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Fermentation Principles Types and Applications

principles of Fermentation

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34 views26 pages

Fermentation Principles Types and Applications

principles of Fermentation

Uploaded by

rivi.villanueva.sjc
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Fermentation: Principles,

Types, and Applications


Introduction to
Fermentation
 Fermentation: An ancient food
processing technology
 Definition: Chemical changes in
organic substrates through microbial
enzyme action
 Occurs in the absence of oxygen,
producing ATP (energy)
 Key microorganisms: Lactic acid
bacteria, yeasts, and molds
 Examples: Conversion of sugars to
alcohol, proteins to peptides/amino
acids
Principle of
Fermentation
 Main goal: Derive energy from
carbohydrates without oxygen
 Process:
 Glucose partially oxidized to
pyruvate via glycolysis
 Pyruvate converted to alcohol
or acid
 NAD+ regenerated for further
glycolysis and ATP production
 Energy yield: Approximately 5% of
aerobic respiration
Generalized
pathways to
produce some
fermentation end
products from
glucose by various
organisms.
Biochemical Pathways in Fermentation
Initial oxidation: Embden–Meyerhoff (EMP) or
Entner–Doudoroff (ED) pathways

Products: Pyruvate, ATP, and NAD(P)H

Pyruvate reduction: Regenerates NAD+

ATP generation: Substrate-level


phosphorylation

NADH re-oxidation: Converts pyruvate to


fermentation products (e.g., ethanol,
lactate)
Generalized
pathways for the
production of some
fermentation end
products from
glucose by various
organisms.
Types of Fermentation: Lactic Acid
Homofermentation

Microorganisms:
Equation: Glucose → Lactic Lactococcus, Enterococcus,
acid Streptococcus, Pediococcus,
some Lactobacillus

Example: Lactococcus spp.


Product: Primarily lactic acid
in dairy starter cultures
Types of Fermentation: Lactic Acid
Heterofermentation

EQUATION: GLUCOSE → LACTIC MICROORGANISMS: PRODUCTS: LACTIC ACID,


ACID + ACETIC ACID + ETHYL LEUCONOSTOC, OENOCOCCUS, ETHANOL/ACETIC ACID,
ALCOHOL + 2CO2 + H2O WEISSELLA, CARBON DIOXIDE
HETEROFERMENTATIVE
LACTOBACILLI
Types of Fermentation:
Propionic Acid Fermentation

 Equation: Glucose → Lactic acid + Propionic acid +


Acetic acid + CO2 + H2O
 Microorganisms: Propionibacterium genus,
Clostridium propionicum
 Substrates: Sugar or lactate
 Pathway: EMP → pyruvate → oxaloacetate →
propionate
 Products: Propionic acid, acetic acid, CO2
Types of Fermentation: Diacetyl
and 2,3-Butylene Glycol

 Pathway: Citric acid → Pyruvic acid +


Acetylmethylcarbon → Diacetyl/2,3-Butylene glycol
 Microorganisms: Enterobacter, Erwinia, Hafnia,
Klebsiella, Serratia
 Key feature: Double decarboxylation step
Types of Fermentation:
Alcoholic Fermentation

 Equation: Glucose → Ethyl alcohol


 Microorganisms: Yeasts, some fungi and bacteria
 Pathways:
 Yeasts: EMP pathway
 Zymomonas (bacteria): ED pathway
 Redox balance: NAD+ regeneration during
acetaldehyde reduction to ethanol
Types of Fermentation: Butyric
Acid Fermentation

 Equation: Glucose → Acetic acid + Butyric acid


 Microorganisms: Obligate anaerobic bacteria (mainly
Clostridium genus)
 Process:
 Pyruvate oxidized to acetyl-CoA (produces CO2 and H2)
 Partial acetyl-CoA conversion to acetic acid (produces ATP)
 Variation: Acetone-butanol fermentation (e.g.,
Clostridium acetobutylicum)
Production of antibiotics

Applications
Insulin production
of Growth hormone
Fermentation synthesis
in Medicine Vaccine development
Interferon production
Fermented foods: Cheese, wine, beer,
bread

High-value product development


Applications
in the Food Food-grade biopreservatives

Industry
Functional foods/Nutraceuticals

Single-cell protein production


Waste management: Biofuels
production (biodiesels, bioethanol,
butanol, biohydrogen)

Other Bio-surfactant production

Industrial
Applications Polymer synthesis (e.g., bacterial
cellulose)

Bioremediation processes for soil


and wastewater treatment
Limitations of Fermentation

Low-scale
production with
Risk of Natural variations
high costs and
contamination over time
energy
requirements

Potential for Risk of undesirable


Impure products
undesirable or microbe growth
requiring further
unexpected end and desirable
treatment
products microbe death
Fermentation in Biotechnology

Enables production
Key role in industrial
of various
microbiology and
compounds and
biotechnology
materials

Ongoing research for


Utilized in both
process optimization
traditional and
and new
modern applications
applications
Environmental Impact of Fermentation

Potential for Reduced


sustainable chemical usage Bioremediation
production in some applications
methods industries

Challenges in
scaling up
processes
sustainably
Future Directions in Fermentation Technology

Integration with Development of


other novel fermentation
biotechnological organisms and
processes pathways

Improvement of Expansion into new


process efficiency industries and
and yield applications
Fermentation in Global Food Culture

Preservation of
Diverse fermented
traditional
foods across
fermentation
cultures
techniques

Fusion of traditional
Growing interest in
and modern
artisanal and craft
fermentation
fermented products
practices
Safety Considerations in Fermentation

Importance of sterile Monitoring and control Quality assurance and Regulatory compliance
techniques in industrial of fermentation product testing in food and
processes conditions pharmaceutical
applications
Conclusion and Future Prospects

FERMENTATION: A WIDE-RANGING ONGOING RESEARCH TO POTENTIAL FOR


VERSATILE AND APPLICATIONS FROM OVERCOME LIMITATIONS ADDRESSING GLOBAL
ESSENTIAL FOOD TO AND EXPAND CHALLENGES IN
BIOTECHNOLOGICAL PHARMACEUTICALS CAPABILITIES SUSTAINABILITY AND
PROCESS HEALTH
TASK SHEET NO. 5

How can traditional


What ethical
How might advances in fermentation practices
considerations should
fermentation be preserved while
be taken into account
technology contribute also embracing
when developing new
to solving global food modern
fermentation-based
security issues? biotechnological
products or processes?
advancements?

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