An Introduction To Fermentation Process

AN INTRODUCTION TO
FERMENTATION
PROCESS
WHAT IS
FERMENTATION
Conversion of sugar to alcohol using yeast.
Chemical conversion of carbohydrates into
alcohols or acids.
The process is often used to produce wine and
beer
Also employed in preservation to create
lactic acid in sour foods such as
pickled cucumbers, kimchi and yogurt.
The science of fermentation is known as
zymology.
Biochemistry perspective
Process that is important in anaerobic conditions
when there is no oxidative phosphorylation to maintain
the production of ATP (Adenosine triphosphate) by
glycolysis.
During fermentation pyruvate is metabolised to various
different compounds.
Homolactic fermentation is the production of
lactic acid from pyruvate; alcoholic fermentation is the
conversion of pyruvate into ethanol and carbon dioxide
Heterolactic fermentation is the production of lactic
acid as well as other acids and alcohols.
Typical examples of fermentation

products are ethanol, lactic acid,
and hydrogen.
However, more exotic compounds
can be produced by fermentation,
such as butyric acid and acetone.
Fermentation is derived from the Latin Verb Fevere - to boil

Describing the appearance of the action of yeast on
extracts of fruit or malted grain.
The boiling appearance is due to the production of
carbon dioxide bubbles caused by the anaerobic
catabolism of the sugars present in the extracts.
Fermentation have different meaning to
biochemistry and industrial microbiologists.
Biochemical meaning relates to the generation of
energy by the catabolism of organic compounds
Whereas meaning in industrial microbiology tends
to be much broader.
The catabolism of sugars is an oxidative process which results in

the production of reduced pyridine nucleotides which must be
reoxidized for the process to continue.
Under-aerobic conditions, reoxidation of reduced pyridine

nucleotide occurs by electron transfer, via the cytochrome system,
with oxygen acting as the terminal electron acceptor.
Under anaerobic conditions, reduced pyridine nucleotide oxidation

is coupled with the reduction of an organic compound, which is
often a subsequent product of the catabolic pathway.
In the case of the action of yeast on fruit or grain extracts, NADH is

regenerated by the reduction of pyruvic acid to ethanol.
Different microbial taxa are capable of reducing pyruvate to a wide

range of end products.
Thus, the term fermentation has been used in a strict biochemical

sense to mean an energy-generation process in which organic
compounds act as both electron donors and terminal electron
acceptors.
Industrial microbiologists have extended

the term - fermentation - to describe:
Any process for the production of product
by the mass culture of microorganism.
Brewing and the production of organic
solvents may be describes as
fermentation in both sense of the word.
NADH reduces pyruvic acid to form lactic acid.

Another simple fermentation pathway involved a
decarboxylation reaction to form ethanol.
This is representative fermentation products and the
organism that produce them.
All of the organisms are bacteria except
Saccharomyces, which is yeast.
Different organism will produced different end
products.
The range of fermentation

process.
There are five major groups of commercially important

fermentations:
Those that produce microbial cells (or biomass) as the

product.
Those that produce microbial enzymes
Those that produce microbial metabolites.
Those that produce recombinant products.
Those that modify a compound which is added to the
fermentation - the transformation
THE COMPONENT PARTS

OF A FERMENTATION
PROCESS
(1) The formulation of media to be used in
culturing the process organism during the
development of the inoculums and in the
production fermenter.
(2) The sterilization of the medium, fermenters
and ancillary equipment.
(3) The production of an active, pure culture in
sufficient quantity to inoculate the
production vessel.
(4) The growth of the organism in the

production fermenter under optimum
conditions for product formation.
(5) The extraction of the product and its
purification.
(6) The disposal of effluents produced by
the process.
Interrelationships between
the six component parts

An Introduction To Fermentation Process

Uploaded by

Copyright:

Available Formats

An Introduction To Fermentation Process

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

An Introduction To Fermentation Process

Uploaded by

Copyright:

Available Formats

AN INTRODUCTION TO

Typical examples of fermentation

Fermentation is derived from the Latin Verb Fevere - to boil

The catabolism of sugars is an oxidative process which results in

Under-aerobic conditions, reoxidation of reduced pyridine

Under anaerobic conditions, reduced pyridine nucleotide oxidation

In the case of the action of yeast on fruit or grain extracts, NADH is

Different microbial taxa are capable of reducing pyruvate to a wide

Thus, the term fermentation has been used in a strict biochemical

Industrial microbiologists have extended

NADH reduces pyruvic acid to form lactic acid.

The range of fermentation

There are five major groups of commercially important

Those that produce microbial cells (or biomass) as the

THE COMPONENT PARTS

(4) The growth of the organism in the

You might also like