Fermentation and types of fermentation

1. Fermentation and Types of fermentation

2. Fermentation
• The word fermentation comes from the Latin word
“FERVER” which means to “boil”.
• Fermentation applies to growth of the microorganisms
in a medium under either condition that is aerobic or
anaerobic to produce economically useful products.
Fermentation is a metabolic process that produces chemical
changes in organic substrate through the action of the
enzymes which are produced by microorganisms such as
molds, yeasts, or bacteria.

3. Applications
To produce antibiotics if no other method is available
To produce ethyl alcohol
To produce alcoholic beverages like beer from barley or
wheat and wine from grapes.
Used to store vegetables in the form of pickling.
Yogurt is produced by fermentation of milk.
Cheese is also produced by the action of yeast on milk
Used in the treatment of wastewater.
Solid wastes are converted to carbon dioxide, water
and mineral salts.

4. Types of the fermentation
• Types of the fermentation are
Batch fermentation
Continuous fermentation
Fed batch fermentation
Anaerobic fermentation
Aerobic fermentation
Surface fermentation
Submerged fermentation
State fermentation

5. 1. Batch Fermentation
• Batch fermentation is a process
where the microorganism is
inoculated into a fixed volume of
medium in a closed container.
• As the growth takes place the
nutrients that are consumed
and the product of growth keeps
getting stored in the fermenter.

6. .
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Limited amount of the sterilized nutrient media is introduced into the
fermentor.
Inoculated done with a suitable microorganism and incubated for a definite
period.
Oxygen (air), anti foaming agent and acid or base (to control the pH) are added.
Microorganisms undergo multiplication i.e. phases of Growth
Changes in the composition of the culture medium, the biomass and
metabolites.
The culture broth is harvested and product is separated.

7. Advantages
• The less chance of contamination
• It is a simple process.
• For every fermentation process the fermentor
and other equipments are to be cleaned
and sterilized.
• The growth rate is slower because nutrient
levels decline with time.
• Less efficient.
Disadvantages

8. Continuous fermentation
• In this type of fermentation,
the product are removed
continuously along with the
cells and the same is
replenished with the cell
growth and addition of
culture media.
• This type of fermentation is
used for the production of
single cell protein, antibiotics
and organic solvents.

9. PROCEDURE
• Fresh nutrient medium equivalent to amount of the
used medium is added withdrawn continuously for the
recovery of the cell or fermentation products.
• As a result, the volume of the medium and
concentration of the nutrients at optimum level are
being maintained.
• This has been operated in an automatic manner.The
country fermentor has its maximum use that takes long
time to reach high productivity, reduce down time and
lower the operation cost.

10. sterilized nutrient media is introduced into the fermentor.
medium with microorganisms is withdrawal
Fresh nutrient medium equivalent to amount of the used medium is added
withdrawn continuously for the recovery of the cell or fermentation
products.
volume of the medium and concentration of the nutrients at optimum level
are being maintained.
Oxygen (air), anti foaming agent and acid or base (to control the pH) are
added.
Microorganisms undergo multiplication i.e. phases of Growth
Changes in the composition of the culture medium, the biomass and
metabolites.
The culture broth is harvested and product is separated continuously.
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11. Advantages
The fermenter is continuously used with little or no
shutdown time.
Only little quantity of initial inoculums is needed.
It facilitated maximum and continuous production.
• Possibility of contamination because of the
prolonged incubation.
• Possibility of wastage of the nutrient medium
because of the continuous withdrawal of the
product.
Disadvantages

12. Fed batch fermentation
It is a modification of the batch fermentation.
In this process substrate added periodically in
installment as the fermentation progress, due to
which the system is always at an optimal
concentration.
This is essential as some secondary metabolites
are subjected to catabolic repression by high
concentration of either glucose, other
carbohydrate or nitrogen compounds present in
the medium.

13. Advantages
• High Production due to extension of working time.
• Allows the replacement of water lost by evaporation.
• It is not possible to measure the concentration of
feeding substrate.
• it requires precise analysis of the microorganism
Disadvantages

14. Anaerobic fermentation
• Fermentation process carried out in the absence of oxygen is
called anaerobic fermentation.
• There are two types of the anaerobic fermentation for
example
• FACULTATIVE ANAEROBE is an organism that are able to
withstand by aerobic respiration if oxygen is present, but is
capable of switching to fermentation by anaerobic respiration
if oxygen is absent. eg. Lactic acid bacteria. however certain
organs like yeast require an initial aeration to build up high
yield before anaerobic conditions are created.
• OBLIGATE ANAEROBE are the species like clostridium
species which cannot withstand oxygen or remain active only
in the absence of the oxygen.

15. Aerobic fermentation
• A Fermentation process carried out in the
presence of oxygen is called aerobic
fermentation.
• Oxygen is required for the reproduction and
growth of microorganisms (Yeast/Bacteria etc)
• Yeast requires oxygen for a number of
processes essential for reproduction.

16. Surface fermentation
• Surface fermentation are those where
substratum may be solid or liquid.
• The organisms grow on the substrate and
draws the nutrients from the substratum.
• This type of fermentation are desired where
products are based on sporulation.
• But it has several disadvantages such as it
exposes the organism to unequal condition,
both oxygen and nutrients.

17. Submerge fermentation
• Submerged fermentation involves the growth of
the microorganism as a suspension in a liquid
medium in which various nutrients are either
dissolved or suspended as particulate solids in
many commercial media.
• The culture conditions are made uniform with the
help of sparger and the impeller.
• Batch-fed fermentation and continuous
fermentation are two common methods involving
submerged fermentation.

18. Solid State Fermentation
• SSF refers the growth of the microorganisms
on moist solid material in the absence or near
the absence of free water.
• Used for the production of antibiotics, single
cell protein, PUFA’s, enzymes, organic acids,
biopesticides, biofuel and aroma production.

19. 1. Pre-treatment of substrate raw materials either by
mechanical, chemical or biochemical processing to
enhance the availability of the bound
2. Hydrolysis of primarily polymeric substrates, e.g.,
polysaccharides and proteins.
3. Utilization (fermentation) of hydrolysis products.
4. Separation and purification of end products.
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20. Thanks