FERMENTATION

Name: S.ABHILASH
Class:XII A5
 INDEX
1. ACKNOWLEDGEMENT

2. BONAFIDE CERTIFICATE

3. INTRODUCTION

4. HISTORY

5. DISCOVERY

6. CONTRIBUTION TO BIOCHEMISTRY

7. IMPORTANCE

8. RISK OF CONSUMING FERMENTED FOOD

9. SAFETY OF CONSUMING FERMENTED FOOD

10. THEORY

11. EXPERIMENT

12. BIBLIOGRAPHY
 INTRODUCTION
The word ‘Fermentation’ had been derived from latin. Fermentation typically is the
conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts,
bacteria, or a combination thereof, under anaerobic conditions. A more restricted definition
of fermentation is the chemical conversion of sugars into ethanol. The science of
fermentation is known as zymology. Fermentation usually implies that the action of
microorganisms is desirable, and the process is used to produce alcoholic beverages such as
wine, beer, and cider. Fermentation is also employed in preservation techniques to create
lactic acid in sour foods such as sauerkraut, dry sausages, kimchi and yoghurt, or vinegar
for use in pickling foods.
 HISTORY OF FERMENTATION
Since fruits ferment naturally, fermentation precedes human history. Since ancient
times, however, humans have been controlling the fermentation process. The earliest
evidence of winemaking dates from eight thousand Years ago in Georgia, in the
Caucasus area. Seven thousand years ago jars containing the remains of wine have
been excavated in the Zagros Mountains in Iran, which are now on display at the
University of Pennsylvania.There is strong evidence that people were fermenting
beverages in Babylon circa 5000 BC, ancient Egypt circa 3150 BC, pre-Hispanic
Mexico circa 2000 BC,and Sudan circa 1500 BC.There is also evidence of leavened
bread in ancient Egypt circa1500 BC and of milk fermentation in Babylon circa 3000
BC.French chemist Louis Pasteur was the first known zymologist, when in 1854 he
connected yeast to fermentation. Pasteur originally defined fermentation as
“respiration without air”.
 DISCOVERY OF FERMENTATION

Louis Pastuer in 1860 demonstrated that fermentation is a purely physiological process carried out by living
microorganism like yeast. This view was abandoned in 1897 when Buchner demonstrated that yeast extract could
bring about alcoholic fermentation in the absence of any yeast cell. He proposed that fermenting activity of yeast is
due to active catalysts of biochemical origin. These biochemicals are called enzymes. Enzymes are highly specific
compound or a closely related group of compounds.

Fermentation has been utilized for many years in the preparation of beverages. Materials from Egyption tombs
demonstrated the procedures used in making beer and leavened bread. The history of fermentation, whereby sugar
is converted to ethanol by action of yeast, is also a history of chemistry. Van Helmont coined the word iogaslt in
1610 to describe the bubble produced in fermentation.

Leeuwenhoek observed anddescribed the cell of yeast with his newly invented microscope in 1680. The fruit and
vegetable juices contain sugar such as sucrose, glucose, and fructose. These sugars of fermentation in presence of
enzyme invert are and zymose give with the evolution of 〖 CO 〗 _2. Maltose is converted to glucose by enzyme
maltose, glucose to ethanol by another enzyme zymose.
 CONTRIBUTION TO BIOCHEMISTRY

When studying the fermentation of sugar to alcohol by yeast Louis Pasteur concluded
that the fermentation was catalyzed by a vital force, called "ferments," within the yeast
cells.The "ferments" were thought to function only within living organisms. "Alcoholic
fermentation is an act correlated with the life and organization of the yeast cells, not with
the death or putrefaction of the cells,"he wrote.Nevertheless, it was known that yeast
extracts ferment sugar even in the absence of living yeast cells. While studying
thisprocess in 1897, Eduard Buchner of Humboldt University of Berlin, Germany, found
that sugar was fermented even when there were no living yeast cells in the mixture  , by
a yeast secretion that he termed zymase. In 1907 hereceived the Nobel Prize in
Chemistry for his research and discovery of "cell-free fermentation."One year prior, in
1906, ethanol fermentation studies led to the early discovery of NAD+.
 IMPORTANCE OF FERMENTATION

 Enrichment of the diet through development of a diversity of flavors,

aromoas and textures in food substances.
 Preservation of substantial amounts of food through lactic acid alcohol,
acetic acids and alkaline fermentation.
 Biological enrichment of food substances with proteins, essential
aminoacids, falty acids and vitamins.
 Elimination of anti nutrients.
A decrease in cooking times and fuel requirements
 RISK OF CONSUMING FERMENTED FOOD

