Fermentation pptx

Fermentation and types of fermentation

1. Fermentation and Types of fermentation

2. Fermentation The word fermentation comes from the Latin word “FERVER” which means to “boil”.  Fermentation applies to growth of the microorganisms in a medium under either condition that is aerobic or anaerobic to produce economically useful products .   Fermentation is a metabolic process that produces chemical changes in organic substrate through the action of the enzymes which are produced by microorganisms such as molds, yeasts, or bacteria. 

3. Applications To produce antibiotics if no other method is available To produce ethyl alcohol To produce alcoholic beverages like beer from barley or wheat and wine from grapes. Used to store vegetables in the form of pickling. Yogurt is produced by fermentation of milk. Cheese is also produced by the action of yeast on milk Used in the treatment of wastewater. Solid wastes are converted to carbon dioxide, water and mineral salts.

4. Types of the fermentation Types of the fermentation are Batch fermentation Continuous fermentation Fed batch fermentation Anaerobic fermentation Aerobic fermentation Surface fermentation Submerged fermentation State fermentation

5. 1. Batch Fermentation Batch fermentation is a process where the microorganism is inoculated into a fixed volume of medium in a closed container. As the growth takes place the nutrients that are consumed and the product of growth keeps getting stored in the fermenter.

6. . Procedure

7. Advantages The less chance of contamination It is a simple process. For every fermentation process the fermentor and other equipments are to be cleaned and  sterilized. The growth rate is slower because nutrient levels decline with time . Less efficient. Disadvantages

8. Continuous fermentation In this type of fermentation, the product are removed continuously along with the cells and the same is replenished with the cell growth and addition of culture media. This type of fermentation is used for the production of single cell protein, antibiotics and organic solvents .

9. PROCEDURE Fresh nutrient medium equivalent to amount of the used medium is added withdrawn continuously for the recovery of the cell or fermentation products. As a result, the volume of the medium and concentration of the nutrients at optimum level are being maintained. This has been operated in an automatic manner.The country fermentor has its maximum use that takes long time to reach high productivity, reduce down time and lower the operation cost.

10. Procedure

11. Advantages The fermenter is continuously used with little or no shutdown time. Only little quantity of initial inoculums is needed. It facilitated maximum and continuous production. Possibility of contamination because of the prolonged incubation. Possibility of wastage of the nutrient medium because of the continuous withdrawal of the product.   Disadvantages

12. Fed batch fermentation It is a modification of the batch fermentation. In this process substrate added periodically in installment as the fermentation progress, due to which the system is always at an optimal concentration. This is essential as some secondary metabolites are subjected to catabolic repression by high concentration of either glucose, other carbohydrate or nitrogen compounds present in the medium.

13. Advantages High Production due to extension of working time. Allows the replacement of water lost by evaporation. It is not possible to measure the concentration of feeding substrate. it requires precise analysis of the microorganism Disadvantages

14. Anaerobic fermentation Fermentation process carried out in the absence of oxygen is called anaerobic fermentation. There are two types of the anaerobic fermentation for example FACULTATIVE ANAEROBE  is an organism that are able to withstand by aerobic respiration if oxygen is present, but is capable of switching to  fermentation  by  anaerobic  respiration if oxygen is absent.  eg . Lactic acid bacteria. however certain organs like yeast require an initial aeration to build up high yield before  anaerobic conditions are created. OBLIGATE ANAEROBE are the species like clostridium species which cannot withstand oxygen or remain active only in the absence of the oxygen .

15. Aerobic fermentation A Fermentation process carried out in the presence of oxygen is called aerobic fermentation. Oxygen is required for the reproduction and growth of microorganisms (Yeast/Bacteria etc) Yeast requires oxygen for a number of processes essential for reproduction.

16. Surface fermentation Surface fermentation are those where substratum may be solid or liquid. The organisms grow on the substrate and draws the nutrients from the substratum. This type of fermentation are desired where products are based on sporulation . But it has several disadvantages such as it exposes the organism to unequal condition, both oxygen and nutrients.

17. Submerge fermentation Submerged fermentation  involves the growth of the microorganism as a suspension in a liquid medium in which various nutrients are either dissolved or suspended as particulate solids in many commercial media.  The culture conditions are made uniform with the help of sparger   and the impeller. Batch-fed fermentation and continuous fermentation are two common methods involving submerged fermentation.

18. Solid State Fermentation SSF refers the growth of the microorganisms on moist solid material in the absence or near the absence of free water. Used for the production of antibiotics, single cell protein, PUFA’s, enzymes, organic acids, biopesticides , biofuel and aroma production.

19. Procedure

20. Thanks