Fermentation

fermentation technology

1. FERMENTATION TECHNOLOGY Presented By – Rashmi K Kulkarni

2. Contents Introduction Definition Types of fermentation Yeast Manufacturing

3. Introduction Fermentation is a metabolic process that converts sugar to acids, gases or alcohol. It occurs in yeast and bacteria, and also in oxygen-starved muscle cells, as in the case of lactic acid fermentation. Fermentation is also used more broadly to refer to the bulk growth of microorganisms on a growth medium often with the goal of producing a specific chemical product .

4. FERMENTATION DEFINITION Any metabolic process that releases energy from a sugar or other organic molecules, does not require oxygen or an electron transport system, and uses an organic molecule as the final electron acceptor .

5. Types of INDUSTRIAL fermentation Batch Fermentations Continuous Fermentations Aerobic Fermentations Anaerobic Fermentations

6. 1.Batch fermentation A tank of fermenter is filled with the prepared mash of raw materials to be fermented. The temperature and pH for microbial fermentation is properly adjusted, and occasionally nutritive supplements are added to the prepared mash. The mash is steam-sterilized in a pure culture process. The inoculums of a pure culture is added to the fermenter, are taken out for further processing. The fermenter is cleaned and the process is repeated. Thus each fermentation is discontinuous process divided into batches.

7. PROCESS OF BATCH FERMENTATION

8. 2.CONTINUOUS FERMENTATION Growth of microorganisms during batch fermentation confirms to the characteristic growth curve, with a lag phase followed by a logarithmic phase. is because of limitation of one or more of The essential nutrients. This , in turn, is terminated by progressive decrements in the essential nutrients. In continuous fermentation, the substrate is added to the fermenter continuously at a fixed rate. This maintains the organisms in the logarithmic growth phase .

9. PROCESS

10. AEROBIC FERMENTATION A number of industrial processes, although called “ fermentations”, are carried out by microorganisms under aerobic conditions. In older aerobic processes it was necessary to furnish a large surface area by exposing fermentation media to air . In modern fermentation processes aerobic conditions are maintained in a closed fermenter with submerged cultures. The contents of the fermenter are agitated with au impeller and aerated by forcing sterilized air .

11. PROCESS

12. ANAEROBIC FERMENTATIONS Basically a fermenter designed to operate under micro aerophilic conditions will be the same as that designed to operate under aerobic conditions, except that arrangements for intense agitation and aeration are unnecessary. Many anaerobic fermentations do, however, require mild aeration for the initial growth phase, and sufficient N agitation for mixing and maintenance of temperature .

13. process

14. YEAST

15. introduction Yeasts can grow in the presence or absence of air. Anaerobic growth, growth in the absence of oxygen, is quite slow and inefficient. For instance, in bread dough, yeast grow very little. Instead, the sugar that can sustain either fermentation or growth is used mainly to produce alcohol and carbon dioxide. Only a small portion of sugar is used for cell maintenance and growth.

16. Yeast production process

17. In order these steps are, molasses and other raw material preparation, culture or seed yeast preparation , culture or seed yeast preparation, fermentation and harvesting and filtration and packaging. The process outlined in the basic carbon and energy source for yeast growth are sugars. Starch can not be used because yeast does not contain the appropriate enzymes to hydrolyze this substrate to fermentable sugars.