By Max Roehr
Fermentation items of fundamental metabolism resembling ethanol, acetic acid, and lactic acid have been the 1st advertisement items of the fermentation undefined, via citric acid and comparable items of fungal beginning. As high-volume/low-price items they nonetheless occupy most sensible positions within the respective markets. numerous of those, specially alcohols, have attracted extra consciousness as attainable assets of other strength vendors and chemical compounds. This quantity describes idea and perform of creation of those commodities - from classical techniques to most up-to-date advancements - and likewise offers information at the appropriate uncooked fabrics. Futhermore, items with regards to fundamental metabolism are handled during this quantity. 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
Read or Download Biotechnology, Products of Primary Metabolism PDF
Similar biotechnology books
An all-star number of easily reproducible suggestions for learning protein lipidation, the covalent attachment of lipids to proteins. those state-of-the-art methods-many by no means released ahead of in a "hands-on" format-deal with glycosyl phosphatidylinositol (GPI)-containing compounds, protein protein fatty acylation, and protein prenylation.
A confirmed number of conveniently reproducible suggestions for learning amyloid proteins and their involvement within the etiology, pathogenesis, analysis, and treatment of amyloid illnesses. The individuals offer tools for the guidance of amyloid and its precursors (oligomers and protofibrils), in vitro assays and analytical suggestions for his or her examine, and mobilephone tradition versions and assays for the construction of amyloid proteins.
Containing more than a dozen original, significant evaluation articles from authors released in top journals and covering very important advancements in business, agricultural, and scientific purposes of biotechnology, this most up-to-date variation from the well-established hardcover assessment sequence focuses totally on the genetic manipulation of organisms.
This self-teaching consultant explains the fundamental options and basics in all of the significant subtopics of biotechnology. The content material advances logically from the fundamentals of molecular and mobile biology to extra complicated themes comparable to DNA, reproductive cloning, experimental approaches, infectious illnesses, immunology, the Human Genome venture, new drug discoveries, and genetic issues.
Extra info for Biotechnology, Products of Primary Metabolism
Mikrobiol. 148, 351-356. AFSCHAR, A. ,VAZ ROSSELL,c. , SCHALLER, K. (1990), Bacterial conversion of molasses to acetone and butanol, Appl. Microbiol. Biotechnol. 34,168-171. AFSCHAR,A. , BELLGARDT,K. , VAZ RosSELL, C. , SCHALLER,K. (1991), The production of 2,3-butanediol by fermentation of high test molasses, Appl. Microbiol. Biotechnol. 34,582-585. , Inc. Japan (1976), Carbon source for fermentation, French Patents, FR 2349650 771125, FR 76-12808 760429. American Sugar Company (1968), DIF Form 202156 G: Bulk Raw Sugar Contract.
1-3. London. , SCHEDA,W. (1985), Stabilita chimica e microbiologica di sciroppi zuccherini sottoposti a lunga conservacione, Ind. Sacc. Ital. 78, 152-161. , MANTOVANI, G. (1988), Etudes complimentaires concernant la possibiliti de conserver les sirops sucres pendant une longue periode, Ind. Aliment. Agro-ind. 105,141-147. WALLENSTEIN, H. , BOHN,K. (1963), Sauren in Ruben und Saften, Z. Zuckerind. 13, 125-131. WHITE, J. (1954), Yeast Technology. London: Chapman & Hall. WILEY,A. J. (1954), Food and feed yeast, in: Industrial Fermentations, Vol.
BRONN,W. K. , 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.
Biotechnology, Products of Primary Metabolism by Max Roehr