FERMENTATION OF ALCOHOL
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Alcoholic fermentation, also referred to as, Ethanol fermentation, is a biological process in which sugars such as glucose, fructose, and sucrose are converted into cellular energy and thereby produce ethanol and carbon dioxide as metabolic waste products. Because yeasts perform this conversion in the absence of oxygen ethanol fermentation is classified as anaerobic.
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Ethanol production
The presentation covers basics of ethanol production, raw materials and micro organisms employed and the process and recovery of ethanol.
Ethyl alcohol production
Ethyl alcohol can be produced through two main processes: fermentation of carbohydrates or hydration of ethylene. Fermentation involves yeast cells like Saccharomyces cerevisiae transforming carbohydrates into ethanol and carbon dioxide. The fermentation of sugars like glucose occurs through an anaerobic biological process. Various raw materials like molasses, starch, and cellulosic waste can be used as substrates for ethanol fermentation by microorganisms like yeast under optimal temperature and pH conditions. The fermented broth is then distilled to recover 95% ethanol and byproducts are used in industries like perfume manufacturing.
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Ethanol can be produced through anaerobic fermentation of sugars and starches from various raw materials by yeast and bacteria. Saccharine materials like fruits, molasses, sugar beet and sugar cane directly provide fermentable sugars. Starchy materials like grains and tubers must be processed to break down starch into sugars through steps like milling, cooking, and conversion. The sugars are then fermented by organisms like Saccharomyces yeast to produce ethanol. The ethanol is recovered through distillation which separates ethanol (boiling point 78.5°C) from water (boiling point 100°C). Ethanol finds uses as a solvent, fuel, and chemical intermediate. Byproducts are also generated including
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The document discusses enzymes and their industrial production. It notes that enzymes are biological catalysts that accelerate chemical reactions. Common industrial enzymes include amylases, proteases, and pectinases which are produced using fungi like Aspergillus oryzae and bacteria like Bacillus species. Enzyme production involves submerged fermentation in bioreactors or semi-solid fermentation using agricultural waste. The enzymes find applications in industries like food, textiles and detergents.
Production of alcohol
Ethanol is produced through the fermentation of sugars or starches from crops by yeast or bacteria. The most common production process involves milling the feedstock, liquefying and saccharifying the starches to produce sugars, fermenting the sugars with yeast to produce ethanol, distilling the ethanol from the mixture, and dehydrating the ethanol. Ethanol has many uses including as a fuel additive, solvent, antiseptic, and in alcoholic beverages.
Ethanol production
The document discusses the continuous production of ethanol from fermentation and purification in a single vessel. The key steps described are:
1) Milling and liquefaction of raw materials like corn to release sugars;
2) Fermentation of sugars to ethanol using yeast;
3) Distillation and rectification to separate and purify ethanol from byproducts; and
4) Possible further processing like evaporation of stillage to produce animal feed.
The overall process aims to efficiently produce ethanol fuel from renewable sources in a single continuous vessel.
Lactic acid production
1. The document discusses the production of lactic acid, glutamic acid, and cheese through fermentation processes. Lactic acid bacteria and fungi are used to produce lactic acid from sugars. Corynebacterium glutamicum is commonly used to produce glutamic acid from glucose through biosynthesis pathways.
2. The production of cheese involves pasteurizing milk, adding bacterial cultures, coagulating the milk with rennet enzyme, separating curd from whey, and ripening the curd through the action of molds and bacteria.
3. Specific microorganisms and fermentation steps are outlined for efficiently producing these three compounds at an industrial scale through microbial fermentation of sugars and carbohydrates.
Raw materials in fermentation
This document discusses raw materials used in fermentation processes. It covers various carbon sources like molasses, fruit juices, cheese whey, starches from cereals and tubers. It also discusses cellulosic materials like sulfite waste liquor, wood hydrolysates, and rice straw. Vegetable oils and hydrocarbons can also serve as carbon sources. Ideal fermentation media should satisfy the nutritional needs of microorganisms, support high product yields, use cheap and available raw materials, and not interfere with downstream processing. The type of raw material used depends on factors like cost, availability, and product being fermented.
