Download Biotechnology, Products of Primary Metabolism by Max Roehr PDF

By Max Roehr

ISBN-10: 1560816023

ISBN-13: 9781560816027

ISBN-10: 3527283102

ISBN-13: 9783527283101

ISBN-10: 3527283161

ISBN-13: 9783527283163

Fermentation items of fundamental metabolism similar to ethanol, acetic acid, and lactic acid have been the 1st advertisement items of the fermentation undefined, via citric acid and similar items of fungal foundation. As high-volume/low-price items they nonetheless occupy most sensible positions within the respective markets. numerous of those, specifically alcohols, have attracted extra awareness as attainable resources of different power companies and chemical compounds. This quantity describes conception and perform of creation of those commodities - from classical procedures to most up-to-date advancements - and in addition offers info at the proper uncooked fabrics. Futhermore, items relating to fundamental metabolism are taken care of during this quantity. themes incorporated 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

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It is 'diluted with water, acidified with sulphuric acid, and potassium ferrocyanide is added to precipitate heavy metals. Further nutrients may be added in a way similar to that for yeast fermentation. 2 Physical Properties Several physical properties of molasses are of more or less importance and should be included in the discussion of molasses composition. The viscosity of the molasses to be pumped is of utmost importance, since pipe friction has been found to increase directly proportional to viscosity.

Branntweinwirtschaji 125,228-233. BRONN, W. K. (1987), Moglichkeiten der SubstituABATE,C. , CALLIERI,D. A. , DE tion von Melasse durch andere Rohstoffe fur VIE, M. , Branntweinwirtschafr culant Saccharomyces sp. in a continuous upflow 127,190-192. reactor using sucrose, sugar-cane juice, and molasses as the carbon source, J. Appl. Microbiol, CEJKA,A. (1985), Preparation of media, in: Biotechnology, Vol. 2, 1st Edn. , Biotechnol. 3, 401409. ), pp. 629-698. Weinheim: VCH. ABD EL-SALAM,M. , FADEL,M.

Biotechnol. 41, 378-383. RATLEDGE,C. (1977), Fermentations substrates, in: Annual Reports on Fermentation Processes, Vol. ), pp. 49-71. New York-London: Academic Press. REHM,H. J. (1980), Industrielle Mirobiologie, 2nd Edn. Berlin-Heidelberg-New York SpringerVerlag. , BLIESENER,K. , KOWITZFREYNHAGEN, P. (1980), Studien iiber die Saurebildung und Saureeliminierung in technischen Zuckersaften, Zuckerind. 105,563-573. , BLIESENER,K. , SCHULZE,J. (1982a), Beitrag zur Kenntnis des Verhaltens der Aminosauren im Verlauf der Zuckergewinnung: Gaschromatographische Untersuchungen an Zuckerfabrikprodukten auf freie und durch Saurehyrolyse freigesetzbare Aminosauren, Zuckerind.

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Biotechnology, Products of Primary Metabolism by Max Roehr


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