 Fermentation simply means the production of alcohol: grains and fruits are

fermented to produce beer and wine. 

 Fermentation products contain chemical energy (they are not fully oxidized), but
are considered waste products, since they cannot be metabolized further
without the use of oxygen.
 The use of fermentation, particularly for beverages, has existed since
the Neolithic and has been documented dating from 7000–6600 BCE
in China.
 Budding is a type of asexual reproduction in which a new organism
develops from an outgrowth or bud due to cell division at one particular
site.
 The small bulb like projection coming out from the yeast cell is called a
bud. The new organism remains attached as it grows, separating from the
parent organism only when it is mature, leaving behind scar tissue. Since
the reproduction is asexual, the newly created organism is a clone and is
genetically identical to the parent of a child.

Types of Fermentation

1. ALCOHOLIC FERMENTATION - it is possibly the most well known of

the three types, its byproducts having been enjoyed by human civilization
for millennia.

2. ACETIC ACID FERMENTATION – It is the process that begins where

alcoholic fermentation ends. The most common results of this
fermentation process is vinegar.

3. LACTIC ACID FERMENTATION – it is thought to be the oldest

fermentation method, with fermented milk products being found in neary
every culture worldwide.

FERMENTATION’S ROLE IN THE INDUSTRY(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 .

FERMENTATION: CONCEPTS AND PROCESS

(1) The formulation of media to be used in culturing the process organism

during the development of the inoculums and in the production fermenter.

(2) The sterilization of the medium, fermenters and ancillary equipment.

(3) The production of an active, pure culture in sufficient quantity to inoculate

the production vessel.

(4) The growth of the organism in the production fermenter under optimum
conditions for product formation.

(5) The extraction of the product and its purification.

(6) The disposal of effluents produced by the process.