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Ethanol production
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Ethyl alcohol production
Ethyl alcohol can be produced through two main processes: fermentation of carbohydrates or hydration of ethylene. Fermentation involves yeast cells like Saccharomyces cerevisiae transforming carbohydrates into ethanol and carbon dioxide. The fermentation of sugars like glucose occurs through an anaerobic biological process. Various raw materials like molasses, starch, and cellulosic waste can be used as substrates for ethanol fermentation by microorganisms like yeast under optimal temperature and pH conditions. The fermented broth is then distilled to recover 95% ethanol and byproducts are used in industries like perfume manufacturing.
Ethanol production
Ethanol can be produced through anaerobic fermentation of sugars and starches from various raw materials by yeast and bacteria. Saccharine materials like fruits, molasses, sugar beet and sugar cane directly provide fermentable sugars. Starchy materials like grains and tubers must be processed to break down starch into sugars through steps like milling, cooking, and conversion. The sugars are then fermented by organisms like Saccharomyces yeast to produce ethanol. The ethanol is recovered through distillation which separates ethanol (boiling point 78.5°C) from water (boiling point 100°C). Ethanol finds uses as a solvent, fuel, and chemical intermediate. Byproducts are also generated including
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The document discusses enzymes and their industrial production. It notes that enzymes are biological catalysts that accelerate chemical reactions. Common industrial enzymes include amylases, proteases, and pectinases which are produced using fungi like Aspergillus oryzae and bacteria like Bacillus species. Enzyme production involves submerged fermentation in bioreactors or semi-solid fermentation using agricultural waste. The enzymes find applications in industries like food, textiles and detergents.
Production of alcohol
Ethanol is produced through the fermentation of sugars or starches from crops by yeast or bacteria. The most common production process involves milling the feedstock, liquefying and saccharifying the starches to produce sugars, fermenting the sugars with yeast to produce ethanol, distilling the ethanol from the mixture, and dehydrating the ethanol. Ethanol has many uses including as a fuel additive, solvent, antiseptic, and in alcoholic beverages.
Ethanol production
The document discusses the continuous production of ethanol from fermentation and purification in a single vessel. The key steps described are:
1) Milling and liquefaction of raw materials like corn to release sugars;
2) Fermentation of sugars to ethanol using yeast;
3) Distillation and rectification to separate and purify ethanol from byproducts; and
4) Possible further processing like evaporation of stillage to produce animal feed.
The overall process aims to efficiently produce ethanol fuel from renewable sources in a single continuous vessel.
Lactic acid production
1. The document discusses the production of lactic acid, glutamic acid, and cheese through fermentation processes. Lactic acid bacteria and fungi are used to produce lactic acid from sugars. Corynebacterium glutamicum is commonly used to produce glutamic acid from glucose through biosynthesis pathways.
2. The production of cheese involves pasteurizing milk, adding bacterial cultures, coagulating the milk with rennet enzyme, separating curd from whey, and ripening the curd through the action of molds and bacteria.
3. Specific microorganisms and fermentation steps are outlined for efficiently producing these three compounds at an industrial scale through microbial fermentation of sugars and carbohydrates.
Raw materials in fermentation
This document discusses raw materials used in fermentation processes. It covers various carbon sources like molasses, fruit juices, cheese whey, starches from cereals and tubers. It also discusses cellulosic materials like sulfite waste liquor, wood hydrolysates, and rice straw. Vegetable oils and hydrocarbons can also serve as carbon sources. Ideal fermentation media should satisfy the nutritional needs of microorganisms, support high product yields, use cheap and available raw materials, and not interfere with downstream processing. The type of raw material used depends on factors like cost, availability, and product being fermented.
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This document discusses inoculum build up for industrial fermentation. It describes isolating microorganisms from nature, genetic modification to develop desirable strains, using mutation techniques to improve cultures, and preservation methods like lyophilization. Proper inoculum development is important - the culture must be active, healthy, and contamination-free in large volumes while retaining product formation abilities. Factors like medium composition and inoculum volume influence growth. Three common inoculum development programs are also mentioned. To obtain the full power point presentation, a payment of 20 USD or 400 RS can be sent to the provided bank account and email.
Vinegar production
Vinegar is produced through a two-step fermentation process. First, sugars are fermented into ethanol through alcoholic fermentation. Then, acetic acid bacteria converts the ethanol into acetic acid, the main component of vinegar. There are three main methods for this second fermentation step - the open vat method, trickling generator process, and submerged fermentation. The open vat method is best for producing high quality vinegar but takes the longest, while submerged fermentation is fastest and most scalable for industrial production. After fermentation is complete, vinegar undergoes post-processing like filtration and pasteurization before use.
