FERMENTATION AND YEAST

BY
WAN NUR AYU SHALINA BINTI MOHD YUSNI
AS1202A
2020472294
INTRODUCTION
- STANLEY 'S SITUATION
-WHAT IS FERMENTATION?
 That night, he found a packet of his mother’s baker’s yeast in
the refrigerator. He mixed the yeast with warm water until it
STANLEY'S looked like his uncle’s inoculum. He then added the yeast to
SITUATION some grape juice that he poured into his favorite drinking glass,
and left the mixture in a warm corner of the kitchen.
Stanley came to meet his
uncle to ask for his George declared, “Yes
help about doing a Stanley, the yeast grew very
science project on nicely. But, you did not make
fermentation. “The juice must be wine.”
sanitized, then inoculated
George showed Stanley with actively growing "Cutting off the air supply is
how the grapes were yeast from a fresh yeast a key step in fermentation."
picked and how the juice culture to ensure a good
was extracted from them yield of wine,” George "The juice in the fermenter
and added to the sterile explained. must first be sanitized to
fermenter. eliminate bacteria."

"The yeast that is added

must be uncontaminated."
FERMENTATION

Fermentation consists of glycolysis plus reaction that regenerate NAD+ ,

which can be reused by glycolysis.
There are two common types of fermentation which are ALCOHOL
FERMENTATION and LACTIC ACID FERMENTATION.
In Stanley's situation, we will focus on ALCOHOL FERMENTATION.
What is alcohol fermentation???
In alcohol fermentation, NADH donates its electrons to derivative of
pyruvate, producing ethanol.
DISCUSSION
Based on Stanley's situation
 •There will be a two-step process in the process of
producing ethanol from pyruvate.
•In the first step, a carboxyl group is removed and
released as carbon dioxide, producing a two-carbon
CHEMICAL molecule called acetaldehyde.
PROCESS •In the second step, NADH passes its electrons to
IS acetaldehyde, regenerating NAD+ and forming
ethanol.
NEEDED
•Alcohol fermentation by yeast produced ethanol
TO MAKE that was found in alcoholic drinks.
WINE •The process of fermentation in wine-making turns
grape juice into an alcoholic beverage. During
fermentation, yeast transform sugar present in the
juice into ethanol and carbon dioxide(as a by-
product)
 Why did George tell Stanley that the wine-making process
requires a 'fresh yeast culture'?

• Fresh yeast culture has a better ability to converts

the sugar in grapes to alcohol during
fermentation.

• Fresh yeast also is better at metabolizing glucose to

yield the correct amount of ethanol to fully ferment the
grape juice.

• The quality of a wine is conditioned by several

factors including the type of yeast .
 The yeast that Stanley used was living.
Because there are bubbles on top of
the glass Stanley used.That means
carbon dioxide was produced, which
means there are some glucose that had
Was the yeast
that Stanley been metabolized.
used living or
non-living? If the yeast was non-living, there should
Explain your not be any bubbles on top of the glass,
answer. since carbon dioxide cannot be
produced because the yeast would not
be able to metabolize the glucose in
the grape juice.
 How are yeast and bacteria different?
• YEAST ;
• Eukaryotic organism. •BACTERIA ;

• Contain nucleus and membrane •Bacteria is prokaryotic organism.

bound organelles such as mitochondria. •Bacteria do not have nucleus and membrane
• Single-celled classified as member of the fungus bound organelles.
kingdom. •Belong to kingdom Monera.
• The main component of the cell wall is chitin. •The main component of the cell wall is murein.
• Immobile. •Mobile with flagella.
• Mainly reproduce by budding. •Mainly reproduce by binary fission.
• Used in production wine, bread and antibiotics. •Used in the production of antibiotics and

• Example: Saccharomyces cerevisiae other chemicals.

and Cryptococcus neoformans. •Example: E.coli, Lactobacillus sp. , S. aureus
 Why will contaminating bacteria make the wine sour while pure
yeast will not?

• The reason why contaminated bacteria will make the wine

sour is because certain bacteria can convert pyruvate to
acetic acid instead of alcohol, And acid will give a sour
taste to the wine. That is why ,we need to eliminate
the bacteria inside the fermenter before we start the
winemaking process.We also need to make sure that the
yeast that we add must be uncontaminated. And for that, a
pure yeast culture was important to avoid contamination
with bacteria or other microorganism.
• In the wine industry,spoilage has been mainly caused by bacteria
such as lactic acid bacteria.

