Oranges juice fermentation

Electrochemical (voltammetry) Acetic, citric, lactic, malic, and succinic acid Grape and orange juice, fermentation HPLC separation, postcolumn reaction, electrochemical cell 0.75-300 mg/L Kotani et al. (2004)... 

Food industry and medical supplies Edible salt production from seawater,23 demineralization of whey,24 recovery of amino acids from fermentation liquor,25 separation of amino acids,26 preparation of lactic acid27, gluconic acid28 amino acids,29 etc. from their salts, stabilization of grape juice30 and pre-treatment of wine,31 deacidification of sour orange juice,32 desalination of soups, desalination of soybean sauce,33 continuous fermentation in the presence of electrodialysis,34 de-ionization of sugar solution.35... 

Limonene as a by-product of orange juice production can be used for polymer production together with CO2 to form a polystyrol-like foam. Menthon can be used as a precursor for branched dicarbonic acids and alpha-pinen (a by-product of the forest industry) as precursor for cymol production or for enzymatic verbenone production. Other important terpenoids are phytosterols. They are used in the production of steroid hormones such as cortison or progesteron by Bayer Sobering Pharma. Probably the most important example where plant secondary metabolism and microbial fermentation are synergistically combined, steroid hormones, are produced from phytosterols. A fermentation process by Bayer Schering Pharma uses a plant metaboUte and converts it by a single-step microbial fermentation into the desired end product. 

Potato extract, orange juice and yeast extract all stimulate the fermentation of glucose and acid production by propionic acid bacteria (Tatum et al., 1936). Stimulation by potato extract is associated with some essential growth factors. If synthetic medium is supplemented with yeast extract, then the addition of individual vitamins (biotin, pantothenate, thiamine or /7-aminobenzoic acid) is unnecessary (El-Hagarawy, 1957). In connection with the ability of P. shermanii to synthesize vitamins Karlin (1966) suggested to include these bacteria into dairy products. For example, kefir enriched with P. shermanii contained increased amounts of vitamin Bi, B2, Bg, PP, Bi2, pantothenate, folic and folinic acid as compared with control samples. Especially high increases in the latter four vitamins were observed. 

Fruit juices and nectars are highly susceptible to fermentation and other forms of microbial spoilage and with few exceptions it is essential that some form of pasteurisation is employed when these products are packaged. The exceptions that are seen usually relate to freshly squeezed orange (or other) juices that are processed directly from fresh fruit and packaged immediately. These products have a very short shelf life, usually a few days, and are maintained by storage at temperatures between 0 and 5°C. 

Carbon stable isotope ratio (CSIR) analysis of sugar utilizing an isotope ratio mass spectrometer (IRMS) is routinely used to detect the addition of cane sugar and corn syrup to most juices with the exception of pineapple. The inability of CSIR analysis to detect beet sugar in orange and apple juices because of metabolic similarities between adulterant and authentic products has required alternative methods, e.g., combination of IRMS and nuclear magnetic resonance (NMR) spectroscopy. The method requires the determination of five isotope ratios after fermentation of the juice the H/ H and iSq/ISo ratios of the fermentation water plus the total C/ C and H/ H ratios on the methyl and methylenic groups of the alcoholic distillate. 

Calcium, magnesium, iron, tryptophan, and crude protein (animal feed), ascorbic acid (orange, lemon and tomato juice, green tea, potatoes, red pepper, spinach, and strawberry), sulfite (fruit juice), iron(ll. III) (wines), nitrite (cod liver oil, cured meat), aluminum (spinach leaves, tea leaves), bromate (bread), tryptophan (vegetables and fish), butylated hydroxyanisole (sunflower, com, and olive oil), kojic acid (fermentation broth), and sucrose (milk and soft drinks)... 

Sour milk contains lactic acid. Vinegar, which can be produced by fermenting juices, contains acetic acid. Phosphoric acid gives a tart fiavor to many carbonated beverages. Most fruits contain some kind of acid. Lemons, oranges, grapefmits, and other citrus fruits contain citric acid. Appies contain malic acid, and grape juice contains tartaric acid. 

---