Kinetic resolution of racemic benzoin with different lyophilized microorganisms

KINETIC ASPECTS OF THE FERMENTATION OF COTTON FIBERS AT DIFFERENT PH VALUES IN A FERMENTER INOCULATED WITH RUMEN MICROORGANISMS TUKENMEZ, I; OZILGEN, M; BICER, A (Elsevier BV, 1991-11-01) Rumen microorganisms were used in a batch fermentor to investigate whether they could be used to produce acetic acid, propionic acid, butyric acid, and methane from cotton fibers. The kinetics of product formation were studied with the initial medium pH values of 6.0, 7.0, and 8.0. Propionic acid, butyric acid, and methane production were growth associated; acetic acid production was found to be nongrowth associated. The largest amounts of bacteria and protozoa were attained with the initial pH of 7.0. T...
Kinetics of amino acid production by over-producer mutant microorganisms Özilgen, Mustafa (Elsevier BV, 1988-2) Experimental data were modeled based on the literature for the production of nine different amino acids by ten different mutant over-producer microorganisms. Mathematical modeling helped to better understand common aspects of these fermentations, which were not stressed previously by plotting the data only. A Luedeking-Piret type of a model was found to be valid for representing all the amino acid production data. This result indicated the similarity among the amino acid production patterns of all the mutan...
Kinetics of riboflavin production by Brewers' yeasts Tamer, I.M.; Özilgen , Mustafa; Ungan, Suat (Elsevier BV, 1988-12) The kinetics of riboflavin production by Saccharomyces cerevisiae and Saccharomyces carlsbergensis in synthetic media and wort were studied. The results indicated that riboflavin was produced by growing cells only. Riboflavin production rate was proportional to growth rate of the yeasts in the exponential phase. Riboflavin was depleted in the stationary phase. The depletion rate was expressed with a first-order kinetic expression in yeast concentration. The kinetics of substrate utilization and ethanol prod...
KINETICS OF MICROBIAL-GROWTH, GAS-PRODUCTION, AND DOUGH VOLUME INCREASE DURING LEAVENING AKDOGAN, H; OZILGEN, M (Elsevier BV, 1992-02-01) Microbial growth, gas production, and volume increase were studied experimentally at 10-degrees-C, 15-degrees-C, 20-degrees-C, 25-degrees-C, and 30-degrees-C in a sourdough production process. Microbial growth was simulated with the logistic equation. Gas production and dough volume increase rates were simulated with the Luede-king-Piret and saturation equations, respectively. In a leavening process, carbon dioxide is produced by the Bakers' yeast and entrapped into the gas cells formed by the gluten fil...
KINETICS OF SPONTANEOUS WINE PRODUCTION OZILGEN, M; CELIK, M; BOZOGLU, F (Elsevier BV, 1991-03-01) Substrate consumption, ethanol production, microbial growth, and temperature increase in a fermentation vessel are metabolically interrelated biological phenomena. In spontaneous wine fermentations, mixed cultures of various microbial species are involved in the fermentation process. Due to the continuously changing species contributing to the microbial population, these metabolically interrelated parameters are treated separately in the enology literature. In the present study, mathematical models are pres...

Citation Formats

C. Babaarslan, U. Mehmetoglu, and A. S. Demir, “Kinetic resolution of racemic benzoin with different lyophilized microorganisms,” 2005, vol. 118, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/55693.