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Fermentation Processes and Their Application: Fermentation, Far From Being A Lifeless Phenomenon, Is A Living Process "

Fermentation is a process by which living cells produce energy without oxygen through the breakdown of glucose and other sugars. There are two main types of fermentation - alcoholic fermentation which produces ethanol, and lactic acid fermentation which produces lactic acid. Fermentation is used commercially to produce foods like bread, yogurt, cheese, as well as industrial chemicals like ethanol, enzymes, and vitamins. The fermentation process involves growing cultures of bacteria or yeast under controlled conditions to produce the desired product.

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Kay Randhawa
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45 views30 pages

Fermentation Processes and Their Application: Fermentation, Far From Being A Lifeless Phenomenon, Is A Living Process "

Fermentation is a process by which living cells produce energy without oxygen through the breakdown of glucose and other sugars. There are two main types of fermentation - alcoholic fermentation which produces ethanol, and lactic acid fermentation which produces lactic acid. Fermentation is used commercially to produce foods like bread, yogurt, cheese, as well as industrial chemicals like ethanol, enzymes, and vitamins. The fermentation process involves growing cultures of bacteria or yeast under controlled conditions to produce the desired product.

Uploaded by

Kay Randhawa
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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FERMENTATION PROCESSES AND THEIR

“fermentation, far from being a lifeless phenomenon, is


APPLICATION
a living process…”
- Louis Pasteur
 The Chemistry of Fermentation
- Aerobic & Anaerobic Cellular
Respiration
- Glycolysis
- Alcoholic Fermentation
- Lactic Acid Fermentation
Aerobic Cellular Respiration

• Aerobic means “with air”. This type of


respiration needs oxygen for it to occur
so it is called aerobic respiration.
Glucose + Oxygen -> Carbon dioxide + Water + Energy

• The chemical equation is:


C6H12O6 + 6O2 -> 6CO2 + 6H2O + 2900 kj

• 3 stages: -glycolysis
-citric acid cycle
-electron transport chain
Stages of Aerobic Cellular Respiration
• In glycolysis, a net of 2 molecules of
ATP, or chemical energy, are
produced.
• The citric acid cycle produces another
2 molecules of ATP
• The electron transport chain produces
28 molecules of ATP.
• Oxygen is used in aerobic cellular
respiration as the final electron
acceptor in the electron transport
chain, which is part of why it's able to
But what happens when
oxygen doesn't exist?
Anaerobic Cellular Respiration

• In anaerobic cellular respiration, the


only step of this process that occurs is
glycolysis.
What is fermentation?
• Derived from the Latin verb
‘fervere’ meaning ‘to boil’
What is fermentation?
• It is a process by which the living
cell is able to obtain energy through
the breakdown of glucose
and other simple sugar molecules
without requiring oxygen.
•Fermentation results in the
production of energy in the
form of two ATP molecules,
and produces less energy than
the aerobic process of
cellular respiration .
• Louis Pasteur in the 19th century used
the term fermentation in a narrow
sense to describe the changes brought
about by yeasts and other
microorganisms growing in the absence
of air (anaerobically);
•he also recognized
that ethyl alcohol
and carbon dioxide
are not the only
products of
fermentation.
Alcoholic Fermentation
ATP ATP

Glucose Glycolysi Pyruvic Acid


s
NAD+ NADH
NAD+ CO2
NADH
Ethyl Acetaldehyde
Alcohol

Alcoholic fermentation of glucose


C6H12O6 → 2 C2H5OH + 2 CO2
glucose ethanol
carbon dioxide
Lactic Acid Fermentation

