Pen-cillium chrysogenum, or prepared by the enzymatic hydrolysis of benzylpenicillin. Thousands of new P. have been prepared by the acylation of 6 APS, but only a few of these are therapeutically useful, e.g Penicillin V is relatively stable to acid and is not hydrolysed in the stomach, so that it may be administered in tablet form Ampicillin (the aminophenyl-acetyl derivative of 6 APS), has a wider spectrum of activity than most other R, including activity against various Gram-negative bacteria (Typhus, E. coli, etc.). 

Applications of liquid-phase adsorption include removal of organic compounds from water or organic solutions, colored impurities from organics, and various fermentation products from fermentor effluents. Separations include paraffins from aromatics and fructose from glucose using zeolites. 

Typical for the propionic acid fermentation is the formation of identical fermentation products from Ce-, C5-, C4- and Cs-compounds. The ratio of products may differ, depending to a large extent on the degree of oxidation of the utilized carbon source. The ratio of propionic to acetic acid in glycerol medium was found to be 2 1, in lactate medium it was 1 1.5, and in pyruvate medium it was 1 2 (Vorobjeva, 1958a). Utilization of pyruvate resulted in the production of acetic acid with a constant rate (Vorobjeva, 1958b). The yield of propionic acid was twofold lower, and after four days it was almost unchanged (Fig. 3.6). No equimolarity between the acetate and CO2... 

The anaerobic breakdown of cotton has also been considered as a method to produce volatile fatty acids and methane [41]. When the pH of a growth medium that contained cotton fibers as the carbon and energy source for a methanogenic consortium was adjusted to different initial values, Tukenmez et a/. [41] observed that the amounts of fermentation products were different. The molar ratios of acetic, propionic, and butyric and methane were altered in this maimer, suggesting that processes for producing specific fermentation products from cotton could be developed. 

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