Other Fermentation Products

Succinic acid has a diverse range of applications in the synthesis of specialty chemicals used in agriculture, foods, medicine, textiles, plating, and waste-gas scrubbing (Winstrom, 1978). Currently, succinic acid is produced via the hydrogenation of maleic anhydride to succinic anhydride and hydration to succinic acid (Winstrom, 1978 Zeikus et al., 1995). The thermophylic anaerobic bacteria Clostridium thermosuccinogenes can convert inulin to succinate and acetate as major 

Lactic acid has a number of applications in the food industry as well as nonfood uses. The bacterium Pediococcus pentosaceus has the ability to hydrolyze inulin via an exo-inulinase and convert it to lactic acid (Middlehoven et al., 1993). Likewise, a number of Lactobacillus sp. strains and Streptococcus bovis can form lactic acid from inulin (Shamtsyan et al., 2002). 

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The problems with this approach is that the intestinal pH may not be stable, since it is affected by diet, disease, and presence of fatty acids, carbon dioxide, and other fermentation products. Moreover, there is considerable difference in inter- and intraindividual gastrointestinal tract pH, which causes a major problem in reprodueible drug delivery to the large intestine [58]. 

A number of other fermentation products have been reported to have anthelmintic activity. Among these are the aminoglycoside, G-418, the destomycins, paromomycin, anthelvencin, aspiculamycin, anthelmycin, and the axenomycins. However, none of these has seen commercial use. 

Green, M. L. and Manning, D. J. 1982. Development of texture and flavor in cheese and other fermented products. J. Dairy Res. 49, 737-748. 

Romano, P., Suzzi, G., Comi, G., Zironi, R., and Maifreni, M. (1997). Glycerol and other fermentation products of apiculate wine yeasts. J. Appl. Microbiol. 82, 615-618. 

In principle, the same carbohydrates and their degradation products formed after hydrolysis of wood can be recovered from sulfite spent liquors. However, this requires complicated and expensive separation techniques. The industrial use of sulfite spent liquor components is mainly limited to fermentation processes. The most common product is ethyl alcohol which is produced from hexose sugars by yeast (Saccharomyces cerevisae) and separated from the mixture by distillation. Even the carbon dioxide formed in the process can be recovered. Other fermentation products, including acetone, n-butanol, and lactic acid, can be produced by certain microorganisms. Because some contaminants, for example, sulfur dioxide, inhibit the growth of the yeast, they must be removed from the liquor prior to the fermentation. 

Ultrafiltration processing for whey proteins concentration and fractionation, for recovery of lactose from milk and whey, for total milk protein concentration for the production of milk protein concentrate (MFC) or nulk protein isolate (MPl), for milk standardization for continuous mechanized manufacture of cheese and other fermented products, and for production of high-solids milk base for dried milk production. 

The initial isolation of antibiotics and other fermentation products from fermentation broths can take many routes. Those that have been used on a large scale have included the following ... 

Large-scale electrophoretic chambers (14-16) are currently being investigated for fractionation and purification of pharmaceuticals and other fermentation products on an industrial scale. 

P data. The inhibition consteints for etheuiol and acetone are approximately ten times greater than that for butanol, acetic acid, and butyric acid. This is indicative of the relatively low toxicity of acetone and ethanol as compared with the other fermentation products. 

Nitldullds and Drosophila spp. are attracted to figs during the ripening phase in the orchard. Experiments (.9), have shown that re-hydrated dried figs allowed to ferment for ca. 3 days were the most attractive to these insects. Studies were carried out In the present work to identify the components present In the fermenting rehydrated fig and to test these components against Drosophila. The volatiles found in the fermented re-hydrated dry fig were similar to those found in other fermented products (cf. There was considerable variation with different fer-... 

Other compounds have also been produced. For example, hydrogen was produced by a fermentative strategy using hydrogenase (Hyd) and fhl enzymes [199]. 1,2-PDO has also been produced from glycerol in E. coli by a pathway through DHAP and methylglyoxal [200]. Ethanol and other fermentative products have also been produced [201]. Limonene has been produced by an E. coli strain from... 

For ethanol, or any other fermentation product, there are limiting concentrations at which metabolic functions cease to be operative. Because the limiting concentration for catabolism is often greater than for anabolism, it is possible - and... 

Gas chromatography This was the first quantitative chromatographic system for sugars analysis, but it has been replaced by liquid chromatographic methods, which are simpler, less expensive, and require no derivatization, except in the fermentation industries, where the ease of analysis of alcohols and other fermentation products along with starting (glucose. 

The objectives of wort (unfermented beer) fermentation are to consistently metabolize wort constituents into ethanol, carbon dioxide and other fermentation products to produce beer with satisfactory quality and stability. It is also important to produce yeast crops that can be confidently repitched into subsequent brews. This is unlike distiller s yeast strains where the yeast culture is used only once it is not repitched. 

However, liquid-liquid extraction can form emulsions, and the extractant is usually expensive and sometimes toxic to the cell culture (Diirre, 1998). To solve these problems, the perstraction technique was developed based on the liquid-liquid extraction concept. In the perstraction separation process, the fermentation broth and the extractant are separated by a membrane, where two immiscible phases can exchange butanol. In this process, butanol can diffuse preferentially across the membrane, while other components (substrates, cell culture, and other fermentation products) are retained in the fermentation broth. This strategy effectively avoids the potential problems in the liquid-liquid extraction system, but it needs to point out that... 

Like other fermentative products, such as ethanol, butanol, lactic acid, and succinic acid, the cost of 1,3-PD production depends also on the costs of substrate,... 

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