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This document discusses alcohol fermentation, which is a biological process where sugars are converted into ethanol and carbon dioxide by yeasts. Key steps include preparing a fermentation medium with sugars, starches or cellulosic materials as substrates; using organisms like yeast and bacteria; and ideal conditions of temperature, pH, and time. The process yields ethanol as the primary product along with carbon dioxide and yeast biomass as byproducts. Ethanol is then recovered through distillation and has various industrial and consumer uses.
Air and media sterilisation
Sterilization is a process that eliminates all forms of life through physical or chemical means. Media sterilization can be done through boiling, steam exposure, or autoclaving. Air sterilization is commonly done through filtration to provide a continuous supply of sterile air for aerobic fermentation.
Downstream processing
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Fermentation is the conversion of carbohydrates into alcohols, carbon dioxide, or organic acids by microorganisms like yeast and bacteria in anaerobic conditions. It results in less energy production than aerobic respiration. Key steps include glycolysis which converts glucose to pyruvate, and alcoholic fermentation which converts pyruvate to ethanol and carbon dioxide. Fermentation is used to produce foods and beverages like beer, wine, yogurt and cheese, as well as treat wastewater.
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A batch culture is initiated by transferring a small portion of culture into fresh medium, allowing growth and biomass increase. Growth progresses through lag, accelerated, exponential, decelerated, stationary, and death phases. In exponential phase, biomass increases at a constant maximum rate until nutrients are depleted, entering stationary phase. As nutrients deplete further in stationary phase, growth inhibits and cells enter death phase with lysis and declining viability.
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Baker's yeast is produced through a fermentation process using specific strains of Saccharomyces cerevisiae. The process involves developing an inoculum from stock cultures, then growing the yeast in large tanks through sequential fed-batch fermentations where sugar is added incrementally to promote respiration over fermentation. Final products are either compressed dry yeast (CDY) made by extruding and drying press cake, or activated dry yeast (ADY) made by further drying tiny yeast pellets which has better stability. Contaminants are controlled and final products are packaged for stability and viability during storage.
Batch, fedbatch and continuous fermentation
The document discusses different types of fermentation processes including batch, fed-batch, and continuous fermentation. It explains the key characteristics of each type such as whether the system is open or closed, and how substrates and cells are added or removed. The stages of microbial cell growth including lag phase, exponential phase, stationary phase, and death phase are also summarized for batch fermentation.
Media formulation
This document discusses the key components required for microbial growth and fermentation, including carbon, nitrogen, minerals, vitamins and oxygen. It outlines the goals of optimizing fermentation media to maximize product yield while minimizing undesirable byproducts. Finally, it examines various carbon sources, nitrogen sources, minerals, trace elements and antifoaming agents used in fermentation media formulation.
Aminoacids - lysine
Lysine is an essential amino acid that is commonly produced through fermentation using microorganisms like Corynebacterium glutamicum. The fermentation process involves growing the microorganism in a stirred tank bioreactor containing nutrients from sources like molasses, corn steep liquor, and minerals. After fermentation, the broth is processed through ultrafiltration, ion exchange columns, and crystallization to isolate lysine hydrochloride. Lysine finds major applications as a food and feed additive due to its status as an essential amino acid for mammals.
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Alcohol fermentation
Alcohol fermentation is a biological process where sugars such as glucose and fructose are converted by yeasts into cellular energy and the waste products ethanol and carbon dioxide. Yeasts perform this conversion in the absence of oxygen, making it an anaerobic process. Common organisms used include various species of yeast and bacteria. Sugars, starches, and cellulosic materials can all serve as substrates. The process takes place under controlled temperature, pH, and time conditions to yield ethanol, which has various uses including as a fuel, preservative, solvent, and in alcoholic beverages.
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Microbial production of ethanol and acetic acid involves fermentation processes. Ethanol is produced by fermenting sugars from various sources like molasses, corn, or cassava using yeasts like Saccharomyces cerevisiae. The fermentation converts sugars into ethanol and carbon dioxide. Ethanol is recovered from the fermented product using distillation. Vinegar is produced through a two-stage fermentation where yeast first produce ethanol from sugars which is then oxidized to acetic acid by Acetobacter bacteria, yielding vinegar. Different types of vinegar are produced depending on the original substrate like wine, apple cider, rice, or malt.
