Fermentation

Fermentation process

1. DAVANAGERE UNIVERSITY DEPARTMENT OF MICROBIOLOGY SEMINAR ON : FERMENTATION REACTION PRESENTED BY: CHAITRA M G 2 nd SEMESTER UNDER THE GUIDENCE OF Dr, SHIVAVEERA KUMAR S DEPT OF MICROBIOLOGY

2. Contents Introduction History Types of fermentation Lactic acid fermentation Alcoholic fermentation Fermentor Application of fermentation Significance of fermentation Summary Conclusion Reference

3. Introduction The Fermentation is a process by which the living cell is able to obtain energy through the breakdown of glucose and other simple sugar molecule without requiring oxygen.
Fermentation results in the production of energy in the form of two ATP molecules and produces less energy than aerobic process of cellular respiration.
Louis pasteur in the 19 th century used the term fermentation in a narrow sense to describe the changes brought about by yeast and other microorganism growing in the absence of oxygen (anaerobically).
He also recognized that ethyl alcohol and carbondioxide are not the only product of fermentation.
Fermentation is also used more broadly to refer to the bulk growth of microorganism on a growth medium often with the goal of producing a specific chemical product.

4. History The fermentation,has we know it started spontaneously may be with the wilde yeast or other microbes . The louis Pasteur . a 19th century French biologist is known as father of microbiology. He demonstrated that all fermentation were due to the activities of yeasts and bacteria. He published several papers on fermentation between 1857 and 1860 ,his success led to a study of wine disease and the development of pasteurization to preserve wine during storage. Pasteur studies on fermentation continued for almost 20 years. One of his most important discoveries was that some fermentative microorganisms were anaerobic and could live only in the absence of oxygen where as others were able to live either aerobically or anaerobically.

5. TYPES OF FERMENTATION BASED ON PHYSICAL STATE OF SUBSTRATE/ MEDIA USED 1. Solid state fermentation 2. sub merged fermentation BASED ON TYPE OF FERMENTOR 1.Batch fermentation 2.Continuous fermentation BASED ON THE END PRODUCT FORMED 1.Aerobic fermentation 2.Anaerobic fermentation

6. Solid state fermentation[SSF] It is defined as the growth of microbes without free flowing aqueous phase. Solid state fermentation ia a fermentation method used by several industries like the pharamaceuticals,food ,textile etc to produce metabolites of microorganism using solid support. Solid state fermentation is used for the production of bi-products from microorganism under condition of low moisture content for growth.

7. ORGANISM USED IN SOLID STATE FERMENTATION The microbological component of SSF can occur as single pure culture mixed identifiable culture or totally mixed indigeneous microorganism. However bacteria and yeast which require high moisture content for efficient fermentation ca n also be used SSF but with a lower yield.

8. SUBMERGED FERMENTATION[SMF] SMF is the process in which growth and decomposition is accompolished by microorganism in presence of plenty of free water. SMF is a process involving the development of microorganism in liquid broth. This liquid broth contain nutrients and results in the production of industrial enzyme, antibiotic or other products. The process involving taking a specific microorganism such as fungi and placing it in a small closed flask containing the rich nutrient broth. A high volume of oxygen is also required for the process the production of enzyme then occur when the microorganism interact with nutrient on the broth resulting in them being break in down.

9. AEROBIC FERMENTATION Most of large scale fermentation process are carried out in presence of aerobic conditions in aerobic fermentation The materials in fermentation are agitation with help of impeller or sterile air is forced into the fermentor in this process it is necessary to maintain the dissolved oxygen concentration above the specified minimal level.

10. ANAEROBIC FERMENTATION The provision for aeration and mixing device is not needed in an anaerobic fermentation but in few cases aeration and mixing may be needed in an initial period. once the fermentation begins,the gas produced in the process generates sufficient mixing the air present in head space should be replaced this type of fermentation released carbondioxide and hydrogen are collected and reused.

11. BATCH FERMENTATION It is a closed process system in this method the fermentation tank is filled with the materials such as substrate and inoculum. The process parameters such as temperature and PH are set and occasionally nutritive supplements are added to the substrate until the process comes to an end . neither substrate is added nor the product is removed from the fermentor.once the process is over the fermenter is cleaned the process is repeated.

12. CONTINUOUS FERMENTATION In the continuous fermentation the sterilized liquid nutrient are added continuously to the fermentor at a fixed rate as the end products are continuously removed. In this type of process the growth of bacterial population can be maintained in a steady state over a long period of time.

