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Time scale fermentation

The time to reach the maximum lipase activity did not show any satisfactory correlation with the studied variables. This behavior is probably owing to the high error associated with this variable or with other factors, such as inoculum age and concentration, which were not considered in the statistical analysis and may be influencing this response, although inoculum standardization procedures were used in all the experiments. Fermentation time was not found to be a determinant factor. However, this maybe important on an industrial scale, since it can directly compromise enzyme productivity and production costs. [Pg.180]

In air (simulated aerobic fermentation conditions). The time scale should not be taken as an absolute measure of the enzyme s survival, because the rate of the Inactivation depends upon the previous growth history of the cells. Therefore, comparisons are made only between experiments performed with cells from the same batch of cells. [Pg.57]

Until World War 1 acetone was manufactured commercially by the dry distillation of calcium acetate from lime and pyroligneous acid (wood distillate) (9). During the war processes for acetic acid from acetylene and by fermentation supplanted the pyroligneous acid (10). In turn these methods were displaced by the process developed for the bacterial fermentation of carbohydrates (cornstarch and molasses) to acetone and alcohols (11). At one time Pubhcker Industries, Commercial Solvents, and National Distillers had combined biofermentation capacity of 22,700 metric tons of acetone per year. Biofermentation became noncompetitive around 1960 because of the economics of scale of the isopropyl alcohol dehydrogenation and cumene hydroperoxide processes. [Pg.94]

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. [Pg.15]


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See also in sourсe #XX -- [ Pg.1095 ]




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