3. What is Fermentation?
Fermentation is an enzyme catalysed, metabolic
process whereby organisms convert starch or sugar to
alcohol or an acid anaerobically releasing energy. The
science of fermentation is called “zymology
Fig:1 Formation of pyruvic acid by glycolysis
6. Lactic acid fermentation
• Lactobacillus bacteria prepared from curd and
milk.
• Muscles derive energy by producing lactic acid,
which gets accumulated in the cells causing
fatigue.
Fig:3 Lactic acid Fermentation
7. Alcohol Fermentation
This is used in the industrial production of
wine bear biofuel etc.
Fig:4 Alcohol Fermentation
9. Butyric acid Fermentation
• Butyric acid is produced in the human colon as a product of
dietary fibre fermentation
• It is an important source of energy for colorectal epithelium
Fig:6 Butyric acid fermentation
10. Advantages of Fermentation
There are many benefits of consuming fermented food.
• It improves digestion and helps to maintain intestinal
bacteria.
• It has an anti-cancer effect.
• Improves immune system.
• Reduces lactase intolerance.
• For the fermentation process lactic acid can be produced
and it can produce ATPs.
11. Advantages of Fermentation
Fig:7 Using suitable microorganisms and specified conditions
different kinds of fermentation products are formed namely:-
Wine,Beer,Biofuels,Yoghurt, Pickles Bread, sour foods
containing lactic acid, Certain antibiotics and vitamins
12. Conclusion
• Fermentation is the breaking down of sugar molecules into
simpler compounds to produce substances that can be used in
making chemical energy. Chemical energy, typically in the
form of ATP, is important as it drives various biological
processes. Fermentation does not use oxygen; thus, it is
“anaerobic”.
• The reaction produces oxidized NAD+ and an organic
product, typical examples being ethanol, lactic acid, and
hydrogen gas (H2), and often also carbon dioxide. However,
more exotic compounds can be produced by fermentation,
such as butyric acid and acetone.
13. References
1. Gullo, M., Verzelloni, E., et al Canonico, M. (2014)
“Aerobic submerged fermentation by acetic acid bacteria
for vinegar production: Process and biotechnological
Industrial Production of Antibiotics and Organic Acids 93
aspects.” Process Biochemistry, 49(10): 1571-1579pp.
2. John, S. R., Michael, J. W., Neil, L. M., and Gary, H. 2001,
“Industrial Microbiology an introduction”, Blackwell
publishing. 163-168pp.
3. Prescott, S. C., and Dunn, C. G. 1959. Industrial
microbiology. McGraw- Hill Book Company, New
York.379-566pp.
4. Schlegel, H. G. 1993. General Microbiology (7ed.).
Cambridge University press.79(5) :226-259pp.
5. Tanuja, S., and Purohit, S. S. 2011. “Fermentation
Technology”, Agrobios (India). 195-205pp.
