Unit 5 | Fermentation

1. Fermentation
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Noida Institute of Engineering and Technology
(Pharmacy Institute) Greater Noida
Abhijit Debnath
Asst. Professor
NIET, Pharmacy
Institute
Unit: 5
Subject Name: Biotechnology
(BP605T)
Course Details
(B. Pharm 6th Sem)

2. Fermentation
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 Fermentation methods
 General Requirements for Fermentations
 Study Media
 Equipments
 Sterilization methods
 Aeration Process
 Strring
 Large Scale Fermenter Design
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Noida Institute of Engineering and Technology
(Pharmacy Institute) Greater Noida

3. Fermentation is a metabolic process that converts sugar to acids, gases or alcohol. It occurs
in yeast and bacteria, and also in oxygen-starved ( Deficient ) muscle cells, as in the case of
lactic acid fermentation.
Fermentation, chemical process by which molecules such as glucose are broken down
anaerobically.
INTRODUCTION TO FERMENTATION CO5.1
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4. WHAT IS FERMENTATION? CO5.1
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Fermentation is the process in which a substance breaks down into a simpler substance.
Microorganisms like yeast and bacteria usually play a role in the fermentation process, creating beer, wine, bread, kimchi,
yogurt and other foods
Industrial fermentation is the intentional use of fermentation by microorganisms such as bacteria and fungi as well as
eukaryotic cells like CHO cells and insect cells, to make products useful to humans.
Fermented products have applications as food as well as in general industry. Some commodity chemicals, such as acetic
acid, citric acid, and ethanol are made by fermentation.
Nearly all commercially produced enzymes, such as
lipase, invertase and rennet, are made by
fermentation with genetically modified microbes.

5. Fermentation is the chemical transformation of organic substances into simpler
compounds by the action of enzymes, complex organic catalysts, which are produced
by microorganisms such as molds, yeasts, or bacteria.
Enzymes act by hydrolysis, a process of breaking down or predigesting complex organic
molecules to form smaller (and in the case of foods, more easily digestible)
compounds and nutrients.
DEFINITION CO5.1
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6. • Wine
• Beer
• Lactic acid
• Vinegar
• Yogurts
• cheese
• Sauerkraut
• Kimchi
• Pepperoni ETC.
PRODUCTS OF FERMENTATION CO5.1
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7. PRODUCTS OF FERMENTATION CO5.1
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8. Fermented foods are foods that have been prepared in a way so that the bacteria naturally
found within them starts to ferment. Fermentation, also known as lacto-fermentation, is a
chemical process in which bacteria and other micro-organisms break down starches and
sugars within the foods, possibly making them easier to digest, and resulting in a product
that is filled with helpful organisms and enzymes. This process of fermentation is a natural
preservative, which means that fermented foods can last a long time.
FERMENTATION AS A FOOD PRESERVATION TECHNIQUE
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9. BENEFITS OF FERMENTATION? CO5.1
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10. • Advantages of fermentation are that lactic acid can be produced and it can
produce energy forATPs.
• Disadvantages of fermentation are that production can be slow, the product is
impure and needs to have further treatment and the production carries a high cost
and more energy.
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ADVANTAGES AND DIS ADVANTAGES OF FERMENTATION
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11. FACTORS AFFECTING IN FERMENTATION? CO5.1
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Temperature,
pH,
Nature and composition of the medium,
Dissolved oxygen,
Dissolved carbondioxide,
Operational system (eg.: batch, fed-batch,
continuous) feeding with precursors,
Mixing (cycling through varying environments),
Shear rates in the fermenter.
Variations in these factors 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; and other
physiochemical properties.

12. 1. Solid State Fermentation
2. Submerged Fermentation
3. Anaerobic Fermentation
4. Aerobic Fermentation
TYPES OF FERMENTATION CO5.1
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 Production Methodology
 Submerged fermentation  The large - volume industrial enzymes are produced in 50 – 500
m3 fermenters.
 The medium in submerged fermentation is liquid which remains
in contact with the microorganism.
 A supply of oxygen is essential in submerged fermentation.
 There are four main ways of growing microorganisms in
submerged fermenters: batch culture, fed - batch culture,
perfusion batch culture, and continuous culture.
 In perfusion batch culture, the addition of the culture and
withdrawal of an equal volume of used cell - free medium is
performed.
TYPES OF FERMENTATION CO5.1

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 Production Methodology
 Submerged fermentation
TYPES OF FERMENTATION CO5.1

