• No results found

FERMENTATION PROCESSES AND THEIR APPLICATION.pdf

N/A
N/A
Protected

Academic year: 2021

Share "FERMENTATION PROCESSES AND THEIR APPLICATION.pdf"

Copied!
8
0
0

Loading.... (view fulltext now)

Full text

(1)

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?

(2)

• •

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

(3)

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

(4)

 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 :

(5)

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

(6)

  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.

(7)

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:

(8)

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.

References

Related documents

The regression analysis result shows that educational level, household size, household monthly income, dependency ratio and social capital index were significant in

Fortran 77 gives very fast programs, but the source code is less readable and more error prone due to implicit declarations Use Fortran 95 for your main program and Fortran

9 (solid and dotted areas are marked to suggest examples of larger and smaller activity areas respectively, where trigger micro‑styles are more internally consistent), b

Following an analysis we performed a case study using the critical path method (CPM) for optimisation of the technological process for transport methodology at the Č ierna nad

Filchre and Miller (2000) believe that “The metacognitive strategies and resource management strategies may provide adult students with the most promising tools to enhance

Heffernan and Gillian Pye: (ed.): Transitions: Emerging Women Writers in German Language Literature , German Monitor 76, Amsterdam: Rodopi, 2013, pp.1–34.. Trends and

C   handrashekhar Sharma, from Nagpur, handrashekhar Sharma, from Nagpur, has good knowledge of sanskrit and a well has good knowledge of sanskrit and a well known

Here are some benefits you will see on using an automated solution for matching your invoices: Eliminates the manual process, time delays in processing.. Eliminates