Glycerol production by microbial fermentation: A review

Overproduction of microbial metabolites is related to developmental phases of microorganisms. Inducers, effectors, inhibitors and various signal molecules play a role in different types of overproduction. Biosynthesis of enzymes catalysing metabolic reactions in microbial cells is controlled by well-known positive and negative mechanisms, e.g. induction, nutritional regulation (carbon or nitrogen source regulation), feedback regulation, etc. The microbial production of primary metabolites contributes significantly to the quality of life. Fermentative production of these compounds is still an important goal of modern biotechnology. Through fermentation, microorganisms growing on inexpensive carbon and nitrogen sources produce valuable products such as amino acids, nucleotides, organic acids and vitamins which can be added to food to enhance its flavour, or increase its nutritive values. The contribution of microorganisms goes well beyond the food and health industries with the renewed interest in solvent fermentations. Microorganisms have the potential to provide many petroleum-derived products as well as the ethanol necessary for liquid fuel. Additional applications of primary metabolites lie in their impact as precursors of many pharmaceutical compounds. The roles of primary metabolites and the microbes which produce them will certainly increase in importance as time goes on. In the early years of fermentation processes, development of producing strains initially depended on classical strain breeding involving repeated random mutations, each followed by screening or selection. More recently, methods of molecular genetics have been used for the overproduction of primary metabolic products. The development of modern tools of molecular biology enabled more rational approaches for strain improvement. Techniques of transcriptome, proteome and metabolome analysis, as well as metabolic flux analysis. have recently been introduced in order to identify new and important target genes and to quantify metabolic activities necessary for further strain improvement.

https://sfamjournals.onlinelibrary.wiley.com/doi/pdf/10.1111/j.1751-7915.2007.00015.x

Metabolic regulation and overproduction of primary metabolites

Strategies for enhancing fermentative production of glycerol—a review

Solid-state fermentation of sugars in sweet sorghum

Glycerol production by yeast fermentation of whey permeate

The use of sodium sulphite as a steering agent for enhancing the yield of glycerol during anaerobic ethanol fermentation is well established. Several studies have been reported in the literature using free as well as immobilized cells of Saccharomyces cerevisiae. In these studies it was observed that a relatively high concentration of sulphite in the fermentation broth, typically 40-100 g/l, was required to obtain a commercially significant yield of glycerol on sugar fermented. However, the dosing of large quantities of sulphite generally resulted in reduced viability of the microorganisms and slow fermentations. The glycerol concentration in the fermented broth was generally observed to be in the range 20-40 g/l. The low productivity coupled with the high cost of sulfite rendered the process commercially unattractive. In order to reduce the sulphite requirement, whilst at the same time increasing the productivity, a modified vacuum fermentation was developed in the laboratories. The process was successfully estabilished on a pilot scale and typical data obtained on scaleup are reported below. 8 references.

Glycerol production by anaerobic vacuum fermentation of molasses on pilot scale.

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Glycerol production by anaerobic vacuum fermentation of molasses on pilot scale.