A validated strategy to design efficient fermentation-industrial processes: agave spirit production was written by Navarrete-Bolanos, J. L.;Serrato-Joya, O.;Chavez-Mireles, H.;Vicente-Magueyal, F. J.;Jimenez-Islas, H.. And the article was included in Bioprocess and Biosystems Engineering in 2021.Recommanded Product: 3,7-Dimethyloctan-1-ol The following contents are mentioned in the article:
An industrial process is profitable when its individual unit operations are efficient and thus, this work shows a guideline for designing efficient fermentation-industrial processes for agave distilled production based on a sequential approach of optimization, beginning in the laboratory and followed by the adjustment of the variable values using the evolutionary operation method for successful process scaling. The results at the laboratory showed that a starter inoculum containing a 5 x 106 cells/mL mixture of Kluyveromyces marxianus, Clavispora lusitaniae, and Kluyveromyces marxianus var. drosophilarum strains in a bioreactor containing agave syrup with 120 g/L fermented sugar, processed at a constant temperature of 33°C and 1.0 VVM aeration for 1.6 h, led to a fermented product with a 4.18% (volume/volume) alc. content after 72 h of processing time. The scale-up process results showed that the best operating conditions at the pilot-plant level were a temperature of 35°C and aeration at 1.0 VVM for 1.2 h, which led to a fermented product with a 4.22% (volume/volume) total alc. content after 72 h of processing time. These represent similar performance values for both production processes, but each one worked with their specific values of process variables, which demonstrates that each level of production had its own specific values for process variables. The volatile compound anal. shows that both distilled products contained a similar profile of volatile components that provide fruity and ethereal aromatic notes pleasant to the palate. Therefore, the process design for agave spirit production at the semi-industrial level was successfully achieved. This study involved multiple reactions and reactants, such as 3,7-Dimethyloctan-1-ol (cas: 106-21-8Recommanded Product: 3,7-Dimethyloctan-1-ol).
3,7-Dimethyloctan-1-ol (cas: 106-21-8) belongs to alcohols. Similar to water, an alcohol can be pictured as having an sp3 hybridized tetrahedral oxygen atom with nonbonding pairs of electrons occupying two of the four sp3 hybrid orbitals. The most common reactions of alcohols can be classified as oxidation, dehydration, substitution, esterification, and reactions of alkoxides.Recommanded Product: 3,7-Dimethyloctan-1-ol
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts