Products

Download Biotechnology: Products of Primary Metabolism, Volume 6, PDF

Fermentation items of basic metabolism equivalent to ethanol, acetic acid, and lactic acid have been the 1st advertisement items of the fermentation undefined, by means of citric acid and comparable items of fungal beginning. As high-volume/low-price items they nonetheless occupy best positions within the respective markets. numerous of those, in particular alcohols, have attracted extra awareness as attainable assets of different strength companies and chemical substances. This quantity describes concept and perform of creation of those commodities - from classical methods to most modern advancements - and in addition offers information at the proper uncooked fabrics. Futhermore, items relating to basic 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 - 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 functions (pages 31–46): Jean?Claude De Troostembergh
Chapter 2 uncooked fabric innovations – within your budget 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 – power resource of power 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 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 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

Show description

Read Online or Download Biotechnology: Products of Primary Metabolism, Volume 6, Second Edition PDF

Similar products books

Passive Components For Circuit Design

Passive elements for Circuit layout is a distinct creation to this key region of analog electronics designed for technician engineers and a person all in favour of circuit layout. The assurance encompasses all part kinds in a position to energy amplification: resistors, capacitors, transformers, solenoids, cars and transducers.

Meat Products and Dishes: Sixth Supplement to the Fifth Edition of McCance and Widdowson's The Composition of Foods

This complement to McCance and Widdowson's The Composition of meals fifth version, offers authoritative and evaluated new nutrient composition facts for over 280 renowned meat-based items and dishes. The assurance displays the alterations to meat-based nutrients now fed on within the united kingdom, and new dietary info is given for bacon and ham, burgers and grillsteaks, meat pies and pastries, sausages and patés, in addition to synthetic ready-meals, healthy-eating suggestions and dishes ready in the house.

Experience Design: A Framework for Integrating Brand, Experience, and Value

Bridge the distance among enterprise and layout to enhance the client experience  Businesses thrive once they can interact buyers. And, whereas many businesses remember the fact that layout is a strong software for engagement, they don't have the vocabulary, instruments, and approaches which are required to allow layout to make a distinction.

Extending the Protection of Geographical Indications: Case Studies of Agricultural Products in Africa

The journeys contract (for trade-related highbrow estate rights) presents for the overall defense of geographical symptoms (GIs) of product beginning, together with for instance the specific safeguard of wines and spirits and for the production of a multilateral check in for wines. The African crew of nations has been within the vanguard of nations agitating on the earth exchange association journeys Council for the extension of this detailed defense and of the multilateral sign up to industries that are of curiosity to constructing international locations, basically agriculture.

Additional resources for Biotechnology: Products of Primary Metabolism, Volume 6, Second Edition

Example text

TRESSL,R. (1979), Hemmwirkung von Nebenkomponenten der Rubenmelasse und von Pflanzenschutzmitteln auf die Atmung und Garung von Hefe, Branntweinwirtschafr 119, 154-163. 4 Commercial Manufacturers of Starch, Glucose Syrups and Derivatives for the Fermentation Industry 44 8 References 44 32 1b Starch-Based Raw Materials for Fermentation Applications starches are used in Europe, corn and cassava starches in Asia. Tab. 1 shows the typical composition of Starch is the most abundant storage carbo- plant raw materials used in starch production.

The reaction that might occur is most probably the so-called Maillard reaction between reducing sugars and nitrogen compounds which can result in a spontaneus destruction and explosion. It must be pointed out that heating of undiluted molasses must be performed under strict control of pH and temperature to avoid the exothermal Maillard reaction. For handling molasses a temperature of 40°C is recommended. At this temperature little or no destruction will occur, molasses is relatively stable and may also be stored for a limited time with constant temperature control.

1993), Media for microbial fermentations, in: Biotechnology, Vol. 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.

Download PDF sample

Rated 4.30 of 5 – based on 7 votes