Fermentation

Fermentation
fermentation types
Fermentation process
Fermentation process types

1. FERMENTATION

2. All living organisms get the energy required to perform cellular functions by respiration.   In most of the animals, respiration occurs in the presence of oxygen (aerobically). Some organisms like bacteria, yeast, etc. can produce energy in the absence of oxygen (anaerobically ).

3. Metabolites Small molecules Intermediate products produced during metabolism The various functions of metabolites include; fuel, structure, signalling , catalytic activity, defence and interactions with other organisms .

4. Primary metabolite Secondary metabolite required for the growth and maintenance of cellular function  not required for the growth and maintenance of the cellular functions Also known as Trophophase Also known as Idiophase Occurs at growth phase Occurs at stationary phase These are produced in large quantities These are produced in small quantities extraction is easy extraction is difficult produce the same products in every species Produce different products depending on the species play the significant role in the cell growth, reproduction and development.  indirectly support the cell, in sustaining their life for long duration. Vitamins, carbohydrates, proteins, alcohols, organic acids and lipids  Antibiotics, Phenolics , steroids, gibberellins, essential oils, alkaloids

5. Fermentation term was coined by Louis Pasteur for a phenomenon of bubbling of sugar solution. Fermentation  is an anaerobic process Fermentation is an enzyme catalysed , metabolic process whereby organisms convert starch or sugar to alcohol or an acid anaerobically releasing energy. The science of fermentation is called “zymology ”

6. Biochemical Process In fermentation, the first process is the same as cellular respiration, which is the formation of pyruvic acid by glycolysis where net 2 ATP molecules are synthesised . In the next step, pyruvate is reduced to lactic acid, ethanol or other products. Here NAD+ is formed which is re-utilized back in the glycolysis process.

7. Types Homo fermentation :  only one type of product formation Hetero fermentation:  more than one product formed Based on end products it can be categorized into Lactic acid fermentation Alcoholic fermentation Acetic acid Fermentation Butyric acid Fermentation Formic acid fermentation Propionic acid fermentation Acetic acid fermentation Gluconic acid fermentation

8. Alcoholic fermentation Many fungi and some bacteria, algae, and protozoa ferment sugars to ethanol and CO 2 in a process called Alcoholic fermentation. Alcoholic fermentation by yeasts produces alcoholic beverages; CO 2 from this fermentation causes bread to rise. Lactic acid fermentation Lactic acid fermentation, the reduction of pyruvate to lactate

9. Formic acid fermentation can metabolize Pyruvate to Formic acid and other products in a process sometimes called the Formic acid fermentation . Butyric acid fermentation The fermentation of Carbohydrates with the predominant formation of Butyric acid is causes by many Anaerobic bacteria belonging to the genus Clostridium Propionic acid fermentation The bacteria Propionibacterium sp. coverts the Succinic acid to Propionic acid, Acetic acid and CO 2 .

10. Acetic acid fermentation Bacteria of the genus Acetobacter sp. oxidize Ethanol to Acetic acid. Gluconic acid fermentation Certain mold fungi capable of oxidizing the aldehydes group of Glucose to Gluconic acid.

11. Fermentation Process steps

12. Two main steps/stages Up-stream process Downstream process Upstream process comprises of obtaining a desired microorganism, and its improvement so as to enhance the productivity and yield. It also includes the maintenance of strain purity, preparation of inocula and further efforts to improve the economic efficiency of the process .

13. Downstream process  includes the selection of suitable fermentation media, optimization of important fermentation condition to give rise maximum yield and recovery.

14. Process types The types are:- Batch Fermentation Continuous Fermentation Fed Batch Fermentation Anaerobic Fermentation Aerobic Fermentation Surface Fermentations Submerged Fermentations State Fermentation.

15. A batch fermentation is a closed culture system, because initial and limited amount of sterilized nutrient medium is introduced into the fermenter. Batch fermentation may be used to produce biomass, primary metabolites and secondary metabolites under cultural conditions. A continuous fermentation is a closed system of fermentation, run for indefinite period. Continuous culture fermentation has been used for the production of single cell protein, antibiotics, organic solvents, starter cultures etc.

16. Fed Batch fermentation is a modification to the batch fermentation. Fed-batch with recycle of cells can also be used for specific purpose such as ethanol fermentation and waste water treatment. A fermentation process carried out in the absence of oxygen is called as anaerobic fermentation . Anaerobic conditions in the fermenter are created either by withdrawing the oxygen present in the head space by an exhaust pump and pumping some inert gases like nitrogen, argon etc. 

17. A fermentation process carried out in the presence of oxygen is called as aerobic fermentation . Surface fermentations are those where the substratum may be solid or liquid. These types of fermentations are desirable where the products are based on sporulation.  Submerged Fermentations are those in which the nutrient substratum is liquid and the organism grows inside the substratum . Most of the industrial fermentations are of this type.

18. Solid state (substratum) fermentation (SSF) is generally defined as the growth of the microorganism on moist solid materials in the absence or near the absence of free water . Enzymes, bread making, antibiotic production, sewage treatment, steroid production can all be produced using this type