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2.substrate For Industrial Fermentation

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Khaing Nwe Soe
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62 views15 pages

2.substrate For Industrial Fermentation

Uploaded by

Khaing Nwe Soe
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
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Substrates for Industrial

Fermentation
Introduction
• Some definitions of fermentation
I. Preservation methods for food via microorganisms (general use).
II. Any process that produces alcoholic beverages or acidic dairy
products (general use).
III. Any large-scale microbial process occurring with or without air
(common definition used in industry).
IV. Any energy-releasing metabolic process that takes place only under
anaerobic conditions (becoming more scientific).
V. Any metabolic process that releases energy from a sugar or other
organic molecule, does not require oxygen or an electron transport
system, and uses an organic molecule as the final electron acceptor
(most scientific).
• Fermentation processes utilize microorganisms to convert solid or
liquid substrates into various products.

Types of fermentation
 Solid state fermentation
 Submerge fermentation

(Aerobic and anaerobic fermentation)


Media
• Suitable - 1)for the synthesis of cellular substance
2) for the production of metabolic product
• Lab – pure defined medium
• Industrial – complex medium
 An optimally balanced culture medium
• For maximum production, critical elements
• Constant composition for fermentation process
• Deregulated mutants for catabolites repression or phosphate
repression
Material cost
Product yield
Substrates used as carbon sources

• traditional energy sources

• glucose, sucrose – seldom use (except fermentation control)

• economic reason
Molasses

• Byproduct of sugar production

• Cheapest sources

• Contains – carbohydrates, fats, proteins, nitrogeneous substances,


vitamins

• Qualitiy – depending on location, climate conditions, production


process of each individual sugar factory
Malt Extract

• Aqueous extract of malted barley

• Excellent substrate for fungi, yeast, actinomycetes

• Dry malt extract – 90-92% of carbohydrates, nitrogeneous substances

• Carefully sterilized to culture medium

• Maillard reaction
Starch and Dextrins

• for amylase producing microorganisms

• more important for ethanol fermentation

• corn starch, rice starch, potato starch, cassava starch


Sulfite waste liquors

• waste product of paper industry

• From coniferous tree – 2-3% total sugar content (80% hexose)

• From decidous tree – pentose sugar


Cellulose

• substrate for conversion of sugar to alcohol

• as waste in the form of straw, corn cobs, wood waste, peat etc

• not directly as carbon sources

• hydrolyze with chemical or enzyme to form sugar syrup

• cellulase producing organism – directly convert from cellulose to


ethanol
Whey

• Byproduct of dairy industry

• Use in the production of ethanol, single cell protein, lactic acid


vitamin B12 , gibberellic acid

• Non-economic because of storage and transportation costs


Others

• Animal fats

• Methanol

• Ethanol

• Alkanes
Substrates used as nitrogen sources

• ammonium salt, urea, gaseous ammonia in many large scale process

Corn steep liquor


• Form by starch production from corn
• Concentrated extract – 4% nitrogen (numerous amino acid)
• Lactic acid bacteria – convert sugar in corn steep liquor to lactic acid

Yeast extract
• Excellent substrates for microbes
• Can be produced by autolysis and plasmolysis
• Contain amino acid, peptides, water soluble vitamins, carbohydrates
Peptone

•Protein hydrolysates

•Utlized by many microorganism

•Expensive for industrial application

•Sources of peptone – meat, casein, gelatin, peanut seed etc

•Varies in composition
Soy meal

•Resisuces from soybean by extraction of soybean oil

•Complex substrates

•50%protein, 30% carbohydrates, 1% residual fat, 1.8% lecithin

•Used in antibiotic fermentation

•Non catabolite regulation

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