it is called aerobic respiration. it is called aerobic respiration.
Glucose + Oxygen -> Carbon dioxide + Water + Energy Glucose + Oxygen -> Carbon dioxide + Water + Energy The chemical equation is:
The chemical equation is: C
C66HH1212OO66 + 6O + 6O22 -> -> 6CO6CO22 + 6H + 6H22O + 2900 kjO + 2900 kj
1.
1. glycolysisglycolysis
In glycolysis, a net of
In glycolysis, a net of 2 molecules of ATP 2 molecules of ATP , or chemical energy, are , or chemical energy, are produced.produced. 2.
2. citric acid cyclecitric acid cycle
The citric acid cycle produces another
The citric acid cycle produces another 2 molecules of ATP 2 molecules of ATP 3.
3. electron transport chainelectron transport chain
The electron transport chain produces
The electron transport chain produces 28 molecules of ATP 28 molecules of ATP .. is used in aerobic cellular respiration as
is used in aerobic cellular respiration as the final electronthe final electron acceptor in the electron transport chain, which is part of
acceptor in the electron transport chain, which is part of why it is able why it is able toto create so much ATP.
create so much ATP.
In anaerobic cellular respiration, the only step of this process that occurs is In anaerobic cellular respiration, the only step of this process that occurs is glycolysis.
glycolysis.
•
• Derived from the Latin verb ‘Derived from the Latin verb ‘ fervere fervere ’ meaning ‘to boil’’ meaning ‘to boil’ •
• It is a process by which the living cell is aIt is a process by which the living cell is able to obtain energy through theble to obtain energy through the
breakdown of glucose and
breakdown of glucose and other simple sugar molecules without requiringother simple sugar molecules without requiring oxygen.
oxygen.
FERMENTATION PROCESSES AND THEIR APPLICATION
FERMENTATION PROCESSES AND THEIR APPLICATION
Review of Aerobic and Anaerobic Cellular Respiration
Review of Aerobic and Anaerobic Cellular Respiration
Aerobic Cellular Respiration Aerobic Cellular Respiration Aerobic
Aerobic means “with air”. This type of respiration needs oxygen for it to occur someans “with air”. This type of respiration needs oxygen for it to occur so
3 stages of
3 stages of Aerobic Cellular Respiration:Aerobic Cellular Respiration:
Oxygen Oxygen
Anaerobic Cellular Respiration Anaerobic Cellular Respiration
What is fermentation? What is fermentation?
• •
molecules, and produces less energy than the aerobic process of cellular molecules, and produces less energy than the aerobic process of cellular respiration .
respiration .
• •
sense to describe the changes brought about by yeasts and
sense to describe the changes brought about by yeasts and otherother microorganisms growing in the absence of air (anaerobically); he also microorganisms growing in the absence of air (anaerobically); he also recognized that ethyl alcohol and carbon dioxide are not the
recognized that ethyl alcohol and carbon dioxide are not the only products ofonly products of fermentation.
fermentation.
In
In , the pyruvic acid from glycolysis loses one carbon , the pyruvic acid from glycolysis loses one carbon inin the form of carbon
the form of carbon dioxide to form acetaldehyde, which is reduced to dioxide to form acetaldehyde, which is reduced to ethyl alcohol byethyl alcohol by NADH. When acetaldehyde is reduced to ethyl alcohol, NADH be
NADH. When acetaldehyde is reduced to ethyl alcohol, NADH be comes NADcomes NAD ++ (is (is
oxidized). This is the fermentation that commonly occurs in yeast. Like lactic acid oxidized). This is the fermentation that commonly occurs in yeast. Like lactic acid fermentation, alcoholic fermentation allows glycolysis to continue by ensuring that fermentation, alcoholic fermentation allows glycolysis to continue by ensuring that NADH is returned to its oxidized state (NAD
NADH is returned to its oxidized state (NAD++).).
Figure 1. The a
Figure 1. The alcoholic fermentatilcoholic fermentation processon process Alcoholic f
Alcoholic fermentation of glucermentation of glucose:ose:
In lactic acid fermentation, the pyruvic acid from
In lactic acid fermentation, the pyruvic acid from glycolysis is reduced toglycolysis is reduced to lactic acid by NADH, which is oxidized to NAD
lactic acid by NADH, which is oxidized to NAD++. This commonly occurs in muscle. This commonly occurs in muscle
cells. Lactic acid fermentation allows glycolysis to continue by ensuring that NADH cells. Lactic acid fermentation allows glycolysis to continue by ensuring that NADH is returned to its oxidized state (NAD
is returned to its oxidized state (NAD++).).
