Overview of Fermentation Technology

1. 2/27/2024 Session-1 1
Session-1
Overview of
Fermentation Technology

2. 2/27/2024 Session-1 2
Overview of Fermentation Technology
• “fermentation, far from being a lifeless phenomenon, is
a living process…”
- Louis Pasteur

3. What is fermentation?
• Derived from the Latin verb ‘fervere’
meaning ‘to boil’
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What is fermentation?
• Conversion of sugar to alcohol using yeast.
• Chemical conversion of carbohydrates into alcohols or
acids.
• The process is often used to produce wine and beer
• Also employed in preservation to create lactic acid in sour
foods such as pickled cucumbers, kimchi and yogurt.
• The science of fermentation is known as zymology.

5. What is fermentation?
• It is a process by which the living cell is able to
obtain energy through the breakdown of glucose
and other simple sugar molecules without
requiring oxygen.
• Fermentation results in the
production of energy in the
form of two ATP molecules,
and produces less energy than
the aerobic process of cellular
respiration .
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6. • Louis Pasteur in the 19th century used the
term fermentation in a narrow sense to
describe the changes brought about by
yeasts and other microorganisms growing in
the absence of air (anaerobically);
• he also recognized
that ethyl alcohol and
carbon dioxide are
not the only products
of fermentation.
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7. Alcoholic Fermentation
Alcoholic fermentation of glucose
C6H12O6 → 2 C2H5OH + 2 CO2
glucose ethanol carbon dioxide
Glucose Glycolysis Pyruvic Acid
Acetaldehyde
Ethyl Alcohol
CO2
ATP
ATP
NADH
NADH
NAD+
NAD+
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8. Lactic Acid Fermentation
• In lactic acid fermentation, the pyruvic acid
from glycolysis is reduced to lactic acid by
NADH, which is oxidized to NAD+. This
commonly occurs in muscle cells. Lactic
acid fermentation allows glycolysis to
continue by ensuring that NADH is
returned to its oxidized state (NAD+).
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9. Lactic Acid Fermentation
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10. 2/27/2024 Session-1 10
Fermentation Products