Sugar and fermentation

Sugar fermentation and ther- Propylene glycol SolvenL chain extender in... 

An excessive temperature results from the initial temperature, the quantity of sugar fermented, and the type of tank used (dimensions and material). All operations that accelerate the transformation speed of sugar increase the maximum temperature. The temperature becomes a limiting factor at about 30°C. The effect is more pronounced when the temperature is elevated in the early stages of fermentation. Normally, the fermentation should begin at a moderate temperature (20°C). 

Go-dehydrogenase I, co-enzyme I or co-zymase, obtainable from extracts of yeast, muscle, liver and kidney, is the co-enzyme of sugar fermentation, and acts with the dehydrogenases of hexose diphosphate, malate, and alcohol, and also with the lactate dehydrogenase of muscle. 

Desmolases attack the inter-carbon linkage, and thereby effect the cleavage of organic compounds during tissue respiration, muscle glycolysis, sugar fermentation, and similar events intimately associated with the continuous maintenance of life. Most of the desmolases are endo-enzymes, and occur as members of complex systems, accompanied by other enzymes, co-enzymes and activators. 

Co-enzyme I (co-zymase) acts as a hydrogen carrier in sugar fermentation and in muscle contraction, and various tissue oxidations. 

C. The pentose sugar of straw, cotton-seed hulls and various hemicelluloses, and of some glycosides, including the primeverosides. It is not fermentable and behaves chemically as other sugars. 

Primitive people very likely encountered vinegar-like Hquids in hoUows in rocks or downed timber into which berries or fmit had fallen. Wild yeasts and bacteria would convert the natural sugars to alcohol and acetic acid. Later, when eady peoples had learned to make wines and beers, they certainly would have found that these Hquids, unprotected from air, would turn to vinegar. One can postulate that such eady vinegars were frequendy sweet, because the fmit sugars would have been acted on simultaneously by both bacteria and yeast. Only since the middle 1800s has it been known that yeast and bacteria are the cause of fermentation and vinegar formation. 

Wine. The earliest known wines were made in Iran about 5400—5000 BC (25). The species of grape used is unknown and may have been either the wild grape Fitis viniferus sylvestris or a cultivated precursor of the modem wine grape V. viniferus viniferus. The source of the yeast used, and the procedures used are completely unknown. In modem times, grapes (about 21—23% sugar) are pressed the liquid must is either separated and allowed to settle for 1—2 days (for white wines) before inoculation with yeast, or the whole mass is dkectly inoculated with yeast (for red wines). In either case, while the initial fermentation takes place, the carbon dioxide formed by fermentation excludes ak and prevents oxidation. White wines are transferred to a second fermentor (racked) near the end of fermentation and kept isolated from the ak while solids, including yeast, settle out, a process that requkes about six... 

Fermentable Sugars. Fermentable sugars like glucose [50-99-7]., maltose [69-79-4]., and maltotriose [1109-28-0] can be fermented by distiUer s... 

Yeast (qv) metabolize maltose and glucose sugars via the Embden-Meyerhof pathway to pymvate, and via acetaldehyde to ethanol. AH distiUers yeast strains can be expected to produce 6% (v/v) ethanol from a mash containing 11% (w/v) starch. Ethanol concentration up to 18% can be tolerated by some yeasts. Secondary products (congeners) arise during fermentation and are retained in the distiUation of whiskey. These include aldehydes, esters, and higher alcohols (fusel oHs). NaturaHy occurring lactic acid bacteria may simultaneously ferment within the mash and contribute to the whiskey flavor profile. 

Poly(3-hydroxybutyrate—3-hydroxyvalerate) [80181 -31 -3] resin, produced from a bacterium during a sugar fermentation process, has been reported to be biodegradable, and its target markets include "flushables" such as feminine hygiene products and disposable diapers (99). 

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