Fermentationnnnnnnnnnnnnnnnnnnnnnnn.pptx

Inorganic chemistry

1. Basic Principles of Food Fermentations

2. Basic Principles of Food Fermentation Introduction Fermentation and Fermenting Microorganisms A)Food Fermentation B)Fermented Foods: An ancient Tradition C)Factors Influencing Fermentation D)Biological Agents Responsible in Food Fermentation

3. “fermentation, far from being a lifeless phenomenon, is a living process…” - Louis Pasteur

4. The Chemistry of Fermentation - Aerobic & Anaerobic Cellular Respiration - Glycolysis - Alcoholic Fermentation - Lactic Acid Fermentation

5. Aerobic Cellular Respiration Aerobic means “with air”. This type of respiration needs oxygen for it to occur so it is called aerobic respiration. Glucose + Oxygen -> Carbon dioxide + Water + Energy The chemical equation is: C 6 H 12 O 6 + 6O 2      ->  6CO 2 + 6H 2 O + 2900 kj 3 stages: -glycolysis -citric acid cycle -electron transport chain

6. Stages of Aerobic Cellular Respiration In glycolysis , a net of 2 molecules of ATP , or chemical energy, are produced. The citric acid cycle produces another 2 molecules of ATP The electron transport chain produces 28 molecules of ATP . Oxygen is used in aerobic cellular respiration as the final electron acceptor in the electron transport chain, which is part of why it's able to create so much ATP.

7. But what happens when oxygen doesn't exist?

8. Anaerobic Cellular Respiration In anaerobic cellular respiration, the only step of this process that occurs is glycolysis. Glycolysis Krebs Cycle Electron Transport Chain

9. What is fermentation? Derived from the Latin verb ‘ fervere ’ meaning ‘to boil’

10. What is fermentation? It is a process by which the living cell is able to obtain energy through the breakdown of glucose and other simple sugar molecules without requiring oxygen. Fermentation results in the production of energy in the form of two ATP molecules, and produces less energy than the aerobic process of cellular respiration .

11. Louis Pasteur in the 19th century used the term fermentation in a narrow sense to describe the changes brought about by yeasts and other microorganisms growing in the absence of air (anaerobically); he also recognized that ethyl alcohol and carbon dioxide are not the only products of fermentation.

12. Definition Fermentation is the metabolic process in which carbohydrates and related compounds are oxidized with release of energy in the absence of external electron acceptors under anaerobic conditions.

13. Microbial cell (Biomass) Yeast Microbial enzymes Glucose isomerase Microbial metabolites Penicillin Food products Cheese, yoghurt, vinegar Vitamins B12, riboflavin RANGE OF FERMENTATION TECHNOLOGY

14. Products of Fermentation Fermentation products include: Food products: from milk (yogurt, kefir, fresh and ripened cheeses), fruits (wine, vinegar), vegetables (pickles, sauerkraut, soy sauce), meat (fermented sausages, salami) Industrial chemicals: (solvents: acetone, butanol , ethanol, enzymes, amino acids) Specialty chemicals (vitamins, pharmaceuticals)

15. Products of Fermentation

16. Most commercially useful fermentations may be classified as Solid state fermentation Submerged fermentation

17. surface (solid state) submersion techniques . Fermentation techniques microorganisms cultivated on the surface of a liquid or solid substrate. complicated and rarely used in industry. Mushroom, bread, cocoa, tempeh microorganisms grow in a liquid medium. (biomass, protein, antibiotics, enzymes and sewage treatment) are carried out by submersion processes .

18. Some important fermentation products Product Organism Use Ethanol Saccharomyces cerevisiae Industrial solvents, beverages Glycerol Saccharomyces cerevisiae Production of explosives Lactic acid Lactobacillus bulgaricus Food and pharmaceutical Acetone and butanol Clostridium acetobutylicum Solvents  -amylase Bacillus subtilis Starch hydrolysis 20

19. Fermentor is the basic equipment used for fermentation. contains the media to carry out fermentation, and creates environment for fermentation at large scale. INDUSTRIAL SCALE

20. Pure culture : organism, quantity, physiological state Sterilised medium: for microorganism growth Seed fermenter: inoculum to initiate process Production fermenter : large model Equipment i ) drawing the culture medium ii) cell separation iii) collection of cell   iv) product purification v) effluent treatment. REQUIREMENTS

21. II. Fermentation and Fermenting Microorganisms A)Food Fe r mentation The food is metabolized as a result of anaerobic fermentation which produces a mixture of organic wastes including organic acids (e.g. Formic acid, propionic acid, acetic acid and lactic acids).Intrinsic and extrinsic factors are critical to fermentation process.

