This document discusses fungal fermentation. It begins by listing the group members and then defines fermentation as a metabolic process where an organism converts carbohydrates like starch or sugar into alcohol or acid. It identifies fungi as the organism responsible for fungal fermentation. The document then provides details on the characteristics of fungi including their cell structure, multicellular nature, means of reproduction and role as heterotrophs. It uses the example of Saccharomyces cerevisiae, a type of yeast, to explain its role in fermentation of sugars into ethanol in alcoholic beverages and bread rising. The document concludes by outlining the main types of fermentation processes and emphasizing ethanol fermentation and its production of ethanol and

1. Fungal Fermentation
Group members:
Chan Shu Wen Gary Kam Yin Cheng
Chew Shi Wah Lim Yee Kei
Chin Wen Yee Tan Jia Sin
Choo Ming Huei

3. Is it…?

8. Fermentation
- a metabolic process in which an organism
converts a carbohydrate, such as starch or a
sugar, into an alcohol or an acid.
a fungus
Fungal Fermentation

9. Fungus
- a general term used to denote a group of
eukaryotic protists, including mushrooms,
yeasts, moulds, etc that live by decomposing
and absorbing organic material

11. MAIN CHARACTERISTICS OF FUNGI
 Eukaryotes
 Cell wall made of chitin
 Most are multicellular(mushroom,molds)exceptsingle-celled
yeast
 Filamentous( the hyphae group togetherto form mycelium)
 Heterotrophic ( they cannot make their own food)
 Reproduce by spores

13. Scientific name : Saccharomyces
cerevisiae
Common name: Brewer’s yeast/ Baker’s
yeast
Habitat :
Wild growing on the skins of grapes and
other fruits.
This yeast is responsible for the
production of ethanol in alcoholic
drinks and is the reasons the bread
dough rises in the pan. That is where
the names brewer’s and baker’s yeast
come from. The process in which it
produces ethanol is one way this yeast
converts glucose into energy.

14. PROCESS OF FERMENTATION
a) Lactic Acid fermentation
b) Ethanol fermentation

15. ETHANOL FERMENTATION
 A biological process in which simple sugar 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.

16. Figure 1 : Process of alcohol fermentation

17.  Source of the ethanol in wine and beer.
 Ethanol – a by-product of fermentation that is
actually toxic to yeast.
 Yeast are killed once it approaches a concentration
of about 12%
 Naturally fermented wine contains only about 12%
ethanol

19. Wine

25. Inexpensi
ve
↑ improve digestion
by introducing
beneficial
microflora.
↑ the
vitamin
content in
foods
rich in enzymes -
help the body
properly digest,
absorb, and make
full use of your
food.
↑ the
shelf life
of food.
↑ the flavor -
changes and
enhances the taste
of foods, creating
complex flavors.
helps us to
absorb the
nutrients we’re
consuming.
ADVANTAGES

27. Thank You ! 