Alcoholic fermentation, also referred to as, Ethanol fermentation, is a biological process in which sugars such as glucose, fructose, and sucrose are converted into cellular energy and thereby produce ethanol and carbon dioxide as metabolic waste products. Because yeasts perform this conversion in the absence of oxygen ethanol fermentation is classified as anaerobic.
2. INDEX:
INTRODUCTION
PROCESS
ORGANISMS USED
SUBSTRET AND MEDIA
COMPOSITION AND IDEAL
CONDITION
PRODUCT RECOVERY
USES
CONCLUSION
3. alcoholic fermentation, also
referred to as, Ethanol
fermentation, is a biological
process in which sugars such as
glucose, fructose, and sucrose are
converted into cellular energy and
thereby produce ethanol and carbon
dioxide as metabolic waste
products. Because yeasts perform
this conversion in the absence of
oxygen ethanol fermentation is
classified as anaerobic.
11. Nutrient Raw material
Carbon molasses, starch
Nitrogen corn steep liquor, soybean meal,
pure ammonia or ammonium
salts, urea, nitrate salts,
phosphate salts
Vitamins and
growth
factors
biotin, yeast extract, beef extract,
corn steep liquor, wheat germ
meal
Fermentation media
12. CONDITIONS FOR FERMENTATION
Carbon sources: pure sugar or crude
sugars/molasses (10-18%).
Nitrogen sources: Mostly available in
the form of ammonium sulphate.
Growth factors: can be provided in the
form of molasses.
pH: 4.8-5.0.
Temperature: 70-80°F. Temp. can be
controlled by cooling jacket.
13. CONTN……..
Time: Depends on yeast strain.
Usual time is between 30 to
72hrs.
Yield: 0.4 gallon of ethyl alcohol per
one
gallon of molasses. 90%
carbohydrates can be
converted in to alcohol.
14. FERMENTATION PROCESS CARRY
OUT BY:
batch fermentation
Continuous fermentation
continuous fermentation is used
because of several advantages.
15. FERMENTATION
Inoculums size:
In range of 3% to 10% with an
evrage about 4%
Media:
10 -18%. Concentrations
greater than 20% are not employed as
they could be detrimental to yeast.
16. PRODUCT RECOVERY
Distillation is a separation process for a
mixture of liquids or oils. It relies on
differences in the boiling points of the
component liquids to be separated.
Alcohol can be obtained by distillation
and column is known as rectified
column.
Can also be recovered by fractional
distillation. Distillate contains 95.6%
ethyl alcohol and 4.4% water.
17.
18. BY-PRODUCTS
Three byproducts generated
1.Carbon dioxide- used for production of
dry ice and pure form used for
preparation of soft drinks.
2.Yeast biomass- used for animal fodder
because it contains high protein,
vitamins etc.
3.Distillery effluents- used as a fertilizer
and animal feed.
19. Ethanol Tolerance
Growth Tolerance Production Tolerance
Ethanol level
at which
Growth ceases
6-9% wt/vol
Ethanol level
at which
Ethanol production ceases
15% wt/vol or higher
20. USES:
Fuels
Some alcohols, mainly ethanol
and methanol can be used as an alcohol
fuel
Preservative
Solvents
Alcohols have applications in industry
and science as reagents or solvents
ethanol can be used as a solvent in
medical drugs, perfumes and vegetable
essences such as vanilla
21. Alcoholic beverages
Antifreeze
Antiseptics
Ethanol can be used as
an antiseptic to disinfect the skin.
22. CONCLUSION
Thus alcohol production is an
important fermentation because of
following reasons:
1.Gives ethyl alcohol used for
consumption as well as industrial
purposes.
2.Gives byproducts like carbon dioxide,
yeast biomass, fertilizer etc.
3.Gives effective utilization of agro-
waste eg. Molasses, sulphite waste
liquor etc.