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 Production Methodology
 Solid - state fermentation
 The high cost of enzyme production by submerged fermentation makes it uneconomical to use many enzymes in
several industrial processes. To reduce the cost of production, solid - state fermentation is an attractive alternative.
 Solid - state fermentation appears to possess several biotechnological advantages, such as
- higher fermentation productivity,
- higher end - concentration of products,
- higher product stability,
- lower catabolic repression,
- cultivation of microorganisms specialized for water - insoluble substrates or mixed cultivation of various fungi,
and
- lower demand on sterility due to low water activity
TYPES OF FERMENTATION CO5.1

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 Production Methodology
 Solid - state fermentation (SSF)  Solid State Fermentation is defined as fermentation involving
solids in the absence of free water, although the substrate
must possess sufficient moisture to support microbial growth
and metabolism.
 The process of SSF is performed on a solid substrate with a
low moisture content, with the advantages of a high product
concentration but only a relatively low energy being required.
 The required water content in SSF is absorbed by the
substrate in a solid matrix and offers more advantages for the
growth of microorganism for the transfer of oxygen .
TYPES OF FERMENTATION CO5.1

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 Production Methodology
 Solid - state fermentation (SSF)
TYPES OF FERMENTATION CO5.1

18. Fermentations can be divided into four types:
1. Production of biomass (viable cellular material)
2. Production of extracellular metabolites (chemical
compounds)
3. Production of intracellular components (enzymes and
other proteins)
4. Transformation of substrate (in which the transformed
substrate is itself the product)
TYPES OF FERMENTATION CO5.1
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19. 1. Production of
biomass
 Microbial cells or biomass is sometimes the intended product of fermentation.
 Examples include single cell protein, bakers yeast, lactobacillus, E. coli, and others.
 In the case of single-cell protein, algae is grown in large open ponds which allow photosynthesis to occur.
 If the biomass is to be used for inoculation of other fermentations, care must be taken to prevent mutations from
occurring.
TYPES OF FERMENTATION CO5.1

20. 2. Production of extracellular
metabolites
 Metabolites can be divided into two groups:
 Those produced during the growth phase of the organism, called primary metabolites. Example:
ethanol, citric acid, glutamic acid, lysine, vitamins and polysaccharides
 Those produced during the stationary phase, called secondary metabolites. Examples
:penicillin, cyclosporin A, gibberellin, and lovastatin
 Primary metabolites are compounds made
during the ordinary metabolism of the organism
during the growth phase.
 A common example is ethanol or lactic acid,
produced during glycolysis.
 Citric acid is produced by some strains of
Aspergillus niger as part of the citric acid cycle to
acidify their environment and prevent
competitors from taking over.
 Glutamate is produced by some Micrococcus
species,
 Secondary metabolites are compounds
made in the stationary phase;
 Penicillin, for instance, prevents the
growth of bacteria which could compete
with Penicillium molds for resources.
 Some bacteria, such as Lactobacillus
species, are able to produce bacteriocins
which prevent the growth of bacterial
competitors as well.
TYPES OF FERMENTATION CO5.1

21. 3. Production of intracellular
components
 Of primary interest among the intracellular components are microbial enzymes: catalase, amylase,
protease, pectinase, cellulase, hemicellulase, lipase, lactase, streptokinase and many others.
 Recombinant proteins, such as insulin, hepatitis B vaccine, interferon, granulocyte colony-stimulating
factor, streptokinase and others are also made this way.
 The largest difference between this process and the others is that the cells must be ruptured (lysed)
at the end of fermentation, and the environment must be manipulated to maximize the amount of
the product.
 Furthermore, the product (typically a protein) must be separated from all of the other cellular
proteins in the lysate to be purified.
TYPES OF FERMENTATION CO5.1

22. 4. Transformation of
substrate
 Substrate transformation involves the transformation of a specific compound into another,
such as in the case of phenylacetylcarbinol, and steroid biotransformation, or the
transformation of a raw material into a finished product, in the case of food fermentations
and sewage treatment.
 Food fermentation:
 Ancient fermented food processes, such as making bread, wine, cheese, curds, idli,
dosa, etc., can be dated to more than seven thousand years ago.
 They were developed long before man had any knowledge of the existence of the
microorganisms involved. Some foods such as Marmite are the byproduct of the
fermentation process, in this case in the production of beer.
 Ethanol fuel:
 Fermentation is the main source of ethanol in the production of ethanol fuel.
 Common crops such as sugar cane, potato, cassava and corn are fermented by yeast to
produce ethanol which is further processed to become fuel.
 Agricultural feed:
 A wide variety of agroindustrial waste products can be fermented to use as food for
animals, especially ruminants.
 Fungi have been employed to break down cellulosic wastes to increase protein content
and improve in vitro digestibility.
TYPES OF FERMENTATION CO5.1