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2 edition of Optimisation of the industrial dextran fermentation process found in the catalog.

Optimisation of the industrial dextran fermentation process

I.R Hudson

Optimisation of the industrial dextran fermentation process

investigation of the nutritional requirements of leuconostoc mesenteroides NRRL B512F

by I.R Hudson

  • 356 Want to read
  • 29 Currently reading

Published by UMIST in Manchester .
Written in English


Edition Notes

StatementI.R. Hudson ; supervised by C. Webb.
ContributionsWebb, C., Chemical Engineering.
ID Numbers
Open LibraryOL17232124M

seeds were applied and the highest dextran production was achieved at 6 g/flask. Extraction of dextran was carried out using ethanol. The molecular weight of the purified dextran was 67 kDa by GPC. Spectral analysis showed that dextran contains D-glucose units in a linear chain with consecutive α-(1,6) linkages. The melting temperature (Tm). OPTIMIZATION OF PROCESS PARAMETERS FOR PROTEASE PRODUCTION IN SOLID STATE FERMENTATION INTRODUCTION Solid State Fermentation (SSF) is defined as the cultivation of microorganisms on moist solid supports, either on inert carriers or on insoluble substrates that can, in addition, be used as carbon and energy source.

Without accurate knowledge of the quantities of dextran present in the process, it is impossible to gauge the correct amount of dextranase required. Dextran detection is, and long has been, dominated by two equally questionable techniques, namely the haze and the Roberts (Keniry et al., and Roberts, respectively) tests. fermentation, like the dissolved element level, nutrient levels, and temperature [4]. General process In most industrial fermentations, the organism’s area unit submerged in an exceedingly liquid medium; in others, like the fermentation of cocoa beans, occasional cherries, and miso, fermentation takes place on the damp surface of the medium [5].

A SHORT ARTICLE ABOUT DEXTRAN AND ITS EFFECTS ON THE SUGAR INDUSTRY SUCROSE DEXTRAN Dextran is a complex, branched glucan polysaccharide made of many glucose molecules composed of chains of varying lengths. The straight chain consists of α-1,6 glycosidiclinkagesbetween glucose molecules, while branches File Size: KB. Dextran was again precipitated with cold ethanol as described above, and the precipitate was dried in a desiccator. Optimum conditions and composition of culture media for dextran production using sugar‐beet molasses and wheat bran were determined. The best results were obtained when 20% (w/v) molasses and 15% (w/v) wheat bran were by:


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Optimisation of the industrial dextran fermentation process by I.R Hudson Download PDF EPUB FB2

Dextran is produced at the industrial level by the fermentation of sucrose-rich media. Several research workers have optimized fermentation conditions for maximum dextran production.

It has been reported earlier that molecular weight and yield of dextran production depends on the process variables such as temperature, sucrose and the acceptor Cited by: Occurrence.

Dextran was discovered by Louis Pasteur as a microbial product in wine, but mass production was only possible after the development by Allene Jeanes of a process using bacteria.

Dental plaque is rich in dextrans. Dextran is a complicating contaminant in the refining of sugar because it elevates the viscosity of sucrose solutions and fouls Number: A new process for the production of clinical dextran by mixed-culture fermentation of Lipomyces starkeyi and Leuconostoc mesenteroides Doman Kim* and Donal F.

Day' *Department of Microbiology and the fAudubon Sugar Institute, Louisiana State University, Baton Rouge, LA A mixed-culture fermentation system was designed for the production of size-limited by: This paper overviews an application for on-line performance monitoring and optimisation for an industrial fed-batch fermentation process.

The case presented does not relate to any specific manufacturing process and the information used to develop the models is taken from the public domain. Similarly, the data used are generated by by: 2.

Abstract. The nutrient medium (containing sucrose, yeast extract and K 2 HPO 4), temperature and initial pH conditions were optimised for batch dextran production in shake flask fermentations using a strain of Leuconostoc mesenteroides NRRL B (F).A 2 5−1 fractional factorial central composite experimental design was attempted.

Multistage Monte Carlo Cited by: INTRODUCTION. For an industrial fermentation process fermentation medium and fermentation process condition plays an critical role because they effect the formation, concentration and yield of a particular fermentation end product thus effecting the overall process economics therefore it is important to consider the optimization of fermentation medium and process conditions in.

ADVERTISEMENTS: The following points highlight the four main types of industrial fermentations processes. The types are: 1. Solid State 2. Anaerobic 3. Aerobic 4. Immobilized Cell Fermentations. Type # 1.