Fermentation
Fermentation results in the production of energy in the form of two ATP results in the production of energy in the form of two ATP
Louis Pasteur
Louis Pasteur in the 19th century used the term fermentation in a narrow in the 19th century used the term fermentation in a narrow
Alcoholic Fermentation Alcoholic Fermentation alcoholic fermentation alcoholic fermentation 12 12 → → OH OH + + 2 2 COCO glucose
glucose ethanol ethanol carbon carbon dioxidedioxide
Lactic Acid Fermentation Lactic Acid Fermentation
Figure 2. The lactic acid
Figure 2. The lactic acid fermentation processfermentation process
There are five major
There are five major groups of commercially important fermentations:groups of commercially important fermentations: (i) Those that produce microbial cells (or b
(i) Those that produce microbial cells (or biomass) as the product.iomass) as the product. (ii) Those that produce microbial enzymes.
(ii) Those that produce microbial enzymes. (iii) Those that produce microbial metabolites. (iii) Those that produce microbial metabolites. (iv) Those that produce recombinant products. (iv) Those that produce recombinant products. (v) Those that modify a
(v) Those that modify a compound which is added to the fermentation thecompound which is added to the fermentation the transformation process.
transformation process.
(i) The
(i) The be used in culturing the process organism during thebe used in culturing the process organism during the development of the inoculum and in the production fermenter.
development of the inoculum and in the production fermenter. (ii) The
(ii) The of the medium, fermenters and ancillary equipment. of the medium, fermenters and ancillary equipment. (iii) The
(iii) The active, pure culture in sufficient quantity to inoculate theactive, pure culture in sufficient quantity to inoculate the production vessel.
production vessel. (iv) The
(iv) The in the production fermenter under optimum in the production fermenter under optimum conditions for product formation.
conditions for product formation. (v) The
(v) The and its p and its purification.urification. (vi) The
(vi) The produced by the process. produced by the process. THE RANGE OF FERMENTATION PROCESS
THE RANGE OF FERMENTATION PROCESS
THE COMPONENT PARTS OF A FERMENTATION PROCESS THE COMPONENT PARTS OF A FERMENTATION PROCESS
formulation
formulation of media to of media to
sterilization sterilization production
production of an of an
growth of the o
growth of the organismrganism
extraction
extraction of the productof the product disposal of effluents disposal of effluents
A A
different kinds of microorganisms. A
different kinds of microorganisms. A is composed of is composed of different nutrients that are essential for a microbial growth.
different nutrients that are essential for a microbial growth.
The
The is a liquid selective media w is a liquid selective media which is used tohich is used to obtain a culture of a
obtain a culture of a specific organism more likely yeast or a paspecific organism more likely yeast or a particular toxin.rticular toxin. can also be
can also be differential but mostly it is selective indifferential but mostly it is selective in nature that is allowing the growth of
nature that is allowing the growth of one type while inhibiting the growth of others.one type while inhibiting the growth of others.
The end products of
The end products of fermentation differ depfermentation differ depending on the organisending on the organism.m.
• •
bacteria, fungi, protists, and animals
bacteria, fungi, protists, and animals cellscells (notably muscle cells in the body)(notably muscle cells in the body)
Figure 3. Lactic acid structure Figure 3. Lactic acid structure
• •
plant cells plant cells
•
• from milk (yogurt, kefir, fresh and from milk (yogurt, kefir, fresh and ripened cheeses), fruitsripened cheeses), fruits
(wine, vinegar), vegetables (pickles, sauerkraut, soy sauce), meat (fermented (wine, vinegar), vegetables (pickles, sauerkraut, soy sauce), meat (fermented sausages, salami)
sausages, salami)
•
• (solvents: acetone, butanol, ethanol, enzymes, amino(solvents: acetone, butanol, ethanol, enzymes, amino
acids) acids)
•
• (vitamins, pharmaceuticals)(vitamins, pharmaceuticals)
Culture Media Culture Media
culture media
culture media is special medium used in microbiological laboratories to grow is special medium used in microbiological laboratories to grow growth or a culture medium
growth or a culture medium
Fermentation Media Fermentation Media
fermentation culture media fermentation culture media The fermentation media
The fermentation media
PRODUCTS OF FERMENTATION PRODUCTS OF FERMENTATION
lactic acid and lactate, carbon dioxide, and water
lactic acid and lactate, carbon dioxide, and water produced from manyproduced from many
ethyl alcohol, carbon dioxide, and water
ethyl alcohol, carbon dioxide, and water produced fromproduced from yeast yeast and most and most
Applications of Fermentation Applications of Fermentation Food products: Food products: Industrial chemicals: Industrial chemicals: Specialty chemicals : Specialty chemicals :
Figure 4. Fermentation products Figure 4. Fermentation products
It is a simple fermentation of sugar to CO
It is a simple fermentation of sugar to CO22 and alcohol. and alcohol.
