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Industrial fermentation is the intentional use of fermentation in manufacturing processes. In addition to the mass production of fermented foods and drinks, industrial fermentation has widespread applications in chemical industry. Commodity chemicals, such as acetic acid, citric acid, and ethanol are made by fermentation. [1]
The production of butanol by biological means was first performed by Louis Pasteur in 1861. [5] In 1905, Austrian biochemist Franz Schardinger found that acetone could similarly be produced. [5] In 1910 Auguste Fernbach (1860–1939) developed a bacterial fermentation process using potato starch as a feedstock in the production of butanol. [6]
The Complete Book of Spirits: A Guide to Their History, Production, and Enjoyment. New York: HarperCollins Publishers. ISBN 0-06-054218-7. Forbes, Robert (1997). Short History of the Art of Distillation from the Beginnings up to the Death of Cellier Blumenthal. Brill Academic Publishers. ISBN 90-04-00617-6. Multhauf, Robert (1993).
1. CH 3 COCOO − + H + → CH 3 CHO + CO 2. catalyzed by pyruvate decarboxylase. 2. CH 3 CHO + NADH + H + → C 2 H 5 OH + NAD + This reaction is catalyzed by alcohol dehydrogenase (ADH1 in baker's yeast). [3] As shown by the reaction equation, glycolysis causes the reduction of two molecules of NAD + to NADH.
The making of pulque, as illustrated in the Florentine Codex (Book 1 Appendix, fo.40) [35] Pulque, or octli is an alcoholic beverage made from the fermented juice of the maguey, and is a traditional native beverage of Mesoamerica. [36] Though commonly believed to be a beer, the main carbohydrate is a complex form of fructose rather than starch.
1-propanol, 1-butanol, and isobutyl alcohol for use as a solvent and precursor to solvents; C6–C11 alcohols used for plasticizers, e.g. in polyvinylchloride; fatty alcohol (C12–C18), precursors to detergents; Methanol is the most common industrial alcohol, with about 12 million tons/y produced in 1980.
Acetic acid bacteria (AAB) are a group of Gram-negative bacteria which oxidize sugars or ethanol and produce acetic acid during fermentation. [1] The acetic acid bacteria consist of 10 genera in the family Acetobacteraceae. [1] Several species of acetic acid bacteria are used in industry for production of certain foods and chemicals. [1]
Grapes being trodden to extract the juice and made into wine in storage jars. Tomb of Nakht, 18th dynasty, Thebes, Ancient Egypt. Sourdough starter. In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—without an oxidizing agent being used in the reaction.