(3R,4S,5S,6R)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol;hydrate

Conditions: temp:60.01; pressure:0.00; stir:; See reaction.notes.procedure_details.

Procedure: Frozen flocculated cells are immersed in water or a glucose syrup. The cell mass is allowed to thaw and is gently crushed by mechanical means or stirring to give particles of approximately uniform size. This slurry is then subjected to vacuum conditions for approximately 30 minutes to remove occluded gases from the cell particles. A jacketed column of 1 inch diameter is partially filled with water or glucose syrup and the degassed slurry is then poured into the column. The packed column is heated to 60° C. and a 2 M solution of glucose having a pH of 8.0 and containing 0.004 M MgCl2.6H2O is passed through the column at flow rates which are regulated to give the degree of glucose conversion desired. Conversions ranging up to 50 percent are attainable by this process.⟧ Frozen is gently crushed by mechanical means to give particles of approximately uniform size to remove occluded gases from the cell particles A jacketed column of 1 inch diameter is partially filled with water or glucose syrup the degassed slurry is then poured into the column a 2 M solution of glucose having a pH of 8.0 and containing 0.004 M MgCl2.6H2O

Conditions: temp:60.01; pressure:0.00; stir:; See reaction.notes.procedure_details.

Procedure: Frozen flocculated cells are immersed in water or a glucose syrup. The cell mass is allowed to thaw and is gently crushed by mechanical means or stirring to give particles of approximately uniform size. This slurry is then subjected to vacuum conditions for approximately 30 minutes to remove occluded gases from the cell particles. A jacketed column of 1 inch diameter is partially filled with water or glucose syrup and the degassed slurry is then poured into the column. The packed column is heated to 60° C. and a 2 M solution of glucose having a pH of 8.0 and containing 0.004 M MgCl2.6H2O is passed through the column at flow rates which are regulated to give the degree of glucose conversion desired. Conversions ranging up to 50 percent are attainable by this process. Frozen is gently crushed by mechanical means to give particles of approximately uniform size to remove occluded gases from the cell particles A jacketed column of 1 inch diameter is partially filled with water or glucose syrup the degassed slurry is then poured into the column a 2 M solution of glucose having a pH of 8.0 and containing 0.004 M MgCl2.6H2O

Conditions: temp:0.00; pressure:0.00; stir:; See reaction.notes.procedure_details.

Procedure: For this purpose, a composition was prepared by mixing 18.5 parts of liquid saccharose and 68 parts of water at 60° C. 0.2 parts of stabiliser formed by carrageenans and xanthan gum and 3.5 parts of glucose syrup were then added. 10 parts of apple puree and colouring agent were added and the mixture was pasteurised at 86° C. for 23 seconds, the composition was cooled to 4° C. and left to rest for 4 hours at this temperature. It was brought to 100 parts by the addition of lemon aroma. For this purpose, a composition was prepared

Conditions: temp:0.00; pressure:0.00; stir:; See reaction.notes.procedure_details.

Procedure: 29 parts of liquid saccharose and 49 parts of water were mixed at 60° C. 0.2 parts of stabiliser formed by carrageenans and xanthan gum and 3.5 parts of glucose syrup were then added. 15.5 parts of apple puree, colouring agent and finally 2.1 parts of citric acid were then added thereto. After pasteurisation of the mixture at 86° C. for 23 seconds, the composition was cooled to 4° C. and left to rest for 4 hours at this temperature. It was brought to 100 parts by the addition of cola aroma.

Conditions: temp:0.00; pressure:0.00; stir:; See reaction.notes.procedure_details.

Procedure: For this purpose, a composition was prepared by mixing 18.5 parts of liquid saccharose and 68 parts of water at 60° C. 0.2 parts of stabiliser formed by carrageenans and xanthan gum and 3.5 parts of glucose syrup were then added. 10 parts of apple puree and colouring agent were added and the mixture was pasteurised at 86° C. for 23 seconds, the composition was cooled to 4° C. and left to rest for 4 hours at this temperature. It was brought to 100 parts by the addition of lemon aroma. For this purpose, a composition was prepared

Conditions: temp:0.00; pressure:0.00; stir:; See reaction.notes.procedure_details.

Procedure: 29 parts of liquid saccharose and 49 parts of water were mixed at 60° C. 0.2 parts of stabiliser formed by carrageenans and xanthan gum and 3.5 parts of glucose syrup were then added. 15.5 parts of apple puree, colouring agent and finally 2.1 parts of citric acid were then added thereto. After pasteurisation of the mixture at 86° C. for 23 seconds, the composition was cooled to 4° C. and left to rest for 4 hours at this temperature. It was brought to 100 parts by the addition of cola aroma.

Conditions: temp:60.01; pressure:0.00; stir:; See reaction.notes.procedure_details.

Procedure: This example describes the application of the immobilized glucose isomerase produced from DSM 3253. 11.7 g of the dried granulate produced in Example 6 was soaked in 200 ml 45% w/w glucose syrup, pH 7.5 for two hours. The enzyme particles were then transferred to a water jacketed column and a 45% w/w glucose syrup with 0.4 g MgSO4, 7H2O/l and 2 mM NaHCO3 at pH 7.5 was continuously pumped through the column at room temperature. After 1 hour the column temperature was raised to 60° C. and the flow adjusted to obtain a 41-44.5% conversion to fructose. The activity increased during the first 137 hours of isomerization. The syrup flow after 137 hours was 0.88 g syrup dry substance per g enzyme per hour and the degree of conversion in the outlet syrup was 44.3%. The experiment was terminated after 328 hours, the final syrup flow being 1.03 g syrup dry substance per g enzyme per hour with a degree of conversion in the outlet syrup of 42.0%. isomerase produced from DSM 3253 11.7 g of the dried granulate produced in Example 6 was continuously pumped through the column at room temperature

Conditions: temp:60.01; pressure:0.00; stir:; See reaction.notes.procedure_details.

