Fermentation lactic acid and

Davison, B. H., and Scott, C. D., A Proposed Bioparticle Fluidized-Bed for Lactic Acid Fermentation and Simultaneous Adsorption, Biotechnol. Bioeng., 39 365 (1992)... 

Having determined the effect of temperature and NaCl on koji autolysis, the next step in finding an optimal protocol for the rapid production of soy sauce with high flavor quality was to examine die effect of independent and combined effect of lactic acid fermentation and alcohol on koji autolysis. 

A new method for the preparation of soy sauce has been developed. The new scaled-up method divides the moromi process into two processes autolysis and fermentation. Because of the utilization of high temperatures, the new process permits the production of a NaCl free autolyzate from koji. Division of the fermentation process into two separated processes permit better control of lactic acid fermentation and alcohol fermentation processed which used to require great skill. The new scale-up procedure for soy sauce production yields a product in half the time required by the traditional (conventional) method and still produces a soy sauce with high levels of the desirable Bavor component, glutamic acid. Utilization of this protocol by the soy sauce producing industry should have significant economic impact to bo producers and consumers. 

With advances in lactic acid fermentation, and separations and conversion technologies, retail costs have been driven down as low as 1.87/kg... 

A method is described that involves fermenting white cabbage with enzymes of microorganisms of lactic acid fermentation, and mixing with prepared tubers of Jerusalem artichoke. 

Li H, Mustacchi R, Knowles CJ, Skibar W, Sunderland G, Dahymple I, and Jackman SA. An electrokinetic bioreactor Using direct electric current for enhanced lactic acid fermentation and product recovery. Tetrahedron, 2004 60(3) 655-661. 

The composition of algal biomasses and their lactic acid fermentate, and the amount of H2 gas evolved were estimated using methods described previously (3). The assay of ethanol was also performed using methods described previously (8). 

The true ferments are therefore all organized beings, such as torula cerenisice, producing alcoholic fermentation glaucum, producing lactic acid fermentation and mycoderma aceti, producing acetic acid fermentation. 

It is used as organic fertilizer, as cattle feed, as substrate for fungi cultivation, or for microbial enzyme production. Further uses are proposed in lactic acid fermentation and adhesives production. The potato fruit liquid by-product is used for protein enrichment and as fertilizer [22, 23]. 

This salt is isolated by filtration in the final step, washed with water and acidified with sulfuric acid to liberate free lactic acid with formation of calcium sulfate as solids. When ammonia is used for the neutralization, the ammonium lactate is formed and directly converted into butyl lactate by esterification with n-butanol, as shown in Scheme 1.2. Here, the ammonia is recovered and recycled. The following distillation and hydrolysis of butyl lactate gives an aqueous lactic acid with high efficiency. The lactic acid obtained by this method has higher purity than that obtained by the calcium salt method. The technologies for the above lactic acid fermentation and purification have well been established, and the production of both D- and L-lactic acids is conducted industrially in a plant scale of 100000 ton year. ... 

Narayanan N., Roychoudhury P.K., Srivastava A. L(+) lactic acid fermentation and its product polymerization. Electronic Journal of Biotechnology 1 (2004) 167. 

Typical aminocarboxyhc acids, unsaturated fatty acids bound in hpids, sugars and some other food components are precursors of many important sensory-active carbonyl compounds. Amino acids produce aldehydes mainly as secondary products of alco-hohc or lactic acid fermentations and during thermal processes by Strecker degradation. Formaldehyde (methanal) is formed from glycine, acetaldehyde (ethanal) from alanine propanal and butanal arise from threonine (Figure 8.3), 2-methylpropanal from valine. 

Narayanan, N., Roychouhury, P. and Srivastava, A. (2004) Lactic acid fermentation and its product polymerization. Electron. J. Biotechnol., 7, 167-179. 

