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3.1 describe the expansion of fermentation since the early 18th century to include the production of several organic compounds, including glycerol, lactic acid, citric acid and yeast biomass for baker’s yeast
describe the expansion of fermentation since the early 18th century to include the production of several organic compounds, including glycerol, lactic acid, citric acid and yeast biomass for baker’s yeast
- Since the early 18th century major discoveries about the biology and chemistry of fermentation and distillation made it possible to produce cheaper alcohol on a large scale.
- Over the next 200 years other organic compounds were fermented by using different carbohydrates and micro-organisms. These products included glycerol, lactic acid, citric acid and yeast biomass.
- Glycerol was made by adding sodium bisulfite to the fermentation of sugar. It has many uses including as a solvent, a sweetener, antifreeze mixtures, in medicine and in the production of dynamite. More information on glycerol
, Infoplease, Pearson Education, USA
- Citric acid is produced using the fungus Aspergillus niger on the submerged fermentation of glucose. It is used in the food industries as a flavour enhancer.
- Lactic acid is made by a similar method. The milk sugar lactose is fermented to lactic acid by many types of bacteria to produce products such as cottage cheese, yoghurt and sour milk. It is also used in medicines, textile dyeing, leather tanning and the manufacture of plastics. Lactic acid fermentation is carried out by many bacteria, most notably by the lactic acid bacteria used in the production of yogurt, cheese, sauerkraut, and pickles.
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Citric acid
, Wikipedia
Microbial Fermentations: Changed The Course Of Human History
, Access Excellence, National Health Museum, USA