Fermentation is a process where microorganisms break down organic substances and convert them into simpler compounds. It involves enzymes produced by microbes like yeasts and bacteria. Fermentation is used to produce important pharmaceuticals and is carried out in temperature-controlled tanks. Some key products of fermentation include alcoholic beverages, pickled vegetables, yogurt, cheese, industrial chemicals, and it is used in wastewater treatment. The fermentation process involves formulating media, sterilizing equipment, producing an inoculum, growing the organism, extracting and purifying the product, and disposing of effluents.

1. Introduction
Definition:
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.
Fermentation is a process used for cultivating micro-organisms or other organic material into
important pharmaceuticals such as antibiotics, therapeutic proteins, enzymes and insulin. It is
typically carried out in temperature-controlled tanks (fermenter) which require addition of nutrients
at the correct concentration to maximize productivity of the organism of interest
. HISTORY: The chemistry of fermentation were first investigated by Louis Pasteur in 1860 He
called the process la vie sans air, or life without air In 1897, Hans and Eduard Beuchner discovered
that fermentation could occur in a cell-free extract of yeast This work led to the elucidation of the
enzymes involved Micro-organisms involved: •Saccharomyces: ethyl alcohol and carbon dioxide
•Streptococcus and Lactobacillus: lactic acid •Escherichia coli: acetic acid, succinic acid
•Clostridium: butyric acid, butyl alcohol, acetone

2. Classification(based on respiration )
Aerobic Fermentation: Aerobic fermentation means that oxygen is present.
Wine, beer and acetic acid vinegar (such as apple cider vinegar), need oxygen
in the “primary” or first stage of fermentation. When creating acetic vinegar,
for example, exposing the surface of the vinegar to as much oxygen as
possible, creates a healthy, flavorful vinegar with the correct pH.
Anaerobic Fermentation: Anaerobic fermentation is a method cells use to
extract energy from carbohydrates when oxygen or other electron acceptors
are not available in the surrounding environment. This differentiates it from
anaerobic respiration, which doesn’t use oxygen but does use electron-
accepting molecules that come from outside of the cell. The process can
follow glycolysis as the next step in the breakdown of glucose and other
sugars to produce molecules of adenosine triphosphate (ATP) that create an
energy source for the cell.

3. Fermentation process is used
To produce antibiotics if no other method is available
To produce ethyl alcohol which can be used as gasohol
To produce alcoholic beverages like beer from barley or wheat and wine
from grapes
Used to store vegetables in the form of pickling
Yogurt is produced by fermentation of milk
Cheese is also produced by the action of yeast on milk
The treatment of wastewater.
In the activated sludge process, aerobic bacteria are used to ferment organic
material in wastewater.
Solid wastes are converted to carbon dioxide, water and mineral salts.

4. Chemistry of fermentation
Aerobic & anaerobic cellular respiration
Glycolysis
Alcoholic fermentation
Lactic acid fermentation

5. Products of Fermentation
Fermentation products include:
Food products : Milk - yogurt, kefir, fresh and ripened cheeses
Fruits - wine, vinegar Vegetable – pickles, soy sauce
Meat – fermented sausage, salami
Industrial chemical: Solvent – acetone, butanol, ethanol, enzymes,
amino acids
Specialty chemicals – vitamins, pharmaceutical

6. The component parts of a fermentation process
The formulation of media to be used in culturing the process organism
during the development of the inoculums and in the production
fermenter.
The sterilization of the medium, fermenters and ancillary equipment.
The production of an active, pure culture in sufficient quantity to
inoculate the production vessel.
The growth of the organism in the production fermenter under
optimum conditions for product formation.
The extraction of the product and its purification.
The disposal of effluents produced by the process.