Biacetyl is produced by the dehydrogenation of 2,3-butanediol with a copper catalyst (290,291). Prior to the availabiUty of 2,3-butanediol, biacetyl was prepared by the nitrosation of methyl ethyl ketone and the hydrolysis of the resultant oxime. Other commercial routes include passing vinylacetylene into a solution of mercuric sulfate in sulfuric acid and decomposing the insoluble product with dilute hydrochloric acid (292), by the reaction of acetal with formaldehyde (293), by the acid-cataly2ed condensation of 1-hydroxyacetone with formaldehyde (294), and by fermentation of lactic acid bacterium (295—297). Acetoin [513-86-0] (3-hydroxy-2-butanone) is also coproduced in lactic acid fermentation. 

Table 1 shows the dry weight of substrate, and amounts of HCl aqueous solution for pretreatment, cellulase and suspension broth for the lactic acid fermentation with ESS. The initially supplied amount of bean curd refuse in dry weight basis was changed from 10 to 150 g to examine the influence of substrate loading. The amount of cellulase was increased against initial substrate loading. And also, the amoimt of 0.1 mol/1 HCl was increased against... 

Fig. 2 Time course of lactic acid yield and its concentration in SSF with pretreatment using 0.1 mol/1 HCl at 121 C for 30 rain. Fermentation conditions temperature=37 C, pH=S.0, initial load of BCR=50 g, cellulase amount=2.5 g in 2L suspension.

For lactic acid fermentation of bean curd refuse with simultaneous saccharification, it is found that the pretreatment of the substrate using 0.1 or 0.2 mol/l HCl aqueous solution with heating at niTi for 30 min efficiently solubilized the raw material and significantly enhanced the enzymatic saccharification followed by the lactic acid fermentation. The amount of initial load of bean curd refiise in dried state could be increased up to 75 g/1 in a batch fermentation, and the finally attained lactic acid yield and its concentration were as high as 87.0% and 45.8 g/1, respectively. 

Czyzowska, A., Klewicka, E., and Libudzisz, Z., The influence of lactic acid fermentation process of red beet juice on the stability of biologically active colorants, Eur. Food Res. TechnoL, 223, 110, 2004. 

Naouri et al. (1991) described another contained fluidized bed, the so-called high compacting multiphasic reactor (HCMR), which they used for malic and lactic acid fermentations for wine improvement. Bioparticles were contained within a tapered region and liquid was rapidly recycled through this region by pumping improved liquid/solid contact was cited as the advantage of this reactor. 

Sivakesava et al. also used Raman (as well as FT-IR and NIR) to perform a simultaneous on-line determination of biomass, glucose, and lactic acid in lactic acid fermentation by Lactobacillus casei.2 Partial least squares (PLS) and principal components regression (PCR) equations were generated after suitable wavelength regions were determined. The best standard errors were found to be glucose, 2.5 g/1 lactic acid, 0.7 g/1 and optical cell density, 0.23. Best numbers were found for FT-IR with NIR and Raman being somewhat less accurate (in this experiment). 

Fayolle et al. used a remote system to monitor on-line fermentations.15 Both the substrates (glucose, fructose, lactose, and galactose) and the metabolites (ethanol and lactic acid) were monitored. The equations used were built with PLS. The reference method was HPLC. For the alcohol fermentation, glucose, fructose, and ethanol had SEPs (in g/1) of 3.5, 4.5, and 3.8, respectively. For the lactic acid fermentation, the SEPs for lactose, galactose, and lactic acid were 4.1, 1.4, and 2.0, respectively. 

Lactic acid fermentation was the topic of a paper by Vaccari et al.35 In this work, lactic acid, glucose, and biomass were determined over the course of the reaction. The measurements were made in real time, using a bypass pump and flow-through cell for the NIR measurements. Instead of using normal chemomet-ric statistics, the authors used correlation coefficients, mean of differences, standard deviation, student s t-test, and the student test parameter of significant difference to evaluate the results. Under these restrictions, the results appeared fairly good, with the biomass having the best set of statistics. 

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