pharmacetical chemistry process.pptx
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The document discusses fermentation and vitamin B2. It defines fermentation as a metabolic process where microorganisms convert organic substrates through enzyme action. There are two main types of fermentation: aerobic and anaerobic. Factors like temperature, concentration, pH, and other substances affect the fermentation process. The process involves glycolysis producing pyruvic acid and its subsequent reduction. Applications of fermentation include food production. Vitamin B2 (riboflavin) is required for normal cell function and processes like skin development, digestion, blood cells, and brain function.
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fermentation process &its contribution in pharmacy.
Fermentation is an ancient process that has traditionally been used to preserve foods and is now widely used in various industries including pharmaceuticals. The document discusses the history of fermentation and defines it as a metabolic process in which microorganisms break down carbohydrates in the absence of oxygen. Key benefits of fermentation include extending the shelf life of foods, adding flavors and aromas, and in some cases increasing vitamin content. Fermentation is used to produce various products including alcoholic beverages, industrial enzymes, vitamins, antibiotics, and organic acids. The document also describes different types of fermentation processes and factors that affect fermentation.
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This document discusses different types of fermentation processes. It defines fermentation as a metabolic process where microorganisms extract energy from carbohydrates in the absence of oxygen. There are two main types of fermentation - solid state fermentation (SSF) which occurs in the absence of free water using solid substrates, and submerged fermentation (SmF) which uses liquid substrates in fermentation broths. SSF is well-suited for fungi and microbes that prefer less moisture, while SmF is used for bacteria that require high moisture levels. The document provides details on the historical use of fermentation in food processing and highlights some applications and considerations for each fermentation method.
Lec 1 Introduction.pptx food technology and food sciences
Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products.
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Traditional fermentation has been used in India for over 3,000 years to produce products like soma juice, sura (wine/beer), and curd. The process was discovered by observing changes in stored fruits and juices. Two main fermentation techniques that have developed are solid state fermentation and submerged fermentation. Solid state fermentation uses solid substrates and is suited for fungi, while submerged fermentation uses liquid substrates and is suited for bacteria. Both techniques have various industrial and medical applications.
1814_fermentation process.pptx
nnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnn
FERMENTATION TYPES .
This document summarizes two main types of fermentation processes: solid state fermentation and submerged fermentation. Solid state fermentation occurs without free water and uses natural raw materials like grains as the carbon source to cultivate microorganisms. Submerged fermentation uses a liquid substrate and is best for microbes that require high moisture. Both methods have various applications, with solid state fermentation used for producing enzymes, biopesticides, and in bioremediation, while submerged fermentation is common in industrial manufacturing.
Microbial fermentation- Pharmaceutical Microbiology
The fermentation industry is composed of five major bio-ingredient categories.
They are:
- Proteins & amino acids.
- Organic acids.
- Antibiotics.
- Enzymes.
- Vitamins & hormones.
Optimum balance of the media is mandatory for cells propagation and for the maximum production of target metabolite (end-product).
Fermentation media
Media compositions:
- Carbon source.
- Nitrogen source.
- Minerals.
- Growth factors.
- Precursors (mutants).
Types of fermentation
Solid State fermentation (SSF).
Liquid State fermentation (LSF) Surface culture & submerged culture
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fermentation process &its contribution in pharmacy.
Fermentation is an ancient process that has traditionally been used to preserve foods and is now widely used in various industries including pharmaceuticals. The document discusses the history of fermentation and defines it as a metabolic process in which microorganisms break down carbohydrates in the absence of oxygen. Key benefits of fermentation include extending the shelf life of foods, adding flavors and aromas, and in some cases increasing vitamin content. Fermentation is used to produce various products including alcoholic beverages, industrial enzymes, vitamins, antibiotics, and organic acids. The document also describes different types of fermentation processes and factors that affect fermentation.