13. LACTIC ACID FERMENTATION Lactic acid fermentation is another type of fermentation and is described as the metaboli process that trasforms sugar into the metabolite lactate and energy it is the only respiration process that does not produce a gas and occurs in some bacteria such as lactobacilli and muscle cell. In latic acid fermentation there are 2 types 1.latic acid homofermentation Homolatic fermentation is carried out by bacteria belong to the genera lactococus, enterococus .,streptococcus and pedicocus and some specie of the genus lactobacillus. Homo fermentative lactic acid bacteria ferment glucose to lactic acid glucose__lactic 2.Lactic acid heterofermentation Heterolactic fermentation is carried out by bacteria of the genera leuconostoc , oenococus,and weisella and byheterofermentative lactobacilli Hetero fermentative lactic acid bacteria ferment glucose with lactic acid ,ethanol \acetic acid and carbon dioxide as byproducts Glucose_lactic acid+acetic acid+ethyl alcohol+H2o

14. Lactic acid fermentation Lactic acid fermentation
Lactic acid fermentation mainly occurs in bacteria in the absence of oxygen.
During lactic acid fermentation the pyruvate converts into lactic acid by using the hydrogen atoms of the NADH (produced during glycolysis.) . The overall chemical reaction for lactic acid fermentation is C 6 H 12 O 6 2C 3 H 6 O 3 +2ATP Glucose Lactate

15. Alcoholic fermentation Ethanol fermentation also called alcoholic fermentation is a biological process by which converts sugar such as glucose,fructose,and sucrose into cellular energy producing ethanol and carbon dioxide as byproduct,beacause yeast perform this conversion in the absence of oxygen. Alcoholic fermentation is considered an anaerobic process ,it also takes place in some species of fish(Including gold fish and carp) it provides energy when oxygen is scarce.

16. Ethanol fermentation Ethanol fermentation
. Ethanol fermentation mainly occurs in yeast in the absence of oxygen.
. In this process, removing the carbon dioxide results in the decarboxylation of pyruvate into acetaldehyde.
. Acetaldehyde is then converted into ethanol by using the hydrogen atoms of the NADH (produced during glycolysis).
. The effervescence occurs due to the release of carbon dioxide gas into the medium.
. The balanced chemical equation for ethanol fermentation is an follows;. C 6 H 12 O 6 2C 2 H 5 OH+2CO 2 +2ATP Glucose. Ethanol

17. FERMENTOR The fermentor tank is also called as bioreactor tank here the agitation system nothing but it consist of motor. Inside it consist of a blades,this blades consist of blade this blade place a major and vital role to convert primary metabolites into secondary metabolites. either primary metabolites will be inserted into fermntor tank by pipe called feeding pump. To this added nutrients medium and primary metabolites , then switch on fermentation tank the flat blade which are present in agitation system. Next control the temperature and Ph and rotate flat blades with using electricity then the primary metabolites get converted into secondary metabolites will get produce outlet. Then switch on tap then secondary metabolites come out and purify then and filtrate then pure form secondary metabolites obtain.

18. APPLICATION OF FERMENTATION Fermentation is a process widely used in production of dairy products such as yoghurt, butter, milk etc. Production of bread other bakery and food products alcoholic biofuel and other beverages like beer, wine, liquor, ethylalcohol etc. It is used in production of antibiotics, insulin, vaccine etc. In food industry ;production of fermented food as cheese , wine,beer,and bread to high value products.

19. SIGNIFICANCE OF FERMENTATION Fermentation cause highly specific and controlled changes to food by using enzyme. Preservation and detoxification of food . The advantage of fermentation is that through glycolysis it can produce ATP very quickly. The production of foods which have flavours or texture that cannot be achieved by other methods.

20. SUMMARY Fermentation is a process in which an agent (typically bacteria or yeast) cause an organic substance to break down into simpler substances sugars are the most common substrate to fermentation and typically examples of fermentation produces are ethanol lactic acid lactose and hydrogen fermentation is a metabolic process that produce chemical changes in organic substrates through the action of enzyme.

21. CONCLUSION Fermentation is a metabolic process in which microorganisms such as bacteria, fungi, yeast convert original compounds usually carbohydrates like sugars and starch into alcohol. Yeast converts sugars into alcohol, lactobacilli bacteria turn sugar and starch into lactic acid . Fermentation play an major role in various industrial sectors.

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