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This document discusses inoculum build up for industrial fermentation. It describes isolating microorganisms from nature, genetic modification to develop desirable strains, using mutation techniques to improve cultures, and preservation methods like lyophilization. Proper inoculum development is important - the culture must be active, healthy, and contamination-free in large volumes while retaining product formation abilities. Factors like medium composition and inoculum volume influence growth. Three common inoculum development programs are also mentioned. To obtain the full power point presentation, a payment of 20 USD or 400 RS can be sent to the provided bank account and email.
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Vinegar is produced through a two-step fermentation process. First, sugars are fermented into ethanol through alcoholic fermentation. Then, acetic acid bacteria converts the ethanol into acetic acid, the main component of vinegar. There are three main methods for this second fermentation step - the open vat method, trickling generator process, and submerged fermentation. The open vat method is best for producing high quality vinegar but takes the longest, while submerged fermentation is fastest and most scalable for industrial production. After fermentation is complete, vinegar undergoes post-processing like filtration and pasteurization before use.
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This document discusses alcohol fermentation, which is a biological process where sugars are converted into ethanol and carbon dioxide by yeasts. Key steps include preparing a fermentation medium with sugars, starches or cellulosic materials as substrates; using organisms like yeast and bacteria; and ideal conditions of temperature, pH, and time. The process yields ethanol as the primary product along with carbon dioxide and yeast biomass as byproducts. Ethanol is then recovered through distillation and has various industrial and consumer uses.
Air and media sterilisation
Sterilization is a process that eliminates all forms of life through physical or chemical means. Media sterilization can be done through boiling, steam exposure, or autoclaving. Air sterilization is commonly done through filtration to provide a continuous supply of sterile air for aerobic fermentation.
Downstream processing
Downstream processing refers to the stages involved after fermentation or bioconversion, including separation, purification, and packaging of the product. The key stages are removal of insolubles through filtration, centrifugation or flocculation, product isolation using techniques like liquid-liquid extraction or adsorption, product purification using chromatography or crystallization, and product polishing which prepares the product for packaging and storage. Downstream processing aims to recover and purify the target product from the fermentation or reaction broth.
Media for industrial fermentation
Media for industrial fermentation process, substrates used as carbon, nitrogen sources, growth factors, inducers
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This document provides an overview of media formulation for fermentation and bioprocessing. It discusses the types of media, including complex and synthetic media. The key requirements for formulated media are then outlined, including carbon sources, oxygen sources, water, nitrogen sources, minerals, growth factors, and antifoams. Specific examples are given for each requirement. The document emphasizes that media formulation is essential for successful laboratory experiments and manufacturing processes.
Fermentation presentation
Fermentation is the conversion of carbohydrates into alcohols, carbon dioxide, or organic acids by microorganisms like yeast and bacteria in anaerobic conditions. It results in less energy production than aerobic respiration. Key steps include glycolysis which converts glucose to pyruvate, and alcoholic fermentation which converts pyruvate to ethanol and carbon dioxide. Fermentation is used to produce foods and beverages like beer, wine, yogurt and cheese, as well as treat wastewater.
History of microbial biotechnology
Microbial biotechnology uses microorganisms and their byproducts to develop technologies across various industries. It has applications in healthcare through products like antibiotics, vaccines, and diagnostics; agriculture through improved crops and bioremediation; and industry through fermentation to produce chemicals, compounds, and pharmaceuticals. The history of microbial biotechnology began in the 17th century with the first observations of microorganisms under a microscope. Pioneers like van Leeuwenhoek, Pasteur, Koch, and Waksman made discoveries that advanced the fields of microbiology and biotechnology through techniques like staining, sterilization, and the discovery of antibiotics. Industrial applications grew through the fermentation of products like alcohol, vinegar,
Batch culture
A batch culture is initiated by transferring a small portion of culture into fresh medium, allowing growth and biomass increase. Growth progresses through lag, accelerated, exponential, decelerated, stationary, and death phases. In exponential phase, biomass increases at a constant maximum rate until nutrients are depleted, entering stationary phase. As nutrients deplete further in stationary phase, growth inhibits and cells enter death phase with lysis and declining viability.
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The document discusses the concepts, history, and development of industrial microbiology. It describes how industrial microbiology uses microorganisms to produce industrial products at large scales. The history is divided into five phases from early uses of fermentation in ancient times to the current biotechnology period. Key developments include Pasteur's discoveries of microbial roles in fermentation, the era of antibiotic discovery including penicillin, and recent advances in biotechnology using genetic engineering. Microbes now have important industrial applications in producing metabolites, chemicals, and pharmaceuticals.
