Fermentation is a metabolic process by which microorganisms break down carbohydrates to produce energy without using oxygen. There are several types of fermentation including lactic acid fermentation, alcoholic fermentation, and aerobic/anaerobic fermentation. Fermentation is used widely in food production to make products like yogurt, bread, beer, and wine. It also has applications in producing antibiotics, vaccines, and other industrial chemicals.

1. DAVANAGERE UNIVERSITY
DEPARTMENT OF MICROBIOLOGY
SEMINAR ON : FERMENTATION REACTION
PRESENTED BY:
CHAITRA M G
2nd SEMESTER
UNDER THE GUIDENCE OF
Dr, SHIVAVEERA KUMAR S
DEPT OF MICROBIOLOGY

2. Contents
• Introduction
• History
• Types of fermentation
• Lactic acid fermentation
• Alcoholic fermentation
• Fermentor
• Application of fermentation
• Significance of fermentation
• Summary
• Conclusion
• Reference

3. Introduction
• The Fermentation is a process by which the living cell is able to obtain energy
through the breakdown of glucose and other simple sugar molecule without
requiring oxygen.
• Fermentation results in the production of energy in the form of two ATP molecules
and produces less energy than aerobic process of cellular respiration.
• Louis pasteur in the 19th century used the term fermentation in a narrow sense to
describe the changes brought about by yeast and other microorganism growing in
the absence of oxygen (anaerobically).
• He also recognized that ethyl alcohol and carbondioxide are not the only product
of fermentation.
• Fermentation is also used more broadly to refer to the bulk growth of
microorganism on a growth medium often with the goal of producing a specific
chemical product.

4. History
• The fermentation,has we know it started spontaneously
may be with the wilde yeast or other microbes .The
louis Pasteur .a 19th century French biologist is known
as father of microbiology. He demonstrated that all
fermentation were due to the activities of yeasts and
bacteria. He published several papers on fermentation
between 1857 and 1860 ,his success led to a study of
wine disease and the development of pasteurization to
preserve wine during storage. Pasteur studies on
fermentation continued for almost 20 years. One of his
most important discoveries was that some fermentative
microorganisms were anaerobic and could live only in the
absence of oxygen where as others were able to live either
aerobically or anaerobically.

5. TYPES OF FERMENTATION
• BASED ON PHYSICAL STATE OF SUBSTRATE/ MEDIA USED
1. Solid state fermentation
2. sub merged fermentation
• BASED ON TYPE OF FERMENTOR
1.Batch fermentation
2.Continuous fermentation
• BASED ON THE END PRODUCT FORMED
1.Aerobic fermentation
2.Anaerobic fermentation

6. Solid state fermentation[SSF]
• It is defined as the growth of microbes without free flowing aqueous
phase.
• Solid state fermentation ia a fermentation method used by several
industries like the pharamaceuticals,food ,textile etc to produce
metabolites of microorganism using solid support.
• Solid state fermentation is used for the production of bi-products from
microorganism under condition of low moisture content for growth.

7. ORGANISM USED IN SOLID STATE
FERMENTATION
• The microbological component of SSF can occur
as single pure culture mixed identifiable culture or
totally mixed indigeneous microorganism.
• However bacteria and yeast which require high
moisture content for efficient fermentation can also
be used SSF but with a lower yield.

8. SUBMERGED FERMENTATION[SMF]
• SMF is the process in which growth and decomposition is
accompolished by microorganism in presence of plenty of free water.
• SMF is a process involving the development of microorganism in
liquid broth.
• This liquid broth contain nutrients and results in the production of
industrial enzyme, antibiotic or other products.
• The process involving taking a specific microorganism such as fungi
and placing it in a small closed flask containing the rich nutrient broth.
• A high volume of oxygen is also required for the process the
production of enzyme then occur when the microorganism interact
with nutrient on the broth resulting in them being break in down.

9. AEROBIC FERMENTATION
• Most of large scale fermentation process are carried out in presence of
aerobic conditions in aerobic fermentation
• The materials in fermentation are agitation with help of impeller or
sterile air is forced into the fermentor in this process it is necessary to
maintain the dissolved oxygen concentration above the specified
minimal level.

10. ANAEROBIC FERMENTATION
• The provision for aeration and mixing device is not needed in an
anaerobic fermentation but in few cases aeration and mixing may be
needed in an initial period.
• once the fermentation begins,the gas produced in the process
generates sufficient mixing the air present in head space should be
replaced this type of fermentation released carbondioxide and
hydrogen are collected and reused.

11. BATCH FERMENTATION
• It is a closed process system in this method the fermentation tank is
filled with the materials such as substrate and inoculum.
• The process parameters such as temperature and PH are set and
occasionally nutritive supplements are added to the substrate until the
process comes to an end .
• neither substrate is added nor the product is removed from the
fermentor.once the process is over the fermenter is cleaned the process
is repeated.

12. CONTINUOUS FERMENTATION
• In the continuous fermentation the sterilized liquid nutrient are
added continuously to the fermentor at a fixed rate as the end
products are continuously removed.
• In this type of process the growth of bacterial population can
be maintained in a steady state over a long period of time.