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This document discusses different types of fermentation processes. It defines fermentation as a metabolic process where microorganisms extract energy from carbohydrates in the absence of oxygen. There are two main types of fermentation - solid state fermentation (SSF) which occurs in the absence of free water using solid substrates, and submerged fermentation (SmF) which uses liquid substrates in fermentation broths. SSF is well-suited for fungi and microbes that prefer less moisture, while SmF is used for bacteria that require high moisture levels. The document provides details on the historical use of fermentation in food processing and highlights some applications and considerations for each fermentation method.
Lec 1 Introduction.pptx food technology and food sciences
Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products.
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1814_fermentation process.pptx
nnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnn
FERMENTATION TYPES .
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The fermentation industry is composed of five major bio-ingredient categories.
They are:
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- Antibiotics.
- Enzymes.
- Vitamins & hormones.
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1-s2.0-S095816691630266X-main
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yyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyy
Food as substrate for microorganism
Microbial growth in food depends on intrinsic, extrinsic, and implicit factors. Intrinsic factors include the food's pH, moisture content, and nutrients. Most bacteria grow in foods with pH above 4.5 while fungi can grow in all foods. Foods also contain antimicrobial constituents that inhibit microbes. Extrinsic factors are the storage environment's temperature, humidity, and gases. Temperature and humidity control can prevent microbial spoilage. Carbon dioxide inhibits fungi and ethylene to preserve foods longer. Both intrinsic food properties and extrinsic storage conditions impact the microbes that can grow and spoil foods.
1814_fermentation process.pptx
mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
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This document summarizes a study that investigated the submerged fermentation of the seaweed Saccharina japonica using the fungus Aspergillus oryzae. Key findings include:
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2) Extracts from fermentation for 5 days showed enhanced antioxidant activity compared to unfermented seaweed based on several antioxidant assays.
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1814_fermentation process.pptx
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তাই একজন নাগরিক হিসাবে এই তথ্য গুলো আপনার জানা প্রয়োজন ...।
বিসিএস ও ব্যাংক এর লিখিত পরীক্ষা ...+এছাড়া মাধ্যমিক ও উচ্চমাধ্যমিকের স্টুডেন্টদের জন্য অনেক কাজে আসবে ...
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- 1. SCHOOL OF PHARMACEUTICAL SICENCE CSJM UNIVERSTRY KANPUR PRESNTED BY: AMAN SINGH PATEL (2nd SEMESTER m.pharm) Guided by : DR. JYOTI NANDA SHARMA (assistant professor) department : PHARMACEUTICAL CHEMISTRY subject : PHARMACEICAL CHRMISTRY PROCESS TOPIC: FERMENTATION and VITAMIN B2
- 2. CONTENTS 1. Introduction to fermentation 2. Types of Fermentation 3. Aerobic and anaerobic fermentation 4. Factors affecting effect 5. Process of fermentation 6. Application 7. vitamin B12 introduction 8. History,structure,types,sources,application,
- 3. FERMENTATION Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. The science of fermentation is called “zymology”. Fermentation is the process of growing microorganisms is a nutrient media by maintaining physico-chemical conditions and thereby converting feed into a desired end product. EXAMPLE- souring and curding of milk. Conversion of fruit juice into Wine.
- 6. Aeobic and anaerobic fermentation
- 7. 1.Temperature 2.Concentration 3. pH condition 4. Presence of other substances Factors affecting effect
- 8. Process of Fermentation- Fermentation is an anaerobic biochemical process. In fermentation, the first process is the same as cellular respiration, which is the formation of pyruvic acid by glycolysis where net 2 ATP molecules are synthesised. In the next step, pyruvate is reduced to lactic acid, ethanol or other products. Here NAD+ is formed which is re-utilized back in the glycolysis process.
- 9. Apple
- 10. Application
- 11. Vitamins- Vitamins are a group of substances that are needed for normal cell function, growth, and development
- 12. Vitamin B2- Riboflavin is involved in many body processes. It's required for the proper development of the skin, lining of the digestive tract, blood cells, and brain function. •.
- 13. DOSES