fermentation and vitamin

1. SCHOOL OF PHARMACEUTICAL SICENCE
CSJM UNIVERSTRY KANPUR
PRESNTED BY: AMAN SINGH PATEL
(2nd SEMESTER m.pharm)
Guided by : DR. JYOTI NANDA SHARMA
(assistant professor)
department : PHARMACEUTICAL CHEMISTRY
subject : PHARMACEICAL CHRMISTRY PROCESS
TOPIC: FERMENTATION and VITAMIN B2

2. CONTENTS
1. Introduction to fermentation
2. Types of Fermentation
3. Aerobic and anaerobic fermentation
4. Factors affecting effect
5. Process of fermentation
6. Application
7. vitamin B12 introduction
8. History,structure,types,sources,application,

3. FERMENTATION
 Fermentation is a metabolic process that produces chemical changes
in organic substrates through the action of enzymes.
 The science of fermentation is called “zymology”.
 Fermentation is the process of growing microorganisms is a nutrient
media by maintaining physico-chemical conditions and thereby
converting feed into a desired end product.
EXAMPLE- souring and curding of milk.
Conversion of fruit juice into Wine.

5. Types of fermention

6. Aeobic and anaerobic fermentation

7. 1.Temperature
2.Concentration
3. pH condition
4. Presence of other substances
Factors affecting effect

8. Process of Fermentation-
Fermentation is an anaerobic biochemical process. In fermentation, the first
process is the same as cellular respiration, which is the formation of pyruvic acid
by glycolysis where net 2 ATP molecules are synthesised. In the next
step, pyruvate is reduced to lactic acid, ethanol or other products. Here NAD+ is
formed which is re-utilized back in the glycolysis process.

9. Apple

10. Application

11. Vitamins- Vitamins are a group of substances that are
needed for normal cell function, growth, and development

12. Vitamin B2- Riboflavin is involved in many body processes. It's
required for the proper development of the skin, lining of the
digestive tract, blood cells, and brain function.
•.

13. DOSES