Oils And Fats

Oils were first used as carriers for antifoams in antibiotic processes (Solomons, 1969). Vegetable oils (olive, maize, cotton seed, linseed, soya bean, etc.) may also be used as carbon substrates, particularly for their content of the fatty acids, oleic, linoleic and linolenic acid, because costs are competitive with those of carbohydrates. In an analysis of commodity prices for sugar, soya bean oil and tallow between 1978 and 1985, it would have been cheaper on an available energy basis to use sugar during 1978 to mid 1979 and late 1983 to 1985, whereas oil would have been the chosen substrate in the intervening period (Stowell, 1987).

Bader et al. (1984) discussed factors favouring the use of oils instead of carbohydrates. A typical oil contains approximately 2.4 times the energy of glucose on a per weight basis. Oils also have a volume advantage as it would take 1.24 dm3 of soya bean oil to add 10 kcal of energy to a fermenter, whereas it would take 5 dm3 of glucose or sucrose assuming that they are being added as 50% w/w solutions. Ideally, in any fermentation process, the maximum working capacity of a vessel should be used. Oil based fed-batch fermentations permit this procedure to operate more successfully than those using carbohydrate feeds where a larger spare capacity must be catered for to allow for responses to a sudden reduction in the residual nutrient level (Stowell, 1987). Oils also have antifoam properties

Table 4,6. Analysis of beet and cane molasses (Rhodes and Fletcher, 1966) (expressed as % of total w / v)

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Vinegar For Your Health

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