This document discusses fermentation and defines it as chemical reactions induced by microorganisms or enzymes that break down complex organic compounds into simpler substances. It describes how scientists like Pasteur studied fermentation and showed that specific microorganisms cause specific fermentation reactions and end products. The key breakthrough was in 1897 when Buechner extracted enzymes from yeast and found they could ferment sugar, demonstrating that fermentation is caused by enzymes produced by microorganisms. The document also defines biomass and discusses different types of fermentation processes like batch, continuous, and fed-batch fermentation.

3. Def*Any of a group of chemical reactions induced by
microorganisms or enzymes that split complex organic
compounds into relatively simple substances.
for example; the anaerobic conversion of sugar to carbon
dioxide and alcohol by yeast.

4. The word "fermentation" is derived from a Latin word "fervere"
meaning "to boil,"
Many scientists, including Pasteur, had unsuccessfully attempted
to extract the fermentation enzyme from yeast. Pasteur defined
fermentation (incorrectly) as "Life without air", but correctly
showed that specific types of microorganisms cause specific types
of fermentations and specific end-products.
Although showing fermentation to be the result of the action of
living microorganisms was a breakthrough, it did not explain the
basic nature of the fermentation process.

5. Success came in 1897 when the German chemist Eduard
Buechner ground up yeast, extracted a juice from them,
then found to his amazement that this "dead" liquid would
ferment a sugar solution, forming carbon dioxide and
alcohol much like living yeasts.
Buechner's results are considered to mark the birth of
biochemistry. The "unorganized ferments" behaved just like
the organized ones. From that time on, the term enzyme
came to be applied to all ferments. It was then understood
that fermentation is caused by enzymes that are produced
by microorganisms.

8. *Batch fermentation:
Sterile nutrinet substrate, inoculated,
grow untill no more of the product is being made,
“harvested” and cleaned out for another run.
>Lag phase (adapt to their surroundings)
>Exponential growth (grow in numbers)
>Stationary phase (stop growing)
>Death phase

9. *Continuous fermentation:
-Substrate is added continuously to the
fermenter, and biomass or products are continuously
removed at the same rate.
-Under these conditions, the cells remain in the logarithmic
phase of growth.
*Fed-batch Fermentation:
-Substrate increments as the fermentation
progresses started as batchwise with a small substrate
concentration.
-Initial substrate is conzumed,addition of fermentation
medium.

10. Def: “Those organic matters which through clean technology,
can be recycled either by integrated waste utilization or simply
returned to the place of their origin, nature.”
Examples:
Rice straw, sawdust, Rye straw, soya stalks,
sunflower stalks, sugarcane baggase and corn
stalks etc.

11. Uses:
Rice straw :is used to make quality paper.
Sawdust: is used as wood pulp, cat litter or fuel.
Sugarcane bagasse and Rye straw :as a
renewable power generation source and for the
production of bio-based materials.
Sunflower stalks: For making herbal oil
Soya_bean stalks: for making olive oil.

12. Rice straw

13. Rye straw

15. Sugarcane baggase

16. Sunflower stalks & Soyabean stalks

17. THANK YOU