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    Industrial Chemistry: Fermentation Processes and Their Application

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    Fermentation processes and their industrial applications. Fermentation is one of the oldest methods of food preservation that uses microorganisms like yeast and bacteria to modify foods through chemical transformations. It produces foods and chemicals like alcohols, organic acids, enzymes, and amino acids. Historically used for foods, fermentation now produces industrial chemicals, specialty chemicals, and biofuels. Common fermentation types are alcoholic and lactic acid fermentation.

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    Industrial Chemistry: Fermentation Processes and Their Application

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    Steve manicsic
    996 views6 pages
    Fermentation processes and their industrial applications. Fermentation is one of the oldest methods of food preservation that uses microorganisms like yeast and bacteria to modify foods through chemical transformations. It produces foods and chemicals like alcohols, organic acids, enzymes, and amino acids. Historically used for foods, fermentation now produces industrial chemicals, specialty chemicals, and biofuels. Common fermentation types are alcoholic and lactic acid fermentation.

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    Fermentation processes and their industrial applications. Fermentation is one of the oldest methods of food preservation that uses microorganisms like yeast and bacteria to modify foods through chemical transformations. It produces foods and chemicals like alcohols, organic acids, enzymes, and amino acids. Historically used for foods, fermentation now produces industrial chemicals, specialty chemicals, and biofuels. Common fermentation types are alcoholic and lactic acid fermentation.

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    © All Rights Reserved
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    Download as docx, pdf, or txt
    996 views6 pages

    Industrial Chemistry: Fermentation Processes and Their Application

    Uploaded by

    Steve manicsic
    Fermentation processes and their industrial applications. Fermentation is one of the oldest methods of food preservation that uses microorganisms like yeast and bacteria to modify foods through chemical transformations. It produces foods and chemicals like alcohols, organic acids, enzymes, and amino acids. Historically used for foods, fermentation now produces industrial chemicals, specialty chemicals, and biofuels. Common fermentation types are alcoholic and lactic acid fermentation.

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    of 6

    Industrial Chemistry

    Fermentation Processes

    And

    Their Application

    Submitted by: Rei Marie G. Recede

    Submitted to: Engr. Dexter Taguding


    OBJECTIVE:

     Know and understand fermentation


     Know its history
     Know the products that can be produced from this process
     Know the effects of fermented foods

    Introduction

    Fermentation is one of the oldest methods of food preservation and


    preparation. It gives food a variety of flavors, tastes, textures, sensory attributes, and
    nutritional and therapeutic values (Mehta, Iwański & Kamal-Eldin, 2012). The term
    “fermentation” is derived from the Latin word fervere or fermentum, which means
    “to boil”.

    Food fermentation involves chemical transformation of complex organic


    compounds into simpler compounds through the action of enzymes, organic
    catalysts produced by microorganisms including yeast, moulds, and bacteria
    (Corma, Iborra, & Velty, 2007). Fermented foods, as defined by Campbell-Platt
    (1987), are those that have been subjected to the action of microorganisms or
    enzymes so that desirable changes cause significant modification in the food.

    The basic aim of fermented foods is to increase storage stability and


    modifying organoleptic and textural properties of raw materials. It involves the use of
    bacteria and yeast (fungi). Microbial fermentation can be homofermentative –
    single main product, or heterofermentative – mixed products
    (Pohorecki, Bridgwater, Molzahn, Gani & Gallegos, 2010). Mainly, fermentation
    produces organic acids, ethyl alcohol and carbon dioxide. The most important are
    lactic acid and ethanolic fermentations. Lactic acid fermentation is a process wherein
    a group of bacteria ferment carbohydrates with lactic acid as the major end product
    (Viniegra, 1984). The rapid acidification that results from the lactic acid bacteria
    (LAB) metabolism suppresses the growth of antagonistic microbiota (Paramithiotis,
    2017). It is used in the fermentation of milk, vegetables, cereals, meat and fish.
    Alcoholic fermentation, on the other hand, is the anaerobic transformation of sugars
    (glucose and fructose) into alcohol and carbon dioxide. The process is carried out by
    yeast and by some bacteria such as Zymomonas mobilis (Moreno-Ambas & Polo,
    2008).

    Industrial fermentation can either be aerobic or anaerobic processes. It is a


    term used in chemical engineering that describes the process operations that utilize
    a chemical change induced by a living organism or enzyme (bacteria, yeast, moulds
    or fungi) which produce a specified product (Pohorecki et. al, 2010).

    Microorganisms that are used in industrial fermentation:


     Bacteria – Acetobacter, Lactococcus, Lactobacillus, Bacillus,
    Microoccus
     Yeast – Saccharomyces, Candida, Hansenula
     Mould – Aspergillus, Penicillium, Mucor, Monascus, Rhizopus

    History

    Fermentation was discovered by chance (Hesseltine & Wang, 1967). At the


    time, there was no explanation on how fermentation worked in preserving the natural
    resources. It was carried out without understanding microbial mechanisms.
    Historically, the products of fermentation were mainly food products, however,
    through years, an increased production of bulk chemicals (ethanol and other
    solvents), specialty chemicals (pharmaceuticals, industrial enzymes), biofuel and
    food additives was observed.

    The science of fermentation is called zymology and the first zymologist was
    Louis Pasteur. Fermentation was defined by Louis Pasteur as La vie sans I’air
    meaning “life without air” (Bourdichon et al., 2012). In 1857, Pasteur discovered that
    fermentation was associated with living yeast. He demonstrated that fermentation
    could also produce lactic acid, which makes wines sour. Furthermore, he showed
    that the growth of microorganisms was responsible for spoiling beverages, such as
    beer, wine and milk.

