Liquors, fermentation

When sugar that is produced by the Scholler process is fermented by the acid-producing organism, the yield is only 35% of the total sugar. If the solution is first fermented by yeast, however, a 37 % yield of alcohol is produced, and from the residual liquor fermented by the butyric acid organism, a 15.5% yield of acids is produced, making a total recovery of 52.5%. 

Citrobacter Brewing liquor, fermenting wort Parsnip, sulphury DMS, diacetyl, lactic acid, acetaldehyde... 

Tetracyclines are produced by various Streptomyces strains and are extensively applied in human and veterinary medicine. They display a broad spectrum of antimicrobial activity in combination with low toxicity and can be applied orally. The most commonly prescribed tetracycline drugs are tetracycline itself and oxytetracycline, an oxygenated derivative, which are directly isolated from fermentation liquors, and doxycycline whose partial synthesis from oxy-... 

The sweet water from continuous and batch autoclave processes for splitting fats contains tittle or no mineral acids and salts and requires very tittle in the way of purification, as compared to spent lye from kettle soapmaking (9). The sweet water should be processed promptly after splitting to avoid degradation and loss of glycerol by fermentation. Any fatty acids that rise to the top of the sweet water are skimmed. A small amount of alkali is added to precipitate the dissolved fatty acids and neutralize the liquor. The alkaline liquor is then filtered and evaporated to an 88% cmde glycerol. Sweet water from modem noncatalytic, continuous hydrolysis may be evaporated to ca 88% without chemical treatment. 

The tetracyclines are valuable orally active broad-spectrum antibiotics prepared by isolation from the fermentation liquors of various strains of Streptomyces or by chemical transformation of fermentation-derived substances. The basic ring system and numbering pattern is as follows ... 

Netz-fahlgkeit,/. wetting(-out) property, -fass, n, steeping cask or tub. -ferment, n. omental enzyme, -fiotte, /. (Dyeing) wetting-out liquor,... 

After the end of the fermentation (28 hours) the culture broth is filtered off by suction over a large suction filter. The mycel residue is washed with water several times. The filtrate is extracted three times, each time with 10 liters of methyl isobutyl ketone. The extract is concentrated under vacuum in a circulating evaporator and in a round flask carefully dried under vacuum. The residue is crystallized from acetone/isopropyl ether. The melting point is 157°-158°C (fermentation yield = 60%). The pure product yield obtained after a second crystallization and chromatography of the mother liquor on silica gel amounts to 53% of the theoretical. 

Fluoro-l 13,17ot-Dihydroxy-21-Acetoxy-1,4-Pregnadiene-3,20-Dione A medium consisting of 1% dextrose hydrate, 2% cornsteep liquor of 60% solids and Kalamazoo tap water was adjusted to pH 4.9 with sodium hydroxide. The medium was steam sterilized at 15 pounds pressure for 30 minutes, cooled, and then inoculated with a 24-hour growth, from spores, of Septomyxa affinis, ATCC 6737. The medium was agitated, sparged with sterile air at the rate of one-tenth volume of air per volume of medium per minute. At the end of 24 hours of fermentation at room temperature, the pH was about 7.4. 

The Fermentation Process The process by which this antifungal substance is produced is an aerobic fermentation of an aquaous nutrient medium inoculated with a pimaricin-producing strain of Streptomycesgihrosporeus. The nutrient medium contains an assimilable source of carbon such as starch, molasses, or glycerol, an assimilable source of nitrogen such as corn steep liquor and Inorganic cations such as potassium, sodium or calcium, and anions such as sulfate, phosphate or chloride. Trace elements such as boron, molybdenum or copper are supplied as needed in the form of impurities by the other constituents of the medium. 

Nitrogen sources include proteins, such as casein, zein, lactalbumin protein hydrolyzates such proteoses, peptones, peptides, and commercially available materials, such as N-Z Amine which is understood to be a casein hydrolyzate also corn steep liquor, soybean meal, gluten, cottonseed meal, fish meal, meat extracts, stick liquor, liver cake, yeast extracts and distillers solubles amino acids, urea, ammonium and nitrate salts. Such inorganic elements as sodium, potassium, calcium and magnesium and chlorides, sulfates, phosphates and combinations of these anions and cations in the form of mineral salts may be advantageously used in the fermentation. 