• In lactic acid fermentation, the pyruvic


acid from glycolysis is reduced to
lactic acid by NADH, which is oxidized
to NAD+. This commonly occurs in
muscle cells. Lactic acid fermentation
allows glycolysis to continue by
ensuring that NADH is returned to its
oxidized state (NAD+).
Lactic Acid Fermentation
The range of fermentation process
There are five major groups of commercially
important fermentations:
(i)Those that produce microbial cells (or biomass) as
the product.
(ii) Those that produce microbial enzymes.
(iii) Those that produce microbial metabolites.
(iv) Those that produce recombinant products.
(v)Those that modify a compound which is added to
the fermentation the transformation process.
THE COMPONENT PARTS OF A FERMENTATION
PROCESS
(i) The formulation of media to be used in culturing the
process organism during the development of the
inoculum and in the production fermenter.
(ii) The sterilization of the medium, fermenters and

ancillary equipment.
(iii) The production of an active, pure culture in
sufficient quantity to inoculate the production
vessel.
(iv) The growth of the organism in the production
fermenter under optimum conditions for product
formation.
(v) The extraction of the product and its purification.

(vi) The disposal of effluents produced by the process.


• BATCH FERMENTATION

Sterile nutrient substrate , inoculated, grow until no more


of the product is being made, "harvested" and cleaned out
for another run.

 lag phase (adapt to their surroundings)


 exponential growth (grow in numbers)
 stationary phase (stop growing)
 death phase
• CONTINUOUS FERMENTATION

 Substrate is added continuously to the fermenter, and


biomass or products are continuously removed at the same
rate.
 Under these conditions the cells remain in the
logarithmic phase of growth

• FED-BATCH FERMENTATION

 Substrate increments as the fermentation


progresses. started as batchwise with a small substrate
concentration.
 Initial substrate is consumed, addition of
fermentation medium
Products of Fermentation
The end products of
fermentation differ depending
on the organism.
• lactic acid and lactate, carbon dioxide,
and water – produced from many
bacteria, fungi, protists, and animals
cells (notably muscle cells in the
body)
• ethyl alcohol, carbon dioxide, and
water – produced from yeast and
most plant cells
Products of Fermentation
Fermentation products include:

• Food products: from milk (yogurt, kefir, fresh


and ripened cheeses), fruits (wine, vinegar),
vegetables (pickles, sauerkraut, soy sauce),
meat (fermented sausages, salami)
• Industrial chemicals: (solvents: acetone,
butanol, ethanol, enzymes, amino
acids)
• Specialty chemicals (vitamins,
pharmaceuticals)
Products of Fermentation
SOME IMPORTANT
FERMENTATION
PRODUCTS
 FERMENTATION PROCESSES IN
FOODS
“fermentation, far from being a lifeless phenomenon, is a
living process…”
- Louis Pasteur
Bread
• It is a simple fermentation of sugar to CO2 and alcohol.
• The steps in bread production are (1) preparation of raw
materials; (2) dough fermentation and kneading; (3)
processing of the dough (fermentation, leavening, dividing,
moulding and shaping); (4) baking; (5) final treatments, such
as slicing and packaging.

PROCESS FLOW
Bread

• Baking Soda and Cream of Tartar Reactions:

NaHCO3 KHC4H4O6 → KNaC4H4O6 + H2O + CO2


+ Cream of tartar Potassium carbon dioxide
water
Baking soda
hydrogen tartrate
Yogurt
Yogurt forms when bacteria ferment the sugar
lactose (C12H22O11) into lactic acid (C3H6O3). The
lactic acid makes the milk more acidic (lower
the pH), causing the proteins in milk to
coagulate.

Two bacteria: Streptococcus thermophilus and


Lactobacillus bulgaricus
Yogurt

Process Flow
Cheese

Reaction :
rennet Ca++
casein ------->
para-casein (aq) --------> para-casein (ppt)
Cheese

Process Flow
Cheese
The breakdown of the lipids in milk yields carboxylic
acids, the source of a range of smelly molecules.
FERMENTATION PROCESSES IN
INDUSTRIAL CHEMICALS
Acetone-Butanol- Ethanol (ABE)
Fermentation
• In acetone-butanol fermentation, acetone and
butanol are produced from glucose using strains of
Clostridia, which are strictly anaerobic bacteria.
Further, ethanol is also produced.

• .

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