•
•Baking Soda and Cream of Tartar Reactions:Baking Soda and Cream of Tartar Reactions:
Baking
Baking soda soda Cream Cream of of tartar tartar Potassium Potassium water water carbon carbon dioxidedioxide hydrogen tartrate
hydrogen tartrate
Figure 5. Bread manufacturing process Figure 5. Bread manufacturing process
FERMENTATION IN FOODS FERMENTATION IN FOODS 1.
1. BreadBread
NaHCO
Yogurt forms Yogurt forms when bacteria ferment twhen bacteria ferment the sugar lactose he sugar lactose (C(C1212HH2222OO1111) into) into
lactic acid (C
lactic acid (C33HH66OO33). The lactic acid makes the milk more a). The lactic acid makes the milk more acidic (lowercidic (lower
the pH), causing the proteins in milk to
the pH), causing the proteins in milk to coagulate.coagulate.
Two bacteria:Two bacteria: Streptococcus thermophilus Streptococcus thermophilus and and LactobacillusLactobacillus
bulgaricus bulgaricus
Figure 6. Yogurt manufacturing process Figure 6. Yogurt manufacturing process
The main ingredient in cheese is milk.
The main ingredient in cheese is milk. Cheese is made using cow,Cheese is made using cow, goat, sheep, water buffalo or a
goat, sheep, water buffalo or a blend of these milks. Cultures for cheeseblend of these milks. Cultures for cheese making are called lactic acid b
making are called lactic acid bacteria (LAB) because their primary source ofacteria (LAB) because their primary source of energy is the lactose in milk and
energy is the lactose in milk and their primary metabolic product is lactictheir primary metabolic product is lactic acid. There is a
acid. There is a wide variety of bacterial cultures available that providewide variety of bacterial cultures available that provide distinct flavor and textural characteristics to cheeses.
distinct flavor and textural characteristics to cheeses. 2.
2. YogurtYogurt
3.
Figure 6. Breakdown of lipids in milk Figure 6. Breakdown of lipids in milk
The breakdown of the lipids in milk yields carboxylic acids, the source of a range of The breakdown of the lipids in milk yields carboxylic acids, the source of a range of
smelly molecules. smelly molecules.
In acetone-butanol fermentation, acetone and butanol are produced fromIn acetone-butanol fermentation, acetone and butanol are produced from
glucose using strains of
glucose using strains of Clostridia Clostridia , which are , which are strictly anaerobic bacteria.strictly anaerobic bacteria. Further, ethanol is also produced.
Further, ethanol is also produced.
Two distinct metabolic pathways Two distinct metabolic pathways exist, one producing butanol from starch,exist, one producing butanol from starch,
the other producing butanol from sucrose. It yields 3 parts of
the other producing butanol from sucrose. It yields 3 parts of acetone, 6 ofacetone, 6 of butanol and 1 of
butanol and 1 of ethanol.ethanol.
The growth ofThe growth of
in a well ba
in a well balanced environment. The conditionslanced environment. The conditions requiredrequired a controlled pH of the
a controlled pH of the fermentation medium (approximately neutral)fermentation medium (approximately neutral);; Rich growth media;
Rich growth media;
highly aerobic conditions; highly aerobic conditions; sterile conditions
sterile conditions
FERMENTATION
FERMENTATION IN IN INDUSTRIAL INDUSTRIAL CHEMICALSCHEMICALS 1.
1. Acetone-Butanol- Acetone-Butanol- Ethanol Ethanol ABE) ABE) FermentationFermentation
2.
2. Amino acid fermentationAmino acid fermentation
micro-organisms
micro-organisms used in the production of aminoused in the production of amino acids is doneacids is done are:
Figure 6. Production of Monosodium glutamate by fermentation Figure 6. Production of Monosodium glutamate by fermentation
Generally, amino acids can not be
Generally, amino acids can not be manufactured in quantities withoutmanufactured in quantities without
deactivating the regulatory mechanism that microorganisms possess. However, the deactivating the regulatory mechanism that microorganisms possess. However, the glutamate-producing microorgani
glutamate-producing microorganism has such a sm has such a rare characteristic that glutamaterare characteristic that glutamate can be
can be produced solely by setting special fermentation conditions without improvingproduced solely by setting special fermentation conditions without improving the strain.
the strain.
A fermentation t
A fermentation tank is fed with ank is fed with raw materials sraw materials such as syrup derived fruch as syrup derived fromom sugar cane, and
sugar cane, and glutamate-produciglutamate-producing microorganisms are fermented ng microorganisms are fermented under theunder the appropriate conditions. During this fermentation process, glutamate is excreted appropriate conditions. During this fermentation process, glutamate is excreted from the microorganisms into the fermented broth. This is how
from the microorganisms into the fermented broth. This is how glutamate isglutamate is obtained in large amounts.
obtained in large amounts. 3.