this ppt will help you to study Industrial Microbiology and the Fermentation process and its products.

1. Presented By: Saloni Kumari
Enrollment no. - A35201149013,
B.Tech. Biotech.
Sem - 3

2. 1. Introduction to fermentation
2. Types of fermentation based on end product
3. End products of fermentation
4. Comercially important products
5. Component of fermentation process
6. Fermentation products
7. Mechanism of fermentation

3. 1.Introduction
 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.
 It is the chemical transformation of organic substances into simpler
compounds by the action of enzymes, complex organic catalyst, which are
produced by microorganisms like molds, yeast or bacteria.
 Enzymes act by hydrolysis, a process of breaking down complex organic
molecules to form smaller compounds.

4. 1. Lactic acid fermentation
2. Alcoholic fermentation

5. (a). Lactic acid fermentation
 Muscle cells and certain bacterial species(e.g.
Lactobacillus ) oxidize NADH by transforming
pyruvate into lactate and the process is known as lactic
acid fermentation.
 Lactic acid fermentation is catalyzed by enzyme ,
lactate dehydrogenase(LDH).

6. Lactic acid fermentation

7. (b). Alcoholic fermentation
 It occurs in yeast and several bacterial species, pyruvate
is converted to ethanol in a two-step pathway.
 Pyruvate is decarboxylated to acetaldehyde by enzyme
Pyruvate decarboxylase .
 Acetaldehyde is reduced to ethanol by enzyme alcohol
dehydrogenase in presence of NADH which is reduced to
NAD+ .

8. Alcoholic Fermentation

9. 3.End products of fermentation:
 Lactic acid and lactate, carbon dioxide, and water are
produced by bacteria, fungi, protist, and animal
cells(notably muscle cells) in lactic acid fermentation.
 Ethyl alcohol, carbon dioxide, and water are produced
from yeast in alcoholic fermentation.

10. 4. Major groups of commercially
important fermentations:
 Those that produce microbial cells (or biomass) as the
product.
 Those that produce microbial enzymes.
 Those that produce microbial metabolites.
 Those that produce recombinant products.
 Those that modify a compound which is added to the
fermentation the transformation process.

11. 5. The components 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 of fermentor.
 The sterilization of 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.

12.  The extraction of the product and its purification.
 The disposal of effluents produced by the process.

13. 6. Fermentation Products
 Food products: from milk (yogurt, cheese, paneer);
fruits (wine, beer, vinegar); vegetable (pickles,
sauerkraut, soy sauce); meat (fermented sausages,
salami)
 Industrial chemicals: solvents- acetone, butanol,
ethanol, enzymes, amino acids
 Specialty chemicals: vitamins, pharmaceuticals

14. Product Organism Use
Ethanol Saccharomyces
cerevisiae
Industrial solvents,
beverages
Glycerol Saccharomyces
cerevisiae
Production of
explosives
Lactic acid Lactobacillus
bulgaricus
Food &
pharmaceutical
Acetone & butanol Clostridium
acetobutylicum
Solvents
Alpha amylase Bacillus subtilis Starch hydrolysis

15. Products of fermentation