This document discusses aerobic and anaerobic fermentation. It defines fermentation as a metabolic process catalyzed by enzymes that produces chemical changes in organic substrates. Aerobic fermentation uses oxygen and includes surface and submerged cultures. Anaerobic fermentation does not use oxygen and involves glycolysis producing ethanol or lactic acid to regenerate NAD+. The advantages are producing energy when oxygen is limited, but disadvantages include potential toxicity of products, slower production, and high costs.

1. P.E.S Modern College Of Pharmacy
FERMENTATION
Submitted By:
Sanket B. Bhatshankar
M.Pharm (Sem ІІ)
Department Of Pharmaceutical Chemistry

2. CONTENT
INTRODUCTION
AEROBIC FERMENTATION
ANAEROBIC FERMENTATION
ADVANTAGE AND DIS-ADVANTAGE

3. INTRODUCTION
 Fermentation is a metabolic process that produces chemical changes in organic
substrates through the action of enzymes.
 In food production, it may more broadly refer to any process in which the activity of
microorganisms brings about a desirable change to a foodstuff or beverage.
 The science of fermentation is known as Zymology.
 In food production, it may more broadly refer to any process in which the activity of
microorganisms brings about a desirable change to a foodstuff or beverage.
In microorganisms, fermentation is the primary means of producing adenosine
triphosphate(ATP) by the degradation of organic nutrients anaerobically.
Humans have used fermentation to produce foodstuffs and beverages since the
Neolithic age.
 For example, fermentation is used for preservation in a process that produces lactic
acid found in such sour foods as pickled cucumbers, kombucha, kimchi, and yogurt,
as well as for producing alcoholic beverages such as wine and beer.

4. AEROBIC FERMENTATION
 The word aerobic means in presence of oxygen.
 In these , the organism use oxygen for the conversion of complex organic
compound.
 This process is known as “Aerobic Respiration”
 Oxygen is required for the production and growth organism.
 In most of the commercial processes and majority of the products of human
utility are produced by this type of fermentation.
 Fermentation require initial introduction of oxygen to ensure strong yeast
established.
 These fermentation can be surface culture or static and submerged.

5. Surface Culture Fermentation:
These are the oldest method of fermentation.
The production of complex flavour extract is fermentation of flavour raw materials
by bacteria and moulds on solid nutrient medium.
In these culture media is simply placed in simple thermostatic boxes on baking tray
like plates to which microorganism are inoculated.
After incubating the nutrient media for several days, it is extracted with water to
isolated fermented products contained in the media.
Example: production of soy sauce made from rough-ground cereals and soy beans
which are inoculated with special moulds.
Vinegar production by acetic acid bacteria grown on the surface of wood chips
Production of enzyme secreted by bacteria and moulds into the extracellular
environment (Culture Media)

6.  Submerged Fermentation

8. Submerged fermentation is applicable for the manufacturing of cell products by
propagation of micro-organism and cell cultures in a fluid nutrient media.
The submerged fermenter normally operated in sterile manner.
The whole fermenter consisting of an agitated tank with thermostatic mantle, a stirrer
and several lines for respiratory gases, Ph regulation agents, nutrient source etc. and
has to be autoclaved prior to reaction.
 It must be able to withstand sterilization with overheated steam at 121°C
In the aerobe fermentation, the micro-organism have to be supplied with respiratory
gas in the fermenter by intense aeration system.
Depending on the heat balance of the reaction sometime huge amounts of heat have to
be removed by cooling registers which are built in the fermenter.
With complex measuring and controlling devices the environmental conditions within
the fermenter of ph, temperature, ionic strength and nutrient concentration are
controlled with high accuracy.
Submerged fermentations are mostly operated in batch processes but can also be run
continuously in certain cases (continuous fermentation). Batch fermentations may last
up to 10 days.

9. ANAEROBIC FERMENTATION
 Anaerobic Fermentation is the conversion of complex organic compound into simpler
one in absence of oxygen.
 It is method cells use to extract energy from carbohydrates when oxygen or other
electron acceptors are not available in the surrounding environment. This differentiate
it from anaerobic respiration.
 Glycolysis
 Anaerobic Fermentation involve Glycolysis as first step in the breakdown of glucose
and other sugar produces molecule of adenosine triphosphate (ATP) that create energy
source for the cell.
 Though this method cell is able to generate nicotinamide adenine dinucleotide
(NAD+) from the reduced form of nicotinamide adenine dinucleotide hydrogenate
(NADH). A molecule necessary for continue glycolysis.
 Anaerobic fermentation relies on enzymes to add a phosphate group to an individual
adenosine diphosphate (ADP) molecule to produce ATP which mean it is form of
substrate level phosphorylation.
 This contracts with the oxidative phosphorylation which use energy from an
established proton gradient to produce ATP.

11. o Anaerobic fermentation have two major types, both restore NAD+ to allow cell to
continue generating through glycolysis
 Ethanol Fermentation or alcohol fermentation
 Lactic acid fermentation
Ethanol Fermentation
Ethanol fermentation converts two pyruvate molecule, the products of glycolysis, to
two molecules of ethanol and two molecules of carbon dioxide.
The reaction is two step process in which pyruvate is converted to acetaldehyde and
carbon dioxide first by the enzyme pyruvate decarboxylase.
Yeast and certain bacteria perform ethanol fermentation where pyruvate is broken
into ethanol and carbon dioxide.
Ethanol fermentation use in the production of beer, wine and bread.

13. Lactic Acid Fermentation
These fermentation method use by animal and certain bacteria, like those in yogurt.
The fermentation use routinely in mammalian red blood cells and in skeleton muscles
that has an insufficient oxygen supply to allow aerobic respiration to continue i.e., in
muscle used to the point of fatigue.
In muscle lactic acid fermentation must be removed by the blood circulation and
lactate brought to the liver for further metabolism.
The chemical reaction is as follows:
The enzyme used in these reaction is lactate dehydrogenase(LDH). The reaction is
proceed in either direction, but reaction from left to right is inhibited by acidic
condition.
Lactic acid accumulation cause muscle stiffness, fatigue and soreness.
Once lactic acid removed from muscle and circulated to liver, it reconverted to pyruvic
acid and further catabolized for energy.

14. TYPES OF FERMENTATION:
oHomo Lactic Fermentation:
The fermentation in which only lactic acid produced. There is no any side product
formed after reaction
oHetero- Lactic Fermentation:
The fermentation in which lactic acid is produced along with some by products
like gases.

16. ADVANTAGE AND DIS-ADVANTAGE
Advantage of fermentation are that lactic acid can be produced and it
can produce energy for ATP even when oxygen is limited supply in
muscle cells.
Lactic acid or lactate however toxic to cells.
Disadvantage of fermentation are that production can be slow, the
product is impure and needs to have further treatment.
Production carries high cost and more energy.
Initially blood carries lactate as it forms, eventually lactate builds up,
lowering cell pH, and causing muscles to fatigue.

17. THANK YOU!