13. LACTIC ACID FERMENTATION
• Lactic acid fermentation is another type of fermentation and is described as the
metaboli process that trasforms sugar into the metabolite lactate and energy it is
the only respiration process that does not produce a gas and occurs in some
bacteria such as lactobacilli and muscle cell.
• In latic acid fermentation there are 2 types
• 1.latic acid homofermentation
Homolatic fermentation is carried out by bacteria belong to the genera
lactococus,enterococus.,streptococcus and pedicocus and some specie of the
genus lactobacillus.
Homo fermentative lactic acid bacteria ferment glucose to lactic acid
glucose__lactic
2.Lactic acid heterofermentation
Heterolactic fermentation is carried out by bacteria of the genera leuconostoc
,oenococus,and weisella and byheterofermentative lactobacilli

14. Lactic acid fermentation
• Lactic acid fermentation
• Lactic acid fermentation mainly occurs in bacteria
in the absence of oxygen.
• During lactic acid fermentation the pyruvate
converts into lactic acid by using the hydrogen
atoms of the NADH (produced during glycolysis.)
. The overall chemical reaction for lactic acid
fermentation is
C6H12O6 2C3H6O3 +2ATP
Glucose Lactate

15. Alcoholic fermentation
• Ethanol fermentation also called alcoholic fermentation is a biological
process by which converts sugar such as glucose,fructose,and sucrose into
cellular energy producing ethanol and carbon dioxide as byproduct,beacause
yeast perform this conversion in the absence of oxygen.
• Alcoholic fermentation is considered an anaerobic process ,it also takes
place in some species of fish(Including gold fish and carp) it provides
energy when oxygen is scarce.

16. Ethanol fermentation
• Ethanol fermentation
• . Ethanol fermentation mainly occurs in yeast in
the absence of oxygen.
• . In this process, removing the carbon dioxide
results in the decarboxylation of pyruvate into
acetaldehyde.
• . Acetaldehyde is then converted into ethanol by
using the hydrogen atoms of the NADH (produced
during glycolysis).
• . The effervescence occurs due to the release of
carbon dioxide gas into the medium.
• . The balanced chemical equation for ethanol
fermentation is an follows;.
C6H12O6 2C2H5OH+2CO2+2ATP
Glucose. Ethanol

17. FERMENTOR
• The fermentor tank is also called as bioreactor tank
here the agitation system nothing but it consist of
motor.
• Inside it consist of a blades,this blades consist of blade
this blade place a major and vital role to convert
primary metabolites into secondary metabolites.
• either primary metabolites will be inserted into
fermntor tank by pipe called feeding pump.
• To this added nutrients medium and primary
metabolites , then switch on fermentation tank the flat
blade which are present in agitation system.
• Next control the temperature and Ph and rotate flat
blades with using electricity then the primary
metabolites get converted into secondary metabolites
will get produce outlet.
• Then switch on tap then secondary metabolites come
out and purify then and filtrate then pure form
secondary metabolites obtain.

18. APPLICATION OF FERMENTATION
• Fermentation is a process widely used in production of dairy products
such as yoghurt, butter, milk etc.
• Production of bread other bakery and food products alcoholic biofuel
and other beverages like beer, wine, liquor, ethylalcohol etc.
• It is used in production of antibiotics, insulin, vaccine etc.
• In food industry ;production of fermented food as cheese
,wine,beer,and bread to high value products.

19. SIGNIFICANCE OF FERMENTATION
• Fermentation cause highly specific and controlled changes to food by
using enzyme.
• Preservation and detoxification of food .
• The advantage of fermentation is that through glycolysis it can
produce ATP very quickly.
• The production of foods which have flavours or texture that cannot be
achieved by other methods.

20. SUMMARY
Fermentation is a process in which an agent (typically bacteria or
yeast) cause an organic substance to break down into simpler
substances sugars are the most common substrate to fermentation
and typically examples of fermentation produces are ethanol lactic
acid lactose and hydrogen fermentation is a metabolic process that
produce chemical changes in organic substrates through the action of
enzyme.

21. CONCLUSION
Fermentation is a metabolic process in which microorganisms
such as bacteria, fungi, yeast convert original compounds usually
carbohydrates like sugars and starch into alcohol. Yeast converts
sugars into alcohol, lactobacilli bacteria turn sugar and starch into
lactic acid . Fermentation play an major role in various industrial
sectors.

22. REFERENCE
1. L, F, casida, JR., “Industrial Microbiology”.(2e). New age
international Pvt. Ltd. PP-420.
2. 2. B. Dahhou,. S, sanchez and A. L. Demain, (2012), “
Fermentation Microbiology and Biotechnology. “(3e). CRS.
Press. PP-555.
3. 3. Joanne willey., Kathleen sandman, and Dorothy. Wood.,
(2019), “ Presctt’s Microbiology. “(11e). McGrow hill PP-1104.
4. 4. Syed sajeed Ali., (2016), “ Fermentation and Industrial
microbiology, “(1e).
5. Neoti book agency pvt. Ltd. PP-185.