Organic adds production

Bigelis R, Tsai SP (1995) Microorganisms for organic add production. In Hui YH, Khachatourians GG (eds) Food biotechnology microorganisms. VCH, New York, pp 239-280... 

Liao, W., Liu, Y, Chen, S., 2007. Studying pelLet formation of a filamentous fungus Rhizopus oryzae to enhance organic add production. Applied Biochemistry and Biotechnology 136-140, 689-701. 

Smith, J.E., Nowakowska-Waszczuk, A., Anderson, J.G., 1974. Organic add production by mycelial fungi. In Spencer, B. (Ed.), Industrial Aspects of BiochemistryProcs. 9th Meeting-Fed. Europ. Biochem. Socs., pp. 297-317. 

Metabolites whose biosynthesis leads to the net production of ATP and/or reducing equivalents, for example organic adds and certain secondary metabolites. In these cases, the P/O quotient influences the extent to which energy can be dissipated. 

The production of organic acids by micro-organisms, and especially citric add, is considered in detail in Chapter 4. In this section therefore we will only briefly consider dtric add production, from an energetics perspective. 

In this Chapter we shall look at the use of micro-organisms to produce organic adds of commerdal importance. Although all of the examples to be mentioned are relatively simple chemically, they are interesting in that they are metabolically diverse. Some are genuine end products of metabolism, while others are compounds considered to be central metabolites in all living cells. These central metabolites are normally present in relatively small, constant amounts. However, some micro-organisms can be "persuaded" to produce enormous yields of these metabolites. 

The production of ethylene in fruit tissue and in small amounts in leaves may justify its consideration as a hormone, functioning in the gaseous state, Cherimoyas and some varieties of pear produce 1000 times the effective physiological concentration. Ethylene formation is closely linked to oxidation and may be centered in the mitochondria. Its effects are to promote cell-wall softening, starch hydrolysis, and organic add disappearance in fruits—the syndrome known as ripening. Ethylene also decreases the geotiopic responses of stems and petioles. 

The products whkh have Ixen prepared from proiriolactonc and tho salts of inoiganic adds containing sulfur or selenium are listed in Table 16. Bartlett and Small as. a Ntiidicd tho kim.addition reactions of the jS-lactones and organic adds containing aulfur or phospboms are treated in section Vl.ll. 

The foremost authorities on hygiene in that country, among whom were the late Professors Roux and Calmette of the Pasteur Institute, have never ceased to consider the treatment of water with ozone to be the best disinfecting process known. It does not add to the water any injurious foreign substance. Moreover, ozone never generates unpleasant tastes, as chlorine and its derivatives do on the contrary, it can destroy most unpleasant tastes and odors. Color due to organic decomposition products in water can also be removed. 

For cooked, cured meat products with minimum of 100 ppm sodium nitrite (ingoing). (These guidelines are independent of the addition of organic adds or salts.)... 

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