FERMENTATION

PRESENTED BY :- SUMIT BANSAL

FOOD TECH.
 DEFINITION
Fermentation is a metabolic process in which
an organism converts a carbohydrate such as
starch or sugar into an alcohol or an acid for
e.g. Yeasts perform fermentation to obtain
energy by converting sugar into alcohol . the
science of fermentation is known as zymology
 WHAT IS FERMENTATION
• Fermentation is derived from latin verb fevere
– to boil.
• Fermentation has different meaning to
biochemistry and industrial microbiologists.
• Also employed in preservation to create
lactic acid in sour food such as pickles, kimchi
and yogurt.
 RANGE OF FERMENTATION PROCESS

THERE ARE FIVE MAJOR GROUP OF COMMERCIAL

IMPORTATNT FERMENTATION :-
→Those that produce microbial cell as the product.
→Those that produce microbial enzyme.
→Those that produce microbial metabolite.
→Those that produce recombinant product.
→The transformation process.
 HISTORY OF FERMENTATION
• The history of industrial microbiology can
be divided into five phases :
PHASES TIME PERIOD

PHASE 1 UP TO 1900 ALCOHOL

FERMENTATION
PHASE 2 1900 – 1940 ANTIBIOTIC

PHASE 3 1940-1964 SINGLE CELL PROTEIN

PHASE 4 1964-1979 METABOLITE

PRODUCTION
PHASE5 1979 ONWARDS BIOTECHNOLOGY
FERMENTATION PRO’S AND CON’S
PRO’S CON’S

Extended shelf life of food Can be unpredictable

Easy digestion New (worse) Texture

New (better) Flavour New (worse) flavour

(Ex. Chocolate) (e.g. Mouldy bread taste terrible)

Aerobic respiration Anaerobic respiration

Release of energy from glucose or Release of energy from glucose or

another organic substrate in the presence another organic substrate in the absence
of oxygen of Oxygen
PRODUCTS :- Co2 , H2O an energy PRODUCTS :- CO2 , energy and alcohol or
produced various organic acid.
 TYPE OF FERMENTATION
• SOLID STATE FERMENTATION
• SUBMERGED FERMENTATION
• ANAEROBIC FERMENTATION
• AEROBIC FERMENTATION
• IMMOBILIZED CELL FERMENTATION
• IMMOBILIZED ENZYME BIOREACTORS
• SOLID STATE FERMENTATION:- In SSF
fermentation microbial growth and
product formation occur at the surface of
the solid substrate. For e.g. mushroom
cultivation, starter culture.
• SUBMERGED FERMENTATION:-It has four
type (a)Batch
(b)Fed Batch
(c)Semi continuous
(d)Continuous
• ANAEROBIC FERMENTATION :- In ANF usually
aeration is not needed but in some case initial
aeration is required for inoculum build up .
• AEROBIC PROCESS :- In Aerobic fermentation
adequate amount of fermentation is
required . In some case air is required about
the 60 times of the volume of the medium .
The sterilize air is generally sprayed or
sparged into medium .
 FERMENTATION CONDITION
• CARBON SOURCE
• NITROGEN SOURCE
• GROWTH FACTOR
• PH
• TEMPERATURE
• TIME
• YIELD
VARIOUS MICROBIAL FERMENTATION

• BACTERIAL FERMENTATION
• YEAST FERMENTATION
• MOULD AND ENZYME FERMENTATION
 BACTERIAL FERMENTATION
# LACTIC ACID BACTERIA
(PICKLE OR SAURKERAUT)
# ACETIC ACID BACTERIA
(VINEGAR)
# CARBON DIOXIDE BACTERIA
(EDAM, GOUDA, SWISS)
# PROTEOLYTIC BACTERIA
(COCOA, CHOCOLATE)
 YEAST FERMENTATION
• GLUCOSE -> ETHYL ALCOHOL + CO2
• BEST TEMPERATURE 27C
• OTHER SUGAR WILL FERMENT
(MALTOSE , FRUCTOSE AND SUCROSE)
• TOO MUCH SALT RUINS THE PROCESS
MOULD AND ENZYME FERMENTATION

• ENZYME IN MOULD CAN BE USEFUL:-

-BREAKDOWN CELLULOSE THUS GRAINS
EASIER TO CHEW.
- ADD FLAVOUR AND TEXTURE TO CHEESE.
 EXAMPLES OF FERMENTATION
• YOGURT
• WINE
• BEER
• BREAD
• IDLI
• SAURKERAUT
• KIMCHI
• KANJI
 How Does Milk Turn Into Yogurt?

Lactic acid Bacteria

Lactose -------------------------> Lactic Acid
(Milk sugar)

Acid causes casein (milk

protein) to denature and
hold water into a
semi-solid gel = yogurt
WINE
 BEER
• MALTING(STEEPING & KILNING)
• MASHING
• BOILING WORTS WITH HOPS
• FERMENTATION
• AGEING AND MATURING
• FINISHING
 
THANK YOU