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.
THE FERMENTATION PROCESS AND ITS TYPES ARE DISCUSSED HERE, WITH SOME EXAMPLES AND SYNTHESIS FORMED BY FERMENTATIONSUCH AS ANTIBIOTICS INCUDING PENICILLIN, STREPTOMYCIN AND VITAMINS A VITAMIN B2, VITAMIN B12.
THE FERMENTATION PROCESS AND ITS TYPES ARE DISCUSSED HERE, WITH SOME EXAMPLES AND SYNTHESIS FORMED BY FERMENTATIONSUCH AS ANTIBIOTICS INCUDING PENICILLIN, STREPTOMYCIN AND VITAMINS A VITAMIN B2, VITAMIN B12.
Batch and Continuous Sterilization of Media in Fermentation Industry Dr. Pavan Kundur
Continuous sterilization is the rapid transfer of heat to medium through steam condensate without the use of a heat exchanger. ... This is more efficient than batch sterilization because instead of expending energy to heat, hold, and cool the entire system, small portions of the inlet streams are heated at a time.
this presentation elaborates about the process of producing baker's yeast in detail
contents:1)Introduction
2)media and other raw material preparation
3)fermentation conditions
4)industrial preparation
5)Flowchart for the production of baker’s yeast
6)applications of bakers yeast.
Industrial Production of Amino Acid (L-Lysine)Mominul Islam
Three amino acids which are produced at large scale includes-
- L-lysine
- L-glutamic acid
- DL- methionine
We are now going to discuss about the production of L-Lysine
Batch and Continuous Sterilization of Media in Fermentation Industry Dr. Pavan Kundur
Continuous sterilization is the rapid transfer of heat to medium through steam condensate without the use of a heat exchanger. ... This is more efficient than batch sterilization because instead of expending energy to heat, hold, and cool the entire system, small portions of the inlet streams are heated at a time.
this presentation elaborates about the process of producing baker's yeast in detail
contents:1)Introduction
2)media and other raw material preparation
3)fermentation conditions
4)industrial preparation
5)Flowchart for the production of baker’s yeast
6)applications of bakers yeast.
Industrial Production of Amino Acid (L-Lysine)Mominul Islam
Three amino acids which are produced at large scale includes-
- L-lysine
- L-glutamic acid
- DL- methionine
We are now going to discuss about the production of L-Lysine
The University of Mauritius (UOM) is situated at Reduit, Moka. It comprises of the following faculties: agriculture, science, law and management, social studies and humanities and engineering. This power point presentation was made by a group of students from the faculty of agriculture; doing the course BSc (Hons) Biotechnology.
The heart of the fermentation or bioprocess technology is the Fermentor or Bioreactor. A bioreactor is basically a device in which the organisms are cultivated to form the desired products. it is a containment system designed to give right environment for optimal growth and metabolic activity of the organism.
A fermentor usually refers to the containment system for the cultivation of prokaryotic cells, while a bioreactor grows the eukaryotic cells (mammalian, insect cells, etc).
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria under anaerobic conditions.
Or
Any metabolic process that releases energy from a sugar or other organic molecule, does not require oxygen or an electron transport system, and uses an organic molecule as the final electron acceptor
Fermentation usually implies that the action of microorganisms is desired.
The science of fermentation is known as zymology.
in microorganisms, fermentation is the primary means of producing ATP by the degradation of organic nutrients anaerobically
Fermentation is a metabolic process that converts sugar to acids, gases or alcohol. It occurs in yeast and bacteria, and also in oxygen-starved ( Deficient ) muscle cells, as in the case of lactic acid fermentation.
Fermentation, chemical process by which molecules such as glucose are broken down anaerobically. More
Fermentative metabolism and development of bioprocessing technology, processi...Ananya Sinha
This ppt includes, fermentation, the metabolism, the bioprocessor, it's technology, and the recombinant products. It connects all these topics together. The outline for plants and animals is nearly same
2. FERMENTATION:
is the conversion of carbohydrates (plant foods) to alcohols
and carbon dioxide, or organic acids, using yeasts, bacteria,
or a combination of that, under anaerobic (no oxygen)
conditions
implies that the action of microorganisms is desirable
complex organic compounds, such as glucose, are broken
down by the action of enzymes into simpler compounds
without the use of oxygen.
Fermentation results in the production of energy in the
form of two ATP molecules, and produces less energy than
the aerobic process of cellular respiration
C6H12O6 2CO2 + 2C2H5OH + 2 ATP
4. HISTORY:
The chemistry of fermentation were first investigated
by Louis Pasteur in 1860
He called the process la vie sans air, or life without air
In 1897, Hans and Eduard Beuchner discovered that
fermentation could occur in a cell-free extract of yeast
This work led to the elucidation of the enzymes involved
Micro-organisms involved:
•Saccharomyces: ethyl alcohol and carbon dioxide
•Streptococcus and Lactobacillus: lactic acid
•Escherichia coli: acetic acid, succinic acid
•Clostridium: butyric acid, butyl alcohol, acetone
5. Conversion of complex organic compounds into
simpler ones in the complete absence of oxygen
Glycolysis:
• Before any of the anaerobic fermentation takes place a
process called Glycolysis takes place
• It is the conversion of Complex organic compounds like
Glucose into simpler 3C containing compound Pyruvic acid
• 2 molecules of ATP are produced
• This step takes place in the cytosol of the cell
C6H12O6 + 2 ADP + 2 Pi + 2 NAD+ → 2 CH3COCOO− + 2 ATP
+ 2 NADH + 2 H2O + 2 H+
7. ALCOHOLIC FERMENTATION:
Ethanol fermentation converts two pyruvate molecules, the
products of glycolysis, to two molecules of ethanol and two
molecules of carbon dioxide with the help of Zymase enzyme.
C6H12O6 + Zymase→ 2 C2H5OH + 2 CO2
10. Aerobic Fermentation:
• “Aerobic” means “in the presence of oxygen”
• Aerobic fermentation is actually wrong term
• Organisms use oxygen for the conversion of complex organic
compounds, but process is known as aerobic respiration
• Some types of fermentation processes require oxygen
• Oxygen is required for the reproduction and growth of
microorganisms (Yeast/Bacteria etc)
• Yeast requires oxygen for a number of processes essential for
reproduction
• Most fermentation involves the initial introduction of oxygen
to ensure a strong yeast colony is established. And
• yeast will ferment without using oxygen even if oxygen is
available
11. Fermentation process is used:
To produce antibiotics if no other method is available
To produce ethyl alcohol which can be used as gasohol
To produce alcoholic beverages like beer from barley or wheat
and wine from grapes
Used to store vegetables in the form of pickling
Yogurt is produced by fermentation of milk
Cheese is also produced by the action of yeast on milk
is used in the treatment of wastewater. In the activated
sludge process, aerobic bacteria are used to ferment organic
material in wastewater. Solid wastes are converted to carbon
dioxide, water and mineral salts.