Abstract
AbstractBased on numerous reports in the literature, it appeared that the commerical production of dihydroxyacetone by microbial fermentation was not feasible due to the comparatively long duration of fermentation and the low total yield that could be obtained per fermentor. A new study has indicated that by adjusting environmental conditions and by modifying mash ingredients, commerical production of dihyroxyacetone via microbial oxidation of glycerol is practicable. The effect of these variables on the rate and extent of dihydroxyacetone production is discussed. The commerical and pharmaceutical uses of dihydroxyacetone and its derivatives is presented.
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