Oat Hull Utilization by Fermentation

Underkofler, L. A.; Fulmer, Ellis I.; Rayman, Morton M.

doi:10.1021/ie50335a020

Cited by 10 publications

(6 citation statements)

References 9 publications

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“…Previous studies (16,17) showed that certain unfavorable media may be fermented successfully by the butyl-acetone organism if considerable amounts of corn are added, confirming the prior observations of Weinstein and Rettger (19) and of Tsuchiya (15). This favorable substrate of corn serres for growth of the organisms, and the enzymes produced then dissimilate the total carbohydrates present.…”

Section: Fermentation Of Chipssupporting

confidence: 80%

Butyl-Acetonic Fermentation of Jerusalem Artichokes

Wendland¹,

Fulmer²,

Underkofler³

1941

Ind. Eng. Chem.

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75 per cent sulfuric acid in the liquid phase was made a few years ago (5), and the value 34.15 kg.-cal. per mole of acid reacted at 60°C. to form butylsulfuric acid (as determined in the acid reaction product) was reported.Review of the data, however, shows that an assumption was made which probably is not justified, particularly in light of the above findings. It was assumed that all of the butenes reacting with 75 per cent sulfuric acid form butylsulfuric acid. The present investigation shows that acid extracts of the butenes prepared with 75 per cent acid would undoubtedly contain less than 30 per cent of the butenes as products of sulfation. The calculated heat value, therefore, is probably several hundred per cent too high.Literature Cited

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Section: Fermentation Of Chipssupporting

confidence: 80%

Butyl-Acetonic Fermentation of Jerusalem Artichokes

Wendland¹,

Fulmer²,

Underkofler³

1941

Ind. Eng. Chem.

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“…The use of glucose oxidase for the removal of oxygen from beverages has been suggested (29). The glucose oxidase used (DeeO L-750, Miles Lab.)…”

Section: Effect Of Glucose Oxidase On the Oxidative Browning Of Ascormentioning

confidence: 99%

Synthesis of L-Ascorbic Acid and Its 2-Phosphate and 2-Sulfate Esters and Its Role in the Browning of Orange Juice Concentrate

Lee¹

1993

ACS Symposium Series

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The nutritional and health importance, synthesis, stability, and applications of L-ascorbic acid and its derivatives are reviewed. Syntheses and stabilities of the 2-sulfate and 2-phosphate esters of L-ascorbate are described, but only the 2-phosphate ester seems to possess vitamin C activity. L-Ascorbic acid is shown to contribute to the nonenzymatic browning of orange juice concentrate. The oxidative and anaerobic degradation of L-ascorbic acid may be its critical role in this respect.L-Ascorbic acid is biosynthesized from carbohydrate precursors including glucose and galactose by a variety of plant and animal species. Humans, other primates, and guinea pigs, as well as insects, invertebrates, fishes, and certain bats and birds are not able to synthesize L-ascorbic acid due to the absence of the enzyme L-gulonolactone oxidase (1). The prevention of scurvy has been accepted as thecriteria for estimating the minimal vitamin C requirements (2). Besides the widely accepted roles of L-ascorbic acid in preventing scurvy, facilitating amino acid metabolism, increasing iron absorption, collagen synthesis, and as a biological blocking agent against nitrosamine formation, a recent review on the nutritonal and health aspects of L-ascorbic acid (3) and an October 1991 review in Science by the American Association for the Advancement of Science indicated its important health aspects in increasing immunocompetence, faciliating drug metabolism, and reducing the risk of a wide variety of human disorders including cancer, heart disease, and atherosclerosis. The appropriate intake levels of vitamin C for each of its physiological functions have not yet been fully established. Synthesis of L-Ascorbic AcidBecause of its vitamin C potency, useful reducing and antioxidant properties, and low toxicity for pharmaceutical, food, agricultural, and industrial applications (4,5), L-ascorbic acid production has grown continuously. The current commercial

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“…Sherrard and Blanco (49) pointed out that acid hydrolysis of cottonseed hulls yields xylose but almost no fermentable sugars. Although xylose will not undergo alcoholic fermentation by yeast, it can be fermented with butyl-acetone organisms (16,41,44,51,52,55). By the addition of corn mash, normal yields of butyl alcohol, acetone, and ethyl alcohol are obtained (52).…”

Section: Suggested Usesmentioning

confidence: 99%

“…Although xylose will not undergo alcoholic fermentation by yeast, it can be fermented with butyl-acetone organisms (16,41,44,51,52,55). By the addition of corn mash, normal yields of butyl alcohol, acetone, and ethyl alcohol are obtained (52). Moreover, Fred and Peterson (14) showed that pentose sugars treated with a suitable nutrient material are acted upon by Lactobacillus pentoaoetius to give almost quantitative yields of acetic and lactic acids.…”

Section: Suggested Usesmentioning

confidence: 99%