Fermentation technology

Table 3. Biotechnology Companies Utilizing Fermentation Technology in 1993...

J. E. Bailey and D. F. Ohis, Biochemical Engineering Fundamentals, 2nd ed. McGraw-HiU Book Co., Inc., New York, 1986. A very good treatise describing the apphcation of basic engineering principles to fermentation technology. 

Bacillus sp. These bacteria are gram-positive soil microbes. Members of the Bacillus species supply 58% of iadustrial enzymes sold (19). Eor example, proteases from B. amjloliquefaciens and amylases from B. licheniformis glucose isomerase from B. coagulans are used ia a variety of iadustrial processes (see Enzyme applications-industrial). The proteiaaceous iaclusioas produced by B. thuringiensis are useful as iasect toxias. Thus exteasive fermentation technology has been developed for Bacillus species and low cost media are available (19). 

T. A2uma and co-workers, Proc. Ann. Mtg. of Japanese Society of Fermentation Technology, 1987, p. 104. 

Progress in fermentation technology has made it possible to raise the accumulation and the yield of L-glutamic acid above 100 g/L and 60% based on the total amount of sugar. AppHcation of genetic engineering techniques for further improvement is also in progress. 

Japan held 37.5% of the world antibiotic market ki 1988, the USA 23.2%, Italy 8.0%, the United Kingdom 5.4%, Germany 3.6%, and other countries 22.3% (20). The disproportionate size of the Japanese market is in part a consequence of the inherent strengths of Japanese industry which include expertise in fermentation technology and intensive chemical manipulation of known stmctures. In addition, antibiotic prescribing in Japan is extremely popular among doctors as a result of the Japanese reimbursement system. 

The basic process technology in vaccine production consists of fermentation for the production of antigen, purification of antigen, and formulation of the final vaccine. In bacterial fermentation, technology is weU estabHshed. For viral vaccines, ceU culture is the standard procedure. Different variations of ceU line and process system are in use. For most of the Hve viral vaccine and other subunit vaccines, production is by direct infection of a ceU substrate with the vims. 

Historically, citric acid was isolated by crystallization from lemon juice and later was recognized as a microbial metabohte. This work led to the development of commercial fermentation technology (13). The basic raw materials for making citric acid include com starch, molasses (sugar cane, beet sugar), and normal paraffin hydrocarbons. 

Synthesis Ga.s, Since petroleum prices rose abmpdy in 1974, the production of ethanol from synthesis gas, a mixture of carbon monoxide and hydrogen, has received considerable attention. The use of synthesis gas as a base raw material has the same drawback as fermentation technology low yields limited by stoichiometry. 

Since 1950, a number of polyether antibiotics have been discovered using fermentation technology. They are characterized by the presence of several cyclic ether structural units, as illustrated for the case of monensin in Figure 16.3a. Monensin and other naturally occurring polyethers are similar to crown ethers in their ability to form stable complexes... 

Historically the production of titrate has been an important development in the pioneering of fermenter technology. It was shown back in 1893 by Wehmer that a fungus, Citromyces (now reclassified as a Penicilliutn spp.) would accumulate citric add in liquid culture. Wehmer in fact tried to scale up the process to an industrial level but there were two main problems. Firstly, the duration of the process under his conditions took far too long of the order of several weeks. Secondly, a problem was caused by Wehmer s incorrect belief that citric add only accumulated around neutral pH and lengthy incubation at this pH inevitably leads to contamination. 

A subclass of lyases, involved in amino acid metabolism, utilizes pyridoxal 5-phosphate (PLP, 3-hydroxy-2-methyl-5-[(phosphonooxy)methyl]-4-pyridinecarbaldehyde) as a cofactor for imine/ enamine-type activation. These enzymes are not only an alternative to standard fermentation technology, but also offer a potential entry to nonnatural amino acids. Serine hydroxymethyl-tansferase (SHMT EC 2.1.2.1.) combines glycine as the donor with (tetrahydrofolate activated) formaldehyde to L-serine in an economic yield40, but will also accept a range of other aldehydes to provide /i-hydroxy-a-amino acids with a high degree of both absolute and relative stereochemical control in favor of the L-erythro isomers41. 

Stanbury, P.F. and Whitaker, A., Principles of Fermentation Technology . Pergamon Press, New York, 1987. 

Since enzyme is not shown in the reaction we assume an elementary rate equation may explain the above reactions. The simple kinetics are discussed in most fermentation technology and chemical reaction engineering textbooks.8-10... 

Gunasekaran, P. and Raj, K.C., 2001. Ethanol fermentation technology - Zymomonas mobilis, httn //ces.iisc.ernet.in/curscinew/iulvl0/articlesl4.htm. 

I. Chibata, T. Tosa u. T. Sato, Fermentation Technology, in H.-J. Pepplf.r u. D. Perlman, Microbiol. Techno-... 

In this paper an overview is given of all die work that is performed on the enzyme RhaninoGalacturonase by different groups (Quest Naarden, URL-Vlaardingen and LUW). The project was focussed on different areas concerning molecular biology, fermentation technology and biochemical characterization of ihamno acturonase. Also the functionality of this enzyme in different plication areas was studied. 

Pectin degradation requires fee combined action of various enzymatic activities. However, evaluation of fee contribution of individual pectinases in Suit juice extraction and clarification is rather complicated. Most commercial pectinolytic enzyme preparations are produced by fermentation wife filamentous fungi, mostly strains belonging to fee genus Aspergillus,. plication studies with mixtures of isolat enzymes obtained by fermentation or by means of fractionation of commercial enzyme preparations can be used to assess the importance of fee various individual enzymes. Subsequently, molecular biology and fermentation technology can be used to enhance specific desirable enzymatic activities. 

Dodson KS, GF White (1983) Some microbial enzymes involved in the biodegradation of sulfated surfactants. In Topics in Enzyme and Fermentation Technology (Ed A Wiseman), Vol 7, pp. 90-155. Ellis-Horwood, Chichester. 

Furui, M. and Yamashita, K. (1983) Pressurized reaction method for continuous production of L-alanine by immobilized Pseudomonas dacunhae cells. Journal of Fermentation Technology, 61, 587—591. 

During the last decade, significant advancements in biochemistry, molecular cloning, and random and site-directed mutagenesis, directed evolution of biocatalysts, metabolic engineering and fermentation technology have led us to devise methods to circumvent the disadvantages of whole-cell biotransformation discussed in Section 10.2. The applications of these methods are summarized in this section. 

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