Microbial production of glycerol
Glycerol can be produced by using different processes and feedstocks. For example, it can be obtained by propylene synthesis via several pathways [8], by hydrolysis of oil or by transesterification of fatty acids/oils.
Baker’s yeast production
Baker's yeast is produced through a fermentation process using specific strains of Saccharomyces cerevisiae. The process involves developing an inoculum from stock cultures, then growing the yeast in large tanks through sequential fed-batch fermentations where sugar is added incrementally to promote respiration over fermentation. Final products are either compressed dry yeast (CDY) made by extruding and drying press cake, or activated dry yeast (ADY) made by further drying tiny yeast pellets which has better stability. Contaminants are controlled and final products are packaged for stability and viability during storage.
Batch, fedbatch and continuous fermentation
The document discusses different types of fermentation processes including batch, fed-batch, and continuous fermentation. It explains the key characteristics of each type such as whether the system is open or closed, and how substrates and cells are added or removed. The stages of microbial cell growth including lag phase, exponential phase, stationary phase, and death phase are also summarized for batch fermentation.
Media formulation
This document discusses the key components required for microbial growth and fermentation, including carbon, nitrogen, minerals, vitamins and oxygen. It outlines the goals of optimizing fermentation media to maximize product yield while minimizing undesirable byproducts. Finally, it examines various carbon sources, nitrogen sources, minerals, trace elements and antifoaming agents used in fermentation media formulation.
Aminoacids - lysine
Lysine is an essential amino acid that is commonly produced through fermentation using microorganisms like Corynebacterium glutamicum. The fermentation process involves growing the microorganism in a stirred tank bioreactor containing nutrients from sources like molasses, corn steep liquor, and minerals. After fermentation, the broth is processed through ultrafiltration, ion exchange columns, and crystallization to isolate lysine hydrochloride. Lysine finds major applications as a food and feed additive due to its status as an essential amino acid for mammals.
Ethanol Production, Biofuel Production
This document summarizes the process of ethanol production. It discusses that ethanol is produced through the fermentation of sugars by microorganisms like yeast and bacteria. The key raw materials used are sugars, starches, and lignocellulosic biomass from crops like sugarcane, corn, and wheat. The production process involves milling and liquefying the raw material, saccharification to convert starches to sugars, fermentation of sugars to ethanol, distillation to separate ethanol from water, and dehydration to produce anhydrous ethanol. Byproducts like dried distillers grains and carbon dioxide are also discussed.
Cell disruption methods
This document discusses various methods for cell disruption to release intracellular products, including physical methods like ultrasonication, osmotic shock, heat shock, and high pressure homogenization. It also covers chemical methods using alkalis, organic solvents, and detergents, as well as enzymatic methods using lysozyme. Several factors influence the effectiveness of these disruption techniques.
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1. Ethanol is produced industrially through the fermentation of sugars or starches from crops like sugarcane, corn, or wheat by yeast.
2. The process involves preparing the feedstock to release sugars, fermenting the sugars to produce ethanol and carbon dioxide using yeast, and distilling the ethanol to increase its concentration.
3. Ethanol can also be produced on a smaller scale from sugarcane by diluting and acidifying molasses, fermenting it with yeast, and distilling the resulting liquid.
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1. Ethanol can be produced from various sources including sugary and starchy crops through fermentation. Common feedstocks include corn, sugarcane, wheat, and cellulosic biomass.
2. Ethanol is produced through fermentation of sugars by yeast. Starch from crops must first be converted to sugars before fermentation. New technologies allow production from non-edible cellulosic sources.
3. Ethanol has various uses including as a fuel additive or substitute for gasoline, as well as a solvent. While it can reduce greenhouse gas emissions compared to gasoline, ethanol also has disadvantages including lower energy content than gasoline.
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Production of ethanol from various feed stocks involves the following steps. I) Feed preparation 2) fermentation 3) distillation 4) dehydration and 5) denaturing. various organic acids. After fermentation, the liquid is subjected to distillation to separate alcohol from water.
