The document provides an overview of the fermentation process, defining it as the conversion of sugar to alcohol using yeast and encompassing a range of microbial and metabolic activities. It categorizes various types of commercially significant fermentation, including microbial biomass, enzymes, metabolites, recombinant products, and transformation processes, alongside a chronological development of the fermentation industry. Additionally, it outlines the essential components of fermentation processes, including media formulation, sterilization, culture production, and product extraction.

1. An Introduction to
Fermentation process
Presented By: Rezaul Karim
&
Jabed khan

3. What is
Fermentation??

4. The term ‘fermentation’ is
derived from the Latin verb
‘fevere’ means ‘to boil’

5.  Conversion of Sugar to Alcohol using yeast
 Chemical conversion of carbohydrates into alcohols
or acids.
 Any spoilage of food by microorganisms
 Any process that produces alcoholic beverages or
acidic dairy products
 Any energy-releasing metabolic process that takes
place only under anaerobic conditions

6.  However, Fermentation has come to have different meanings to
Biochemists and to Industrial Microbiologists.
 Its Biochemical meaning relates to the generation of energy by
the catabolism of organic compounds,
 Where as Its meaning in Industrial Microbiology tends to be
much broader.
 In Microbial sense, Fermentation may be defined as process
of growing of a culture of microorganism in a nutrient
medium and thereby converting feed into a desired
product.
 Some examples of fermentation products are :
Ethanol, lactic acid, beer, wine etc.

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The Range of
Fermentation
process

9. There are five major groups of
commercially important fermentations:
1. Microbial Biomass
2. Microbial Enzymes
3. Microbial Metabolites
4. Recombinant Products
5. Transformation processes

10. Group 1
Group 2
Group 3
Group 4
Group 5
Microbial Biomass
 Two major processes; The production of yeast to be
used in the baking industry and the production of
microbial cells to be used as human or animal
food(e.g. SCP).
 Baker’s yeast has been produced on large scale since
the early 1900s and yeast was produced as human
food in Germany during the World War.

11. Microbial Enzymesgroup 1
group 2
group 3
group 4
group 5
 Enzymes has been produced commercially
from plant,animal and microbial sources.
 Commercially produced microbial enzymes
are used in the food and related
industries.such as- Steptokinase from
bacteria used as anti-blood clotting agent in
pharmaceutical.

12. Microbial Metabolitesgroup 1
group 2
group 3
group 4
group 5
 Primary metabolites:Those product that are produced in
primary metabolism(During Trophophase) e,g, Amino acid,
Vitamims,Ethanol,Polysaccharide.
 Secondary metabolites:Those product that are produced in
secondary metabolism(During the deceleration & Stationary
phase) e.g. Penicillin

13. Recombinant Productsgroup 1
group 2
group 3
group 4
group 5
 In recombinant DNA technology the
recipients are capable of synthesizing foreign
protein. E.coli,Saccharomyces cerevisiae and
filamentous fungi have been used as host for
such systems. Products produced by such
genetically engineered organism include
IFN,Insulin,Human serum albumin, Factors 8
and 9,Epidermal growth factor.

14. Transformation processgroup 1
group 2
group 3
group 4
group 5
 Microbial cells may be used to convert a
compound into a structurally related, financially
more valuable, compound.
Microbial processes are more specific than purely
chemical ones and enable the addition ,removal
or modification of function group at specific sites
on a complex molecule without the use of
chemical protection

15. The Chronological
development of the
Fermentation
Industry

16. The chronological development of the Fermentat
industry may be represented as Five overlapping
stages. They are:
Stage -1 : Pre-1900
Stage -2 : 1900-1940
Stage -3 : 1940- present
Stage -4 : 1964- present
Stage -5 : 1979- present

17. Stage Main
products
Vessels Process
control
Strain
Selection
Stage-1:
Pre 1900
Alcohol
Vinegar
Wooden up to 1500
barrels capacity
Barrels, Shallow
trays, trickle filters
Use of-
Thermometer,
Hydrometer
and Heat
exchangers
Pure Yeast
cultures.
Inoculated with
good Vinegar.
Stage-2:
1900-1940
Baker’s yeast,
Glycerol, Citric
acid, Lactic
acid and
Acetone
Air Spragers for
Baker’s Yeast,
Steel vessels for
Acetone,
Mechanical Stirring
used in small vessels
PH Electrodes,
Temperature
control
Pure Cultures.
Stage-3:
1940-
Present
Penicillin,
Streptomycin
Gibberelin,
Amino acids
Mechanically aerated
vessels, operated
aseptically-True
Fermenters
PH and O2
Electrodes,
Use of control
loops.
Mutation and
selection
programs
essential.

18. Stage Main products Vessels Process
control
Strain
Selection
Stage-4:
1964-present
Single cell
proteins
Pressure cycle
and pressure jet
vessels
Use of
computer linked
control loops
Genetic
Engineering of
producer
strains.
Stage-5:
1979-presnt
Heterologous
proteins,
Monoclonal
antibodies
Fermenters
developed in
Stages 3&4
Control and
sensors
developed in
stages 3&4
Introduction of
foreign genes
into microbial
and animal cell
hosts.

19. 19
The Components Parts Of A
fermentation Process

20. The Components parts of a
Fermentation Process include :-
(1) The formulation of media to be used in
culturing the process organism during the
development of the inoculums and in the
production fermenter.
(2) The sterilization of the medium, fermenters and
ancillary equipment.
(3) The production of an active, pure culture in
sufficient quantity to inoculate the production
vessel.
20

21. (4) The growth of the organism in the production
fermenter under optimum conditions for product
formation.
(5) The extraction of the product and its purification.
(6) The disposal of effluents produced by the process.
21

22. 22
Some important fermentation
products

23. 23
Some important fermentation
products

24. 24
A Fermenter

25. Thank You
For Your
Precious Attention