22. Table 2.1 Major types of fermentation via pyruvate as a key compound Lactic acid homofermentation Lactic acid heterofermentation Propionic acid fermentation Diacetyl and 2,3-Butylene glycol fermentation Alcoholic fermentation Butyric acid fermentation

23. Lactic acid homofermentation C 6 H 12 O 6 2CH 3 CHOHCOOH Glucose Lactic acid

24. Lactic Acid Heterofermentation C 6 H 12 O 6 + H 2 O Glucose 2CH 3 CHOHCOOH+CH 3 COOH+C 2 H 5 OH+2CO 2 +2H 2 Lactic acid Acetic acid Ethanol

25. Propionic Acid Fermentation C 6 H 12 O 6 2CH 3 CHOHCOOH Glucose Lactic acid 2CH 3 CH 2 COOH+CH 3 COOH Propionic acid Acetic acid

26. Diacetyl and 2,3 Butylene Glycol Fermentation CH 2 COOHHOCOOH 2CH 3 COCOOH CH 3 COCHOHCH 3 +2CO 2 Citric acid Pyruvic acid Acetylmethycarbinol CH 3 COCOCH 3 Diacetyl CH 3 CHOHCHOHCH 3 2,3 Butylene glycol

27. Alcoholic Fermentation C 6 H 12 O 6 2CH 2 H 5 OH +2CO 2 Glucose Ethyl alcohol

28. Butyric Acid Fermentation C 6 H 12 O 6 CH 3 COOH+ CH 3 CH 2 CH 2 COOH Lactic acid Acetic acid Butyric acid

29. Fermented Foods:An ancient Tradition Human beings are known to have made fermented foods since Neolithic times. The earliest types were beer, wine, and leavened bread (made primarily by yeasts) and cheeses (made by bacteria and molds). These were soon followed by East Asian fermented foods, yogurt and other fermented milk products, pickles, sauerkraut, vinegar (soured wine), butter, and a host of traditional alcoholic beverages. More recently molds have been used in industrial fermentation to make vitamins B-2 (riboflavin) and B-12, textured protein products (from  Fusarium  and  Rhizopus   in Europe) antibiotics (such as penicillin), citric acid, and gluconic acid. Bacteria are now used to make the amino acids lysine and glutamic acid. Single-celled protein foods such as nutritional yeast and microalgae (spirulina, chlorella) are also made in modern industrial fermentations.

30. Fermentation is relatively efficient, low energy preservation process which increases the shelf life and decreases the need for refrigeration or other form of food preservation.

31. Factors Influencing Fermentation Temperature pH Nature and composition of medium Dissolved oxygen Dissolved carbon dioxide Operation system( batch,fed-batch,continuous ) Feeding with precursors Mixing and shear rates in fermenter

32. Factors influencing fermentation may affect; The rate of fermentation The product spectrum and yield The organoleptic properties of the product(appearance, taste, smell and texture) The generation of toxins Nutritional quality Other physicochemical properties

33. Medium Formulation The formulation of fermentation medium affects The yield rate and product profile. The medium must provide the necessary amount of carbon,n i trogen ,trace elements and micronutrients(e.g. Vitamins for microorganisms ) Specific types of carbon and nitrogen sources may be required And carbon:nitrogen ratio may have to be controlled. Some trace elements may have to be avoided, for example minute amounts of iron reduce yields in citric acid production by A. niger .

34. Fermentation medium Define medium ; nutritional, hormonal, and substratum requirement of cells In most cases, the medium is independent of the bioreactor design and process parameters The type: complex and synthetic medium (mineral medium) Even small modifications in the medium could change cell line stability, product quality, yield, operational parameters, and downstream processing.

35. Medium composition Fermentation medium consists of: Macronutrients (C, H, N, S, P, Mg sources  water, sugars, lipid, amino acids, salt minerals) Micronutrients (trace elements/ metals, vitamins) Additional factors: growth factors, attachment proteins, transport proteins, etc ) For aerobic culture, oxygen is sparged

36. End