Solid State Fermentation: In industrial fermentations, microbial growth and product formation occur at the surface of solid substrates. Examples of such. large industrial scale (more thanliters).

industrial fermentation process to produce the anti- book describes several bioprocesses used in waste. treatment and pollution control.

Traditional production of clinical dextran begins with batch fermentation of sucrose (% w/v) by Leuconostoc mesenteroides NRRL B(F) in a. Leuconostoc spp. (LS1and LI1) isolated from sauerkraut and idli batter was selected for dextran production. To enhance the yield of dextran, effects of various parameters such as sucrose concentration, pH, temperature, incubation and inoculum percentage were analyzed.

The optimum sucrose concentration for the Leuconostoc spp. (LS1 and LI1) was Cited by: 4. Statistical experimental designs provided by statistical analysis system (SAS) software were applied to optimize the fermentation medium composition for the production of atrazine-degrading Acinetobacter sp.

DNS 32 in shake-flask cultures. A “Plackett-Burman Design” was employed to evaluate the effects of different components in the by: 7. III. Optimization of mixed culture fermentation 67 (1) Media requirements - yeast extract and CaCfe 67 (2) Effect of pH on the production of clinical dextran 72 (3) Effect of temperature on the production of clinical dextran 75 (4) Sucrose concentrations 75 IV.

Mixed culture fermentation 81 V. Product characterization   Fermentation 1. FERMENTATION: INDUSTRIAL ASPECTS GULPREET KAUR Department of Biological Sciences Florida Institute of Technology, FL 2. OBJECTIVES • Describe the chemistry of Fermentation • List at least five fermented food products • Describe the process of industrial production of one fermented food product 3.

To increase product yields and to ensure consistent product quality, key issues of industrial fermentations, process optimization and scale up are aimed at maintaining optimum and homogenous reaction conditions minimizing microbial.

The commercial production is carried out by using lactic acid bacterium, L. mesenteroides by a batch fermentation process. Besides sucrose, the culture medium contains organic nitrogen source and inorganic phosphate. The crude dextran produced is precipitated by alcohol and then subjected to acid hydrolysis.

(From the Fermentation Division, Northern Regional Research Laboratory, Bureau of Agricultural and Industrial Chemistry, United States Department of Agriculture, Peoria, Illinois) (Received for publication, June 2, ) Dextran, a glucose polymer composed predominantly of ol-1,6-gluco- pyranosidic linkages, is produced from sucrose by.

The Committee considers that dextran produced by a process of bacterial fermentation with Leuconostoc mesenteroides as described by the petitioner added at a level of maximum 5% in bakery products, does not constitute a safety concern from the point of view of consumer Size: 50KB.

Dextran is produced at the industrial level by the fermentation of sucrose-rich media. Several research workers have optimized fermentation conditions for maximum dextran production. It has been reported earlier that molecular weight and yield of dextran production depends on the process variables such as temperature, Molecular Mass.

With this process, fractionation is required but depolymerization is not. Fermentations of media containing 15 per cent sucrose are complete in less than 48 hours with 02 per cent inoculum. Yields of native dextran and clinical‐size dextran by methanol precipitation are 68 and 43 per cent of the theory, respectively.

Ajongwen and P. Barker, Scale‐Up studies of non‐aerated fed‐batch fermentation of dextransucrase and the industrial synthesis of dextran using the enzymatic route, Journal of Chemical Technology & Biotechnology, 56, 1, (), ().

1. FERMENTATION PROCESSES AND THEIR APPLICATION “fermentation, far from being a lifeless phenomenon, is a living process ” - Louis Pasteur 2. The Chemistry of Fermentation - Aerobic & Anaerobic Cellular Respiration - Glycolysis - Alcoholic Fermentation - Lactic Acid Fermentation 3.Dextran.

Historically, dextrans had been long recognized as contaminants in sugar processing and other food production. The formation of dextran in wine was shown by Pasteur to be due to the activity of microbes.

1 The name dextran was created by Scheibler inwho demonstrated dextran was a carbohydrate with the formula (C 6 H 10 O 6)n and a positive. A process for preparing by means of microorganisms or enzymes, dextrane having a molecular weight suitable for clinical use starting from a saccharose-containing substrate, wherein it is carried out continuously with continuous supply of substrate and microorganisms or enzymes and continuous discharge of dextran-containing reaction mixture .