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Fermenters additions

Generally, the fermentation proeess involves the addition of a speeifie eulture of mieroorganisms to a sterilized liquid substrate or broth in a tank (submerged fermentation), addition of air if aerobie, in a well-designed gas-liquid eontaetor. The fermentation proeess is then earried out to grow mieroorganisms and to produee the required ehemieals. Table 11-1 lists examples of the proeesses used by fermentation. [Pg.855]

Darias-Martm, J., Carrillo, M., Diaz, E., Boulton R. B. (2001). Enhancement of red wine colour by pre-fermentation addition of copigments. Food Chem., 73, 217-220. [Pg.562]

The utilization of isolated fruit components in bioreactors results in increased yields, higher product purities and better controlled production conditions during fermentation. Additionally, the nutrients for such fermentations can be much simpler. It is possible to use lower alcohols like ethanol and methanol or sugar containing solutions from waste or industrial sugars as easily accessible carbon sources. [Pg.268]

Use S. is the economically most important sugar compound and is produced in larger amounts for further use as an industrial feedstock, see also Lit. . Besides its main use in the food industry and for conservation purposes (jams, etc.), S. can also be used in plastics, varnishes, as fermentation additive for the production of proteins, amino acids, yeasts, enzymes, antibiotics, steroids, fats, ethanol, ethylene, glycerol, sorbitol, sugar acids, explosives, tartaric acid, softeners, saccharose esters for detergents, etc. S.-propylene oxide adducts are used in hard PUR expanded plastics. [Pg.625]

Uses Solvent for organic materials, fats, phenol, camphor, dye extraction, perfumes, pharmaceuticals, thermoplastics retarding fermentation additive to dye and lacquer sol ns. organic synthesis medicine degreasing agent Regulatory SARA 313 reportable Manuf./Distrib. Aldrich http //www.sigma-aldrich.com... [Pg.1265]

As mentioned above, propionic, acetic, succinic acids and CO2 are file main, but not the sole fermentation products in propionic acid bacteria. Propionibacteria contain enzymatic systems responsible for the formation of formate, with variable activity levels in different species. P. shermanii and P. arabinosum produced up to 0.077 and 0.160 pM formic acid, respectively, in glucose media (Mashur et al., 1971). In P. jensenii the formation of formic acid was observed in neutral or weakly alkaline lactate media, but the quantity of formate decreased towards the end of the fermentation. Addition of sodium formate to lactate stimulates the growth of propionibacteria (Vorobjeva, 1958a). A small production of formate was found in glucose fermentations of P. shermanii, P. pentosaceum, P. rubrum andP. petersonii (Vorobjeva, 1972). [Pg.106]

Previously, researchers from both industry and academia have invariably noted the inherent disadvantages of the two-step fermentation vitamin C production process, such as long period fermentation, additional sterilizing, control of the mix-culture... [Pg.251]

Among secondary products, ketonic function compounds (pyruvic acid, a-ketoglutaric acid) and acetaldehyde predominantly combine with sulfur dioxide in wines made from healthy grapes. Their excretion is significant during the yeast proliferation phase and decreases towards the end of fermentation. Additional acetaldehyde is liberated in the presence of excessive quantities of sulfur dioxide in must. An elevated pH and fermentation temperature, anaerobic conditions, and a deficiency in thiamine and pantothenic acid increase production of ketonic acids. Thiamine supplementing of must limits the accumulation of ketonic compounds in wine (Figure 2.10). [Pg.63]

Treating juice with bentonite is recommended for wines which are to be clarified shortly after the completion of alcoholic fermentation. Additional handling of the wine is avoided in this manner at time when the wine is thought to be more fragile. However, protein stability tests carried out on juice are imprecise and therefore not practical. The same bentonite concentration is generally used on juices from a given winery. In spite of this treatment, white wines are sometimes unstable at bottling and require an additional bentonite treatment. [Pg.428]

Influence on the chemical yield Addition of precursors may also influence the chemical yields of the fermentation. In the case of the paspalic acid fermentation, addition of tryptophan had no measurable effect up to 1000 mg per liter of broth. (5 )-[methyl- H/ C]methionine, however, showed clear product inhibition in the fermentation of SCH27899 above 0.5 mg/mL. As a consequence, the concentration of the latter precursor was kept below 0.5 mg/mL over the entire incubation period of 5 d by regular feeding of small portions (pulse-feeding). [Pg.628]


See other pages where Fermenters additions is mentioned: [Pg.539]    [Pg.539]    [Pg.540]    [Pg.10]    [Pg.84]    [Pg.194]    [Pg.227]    [Pg.272]    [Pg.1123]    [Pg.1845]    [Pg.4026]    [Pg.452]    [Pg.201]    [Pg.335]    [Pg.72]    [Pg.112]    [Pg.163]    [Pg.88]    [Pg.90]    [Pg.91]    [Pg.291]   
See also in sourсe #XX -- [ Pg.227 ]




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