CrossxD - 15-5-2016 at 03:39
I found about 1/2kg of terephthalic acid and I got idea, how about ferment it ?
Is it possible? If it is, can basic yeast handle it? what will be product? thank you for informations 
PHILOU Zrealone - 15-5-2016 at 07:04
I think it will be hard to ferment owing to the biocidic effect of related benzoic acid...used as food preservative in minute quantities...
PHILOU Zrealone - 18-5-2016 at 04:16
Maybe that doing a co-fermentation will drive to something but the terephtalate must be in low %.
Then maybe reduction of the carboxyl moeities and of the aromatic cylcus may occur
--> p-benz-dialdehyde
--> p-dimethylol-benzene
--> p-xylene
--> --> --> 1,4-dimethyl-cyclohexane
The Volatile Chemist - 18-5-2016 at 04:56
Just a hunch, but I doubt s. Cereveciae (or however you spell bread making yeast's Latin name) is going to reduce an aromatic ring. I'm not familiar
with the reduction pathway in yeast, but does the OP have any examples of simmilar compounds being fermented? My google searches haven't turned up
anything.