INTRODUCTION TO FERMENTATION TECHNIQUE & FERMENTER

N.M Ahmed
M.Pharm-Pharmaceutics Semester- II Indira college of pharmacy, Vishnupuri, Nanded

CONTENTS

What is fermentation

Introduction
Aerobic Fermentation Anaerobic Fermentation

Types of fermentation Liquid state fermentation

Solid state fermentation

Applications References

WHAT IS FERMENTATION?

There are two methods by which we understand the meaning of fermentation i.e. process for the production of a product by the mass culture of microorganisms. energy-generating process in which organic compounds act as both electron donors and acceptors, that is, an anaerobic process where energy is produced without the participation of oxygen or other inorganic electron acceptors.

. Fermentation in food processing typically is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions. Fermentation in simple terms is the chemical conversion of sugars into ethanol

Cheese

AEROBIC FERMENTATION
Adequate aeration Bioreactors- adequate supply of sterile air In addition, these fermenters may have a mechanism for stirring and mixing of the medium and cells

ANAEROBIC FERMENTATION

In anaerobic fermentation, a provision for aeration is usually not needed.

INTRODUCTION

The commercial exploitation of diversity of microorganisms has resulted in the development of the fermentation industry and the techniques of genetic manipulation have given this well-established industry the opportunity to develop new processes and to improve existing ones. The term fermentation is derived from the Latin verb fervere, to boil, which describes the appearance of the action of yeast on extracts of fruit or malted grain during the production of alcoholic beverages.

One process by which carbon-containing compounds are broken down in an energy yielding process. Fermentation occurs during times of low oxygen supply and is therefore known as a type of anaerobic respiration.

The anaerobic enzymatic conversion of organic compounds, especially carbohydrates, to simpler compounds, especially to ethyl alcohol, resulting in energy in the form of adenosine Triphosphate (ATP).

The process is used in the production of alcohol, bread, vinegar and other food or industrial products. It differs from respiration in that organic substances rather than molecular oxygen are used as electron acceptors.

Microorganisms are capable of growing on a wide range of substrates and can produce a remarkable spectrum of products. The relatively recent advent of in vitro genetic manipulation has extended the range of products that may be produced by microorganisms and has provided new methods for increasing the yields of existing ones.

TYPES OF FERMENTATION

1.

Liquid Fermentation Solid state fermentation

2.

LIQUID STATE FERMENTATION (LSF)

Liquid Fermentation is a controlled process which includes growing cells in a liquid broth. In this container also known as a bioreactor, sterility of the content can be maintained and management of temperature, pH, dissolved oxygen, and mixing, is possible. This will provide an optimal environment for the specific organism to grow.

LIQUID STATE FERMENTATION (LSF)

Both filamentous and non filamentous fungus (such as yeast) can grow in liquid fermentation systems.

Filamentous fungus (Fusarium moniliforme

Non filamentous fungus (Yeast)

SOLID STATE FERMENTATION (SSF)

Solid State Fermentation (SSF) is the cultivation of micro organisms under managed circumstances in the absence of free water.

Examples of products of Solid State Fermentation consists of Industrial enzymes Fuels and nutrient Enriched animal feeds. The application of modern biotechnical knowledge and process control

SOLID STATE FERMENTATION (SSF)

Fermentation occurs widely in bacteria and yeasts, the process usually being identified by the product formed,

For example, Acetic Fermentation alcoholic Fermentation Butyric Fermentation Lactic fermentation

Acetic acid Alcohol Butyric acid Lactic acid

APPLICATIONS

Microbial cells or Biomass as the product: Eg. Baker's Yeast, Lactic acid bacillus, Bacillus sp.

Microbial Enzymes: Catalase, Amylase, Protease, Pectinase, Glucose isomerase, Cellulose, Hemicellulose, Lipase, Lactase, Streptokinase etc.

Recombinant products: Insulin, HBV, Interferon, Streptokinase

Microbial metabolites: Primary metabolites - Ethanol, Citric acid, Glutamic acid, Lysine, Vitamins, Polysaccharides etc. Secondary metabolites: All antibiotic fermentation

REFERENCES

http://bioprocess-maulik.blogspot.in/2007/07/fermentation-

introduction.html

www.google.com /images http://www.rsc.org/ebooks/archive/free

http://yalun.files.wordpress.com/2008/10/fermentation-technologychapter-i-ii-iii-iv.ppt

http://www.bakersfieldcollege.edu/bio16/5_metabolism.htm

http://www.goodfoodneighborhood.org/sandor-katz-fermentation/