Microorganisms production

In some anaerobic microorganisms, production of hydrogen serves as a mechanism to get rid of excess reducing potential, while in many others hydrogen consumption is coupled... 

Christov, L. P., and Prior, B. A., Esterases of xylan-degrading microorganisms Production, properties, and significance. Enzyme Microb Technol 1993, 15 (6), 460-75. 

Industrial production of organic acids Discovery of penicillin commercial production since 1941 Industrial production of amino acids Industrial production of enzymes Introduction of genetically modified microorganisms, production of insulin... 

Excess microorganism production rate (mass/time) YQ So - S ) 1 + be. (9)... 

Analogs and Inhibitors, When we use prototrophic microorganisms, production of repressors can be reduced by addition of end product analogs to the medium. Thus, all 10 histidine pathway enzymes are derepressed up to 30-fold by 2-thiazolealanine (Ames and Hartman, 1963). In a similar manner, adenine, which inhibits thiamine synthesis, derepresses the enzymes of thiamine biosynthesis (Kawasaki et al., 1969). 

Nwe N, Furuike T, Tamura H (2011) Chitosan from aquatic and terrestrial organisms and microorganisms production, properties and applications. In Johnson BM, Berkel ZE (eds) Biodegradable materials production, properties and applications. Nova Science, Hauppauge, NY, chapter 2, pp 29-50... 

Furthermore, microorganism production and conversion processes often introduce unwanted by-products or create products that negatively affect bioreactor operation. For example, protein-producing microorganisms, which are often used in pharmacokinetics, produce a mixture over time that is damaging to the bacteria aside from the surface-active agent properties of the protein. Shear is tolerated by the microorganisms in this mixture, but air-fiquid interfaces, which are naturally... 

Several kinds of yeasts and bacteria can be used as biocatalyst in this process. The yield in ethanol (with respect to the fermentable sugars) is 90-95%. The so-formed ethanol reduces the catalytic activity of the microorganisms (product inhibition), which leads to final ethanol concentrations of typically 6-8 mass% for yeast and 10 mass% for bacteria. 

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