This document discusses fermentation and enzyme technology. It defines fermentation as the process of converting carbohydrates to alcohol or organic acids using microorganisms under anaerobic conditions. Food fermentation serves five main purposes: to enrich flavors and preserve food, enrich food with proteins and vitamins, and eliminate antinutrients. The document also describes different types of fermentation including lactic acid, alcoholic, and acetic acid fermentation. It outlines various fermentation processes and discusses the pros and cons of fermentation along with some risks. Finally, it provides an overview of enzyme technology, including immobilization and recovery of enzymes.

1. FERMENTATION
AND
ENZYME TECHNOLOGY
Prepared by:- RIYA GUPTA griya2312@gmail.com

2. •It is the process of converting carbohydrates to alcohol or organic acids
using microorganisms under anaerobic conditions.
•The science of fermentation is known as zymology or zymurgy.
•Food fermentation serves five main purposes:
 to enrich the diet through development of flavors, aromas, and
textures in food substrates
 to preserve substantial amounts of food through lactic
acid, alcohol, acetic acid, and alkaline fermentations.
to enrich food substrates with protein, essential amino acids, and
vitamins
to eliminate antinutrients; and to reduce cooking time and the
associated use of fuel.

3. Bean-based Fermented bean curd ,natto, soy sauce, stinky tofu, soybean
paste,etc.
Grain-based Amazake, beer, bread, sourdough, rice wine, malt whisky, grain
whisky, idli, dosa, boza, and chicha, among others.
Vegetable-
based
Kimchi, mixed pickle, sauerkraut, Indian pickle
Fruit-based Wine, vinegar, cider, perry, brandy, atchara, nata de coco, burong
mangga, asinan, pickling, chocolate, rakı
Honey-based Mead, metheglin
Dairy-based cheese, kefir, kumis, shubat, cultured milk and yogurt
Fish-based Bagoong, faseekh, fish sauce, Garum
, jeotgal, rakfisk, shrimp paste,shidal
Meat-based Chorizo, salami, sucuk, pepperoni, nem chua, som
moo, saucisson
Type of fermentation based on substrate used

4. BASIC FERMENTATION PROCESS

5. Types of fermentation
 Homo-lactic fermentation is the
production of lactic acid from pyruvate.
 Hetero-lactic fermentation is the
production of lactic acid as well as other
acids and alcohols.
 Alcoholic fermentation is the
conversion of pyruvate into ethanol and
carbon dioxide.Chemical Equation
C6H12O6 → 2C2H5OH + 2CO2 + 2ATP (Released energy: 118 kJ mol−1)
Word Equation
Sugar (glucose) → Alcohol (ethanol) + Carbon Dioxide (CO2) + Energy (as ATP)

6. Ethanol Fermentation
 Ethanol fermentation is the process in which glucose is
converted to ethanol and carbon dioxide.
 Ethanol fermentation is also known as alcoholic
fermentation that converts sugars such as glucose, fructose,
and sucrose into energy (ATP), ethanol and carbon dioxide
as by-products
 Basically the reaction takes place in 3 steps:
 Step 1: Enzyme invertase cleaves the glycosidic linkage
in disaccharide sucrose between the glucose and fructose
molecules in.
 Step 2: Glucose molecule is broken down into two
pyruvate molecules (glycolysis).
 Step 3: pyruvate is converted to ethanol and CO2 (by
two step reaction)

7. Lactic Acid Fermentation
•Lactic acid fermentation is strictly controlled by
salt concentration.
•Lactic acid bacteria fermentation is done by
using natural microflora or lactic acid bacterial
(LAB)
•LAB are recognized for their fermentative ability and thus enhancing food
safety, improving organoleptic attributes, enriching nutrients and
increasing health benefits .
•Some products made by harnessing the principle of Lactic Acid Bacteria
fermentation includes Pickle,Sauerkraut,Yogurt and Kimchi.
•lactic acid bacteria such as Leuconostoc mesenteroides, Lactobacillus
brevis, Lactobacillus plantarum, Pediocccus cerevisiae, Streptococcus
thermophilus, Streptococcus lactis, Lactobacillus bulgaricus, Lactobacillus
acidophilus, Lactobacillus citrovorum, Bifidobacterium bifidus.etc

8. Acetic Acid Bacteria
fermentation
•AAB are a group of gram-
negative bacteria which oxidize
sugars or ethanol and produce
acetic acid during fermentation.
•The acetic acid bacteria consist of 10 genera in the family
Acetobacteraceae.
•Vinegar is formed when acetic acid bacteria is added to alcoholic
beverages. In this process, oxidative fermentation takes place that
creates vinegar as a by-product.
•Starchy solution/ Sugar solutions/ Alcohol + O2 CH3COOH

9. Fermentation Processes
 Submerged
Cultivation
 Batch Cultivation
 Fed-Batch
Cultivation
 Continuous
Cultivation
 Solid Substrate
Fermentation
 Immobilized Cell
Technology
 Engineering Aspects
of Process
Intensification
Types of Fermentation Processes Intensifiation of Fermentation
Processes

10. Submerged Cultivation

11. Solid Substrate Fermentation

12. ImmobilizedCellTechnology

13. Engineering Aspects of Process Intensification

14. Pros and Cons of Fermentation
 It helps restore proper
bacteria balance in the
intestines.
 It improves heart health.
 It improves the immune
system.
 boost other aspects of our
health, such as Mental
Health and Weight Loss
 It is linked with the
development of gastric
cancer.
 Store-bought items lose
beneficial bacteria.
 Fermenting Food Prone to
Contamination
Advantages Disadvantages

15. •Sterilization is an important factor because failing to
completely remove any undesire microbes may result in
the multiplication of harmful organisms within the
ferment, potentially increasing the risks of food borne
illnesses like botulism.
•The production of off smells and discoloration may be
indications that harmful bacteria may have been
introduced to the food.
•The WHO has classified pickled foods as
possibly carcinogenic, based on epidemiological studies.
•Fermented food contains a carcinogenic by-
product, ethyl carbamate (urethane)
• "A 2009 review of the existing studies conducted across
Asia concluded that regularly eating pickled vegetables
roughly doubles a person's risk for esophageal
squamous cell carcinoma ”
Risks in fermentation

16. ENZYME TECHNOLOGY

18. Enzymes as a unit
operation
•Enzymes may be used as a unit operation within a process to
generate a desired product, or may be the product of interest.
Immobilization
Recovery

19. Immobilization of enzyme

21. ENZYME TYPE SOURCE USE

23. Thank you
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All the information are taken from different sources.