• We can prevent the contamination of bacteria by make sure that

the fermenter had been sanitized either by autoclaving the
fermenter with steam at high presure or by cleaning the inside of
the fermenter with boiling water or with chemicals such as
potassium metabisulfiite.
What is the difference between an obligate
aerobe, an obligate anaerobe, and a
facultative anaerobe? Which kind of
organism is yeast?
 OBLIGATE AEROBES;
AEROBIC; ORGANISM THAT NEEDS AT LEAST
THERE IS OXYGEN AVAILABLE TO 20% OXYGEN IN ITS SURROUNDING TO
USE. SURVIVE

OBLIGATE ANAEROBES;
ANAEROBIC;
ORGANISM THAT LIVE IN ANAEROBIC
ENVIRONMENT WITHOUT ENVIRONMENT IN THE COMPLETE
OXYGEN. ABSENCE OF OXYGEN.

FACULTATIVE ANAEROBES;
ORGANISM THAT CAN LIVE EITHER
WITH OR WITHOUT OXYGEN.
OBLIGATE AEROBES

• Required a certain amount of oxygen for growth and multiplication

• Required the presence of abundant oxygen
• Carry out aerobic respiration
• Can yield more energy than other organism that are not obligate aerobes
• Use oxygen to break down complex carbon compounds to produce
energy.
• Use oxygen as final electron acceptor in the electron transport chain to
produced energy in the form of ATp(adenosine triphosphate)
OBLIGATE ANAEROBES

• Do not require oxygen to survive.

• Almost all will be killed in the presence of oxygen
• Show anaerobic respiration or fermentation
• Produce a low amount of energy
• Use different types of molecules such as sulfate,nitrate,iron,mercury or
carbon monoxide as electron acceptors for respiration
FACULTATIVE ANAEROBES
• Refers to the ability to live under more than one specific environmental
condition
• Is an organism that is capable of growing and living in both aerobic and
anaerobic environments
• Will not be killed in the presence of oxygen
• Show aerobic respiration,anaerobic respiration and fermentation
• The efficiency of the energy production in facultative organism is high.
• Facultative anaerobes grow best with oxygen
• However,even when oxygen is absence,they can still survive and grow.
Yeast is facultative anaerobes.Because yeast can
grow in the presence of air or in the absence of air.
 Why didn’t Stanley make any wine?

• Stanley was using his favourite drinking glass as a cointaner to make the wine.
• In the other words, Stanley was using an open container.
• So, Stanley did not make wine because his yeast was exposed to air.
• Fermentation does not take place when there is air present.
• Fermentation is needed in winemaking process.
• But it did not take place in Stanley's container.
CONCLUSION

In conclusion, fermentation process is needed to make wine. Fresh yeast

culture is important to ensure a good yield of wine.The bubbles on top of
the glass can determined whether the yeast was living or non-living.
Yeast and bacteria are two different type of organism. The bacteria can
caused a sour taste to the wine and also caused spoilage.Obligate aerobes
is organism that can not grow in the absence of oxygen.Obligate
anaerobes dies in the presence of oxygen.Facultative anaerobes grow
better in the presence of oxygen but will still grow without it.Stanley
did not make wine because the fermentation process did not occurred.
 References
1. Dr.Murli D.(2015), Lactic Acid Bacteria and Wine Spoilage in Vineyard and Vintage
View,Mountain Grove,MO.

2. Oliveira F.F.,Diniz R.H.S.,Santos F.G.(2015),Food Production and Industry(1st ed.),Ayman

Amer Eissa,America retrieved from https://www.intechopen.com/books/food-production-
and-industry/the-role-of-yeast-and-lactic-acid-bacteria-in-the-production-of-fermented-
beverages-in-south-america

3. Dr.Samanthi U.(2020),Difference Between Obligate Aerobes and Obligates Anaerob in

Micobiology retrieved from https://www.differencebetween.com/difference-between-
obligate-aerobes-and-obligate- anaerobes/

4. Albers, E., Johansson, E., Franzén, C.J. et al. (2011)Selective suppression of bacterial
contaminants by process conditions during lignocellulose based yeast fermentations. Biotechnol
Biofuels 4, 59.

5. Fermentation and Anaerobic respiration,(2016), retrieved from https://ms.khanacademy.org/