Fermentation items of basic metabolism comparable to ethanol, acetic acid, and lactic acid have been the 1st advertisement items of the fermentation undefined, through citric acid and similar items of fungal beginning. As high-volume/low-price items they nonetheless occupy best positions within the respective markets. a number of of those, specially alcohols, have attracted extra recognition as attainable resources of different strength providers and chemical substances. This quantity describes conception and perform of creation of those commodities - from classical methods to most modern advancements - and likewise offers info at the correct uncooked fabrics. Futhermore, items with regards to fundamental metabolism are handled during this volume.
subject matters integrated are: Sugar-Based/Starch-Based uncooked fabrics - Ethanol - Glycerol and different Polyols - Acetone, Butanol, Isopropanol - 2,3-Butanediol - Lactic Acid - Citric Acid - Gluconic Acid - extra natural Acids - Acetic Acid - PHB and different Polyhydroxyalkanoic Acids - Amino Acids - Nucleotides - Extracellular Polysaccharides - Biosurfactants
Chapter 1a Sugar?Based uncooked fabrics for Fermentation purposes (pages 4–29): Eberhard Stoppok and Klaus Buchholz
Chapter 1b Starch?Based uncooked fabrics for Fermentation functions (pages 31–46): Jean?Claude De Troostembergh
Chapter 2 uncooked fabric ideas – low-cost difficulties (pages 47–56): Friedrich Schneider and Horst Steinmuller
Chapter three Ethanol – Classical equipment (pages 58–120): Thomas Senn and Hans Joachim Pieper
Chapter four Ethanol – strength resource of strength and Chemical items (pages 121–203): Naim Kosaric
Chapter five Microbial construction of Glycerol and different Polyols (pages 205–227): Hans?Jurgen Rehm
Chapter 6 Microbial construction of Acetone/Butanol/Isopropanol (pages 229–268): Peter Durre and Hubert Bahl
Chapter 7 Microbial construction of 2,3?Butanediol (pages 269–291): Ian S. Maddox
Chapter eight Lactic Acid (pages 293–306): Jan S. Kascak, Jiri Kominek and Max Roehr
Chapter nine Citric Acid (pages 307–345): Max Roehr, Christian P. Kubicek and Jiri Kominek
Chapter 10 Gluconic Acid (pages 347–362): Max Roehr, Christian P. Kubicek and Ji?ci Kominek
Chapter eleven extra natural Acids (pages 363–379): Max Roehr and Christian P. Kubicek
Chapter 12 Acetic Acid (pages 381–401): Heinrich Ebner, Sylvia Sellmer and Heinrich Follmann
Chapter thirteen PHB and different Polhydroxyalkanoic Acids (pages 403–464): Alexander Steinbuchel
Chapter 14a Amino Acids – Technical construction and Use (pages 465–502): W. Leuchtenberger
Chapter 14b Enzymology of Amino Acid creation (pages 503–560): Nobuyoshi Esaki, Shigeru Nakamori, Tatsuo Kurihara, Setsuo Furuyoshi and Kenji Soda
Chapter 15 Nucleotides and similar Compounds (pages 561–612): Akira Kuninaka
Chapter sixteen Extracellular Polysaccharides (pages 613–657): Ian W. Sutherland
Chapter 17 Biosurfactants (pages 659–717): Naim Kosaric
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Additional info for Biotechnology: Products of Primary Metabolism, Volume 6, Second Edition
The type of enzyme used will determine the DE and the sugar breakdown of the syrup. Typical saccharification enzymes mainly are pamylase, glucoamylase, and debranching enzymes like pullulanase or isoamylase, or combinations of these. In addition, isomerization or epimerization of the syrup can be performed (SCHENKand HEBEDA, 1992). Concentrated liquid syrups are commercially available with solids contents between 70 and 80%. These syrups must be stored above 50°C, and preferably at 60°C to avoid development of high viscosities or eventual crystallization.
3, 2nd Edn. ), pp. 127-139. Weinheim: VCH. 27 HAARD,N. F. (1988), Astanxanthin formation by the yeast Phajjia rhodozyma on molasses, Biotechnol. Lett. 10, 609-614. HAN,Y. , WATSON,M. A. (1992), Production of microbial levan from sucrose, sugarcane juice and beet molasses, J. Ind. Microbiol. 9, 257260. , KESTERSON, J. W. (1967), Zitrusmelasse: Erzeugung und Zusammensetzung, in: F. 0. Lichts International Molasses Report, VOl. 11, pp. 1-4. , B O ~ C H E RJ. , (1986), Lysine fermentation using molasses as carbon source, German Patent DD 281415 A5, Application 86-294383.
Helsinki: Kauppakirjapaino. 28 l a Sugar-Based Raw Materials for Fermentation Applications KOWITZ-FREYNHAGEN, P. (1979), Gaschromatographische Untersuchungen iiber die Veranderungen im Saurespektrum technischer Zuckersafte wihrend des Zuckergewinnungsprozesses iiber die Einfliisse der Verfahrensparameter, Thesis, Technical University of Braunschweig. , HAMPEL,W. (1975), Le comportement des acides aminks libres au cours de 1’Cpuration des jus, Sucr. Belge 94, 394-404. , SIMONART,A. (1967), La conservation du jus dense et son travail ultkrieur, Sucr.