Fermentation stages

Fermentation stage Asepticaliy transfer 500 ml of the medium obtained from Germination stage 2 to a 14-C fermentation tank containing 9.5 of the following sterile medium ... 

In the foregoing procedure, when the temperature of incubation in the two fermentation stages is raised from 25° to 27°C to 36° to 38°C, the same 9-((3-D-arabinofuranosyl)adenine product is obtained in higher yields. 

The product is extracted from the culture fluid by adsorption onto caibon or resins rather than by solvent. This illustrates an important general point that antibiotic manufacturing processes differ from one another much more in their product recovery stages than in their fermentation stages. Figure 7.4 illustrates a typical production ronte from inoculum to bulk antibiotic. 

The AMFLOW process is similar to the Do-Maker process but the mixing chamber is horizontal rather than vertical. The pre-ferment stage is more complicated as it is multi-stage. 

In the cell fermentation stage of the process, calluses are propagated in a wholly aqueous medium in large fermenters under controlled conditions at ambient temperature and pressure. The feedstock for cell growth consists of renewable nutrients, sugars, amino acids, vitamins, and trace elements. 

Besides their general flavor forming potential peptides are also reported to be unique precursors of composite food aromas. Peptides formed in the fermentative stage of cacao processing have been linked to roast generated chocolate aroma (5). Also, a methionine rich polypeptide has been associated vith roasted peanut volatiles (15). 

The same effect of bacterial contaminations was observed with an electronic nose equipped with CP sensors in an antibiotic fermentation with Micro-monospora carbonacea [34]. Infections of E. coli and Gram-positive bacteria can be discriminated in the plot. The same culture also exhibited characteristic response patterns at the different fermentation stages over a nine-day period. The character of the trajectory in the PCA mirrored the growth phase, the antibiotic synthesis phase as well as the declination phase. The starting point of the trajectory almost coincided with the end point. 

Regarding the components of bulk fermentation processes, the strain of the organism used to manufacture the drug substance for the clinical study should be compared with the strain to be used in commercial production. Strain identification includes microbiological, cultural, and biochemical characteristics. A comparison of the media composition and method of sterilization, sterilization parameters, and the pH of the medium after sterilization should be done. All fermentation stages, parameters, and conditions should be described in detail (i.e., temperature, pH) and documented. 

Six carbon atom (C6) compounds are the major group of volatile compounds formed during the pre-fermentative stage of winemaking. This group includes volatiles such as hexanal, hexanol, c/5 -3-hexenol, tra/i5 -2-hexenol, and cis- and trans- isomers of 2- and 3-hexenal, which, depending on concentration, can have a detrimental effect on wine quality due to their grassy, herbaceous odors (Crouzet 1986). 

Fig. 4.2 Mechanism of formation of six carbon atom volatile compounds from long chain fatty acids during the pre-fermentative stages of vinification...

Yeast-derived saturated short-medium chain and branched-chain aldehydes are formed from sugar metabolism, fatty acid metabolism and branched-chain amino acid metabolism (Fig 8D.7). In addition, hexanal, as well as hexenal isomers, are formed during the pre-fermentative stages of winemaking by the sequential action of grape lipoxygenase and hydroperoxide cleavage enzyme on linoleic and linolenic acid, respectively (Crouzet 1986). 

Diluted Recirculation Solution to be Reprocessed at the Fermentation Stage... 

The monitoring and control of the fermentation process should be reported in detail. Parameters to be addressed include the media preparation and sterilization, inoculation procedures, and the fermentation process. Provide a detailed description of the media composition, the method for its sterilization (temperature and duration), and the pH after sterilization. The inoculation stage description should include quantity (by volume percent) and age of the inoculum to be used, as well as information on the morpho logical stage of the mycelium, if this parameter is controlled. The fermentation stages should be characterized by duration, temperature, pH, aeration rate (volume of air per volume of... 

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