FERMENTATION

Geronimo, Chelo Jan

OVERVIEW
• Definition of Fermentation
• History of Fermentation
• Involved Microorganisms
• Aerobic and Anaerobic Fermentation
• Fermentation Process
FERMENTATION

• Is a Metabolic process that consumes sugar in the

absence of oxygen.

• The products are organic acids, gases, or alcohol.

• It occurs in Yeast and bacteria.

• The science of Fermentation is known as Zymology

Zymology

• Also known as “Zymurgy”

• Greek word meaning “The workings of

fermentation”
FERMENTATION
• is used for preservation in a process that produces
lactic acid as found in such sour foods as pickled
cucumbers, kimchi and yogurt.

• As well as for producing alcoholic beverages such

as wine and beer

• Fermentation occurs within the gastrointestinal tracts

of all animals, including humans.
DEFINITIONS

• Preservation methods for food via microorganisms.

• Any process that produces alcoholic beverages or

acidic dairy products.

• Any energy-releasing metabolic process that takes

place only under anaerobic conditions.
 HISTORY OF
FERMENTATION
Louis Pasteur 1850-1860
• French chemist and biologist

• Described the changes brought about by yeasts and

other microorganisms growing in the absence of air.

• Recognized that ethyl alcohol and carbon dioxide are not

the only products of fermentation.

• He called the process La vie san air means Life without

air
1880s

• Hans and Eduard Beuchner

• Discovered that fermentation could occur in a cell-free
extract of yeast
MICRO-ORGANISMS INVOLVED
• Saccharomyces: Ethyl alcohol and Carbon dioxide

• Streptococcus and Lactobacillus: Lactic acid

• Escherichia coli: Acetic and Succinic Acid

• Clostridium: Butyric acid, Butyl Alcohol and

Acetone
 Ethanol (Saccharomyces)

 Industrial Solvents

 Beverages
Glycerol (Saccharomyces)

 Production of explosives
Lactic Acid (Lactobacillus)
 FOOD AND PHARMACEUTICAL
α-Amylase (Bacillus Subtilis)
 STARCH HYDROLYSIS
Aerobic and Anaerobic
Fermentation
Aerobic Fermentation
• Aerobic means “In the presence of oxygen”

• Wine, Beer, and Vinegar needs oxygen in the primary or First stage
of fermentation.

•Glucose + Oxygen Carbon Dioxide + Water +

Energy
• 3 STAGES
•Glycolysis
•Citric Acid Cycle
•Electron Transport Chain
• GLYCOLYSIS
• 2 Molecules of Chemical Energy is Produced.

• Citric Acid Cycle

• Produces another 2 molecules of ATP

• Electron Transport Chain

• Produces 28 Molecules Of ATP
Anaerobic Fermentation
• Conversion of complex organic compounds into simpler
ones in the complete absence of oxygen.

• Before any of the anaerobic fermentation takes place a

Glycolysis takes place.

• Glycolysis is the conversion of complex organic compounds

like Glucose into a simpler compound
 ANAEROBIC FERMENTATION

CITRIC ELECTRON
GLYCOLYSIS TRANSPORT
ACID
CYCLE CHAIN

• In anaerobic cellular respiration, The only step of this

process that occur is glycolysis
Alcoholic Fermentation
• Typically performed by yeast, which is a unicellular
fungus.

• Glucose Ethanol Carbon

Dioxide
Lactic Fermentation

• HOMOLACTIC FERMENTATION
• One molecule of glucose is converted to two molecules
of lactic acid.

• HETEROLACTIC FERMENTATION
• One molecule of glucose is converted to one molecule of
lactic acid, one molecule of ethanol and one molecule of
carbon dioxide.
The range of Fermentation
Process
• 5 major groups of commercially important
fermentations:
• Those that produce microbial cells or biomass as the
product.
• Those that produce Microbial enzymes.
• Those that produce Microbial metabolites.
• Those that produce Recombinant products.
• Those that modify a compound which is added to the
fermentation the transformation process.
 FERMENTATION PROCESS is used:
• To produce antibiotics if no other method is
available

• To produce ethyl alcohol which can be used as

gasohol

• Is used in the treatment of wastewater. Aerobic

Bacteria are used to ferment organic material in
wastewater.
• Solid waste are converted to Carbon dioxide, Water
and Mineral Salts.

• 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 of action yeast in

milk
Products of Fermentation
• The end products of fermentation differ depending on
the organism.

• Lactic acid, lactate, carbon dioxide and water –

produced from many Bacteria, fungi, protists, and
animal cells.

• Ethyl alcohol, carbon dioxide, and water – Produced

from Yeast and most Plant cells.
 Fermentation Products:
Food products:

• From milk • From fruits

• Yogurt • Wine
• Kefir • Vinegar
• Fresh and ripened cheese • From vegetables
• From Meat • Pickles
• Fermented Sausages • Soy sauce
• Salami
Industrial Chemicals: Specialty Chemicals:
• Acetone • Vitamins
• Butanol • Pharmaceuticals
• Ethanol
• Enzymes
• Amino Acids
 Fermentation
Processes in Food
BREAD
• It is a simple fermentation of sugar to CO2 and
alcohol.
• The steps in bread production are:
1. Preparation of raw materials
2. Dough fermentation and kneading
3. Processing of dough (fermentation, leavening,
dividing, molding and shaping.
4. Baking
5. Final treatments, such as slicing and packaging
Pre mixing Depanning Cooling

Mixing Baking oven Slicing

Final
Dividing Packaging
proving

Interproving Moulding
YOGURT

• Yogurt forms when bacteria ferment the sugar lactose

into lactic acid. The lactic acid makes the milk more
acidic (lower the pH), causing the proteins in milk to
coagulate.

• Two bacteria:
• Streptococcus thermophiles

• Lactobacillus bulgaricus
 RAW MILK Pasteurization

Homogenezation
Cooling PASTEURIZED
Incubation MILK
• Add starter

(Heat treatment)
RAW
YOGURT Packaging
(Heat treatment)
• Add fruit/flavor

PROCESSED
YOGURT
Acetone-Butanol-Ethanol (ABE)
Fermentation
• In Acetone-Butanol fermentation, acetone and
butanol are produced from glucose using strains of
clostradia, which are strictly anaerobic bacteria.
Further, ethanol is also produced.
• Two distinct metabolic pathway exist:
• Producing butanol from starch
• Producing butanol from sucrose
• It yields 3 parts of acetone, 6 of butanol and
1 of ethanol
Amino Acid Fermentation
• The growth of micro-organisms used in the production
of amino acids is done in a well-balanced environment.
• The conditions required are:
• A controlled pH of the fermentation medium (approximately
neutral)

• Rich growth media

• Highly aerobic conditions

• Sterile condition
THANK YOU!!