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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]
Citric acid sold in a dry powdered form is commonly sold in markets and groceries as "sour salt", due to its physical resemblance to table salt. It has use in culinary applications, as an alternative to vinegar or lemon juice, where a pure acid is needed. Citric acid can be used in food coloring to balance the pH level of a normally basic dye.
Humans have used fermentation in production of food for 13,000 years. [5] Humans and their livestock have microbes in the gut that carry out fermentation, releasing products used by the host for energy. [6] Fermentation is used at an industrial level to produce commodity chemicals, such as ethanol and lactate.
In addition to lactic acid bacteria, yeasts also have been reported to have a biopreservation effect due to their antagonistic activities relying on the competition for nutrients, production and tolerance of high concentrations of ethanol, as well as the synthesis of a large class of antimicrobial compounds exhibiting large spectrum of activity against food spoilage microorganisms, but also ...
The production of citric acid (CA) is achieved by growing strains of A. niger in a nutrient rich medium that includes high concentrations of sugar and mineral salts and an acidic pH of 2.5-3.5. [27] Many microorganisms produce CA, but Aspergillus niger produces more than 1 million metric tons of CA annually via a fungal fermentation process. [28]
The mixed acid fermentation pathway in E. coli. [1] [2] End products are highlighted in blue.In biochemistry, mixed acid fermentation is the metabolic process by which a six-carbon sugar (e.g. glucose, C 6 H 12 O 6) is converted into a complex and variable mixture of acids.
Calcium citrate is an intermediate in the isolation of citric acid from the fungal fermentation process by which citric acid is produced industrially. [2] The citric acid in the broth solution is neutralized by limewater, precipitating insoluble calcium citrate. This is then filtered off from the rest of the broth and washed to give clean ...
Browning Fuji apple - 32 minutes in 16 seconds (video). Browning is the process of food turning brown due to the chemical reactions that take place within. The process of browning is one of the chemical reactions that take place in food chemistry and represents an interesting research topic regarding health, nutrition, and food technology.