Fermenting area

Removing Stems from Crusher and Pomace from Presses. See Equipment Cleaning. Prompt removal of all waste from the fermentation area minimizes fruit fly buildup. 

Industry and Business. Scientists in the industry traditionally carry out a significant load of research in fermentation area. Gompanies such as Pfizer and Merck were pioneers in industrial production of the first antibiotic penicillin produced by fungal fermentation. A significant proportion of industrial fermentation research in industry has been directed to health care products (such as antibiotics). 

In the canning and preserving industries, com symps are used to prevent crystallization of sucrose, provide body, accentuate tme fmit flavors, and improve color and texture. In the beverage industry, the predominant use is in the beer and malt-Hquor areas. High conversion symps are used to replace dry cereal adjuncts, provide fermentable sugars, enhance flavor, and provide body. These symps contain controlled amounts of dextrose and maltose for proper fermentation. 

AH cephalosporins found in nature (Tables 1 and 2) have the D-a-aminoadipic acid 7-acyl side chain (21). AH of these compounds can be classified as having rather low specific activity. A substantial amount of the early work in the cephalosporin area was unsuccessfiiHy directed toward replacing the aminoadipic acid side chain or modifying it appropriately by fermentation or enzymatic processes (6,22). A milestone ia the development of cephalosporins occurred in 1960 with the discovery of a practical chemical process to remove the side chain to afford 7-ACA (1) (1). Several related processes were subsequendy developed (22,23). The ready avaHabHity of 7-ACA opened the way to thousands of new semisynthetic cephalosporins. The cephalosporin stmcture offers more opportunities for chemical modification than does that of penicillins There are two side chains that especiaHy lend themselves to chemical manipulation the 7-acylamino and 3-acetoxymethyl substituents. 

Most methods used for the production of the commercially important a-amino penicillins, such as ampicillin and amoxicillin, are based on modifications of an enamine process employing the appropriate phenylglycine and methylacetoacetate followed by coupling with 6-APA (64). Other aspects of the fermentation, strain maintenance, equipment, inoculum development, media, and procedures used in the production of penicillin are well covered in previous editions of the Enyclopedia. Developments in these areas have been reviewed (65). 

A commercial bacterial cellulose product (CeUulon) was recently introduced by Weyerhaeuser (12). The fiber is produced by an aerobic fermentation of glucose from com symp in an agitated fermentor (13,14). Because of a small particle diameter (10 P-m), it has a surface area 300 times greater than normal wood cellulose, and gives a smooth mouthfeel to formulations in which it is included. CeUulon has an unusual level of water binding and works with other viscosity builders to improve their effectiveness. It is anticipated that it wiU achieve GRAS status, and is neutral in sensory quaUty microcrystaUine ceUulose has similar attributes. 

Controlling methane release from wetland, rice paddies and gaseous emissions from animals is more problematic. The release from rice paddies and wet lands is slow, intermittent and takes place over a wide geographic area, and thus very difficult to control. Gaseous emissions from agricultural animals contribute to atmospheric accumulation of methane due to fermentative digestion that produces methane in... 

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