Food that is improperly fermented has a notable risk of exposing the eater to botulism.
Alaska has witnessed a steady increase of cases of botulism since 1985. Despite its small
population, it has more cases of botulism than any other state in the United States of
America.This is caused by the traditional Eskimo practice of allowing animal products such
as whole fish, fish heads, walrus, sea lion and whale flippers, beaver tails, seal oil, birds,
etc., to ferment for an extended period of time before being consumed. The risk is
exacerbated when a plastic container is used for this purpose instead of the old-fashioned
method, grass-lined hole, as the botulinum bacteria thrive in the anaerobic conditions
created by the air-tight enclosure in plastic
 SAFETY OF CONSUMING FERMENTED FOOD

Fermented foods generally have a very good safety record even in the developing world where the foods
are manufactured by people without training in microbiology or chemistry in unhygienic,contaminated
environments. They are consumed by hundreds of millions of people every day in both the developed
and the developing world. And they have an excellent safety record.What is there about fermented foods
that contributes to safety?While fermented foods are themselves generally safe, it should be noted that
fermented foods by themselves do not solve the problems of contaminated drinking water, environments
heavily contaminated with human waste, improper personal hygiene in food handlers, flies carrying
disease organisms, unfermented foods carrying food poisoning or human pathogens and unfermented
foods, even when cooked if handled or stored improperly.Also improperly fermented foods can be
unsafe. However, application of the principles that lead to the safety of fermented foods could lead to an
improvement in the overall quality and the nutritional value of the food supply, reduction of nutritional
diseases and greater resistance to intestinal and other diseases in infants.
 THEORY

Wheat flour,gram flour,rice flour and potatoes contains starch as the major constituent.Starch
present in these food materials is first brought into solution.in the presence of enzyme
diastase,starch undergo fermentation to give maltose. Starch gives blue-violet colour with iodine
whereas product of fermentation starch donot give any characteristic colour. When the
fermentation is complete the reaction mixture stops giving blue-violet colour with iodine solution.
By comparing the time required for completion of fermentation of equal amounts of different
substances containing starch the rates of fermentation can be compared.The enzyme diastase is
obtained by germination of moist barley seeds in dark at 15 degree celsius.When the germination
is complete the temperature is raised to 60 degree celsius to stop further growth.The seeds are
crushed into water and filtered.The filtrate contains enzyme diastase and is called malt extract.
USES:
 Enrichment of the diet through development of a diversity of flavors, aromas, and textures in food
substrates.
 Preservation of substantial amounts of food through lactic acid, alcohol, acetic acid and alkaline
fermentations.
 Biological enrichment of food substrates with protein, essential amino acids, essential fatty acids, and
vitamins.
 Elimination of ant nutrients.
 A decrease in cooking times and fuel requirements
 EXPERIMENT
MATERIALS REQUIRED:
Conical flask
Test tube
Funnel  
Filter paper
Water bath
1 % Iodine solution
Yeast
Wheat flour
Gram flour
Rice flour
Potato
Aqueuos NaCl solution
PROCEDURE:
Take 5 gms of wheat flour in 100 ml conical flask and add 30 ml of distilled water.
Boil the contents of the flask for about 5 minutes
Filter the above contents after cooloing, the filtrate obtained is wheat flour extract.
 To the wheat flour extract. taken in a conical flask. Add 5 ml of 1% aq. NaCl solution.
Keep this flask in a water bath maintained at a temperature of 50-60 degree celsius.Add 2 ml of malt extract.
After 2 minutes take 2 drops of the reaction mixture and add to diluted iodine solution.
Repeat step 6 after every 2 minutes.When no bluish colour is produced the fermentation is complete.
Record the total time taken for completion of fermentation.
Repeat the experiment with gram flour extract,rice flour extract, potato extract and record the observations
OBSERVATION:
Time required for the fermentation
 Wheat flour -- 10 hours
 Gram flour --  12.5 hours
 Rice flour -- 15 hours
 Potato -- 13 hours
CONCLUSION:
Rice flour takes maximum time for fermentation and wheat flour takes the
minimum time for fermentation.
 BIBLIOGRAPHY

 Wikipedia-the free enclyclopedia

 Chemistry manual
 Website:- www.icbse.com
 NCERT TEXT BOOK