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PRESENT STATUS AND PROSPECT OF BOTANICALS IN PLANT DISEASE CONTROL
Botanicals have been in use for a long time for pest control. A product of species coevolution, these compounds offer many environmental advantages. However, their uses during the 20th century have been rather marginal compared with other bio control methods of pests and pathogens. Improvement in our understanding of plant allelochemical mechanisms of activity offer new prospects for using these substances in crop protection. We examine the reasons behind their limited use and the actual crop protection developments involving plant allelochemicals, namely formulations including bio pesticides of plant origin for organic or traditional agricultures, and improvement of plant resistance to pathogens through identification of genes coding for allelochemicals and stimulation of natural passive and active defenses of the plant. Commercial and regulatory aspects are discussed.
FARMERS’ KNOWLEDGE ON ADVERSE EFFECT OF USING AGRO-CHEMICALS
Agrochemical , a contraction of agricultural chemical, is a generic term for the various chemical products used in agriculture. In most cases, agrichemical refers to the broad range of pesticides, including insecticides, herbicides, and fungicides. It may also include synthetic fertilizers, hormones and other chemical growth agents, and concentrated stores of raw animal manure(Wikipedia).
Chemical fertilizer as an important agro-chemical in Bangladesh was first introduced with limited use in early sixties. Its consumption has increased progressively over the last three decades. Total consumption of fertilizers increased around four folds from 0.87 million tons in 1980-81 to 3.04 million tons in 1996-97 with a growth rate of 8.36% per annum
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Postharvest Loss Reduction of Fruits in Bangladesh: Achievements and Challenges
A study was done to find the present status, causes of losses and remedies of postharvest loss of fruits in Bangladesh. Farmers are producing huge number of fruits but poor postharvest handling and practices caused about 25-50% losses of fruits in our country. The total loss due to poor postharvest processing of fruits in Bangladesh when valued in monetary terms reflects a tremendous loss in the economy. The gross value of the losses stands at Tk. 6.120 to 8.160 million. Such a situation doesn't only reduce the national income but also leads to malnutrition and socio-economic problems. Main causes of postharvest losses are improper harvesting, packing, excessive and rough handling, poor transportation and storage facilities. Both the government and private sector need to invest much effort in research and extension towards improving and modernizing postharvest facilities for attaining more efficient market infrastructure and distribution channels. Research and extension activities have to be closely coordinated particularly in the public sector for the benefit of farmers, traders and consumers.
Prospects of Hybrid Rice Cultivation in Bangladesh
Rice plays an important role in the economy of Bangladesh. It is by far the most important food crop in Asia. Extension of rice area through increased rice production under irrigated condition is a herculean task. The conventional varieties of rice in Bangladesh are comparatively lower-yield and it seems impossible to change this yield with reachable resources under the prevailing situation. At this stage, hybrid varieties of rice may be a breakthrough, which could overcome perpetual yield stagnancy. To feed ever increasing hungry millions of Bangladesh, there is no option but go for hybrid rice. Therefore, development and introduction of hybrid varieties should get topmost priority especially in irrigated MV rice. The national average yield of rice in Bangladesh is low (2.98 t/ha), while yields of the other rice growing countries of Asia such as, China, Taiwan, Indonesia, and Japan are much higher than that of Bangladesh. Bangladesh has been facing acute shortage of rice for a long time to cope with rapid rise of population. Therefore, it has become indispensable to produce more rice to achieve the goal of self-sufficiency in food. Accordingly, production per unit of land area as well as maximum cropping intensity are crucial factors. Therefore, attempts should be taken to increase the yield per unit area through use of comparatively high yielding varieties. Introduction of hybrid rice is an important step towards augmentation of rice yields. Hybrid rice out yielded the existing conventional High Yielding Varieties (HYVs) by 15- 20% in India, Bangladesh and Vietnam.
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The Greek word “Mykes” and Latin word “Fungus” mean mushroom. In a broad sense, mushrooms are fungi, but 6 all fungi are not necessarily considered as mushrooms. The mushroom is simply a fleshy, spore bearing organ of the fungi, and it belongs to either the class Ascomycetes or Basidiomycetes. The vegetative parts of the mushrooms mainly consist of thread like long thin mycelium which under suitable condition forms fruiting bodies or sporocarps. This sporocarp is called mushroom. They are very unlike green plants because they lack chlorophyll and therefore depend on the preformed food for their nutrition (Song, 2004).
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Restriction of the enzyme activities.
