Citric acid is sold in the market as an anhydrous crystalline chemical, as crystalline monohydrate, or as a crystalline sodium salt. Citric acid is used in the soft drinks, jams, jelly, wines, candies and frozen fruits. It also used in artificial flavours. In medical applications, it is used in blood transfusion and as effervescent product. In cosmetic industries, various astringent [...]
In this article we will discuss about:- 1. History and Design of Fermenters 2. Basic Functions of Fermenters 3. Types 4. Construction 5. Design and Operation 6. Aseptic Operation and Containment 7. Batch Fermentation 8. Fed-Batch Fermentation 9. Continuous Fermentation 10. Scale-Up of Fermentations. History and Design of Fermenters: De Becze and Liebmann (1944) used the first large scale (above [...]
In this article we will discuss about the improvement of microbial strains for better production of products. 1. Methods of Strain Improvement: A mutant requiring oleic acid for neomycin formation by Streptomyces fradiae showed a decrease in the intracellular level of neomycin precursors in the mutant. On the other hand supersensitive mutants of β-lactam antibiotics are another example. Recent approaches [...]