A fermentation using rye bran used to be a method of producing a 'sour' in early bleaching (1800s). Can somebody on this forum tell me which
acid compound ultimately resulted from this process?
Thanks.
FGP in UK.AngelEyes - 15-1-2004 at 08:29
Just a guess but maybe...ethanoic (acetic)?
Maybe they just let it ferment and then react with atmospheric O<sub>2</sub> to get their acid.
Seems like a waste of good alcohol to me though...chemoleo - 15-1-2004 at 08:32
Another one may be Lactic acid - together with acetic acid those are the two most likely ones.
It's hard to do more than guessing with so litle data!guaguanco - 15-1-2004 at 08:59
Yes, acetic and lactic are the most likely fermentation products.
Quote:
Originally posted by chemoleo
Another one may be Lactic acid - together with acetic acid those are the two most likely ones.
It's hard to do more than guessing with so litle data!
Tacho - 16-1-2004 at 10:17
I vote for lactic. FGP - 18-1-2004 at 04:38
Quote:
Originally posted by Tacho
I vote for lactic.
Surely lactic acid comes from milk, not fermented bran?
Fred.I am a fish - 18-1-2004 at 05:47
Lactic acid is an extremely common biological acid. It isn't just found in milk.PHILOU Zrealone - 1-6-2004 at 13:48
If you use good conditions and select species; you could get as much compounds as you want by playing on all parameters:
-T
-O2 or not
-N2 sources
-C sources
-S sources
-...
-pH
-Osmotic pressure
-Food
-Preactivation or not.
All the above provide environement stress factors influencing the biochemical pathway...anabolism and catabolism.
-Starting material
-Starting microorganism
From this one can get nearly anything from anything...
-Amines from nitrocompounds.
-Cetons
-polyols
-aminoacids
-peptides
-carboxylic acids (tartric, citric,oxalic,acetic, formic,glutaric,....)
-alcohols
....
All te above have been obtained by fermentations.
But the hardest work is to study, isolate and regulate the media to get the best yield.