    The understanding of the role of enzymes in fermentation inspired the


    experiment of the German chemists Hans and Eduard Buchner in 1896. Eduard
    Buchner demonstrated that fermentation can be brought about using lifeless
    chemicals rather than the living yeast, in contrast to Pasteur’s claim. Buchner gave
    the name zymase to the enzyme used by yeast to convert sugar to alcohol.
    According to his experiment, fermentation process did not require life. In 1907, a
    Russian microbiologist Elie Metchnikoff isolated Lactobacillus from fermented milk.
    His work was regarded as the birth of probiotics which put a scientific basis on the
    beneficial effect of yogurt. Probiotic, as defined by Fuller (1989), is ‘a live microbial
    feed supplement which beneficially affects the host animal by improving its intestinal
    microbial balance’.

    The first fermentation process was the production of beer in Babylonia,


    soy sauce in Japan and China, fermented milk beverages in Balkans and Central
    Asia. Before World War I, the only product produced in large scale was ethanol.
    During World War I, acetone-butanol fermentation was established. In the years
    1941 – 1946, market for conventional products (antibiotics, germ warfare) was also
    established. Thus, greatly interest the utilization of microorganisms.
    Fermentation Products

    Some foods need proper conditions to discourage the formation of bad


    microbes. In a brine solution (salt, water, spices) process, anaerobic bacteria convert
    carbohydrates into acetic acid that preserves the food. Vegetables cured with
    vinegar are not naturally fermented. The acid of the vinegar preserves the food and
    impart flavors. Vinegar does not ferment food, but a product of fermentation. Bread is
    raised by the process of fermentation. Yeast eat the sugar, creates carbon-dioxide
    gas doubling the amount of food, and produces alcohol that is burned off in baking.
    (Walker, 2012)

    Food products

     Milk - yogurt, kefir, fresh and ripened cheeses


     Fruits – wine, vinegar
     Vegetables - pickle, sauerkraut, soy sauce
     Meat - fermented sausages, salami

    Industrial chemicals

     Solvents - acetone, butanol, ethanol


     Enzymes
     Amino acids

    Specialty chemicals

     Vitamins
     Pharmaceuticals

    Types of Fermentation
     Alcoholic Fermentation

    In the first part, the yeast breaks down glucose to form 2 pyruvate molecules.
    This part is known as glycolysis. Then, 2 pyruvate molecules are converted into 2
    carbon dioxide molecules and 2 molecules of ethanol, otherwise known as
    alcohol. However, before pyruvate can be converted to ethanol, it is first converted
    into an intermediary molecule called acetaldehyde. This releases carbon dioxide.
    Acetaldehyde is then converted into ethanol by the enzyme alcohol dehydrogenase
    (enzyme not found in human). The second part is called fermentation (SparkNotes
    Editors, n.d.).

     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. Glycolysis takes place in
    the cytosol of the cell and does not involve oxygen. The cells turn pyruvate, the
    products of glycolysis, into lactic acid by the enzyme lactate dehydrogenase (LDH).
    From the lactate product, lactic acid can be formed (SparkNotes Editors, n.d.).

    Fermentation effects on food


    Fermentation of foods is the controlled action of microorganisms to alter the
    texture of food, to preserve and to produce characteristic flavors and aromas
    (Pohorecki et. al., 2010).

    Changes produced by fermentation in food


    (Batty & Folkman, 1983; Fellows, 2000; Whitaker et. al., 1997)
    Bibliography
    SparkNotes Editors. (n.d.). SparkNote on Glycolysis. Retrieved October 1, 2017,
    from www.sparknotes.com/biology/cellrespiration/glycolysis/

    Batty, J., & Folkman, S. L. (1983). Food Engineering Fundamentals. New York: John
    Wiley and Sons.

    Famous Scientists: Edward Buchner. (2017, April 15). Retrieved September 28,
    2017, from www.famousscientists.org/eduard-buchner/

    Fellows, P. (2000). Food Processing Technology - Principles and Practice. London:


    Woodhead Publishing.

    Mehta, B. M., Kamal-Eldin, A., & Iwanski, R. Z. (2012). Fermentation Effects on Food
    Properties. Taylor & Francis Group, LLC.

    Mikell, M. (n.d.). Alcohol Fermentation: Definition, Equation & Process. Retrieved


    October 1, 2017, from study.com/academy/lesson/alcohol-fermentation-definition-
    equation-process.html

    Moreno-Ambas, M. V., & Polo, C. (2008). Wine Chemistry and Biochemistry.


    Springer Science & Business Media.

    Ojha, K., & Tiwari, B. K. (2016). Novel Food Fermentation Technologies. Springer
    International Publishing Switzerland .

    Paramithiotis, S. (2017). Lactic Acid Fermentation of Fruits and Vegetables. Taylor&


    Francis Group, LLC.

    Pohorecki, R., Bridgwater, J., Molzahn, M., Gani, R., & Gallegos, C. (2010).
    Chemical Engineering and Chemical Process Technology. Eolss Publishers Co. Ltd.

    Priscilla Chinte-Sanchez, P. (2008). Philippine Fermented Foods: Principles and


    Technology. The University of the Philippines Press.

    Reque, E. d., Pandey, A., Franco, S. G., & Soccol, C. R. (2000). Brazilian Journal on
    Microbiology. Isolation, Identification and Physiological Study of Lactobacillus
    Fermentum LPB for use as Probiotic in Chicken .

    Viniegra, G. (1984). Lactic Acid Fermentations: Basic Principles and Applications.


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