Procedure: Frozen flocculated cells are immersed in water or a glucose syrup. The cell mass is allowed to thaw and is gently crushed by mechanical means or stirring to give particles of approximately uniform size. This slurry is then subjected to vacuum conditions for approximately 30 minutes to remove occluded gases from the cell particles. A jacketed column of 1-inch diameter is partially filled with water or glucose syrup and the degassed slurry is then poured into the column. The packed column is heated to 60° C. and a 2 M solution of glucose having a pH of 8.0 and containing 0.004 M MgCl2. 6H2O is passed through the column at flow rates which are regulated to give the degree of glucose conversion desired. Conversions ranging up to 50% are attainable by this process. Frozen is gently crushed by mechanical means to give particles of approximately uniform size to remove occluded gases from the cell particles A jacketed column of 1-inch diameter is partially filled with water or glucose syrup the degassed slurry is then poured into the column a 2 M solution of glucose having a pH of 8.0 and containing 0.004 M MgCl2

Conditions: temp:0.00; pressure:0.00; stir:; See reaction.notes.procedure_details.

Procedure: The benchmark for the SSF fermentation was set by the fermentation with glucose syrup (DE 98) as substrate. The SSF study was started with a maltodextrine preparation from Roquette Freres (Glucidex™ 12, DE 11-14) and successfully finished. Two glucoamylase preparations were extensively tested: AMG E™ from Novozymes (glucoamylase with high debranching activity) and Optimax™ 7525 HP from Genencor (glucoamylase/pullulanase). A typical SSF fermentation on pure maltodextrines was free of residual sugars within 2 days. The main residual sugars present were glucose and isomaltose, however, at a consistently lower concentration than in comparable cultures that received DE 98 glucose syrup as substrate. Maltose concentrations were low (<50 mg/i) in contrast to comparable DE 98 cultures running at pH 6.4-6.6. A considerable amount of maltose was introduced in the fermentation with the addition of Glucidex 12. The fact that maltose could be fermented at low pH was a significant finding. The fermentation yield (mol (S)-lactate produced per mol glucose consumed) was slightly higher than 100%. Organic acids in sugar free SSF broth were analyzed and levels were comparable with Bacillus coagulans fermentations at pH 6.4-6.6. Below pH 5.55 the SSF fermentation was relatively slow. At pH 5.90 a 50% increase in total residual sugar was observed compared to cultures running between pH 5.55-5.75. Similar results were obtained using the crude liquefied starch. In the final stage, successful SSF experiments were performed with crude liquefied starch hydrolysates. There was no difference observed between the SSF fermentation on purified maltodextrines and the liquefied starch from the Cargill Refinery regarding fermentation time. Both SSF fermentations finished in 30-40 hours. Cultures containing crude liquefied starch or maltodextrin as substrate typically contained 180-200 g/l of (S)-lactic acid. The enantiomeric purity of the lactic acid was better than 99.5%. however, at a consistently lower concentration than in comparable cultures that Maltose concentrations A considerable amount of maltose was introduced in the fermentation with the addition of Glucidex 12 The fermentation yield

Conditions: temp:60.01; pressure:0.00; stir:; See reaction.notes.procedure_details.

Procedure: Frozen flocculated cells are immersed in water or a glucose syrup. The cell mass is allowed to thaw and is gently crushed by mechanical means or stirring to give particles of approximately uniform size. This slurry is then subjected to vacuum conditions for approximately 30 minutes to remove occluded gases from the cell particles. A jacketed column of 1 inch diameter is partially filled with water or glucose syrup and the degassed slurry is then poured into the column. The packed column is heated to 60° C. and a 2 M solution of glucose having a pH of 8.0 and containing 0.004 M MgCl2.6H2O is passed through the column at flow rates which are regulated to give the degree of glucose conversion desired. Conversions ranging up to 50 percent are attainable by this process.⟧ Frozen is gently crushed by mechanical means to give particles of approximately uniform size to remove occluded gases from the cell particles A jacketed column of 1 inch diameter is partially filled with water or glucose syrup the degassed slurry is then poured into the column a 2 M solution of glucose having a pH of 8.0 and containing 0.004 M MgCl2.6H2O

Conditions: temp:0.00; pressure:0.00; stir:; See reaction.notes.procedure_details.

Procedure: For this purpose, a composition was prepared by mixing 18.5 parts of liquid saccharose and 68 parts of water at 60° C. 0.2 parts of stabiliser formed by carrageenans and xanthan gum and 3.5 parts of glucose syrup were then added. 10 parts of apple puree and colouring agent were added and the mixture was pasteurised at 86° C. for 23 seconds, the composition was cooled to 4° C. and left to rest for 4 hours at this temperature. It was brought to 100 parts by the addition of lemon aroma. For this purpose, a composition was prepared

Conditions: temp:0.00; pressure:0.00; stir:; See reaction.notes.procedure_details.

Procedure: 29 parts of liquid saccharose and 49 parts of water were mixed at 60° C. 0.2 parts of stabiliser formed by carrageenans and xanthan gum and 3.5 parts of glucose syrup were then added. 15.5 parts of apple puree, colouring agent and finally 2.1 parts of citric acid were then added thereto. After pasteurisation of the mixture at 86° C. for 23 seconds, the composition was cooled to 4° C. and left to rest for 4 hours at this temperature. It was brought to 100 parts by the addition of cola aroma.