Biotechnology: Products of Primary Metabolism, Volume 6,

Fermentation items of basic metabolism equivalent to ethanol, acetic acid, and lactic acid have been the 1st advertisement items of the fermentation undefined, through citric acid and comparable items of fungal starting place. 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 vendors and chemical compounds. This quantity describes conception and perform of construction of those commodities - from classical tactics to most up-to-date advancements - and likewise presents information at the appropriate uncooked fabrics. Futhermore, items with regards to fundamental metabolism are handled during this volume.
themes 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 - additional natural Acids - Acetic Acid - PHB and different Polyhydroxyalkanoic Acids - Amino Acids - Nucleotides - Extracellular Polysaccharides - Biosurfactants

Content:
Chapter 1a Sugar?Based uncooked fabrics for Fermentation functions (pages 4–29): Eberhard Stoppok and Klaus Buchholz
Chapter 1b Starch?Based uncooked fabrics for Fermentation purposes (pages 31–46): Jean?Claude De Troostembergh
Chapter 2 uncooked fabric ideas – reasonably priced difficulties (pages 47–56): Friedrich Schneider and Horst Steinmuller
Chapter three Ethanol – Classical tools (pages 58–120): Thomas Senn and Hans Joachim Pieper
Chapter four Ethanol – capability resource of strength and Chemical items (pages 121–203): Naim Kosaric
Chapter five Microbial creation of Glycerol and different Polyols (pages 205–227): Hans?Jurgen Rehm
Chapter 6 Microbial creation of Acetone/Butanol/Isopropanol (pages 229–268): Peter Durre and Hubert Bahl
Chapter 7 Microbial creation 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 additional 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 creation 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 comparable 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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Extra resources for Biotechnology: Products of Primary Metabolism, Volume 6, Second Edition

Example text

Pamylase releases maltose units from the starch molecule by an exo-attack from the non-reducing end of the starch molecule. It is unable, however, to pass the a(1,6)-1inkages. Therefore, the maximum maltose content achievable in the syrup is about 50%. Such a syrup is known as “High Maltose Syrup” (HMS). When a debranching enzyme is added to the pamylase, higher maltose contents 4 Liquid Syrups 39 Tab. 5. 1 <200 <5 <5 c 30 between 75% and 85% can be obtained and the syrup is known as “Very High Maltose Syrup” (VHM).

1991). , 1992). HAARD(1988) reported on the formation of the pigment astaxanthin with molasses as a cheap fermentation substrate for the red yeast Phaffia rhodozyma. , 1993). AFSCHARet al. (1990) demonstrated that the use of high-test molasses for the production of acetone and butanol may be economic in countries with excess agricultural products, like in Brazil. , 1991). , 1994). Blackstrap molasses was found to be a better carbon source than glucose for the formation of the antibiotic oxytetracycline.

Publication Department, c/o British Sugar Technical Center, Norwich Research Park, Colney, Norwich NR4 7 UB, England. , NAIK,S. , LASHKARI, B. Z. (1985), Improved glycerol production from cane molasses by the sulphite process with vacuum or continuous carbon dioxide sparging during fermentation, J. Ferment. Technol. 63, 231-237. , VISWANATHAN, L. (1985), Ethanolic fermentation by thermotolerant yeasts, J. Chem. Technol. Biotechnol. 35 B (4), 235-238. KHALAF ALLAH,A. , HOLLO,J. (1980), Lysine production with Brevibacterium sp.

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