Microbial Fermentation

1. Lactic acid Fermentation
Dr. P. Suganya
Assistant Professor
Department of Biotechnology
Sri Kaliswari College (Autonomous)
Sivakasi

2.  Lactic acid fermentation is a metabolic process by
which glucose or other six-carbon
sugars (also, disaccharides of six-carbon sugars,
e.g. sucrose or lactose)
 are converted into cellular energy and the metabolite lactate,
 which is lactic acid in solution. It is
an anaerobic fermentation reaction
 that occurs in some bacteria and animal cells, such as muscle
cells

3.  Lactate dehydrogenase catalyzes the
interconversion of pyruvate and lactate with
concomitant interconversion of NADH and NAD+.
 In homolactic fermentation, one molecule of
glucose is ultimately converted to two molecules
of lactic acid.
 Heterolactic fermentation, in contrast,
yields carbon dioxide and ethanol in addition to
lactic acid, in a process called
the phosphoketolase pathway

4. Histroy
 the French chemist Joseph Louis Gay-Lussac, who
was especially interested in fermentation processes,
and he passed this fascination to one of his best
students, Justus von Liebig. With a difference of
some years, each of them described, together with
colleagues,
 the chemical structure of the lactic acid molecule as
we know it today. They had a purely chemical
understanding of the fermentation process, which
means that you can't see it using a microscope,
 In 1857, the French chemist Louis Pasteur first
described lactic acid as the product of a microbial
fermentation

7. Types of lactic acid bacteria
◦1. Homofermentative process
◦2. Heterofermentative proces

13. Lactic acid Fermentation- Microbial

16. Ex KANJI

18. Probiotic beverages