MB unit 15: Organic acid production

11 flashcards · Other · by Yaiza Anido

1. Importance of citric acid as a source of organic acids

   The production of critic acid (important) is one of the main components of the Krebs cycle, and an important source of organic acids. The name of the metabolic pathway derives from the citric acid. The ionized from predominates at physiological pH.

2. How can citric acid be produced? What is the substrate usually?

   It can be produced in 2 ways: the industrialized way or by fermentation in a biorreactor but in a liquid form. The substrate is usually beetroot to molasses. Also in the past oil was used.

3. In respect to citric acid, what was a problem found with the fermemtatoin by yeast and how can it be avoided?

   The fermentation by yeasts led to a formation of large quantities of isometric acid as unwanted product. Mutant strains with low aconite activity should be used.

4. Explain the conditions for production of citrate (EXAM)

5. Relationship between vinegar and acetic acid:

   Vinegar is essentially a dilute solution of acetic (ethanoic) acid in water. Acetic acid is produced by the oxidation of ethanol by acetic acid bacteria,

6. What bacteria produce vinegar? How is the production of acetic acid? what does the method imply?

   Bacteria: Acetobacteriaceae Conversion of ethanol (CH3CH2OH) and oxygen (O2 ) to acetic acid (CH3COOH) takes place by the following reaction: CH3CH2OH + O2 → CH3COOH + H2O Use of hybridisation in contact with air for a higher yield whic will produce lots of vinegar

7. Explain the industrial way of producing vinegar from ethanol

   The industrial way to produce vinegar from ethanol is a biorreactor that contains the same idea which basically is a biorreactor that controls temperature, supply of alcohol, palate that mix the reaction and a constant supply of oxygen, which is the same supplied to the bacteria. The process is similar but more industrialized.

8. What is lactic acid? What m.o are involved in its production and what do they need?

   Lactic acid is a consequence of the fermentation of glucose. It is a chemical byproduct of anaerobic respiration. M.O involved: Lactobacillus. They need the right amount of sugar and an alkaline enviroment.

9. What is one challenge that comes from the production of lactic acid?

   The challenge is how you get the lactic acid from the production, we use the ion exange method meaning that we use membranes that establish a separation of + and - charges.

10. What is gluconate used for?

    Gluconate is an acidity regulator It is used in cleaning products because it disolves mineral deposits (mainly for glass cleaning)

11. What is itaconic acid used for?

    Itaconic acid is also used in the production of paper and polymers, and other processes of fermentation as those which produce fungi acid.