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Fermentation

Fermentation is a metabolic process where microorganisms convert starch or sugar into alcohol or acid, preserving food and enhancing flavors. There are various types of fermentation, including lactic acid, alcohol, acetic acid, and butyric acid, each with distinct processes and applications. Techniques for fermentation include solid state and submerged fermentation, with specific methods like batch, fed-batch, continuous, and semi-continuous fermentation, each having unique operational characteristics and advantages.

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3 views

Fermentation

Fermentation is a metabolic process where microorganisms convert starch or sugar into alcohol or acid, preserving food and enhancing flavors. There are various types of fermentation, including lactic acid, alcohol, acetic acid, and butyric acid, each with distinct processes and applications. Techniques for fermentation include solid state and submerged fermentation, with specific methods like batch, fed-batch, continuous, and semi-continuous fermentation, each having unique operational characteristics and advantages.

Uploaded by

jameel.riaz6663
Copyright
© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
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Why fermentation produce

Fermentation great taste?

How fermentation preserve foods?


Fermentation
• Fermentation is an enzyme
catalyzed, metabolic process
whereby organisms convert
starch or sugar to alcohol or an
acid anaerobically releasing
energy.
• The science of fermentation is
called “zymology”.
• Microorganisms used in
Fermentation include bacteria,
fungi, algae and actinomycetes.
Types of fermentation
• On the basis
of the end
product
formed:
• Homo
fermentation: only
one type of
product formation
• Hetero
fermentation:
more than one
product formed
Lactic Acid Fermentation
• Lactic acid is formed from pyruvate
produced in glycolysis.
• Enzyme lactate dehydrogenase
catalyzes this reaction.
• During intense exercise when
oxygen supply is inadequate,
muscles derive energy by producing
lactic acid, which gets accumulated
in the cells causing fatigue.
• Example: Yogurt formation from
milk (Lactobacillus)
Alcohol Fermentation
• This is used in the industrial
production of wine, beer, biofuel,
etc. The end product is alcohol and
CO2.
• Yeast and some bacteria carry out
this type of fermentation.
• Enzyme pyruvic acid decarboxylase
and alcohol dehydrogenase
catalyze these reactions.
Acetic acid Fermentation
• Vinegar is produced by this process.
This is a two-step process.
• The first step is the formation of ethyl
alcohol from sugar anaerobically using
yeast.
• In the second step, ethyl alcohol is
further oxidized to form acetic acid
using acetobacter bacteria.
• Microbial oxidation of alcohol to
acid is an aerobic process.
Butyric acid Fermentation
• This type of fermentation is
characteristic of obligate
anaerobic bacteria of genus
clostridium.
• This occurs in retting of jute
fiber, rancid butter, tobacco
processing and tanning of
leather.
• This type of fermentation leads
to a relatively higher yield of
energy,3 molecules of ATP are
formed.
Types of fermentation
On the basis of processing
techniques, fermentation is of
following types:
1. Solid State Fermentation
• Cell growth on a solid
substrate.
2. Submerged Fermentation
• Cells are submerged in the
media and separated into
batch, fed-batch, continuous
and perfusion fermentation.
Solid State Fermentation (SSF)
• SSF can be defined as
microbial growth on
particles without presence
of free water.
• Particles are a solid culture
substrate such as rice or
wheat bran saturated with
water and inoculated with
mold, yeast or bacteria in
controlled room
temperature.
SSF process and Applications
• Potentially many high value products such as extracellular enzymes,
primary metabolites and antibiotics could be produced in SSF.
• Production of ethanol from starchy substrates.
• Digestibility of fibers and lignocellulosic material for both human and
animal consumption.
• It is ideal for growth of filamentous fungi.
• It is most cost effective (smaller vessels, lower water consumption,
reduced waste water treatment cost, lower energy consumption and
less contamination problems).
Liquid State Fermentation (LSF)/Submerged
Fermentation
• Submerged culture is performed in tank that can reach in size for over
100,000 gallons.
• It is ideal for growing unicellular organisms like bacteria and yeast.
• LSF methods:
• Batch fermentation
• Fed batch fermentation
• Continuous fermentation
• Semi-continuous fermentation
Batch Fermentation
• Considered to be a closed system.
• The sterilized media in the fermenter is
inoculated with the microorganisms.
• Incubation is allowed under the optimum
conditions (Aeration, Agitation and
Temperature).
• During entire process, nothing is added except
air, antifoam and acid/base.
Fed batch fermentation:
• Continuous adding the nutrients
(Feeding) in a small doses
during the fermentation.
• The method is controlling
nutrients feeding process is by
measuring methods.
• The main advantage of fed
back fermentation is catabolite
repression (Feedback
Inhibition).
Continuous fermentation
• It is an open system.
• Continuously sterile nutrients
are added and converted
nutrients are taken out of
fermenter.
• In this process, cell loss as a
result of outflow must be
balanced by growth of the
microorganisms.
Important factors for continuous fermentation
• The system must be stable for atleast 500 hours.
• Maintaining sterile condition for all periods of fermentation time.
• The composition of nutrients must be constant for all the time.
• Maintaining the strain stability for constant high production yield
(concerning about reverse mutation) .
Semi continuous fermentation

• Semi continuous fermentation, in which a fraction of fermentation is


replaced with fresh media at regular intervals.
Perfusion fermentation:
• Cells are immobilized on beads/discs
or filtered and retained in the bio-
reactor through the fermentation
process and are not taken out of the
bio-reactor during spent media
takeout as in continuous
fermentation (higher biological mass
yield).
Common features of a typical fermenter:

1.They should be strong enough to with stand the pressure exerted by large
volume of the medium.
2.The materials used for the construction of fermenter should not be
corroded by the fermentation product and it should not yield toxic ion to the
medium.
3.If aerobic organisms are used in the process, there should be provision for
rapid incorporation of sterile air into the medium so that the oxygen is
immediately dissolved in the medium and available to the microorganisms.
4.The Carbon dioxide produced by the microorganisms should be removed
from the medium.
5.Stirring is necessary to mix the organisms with the medium and to
make nutrients and oxygen available to individual microbe.
6.Thermostatic system should be available to maintain constant
temperature in the fermenter.
7. There should be provision for the aseptic withdrawal of culture
during fermentation and also for the aseptic introduction of inoculum
at the starting of the fermentation process.
8.A system should be available for detection of pH of the culture
medium and also for its adjustment.

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