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5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
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dtubbenhauer@gmail.com
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FERMENTATION OF ALCOHOL
- 2. INDEX: INTRODUCTION PROCESS ORGANISMS USED SUBSTRET AND MEDIA COMPOSITION AND IDEAL CONDITION PRODUCT RECOVERY USES CONCLUSION
- 3. alcoholic fermentation, also referred to as, Ethanol fermentation, is a biological process in which sugars such as glucose, fructose, and sucrose are converted into cellular energy and thereby produce ethanol and carbon dioxide as metabolic waste products. Because yeasts perform this conversion in the absence of oxygen ethanol fermentation is classified as anaerobic.
- 4. Conversation Mechanism C6H12O6 180 C2H5OH + CO2 92 88 100 Kg 51.1 Kg 48.9 Kg Theoretical Yield : 51.1% Gay-Lussac Coefficient(1815)
- 5. C6H12O6 ====> 2(CH3CH2OH) + 2(CO2) + Energy (which is stored in ATP) Sugar ====> Alcohol + Carbon dioxide gas + Energy (Glucose) (Ethyl alcohol)
- 6. Organisms used: Bacteria: Zymomonas mobilis Closteridium acetobutylicum Klebsiella pneumoniae Yeast Saccharomyces cerevisiae Saccharomyces carlsbergenesiae Saccharomyces saki Saccharomyces oviformis Candida utilis Mucur sp.
- 7. FERMANTABLE SUBSTRATE Sugary materials Starchy material Cellulosic materials
- 8. SUGARY MATERIALS: Molasses Suger cane Sugar beet Sweet potato Sulfide waste Weet sorgum Whey glucose Succrose Lactose
- 9. STARCHY MATERIALS cereals: wheat,maize,barley,sorgum,corn,rice Roots: potato,tropica Mild products: wheat flour,corn feed
- 11. Nutrient Raw material Carbon molasses, starch Nitrogen corn steep liquor, soybean meal, pure ammonia or ammonium salts, urea, nitrate salts, phosphate salts Vitamins and growth factors biotin, yeast extract, beef extract, corn steep liquor, wheat germ meal Fermentation media
- 12. CONDITIONS FOR FERMENTATION Carbon sources: pure sugar or crude sugars/molasses (10-18%). Nitrogen sources: Mostly available in the form of ammonium sulphate. Growth factors: can be provided in the form of molasses. pH: 4.8-5.0. Temperature: 70-80°F. Temp. can be controlled by cooling jacket.
- 13. CONTN…….. Time: Depends on yeast strain. Usual time is between 30 to 72hrs. Yield: 0.4 gallon of ethyl alcohol per one gallon of molasses. 90% carbohydrates can be converted in to alcohol.
- 14. FERMENTATION PROCESS CARRY OUT BY: batch fermentation Continuous fermentation continuous fermentation is used because of several advantages.
- 15. FERMENTATION Inoculums size: In range of 3% to 10% with an evrage about 4% Media: 10 -18%. Concentrations greater than 20% are not employed as they could be detrimental to yeast.
- 16. PRODUCT RECOVERY Distillation is a separation process for a mixture of liquids or oils. It relies on differences in the boiling points of the component liquids to be separated. Alcohol can be obtained by distillation and column is known as rectified column. Can also be recovered by fractional distillation. Distillate contains 95.6% ethyl alcohol and 4.4% water.
- 18. BY-PRODUCTS Three byproducts generated 1.Carbon dioxide- used for production of dry ice and pure form used for preparation of soft drinks. 2.Yeast biomass- used for animal fodder because it contains high protein, vitamins etc. 3.Distillery effluents- used as a fertilizer and animal feed.
- 19. Ethanol Tolerance Growth Tolerance Production Tolerance Ethanol level at which Growth ceases 6-9% wt/vol Ethanol level at which Ethanol production ceases 15% wt/vol or higher
- 20. USES: Fuels Some alcohols, mainly ethanol and methanol can be used as an alcohol fuel Preservative Solvents Alcohols have applications in industry and science as reagents or solvents ethanol can be used as a solvent in medical drugs, perfumes and vegetable essences such as vanilla
- 21. Alcoholic beverages Antifreeze Antiseptics Ethanol can be used as an antiseptic to disinfect the skin.
- 22. CONCLUSION Thus alcohol production is an important fermentation because of following reasons: 1.Gives ethyl alcohol used for consumption as well as industrial purposes. 2.Gives byproducts like carbon dioxide, yeast biomass, fertilizer etc. 3.Gives effective utilization of agro- waste eg. Molasses, sulphite waste liquor etc.
- 23. Thank You