The subsequent advance was rather fortuitous and rested more with serendipity than with scientific logic. A search was made for cheaper more effective replacements for casein hydrolysate. Amongst the tested materials was com steep liquor (CSL). CSL is a by-product of the manufacture of starch from maize kemals. Whole maize is incubated in warm water, at 50°C acidified with SO2. Thermophilic bacteria hydrolyse proteins and other components of the kemals, thereby loosening the starch granules. These are removed, leaving behind the steep liquor which is used to treat further maize kemals. Ultimately, the liquor is too viscous to re-use and the liquor is concentrated and used as cattle feed. It was this material that was used for penicillin fermentation. Surprisingly, the yield of penicillin increased by a further 5-10 fold giving yields of 50-100 ig ml. 

There are two main methods for the recovery of exopolysaccharides from fermentation liquors ... 

Polar organic solvents readily precipitate exopolysaccharides from solution. The solvents commonly used are acetone, methanol, ethanol and propan-2-ol. Cation concentration of the fermentation liquor influences the amount of solvent required for efficient product recovery. In the case of propan-2-ol, increasing the cation concentration can lead to a four-fold reduction in die volume of solvent required to precipitate xanthan gum. Salts such as calcium nitrate and potassium chloride are added to fermentation broths for this purpose. 

The most significant cost of fermentation equipment is usually the bioreactor. However, for fungal SCP processes from sulphite waste liquor, the cooling system is the most significant cost. See Table 4.13. 

Glucose limits sucdnoglycan production (ammonia limits growth). It is necessary to limit sucdnoglycan production to avoid an excessively viscous fermentation liquor which would affect mixing and subsequent downstream processing to recover exopolysaccharide. 

In the manufacture of baker s yeast, the stock strain is inoculated into a medium that containing molasses and com steep liquor. The pH of the medium is adjusted to be slightly acidic at pH 4-5. The acidic pH may retard the bacterial growth. The inoculated medium is aerated during the incubation period. At the end, the cells are harvested by centrifuging out the fermentation broth, and they are recovered by filter press. A small amount of vegetable oil is added to act as plasticiser, and then the cell mass is moulded into blocks. The process is shown in Figure 1.2. 

By fermentation with Streptomyces griseus, S. olivaceus, S. aureofaciens. Bacillus megatherium or Propionobacterium freudenreichii. Molasses is used generally as fermentation medium, C0CI2 and 5,6-dimethylbenzimidazole are added. Various adsorption and extraction methods are used for isolation from the fermentation liquors. 

Co-enzyme obtained from cultures of various strains of Streptococcus haemolyticus and capable of changing plasminogen into plasmin (complex enzyme mixture of streptokinase, streptodornase and streptolysin 0"). From fermentation liquors of hemolytic streptococci species Streptococcus haemolyticus), e. g. H 46 A. 

PTC may well provide a way of recovering valuable chemicals from the waste streams of fine chemicals plants. Krishnakumar and Sharma (1984) have shown how phenolic substances from aqueous alkaline streams can be recovered as useful, saleable substances and their content brought down to below 5 ppm in the waste streams. Even penicillin from waste liquors discharged from fermentation plants can be recovered (Lindblom and Blander, 1980). 

Citric acid (Ruthven, 1997). In the separation of citric acid from fermentation liquors the Sorbex process can be used. In the conventional process neutralization is carried out with lime followed by acidification with sulphuric acid to produce calcium sulphate as waste. The Sorbex technology avoids lime and sulphuric acid wastage and calcium sulphate disposal. 

Hexose diphosphate was found by Harden and Young69 in cell-free alcoholic-fermentation liquors. In 1930, it was observed that addition of fluoride to fermenting-yeast extracts leads to an accumulation of 0-phospho-D-glyceronic acid,60 which is also a metabolite of muscle extracts.61 Attention was turned, therefore, to the pathway from hexose diphosphate to 0-phos-pho-D-glyceronic acid. In 1932, Fischer and Baer62 described the synthesis of D-glycerose 3-phosphate, and, in 1933, Smythe and Gerischer63 noted... 

The microorganism Streptomyces halstedii elaborates an antibiotic substance, called carbomycin32 or Magnamycin,33 which has been isolated from the fermentation broth by simple, solvent extraction, and then purified by recrystallization. (Examination of the resulting mother liquors has led to the isolation of a closely similar compound designated as Magnamycin B. 34) Carbomycin has low toxicity,85 and appears to be an effective and satis-... 

Albene [Alcohol benzene] A process for making ethylbenzene from aqueous ethanol and benzene. The aqueous ethanol may contain as little as 30 percent ethanol, such as that obtained by one distillation of liquors from sugar fermentation. The mixed vapors are passed over a catalyst at approximately 350°C. The catalyst ( Encilite-2 ) is a ZSM-5-type zeolite in which some of the aluminum has been replaced by iron. Developed in India jointly by the... 

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