Introduction to fermentation process

Definition of fermentation, Range of fermentation process, Chronological development of the fermentation industry, components parts of a fermentation process.

1. An Introduction to Fermentation process Presented By: Rezaul Karim & Jabed khan

2. What is Fermentation??

3. The term ‘fermentation’ is derived from the Latin verb ‘ fevere ’ means ‘to boil’

4. Conversion of Sugar to Alcohol using yeast Chemical conversion of carbohydrates into alcohols or acids. Any spoilage of food by microorganisms Any process that produces alcoholic beverages or acidic dairy products Any energy-releasing metabolic process that takes place only under anaerobic conditions

5. However, Fermentation has come to have different meanings to Biochemists and to Industrial Microbiologists. Its Biochemical meaning relates to the generation of energy by the catabolism of organic compounds, Where as Its meaning in Industrial Microbiology tends to be much broader. In Microbial sense, Fermentation may be defined as process of growing of a culture of microorganism in a nutrient medium and thereby converting feed into a desired product. Some examples of fermentation products are : Ethanol, lactic acid, beer, wine etc.

6. Free Powerpoint Templates The Range of Fermentation process

7. There are five major groups of commercially important fermentations : Microbial Biomass Microbial Enzymes Microbial Metabolites Recombinant Products Transformation processes

8. Group 1 Group 2 Group 3 Group 4 Group 5 Microbial Biomass Two major processes; The production of yeast to be used in the baking industry and the production of microbial cells to be used as human or animal food(e.g. SCP). Baker’s yeast has been produced on large scale since the early 1900s and yeast was produced as human food in Germany during the World War.

9. Microbial Enzymes group 1 group 2 group 3 group 4 group 5 Enzymes has been produced commercially from plant,animal and microbial sources. Commercially produced microbial enzymes are used in the food and related industries.such as- Steptokinase from bacteria used as anti-blood clotting agent in pharmaceutical.

10. Microbial Metabolites group 1 group 2 group 3 group 4 group 5 Primary metabolites: Those product that are produced in primary metabolism(During Trophophase ) e,g , Amino acid, Vitamims,Ethanol,Polysaccharide . Secondary metabolites: Those product that are produced in secondary metabolism(During the deceleration & Stationary phase) e.g. Penicillin

11. Recombinant Products group 1 group 2 group 3 group 4 group 5 In recombinant DNA technology the recipients are capable of synthesizing foreign protein. E.coli , Saccharomyces cerevisiae and filamentous fungi have been used as host for such systems. Products produced by such genetically engineered organism include IFN,Insulin,Human serum albumin, Factors 8 and 9,Epidermal growth factor.

12. Transformation process group 1 group 2 group 3 group 4 group 5 Microbial cells may be used to convert a compound into a structurally related, financially more valuable, compound. Microbial processes are more specific than purely chemical ones and enable the addition ,removal or modification of function group at specific sites on a complex molecule without the use of chemical protection

13. The Chronological development of the Fermentation Industry

14. The chronological development of the Fermentation industry may be represented as Five overlapping stages. They are: Stage -1 : Pre-1900 Stage -2 : 1900-1940 Stage -3 : 1940- present Stage -4 : 1964- present Stage -5 : 1979- present

15. Stage Main products Vessels Process control Strain Selection Stage-1: Pre 1900 Alcohol Vinegar Wooden up to 1500 barrels capacity Barrels, Shallow trays, trickle filters Use of-Thermometer, Hydrometer and Heat exchangers Pure Yeast cultures. Inoculated with good Vinegar. Stage-2: 1900-1940 Baker’s yeast, Glycerol, Citric acid, Lactic acid and Acetone Air Spragers for Baker’s Yeast, Steel vessels for Acetone, Mechanical Stirring used in small vessels PH Electrodes, Temperature control Pure Cultures. Stage-3: 1940- Present Penicillin, Streptomycin Gibberelin , Amino acids Nucleotides, Enzymes Mechanically aerated vessels, operated aseptically-True Fermenters PH and O2 Electrodes, Use of control loops. Mutation and selection programs essential.

16. Stage Main products Vessels Process control Strain Selection Stage-4: 1964-present Single cell proteins Pressure cycle and pressure jet vessels Use of computer linked control loops Genetic Engineering of producer strains. Stage-5: 1979-presnt Heterologous proteins, Monoclonal antibodies Fermenters developed in Stages 3&4 Control and sensors developed in stages 3&4 Introduction of foreign genes into microbial and animal cell hosts.

17. The Components Parts Of A fermentation Process

18. The Components parts of a Fermentation Process include :- (1) The formulation of media to be used in culturing the process organism during the development of the inoculums and in the production fermenter. (2) The sterilization of the medium, fermenters and ancillary equipment. (3) The production of an active, pure culture in sufficient quantity to inoculate the production vessel. 20

19. ( 4) The growth of the organism in the production fermenter under optimum conditions for product formation. (5) The extraction of the product and its purification. (6) The disposal of effluents produced by the process. 21

20. 22 Some important fermentation products

21. 23 Some important fermentation products

22. 24 A Fermenter

23. Thank You For Your Precious Attention