fermentation technology

1. FERMENTATION
TECHNOLOGY
Presented By –
Rashmi K Kulkarni

2. CONTENTS
Introduction
Definition
Types of fermentation
Yeast Manufacturing

3. INTRODUCTION
Fermentation is a metabolic process that
converts sugar to acids, gases or alcohol.
It occurs in yeast and bacteria, and also in
oxygen-starved muscle cells, as in the case of
lactic acid fermentation.
Fermentation is also used more broadly to refer
to the bulk growth of microorganisms on a
growth medium often with the goal of
producing a specific chemical product.

4. FERMENTATION DEFINITION
 Any metabolic process that releases energy from
a sugar or other organic molecules, does not
require oxygen or an electron transport system,
and uses an organic molecule as the final electron
acceptor .

5. TYPES OF INDUSTRIAL
FERMENTATION
1. Batch Fermentations
2. Continuous Fermentations
3. Aerobic Fermentations
4. Anaerobic Fermentations

6. 1.BATCH FERMENTATION
 A tank of fermenter is filled with the prepared mash of raw
materials to be fermented. The temperature and pH for microbial
fermentation is properly adjusted, and occasionally nutritive
supplements are added to the prepared mash. The mash is steam-
sterilized in a pure culture process.
 The inoculums of a pure culture is added to the fermenter, are
taken out for further processing.
 The fermenter is cleaned and the process is repeated. Thus each
fermentation is discontinuous process divided into batches.

7. PROCESS OF BATCH FERMENTATION

8. 2.CONTINUOUS FERMENTATION
 Growth of microorganisms during batch fermentation confirms to
the characteristic growth curve, with a lag phase followed by a
logarithmic phase. is because of limitation of one or more of The
essential nutrients. This , in turn, is terminated by progressive
decrements in the essential nutrients.
 In continuous fermentation, the substrate is added to the
fermenter continuously at a fixed rate. This maintains the
organisms in the logarithmic growth phase .

9. PROCESS

10. AEROBIC FERMENTATION
 A number of industrial processes, although called “
fermentations”, are carried out by microorganisms under
aerobic conditions.
 In older aerobic processes it was necessary to furnish a
large surface area by exposing fermentation media to air
.
 In modern fermentation processes aerobic conditions are
maintained in a closed fermenter with submerged
cultures.
 The contents of the fermenter are agitated with au
impeller and aerated by forcing sterilized air.

11. PROCESS

12. ANAEROBIC FERMENTATIONS
 Basically a fermenter designed to operate under micro
aerophilic conditions will be the same as that designed
to operate under aerobic conditions, except that
arrangements for intense agitation and aeration are
unnecessary.
 Many anaerobic fermentations do, however, require
mild aeration for the initial growth phase, and
sufficient N agitation for mixing and maintenance of
temperature.

13. PROCESS

14. YEAST

15. INTRODUCTION
 Yeasts can grow in the presence or absence of air.
 Anaerobic growth, growth in the absence of oxygen, is quite
slow and inefficient.
 For instance, in bread dough, yeast grow very little. Instead, the
sugar that can sustain either fermentation or growth is used
mainly to produce alcohol and carbon dioxide.
 Only a small portion of sugar is used for cell maintenance and
growth.

16. YEAST PRODUCTION PROCESS

17.  In order these steps are, molasses and other raw
material preparation, culture or seed yeast preparation ,
culture or seed yeast preparation, fermentation and
harvesting and filtration and packaging.
 The process outlined in the basic carbon and energy
source for yeast growth are sugars.
 Starch can not be used because yeast does not contain
the appropriate enzymes to hydrolyze this substrate to
fermentable sugars.