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Fermentation processes and the use of glucose syrup DE 95 in these processes

Fermentation processes and the use of glucose syrup DE 95 in these processes

Fermentation is a process in which a valuable product is produced by living organisms. In fermentation processes, a carbohydrate substance is usually used as a carbon source. The selection of the carbon source depends on various parameters, including ease of access, cost-effectiveness, high efficiency, high fermentation speed, no adverse effects on the fermentation process, and no environmental hazards. One of the most consumed carbon sources for fermentation processes is glucose. This material is used in many fermentation processes due to its high efficiency, high purity, ease of access and affordability.
Glucose is obtained from corn starch in grain refineries. In the grain refinery, corn that contains a high percentage of starch (over 65%) is processed and its starch is separated from the rest of corn components such as bran, germ and protein. Then the resulting starch is hydrolyzed under enzymatic treatments and after purification processes, the glucose product is obtained. In addition to the carbon source, other sources such as nitrogen and minerals are also needed in the fermentation process. One of the products obtained from refining corn is liquid gluten, which can be used as a supplement in fermentation due to its large amount of nitrogen compounds and minerals.
The main pharmaceutical products produced by fermentation are antibiotics. Fermentation is the production of a chemical substance using a living organism, which can have a bactericidal or bacteriostatic effect on other microorganisms. To date, more than 30 compounds have been produced by microorganisms that have applications in medicine or veterinary medicine. Penicillin, cephalosporin, streptomycin, tetracycline, griseofulvin and their derivatives are examples of important antibiotics produced by the fermentation process. The production of penicillin is a good example of the antibiotic production process, but it should be noted that different organisms usually require different conditions.
1. Penicillin mold spores are first cultivated in a 100 ml Erlenmeyer flask, then transferred to a 500 ml Erlenmeyer flask. After 4 days, the prepared culture is transferred to a 500 liter reactor and finally transferred to the main fermentation reactor where it is fermented for 4 to 5 days at a temperature of 23 to 28 at a pH of 4 to 5 with aeration and Stirring remains calm.
2. At the end of fermentation, the fermentation medium will contain 30 grams/liter of penicillin. The mold is separated by filtration and the penicillin is extracted using a solvent (amyl or butyl acetate). Penicillin is then separated from the solvent and this solvent can be used again for the next fermentation.
3. Since penicillin is an acid, its pH is raised to 5 to 7 using potassium hydroxide, and then it is treated with carbon and finally crystallizes. The carbohydrate material used in fermentation is usually DE95 deionized glucose syrup, which is added to the fermentation medium. In addition to the carbohydrate source, a nitrogen source is also needed, which is often used from liquid gluten along with amino acids and minerals. Other fermentation processes include the production of enzymes from microorganisms. Many industrial enzymes are produced from microorganisms during the fermentation process. Enzymes are usually produced on an industrial scale in two ways. Submerged fermentation and solid state fermentation.The second method is among the new methods, but the first method is among the conventional methods of producing enzymes from microorganisms. In the immersion method, a liquid substrate such as glucose syrup is used. Microorganisms are immersed in the liquid substrate and then the enzyme produced by the microorganism is secreted into the substrate. The advantages of the immersion method include the ease of sterilization of the fermentation substrate and the ease of purification of the produced enzyme. It is also easier to control process parameters such as temperature, pH and aeration.
The carbon source used in this process is usually a sugar compound such as glucose syrup. Other fermentation processes in which glucose syrup is used as the main ingredient include the production of amino acids, citric acid and vitamin C. Of course, in relation to the production of vitamin C, first glucose is converted into sorbitol in a separate process, and then the resulting sorbitol is converted into vitamin C or ascorbic acid during a fermentation process.

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