AN INTRODUCTION OF

FERMENTATION TECHNOLOGY
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Assoc.Prof. Dr. Trịnh Khánh Sơn

2 CLASS SYLLABUS
1. In introduction of fermentation technology
2. Microbial growth kinetics
3. The isolation, preservation and improvement of industrially important
microorganism
4. Media for industrial fermentation
5. Sterilization
6. The development of inocula for industrial fermentation
7. Design of a fermenter (Further reading: Different types of industrial fermentors and
their associated operations for the mass production of metabolites.pdf)

8. Scientific papers in the field of Food Fermentation

 EXAMINATIONS
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o Mid-term examinations (weeks 5 , 10 th th and 15th) : writing (10-15 min)

• 1st and 2nd: slides (closed exam)
• 3rd : further readings (C1-C4 files, restricted exam)
o Final examination: writing (60 min, closed exam)
4 Reference material
 5 An introduction of fermentation process
 The term “fermentation”
 Derived from the Latin verb: fervere = sôi
 Describing the appearance of the action of yeast on extracts of fruit or malted
grain (ngũ cốc bị đường hóa)
 The anaerobic catabolism of sugar result in production of CO2 
 Definition
1. Any spoilage of food by microorganisms (general use).

2. Any process that produces alcoholic beverages or acidic dairy products (general use).

3. Any large-scale microbial process occurring with or without air (common definition used in industry).

4. Any energy-releasing metabolic process that takes place only under anaerobic conditions (becoming more
scientific).

5. 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 (most scientific)

Spoilage: hư hỏng; metabolic process: quá trình trao đổi chất; electron transport system: hệ thống trao đổi electron
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Apparatus: dụng cụ
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Video: History of fermentation

Video: Bioprocessing Part 1: Fermentation

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Biomass: sinh khối; metabolite: sản phẩm trao đổi chất; recombinant: tái tổ hợp; transformation: chuyển hóa
10 An introduction of fermentation - Microbial biomass
 Microbial biomass
 Be divided into two major processes
 the production of yeast to be used in the baking industry
 the production of microbial cells to be used as human or animal food (single-cell
protein)
11 An introduction of fermentation - Microbial enzymes
 Microbial enzymes (enzyme vi sinh vật)
 Enzymes have been produced commercially from plant, animal and
microbial sources
 Microbial enzyme
 Be produced in large quantities by established fermentation techniques
 Easier to improve the productivity of a microbial system compared with a plant
or animal one
 recombinant DNA technology has enzymes of animal origin to be synthesized by
microorganisms
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Microbial enzymes in food

application in industries
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An introduction of fermentation - Microbial metabolites

 Microbial metabolites (sản phẩm trao đổi chất của vsv)

14 Equilibration: cân bằng

Adapt: thích nghi, uptake: sử dụng; excretion: bài tiết; excess: thừa

Lysis: phân giải

Exhausted: cạn kiệt

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Ordinary: bình thường; Rupture: đoạn tuyệt

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Lysed: ly giải; intracellular: nội bào; rupture: phân giải;

manipulate: điều khiển; sản phẩm phân giải; chiral
catalyst: chất xúc tác chiral
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Log phase = exponential phase = trophophase

 During the log phase of growth the products produced are essential to the
growth of the cells and include amino acids, nucleotides, proteins, nucleic acids, lipids,
carbohydrates, etc.

 The synthesis of primary metabolites by wild-type micro-organisms is such that

their production is sufficient to meet the requirements of the organism.
 Thus, it is the task of the industrial microbiologist to modify the wild-type
organism and to provide cultural conditions to improve the productivity of
these compounds.
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Idiophase = Deceleration phase + Stationary phase

 Compounds which do not appear to have any obvious function in cell
metabolism (secondary compounds of metabolism)
 Secondary metabolism may occur in continuous cultures at low growth rates
and is a property of slow-growing, as well as non-growing, cells.
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GROWTH AND ENZYME PRODUCTION DURING CONTINUOUS CULTURES OF A HIGH AMYLASE-PRODUCING VARIANT OF ASPERGILLUS ORYZAE
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 The physiological role of secondary metabolism the producer

cells has been the subject of considerable debate, but the
importance of these metabolites to the fermentation industry is
the effects they have on organisms other than those that
produce them.
 Many secondary metabolites have antimicrobial activity, others
are specific enzyme inhibitors, some are growth moters and many
have pharmacological properties

Debate: tranh luận; moter: động cơ; pharmacological: dược lý

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An introduction of fermentation - Recombinant products
 Recombinant DNA technology
 Genes from higher organisms may be introduced into microbial cells such that
the recipients are capable of synthezing ‘foreign’ (or heterologous) proteins
 Host (Tế bào chủ)
 Escherichia coli
 Saccharomyces cerevisiae
 Nấm sợi/nấm mốc (filamentous fungi)
 Products
 Interferon, insulin, human serum albumin, chymosin…

Heterologous: không tương đồng

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Conventional counterpart: nghĩa thông thường

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An introduction of fermentation - Transformation process
 Biotransformation is the chemical modification (or modifications) made by an
organism on a chemical compound.
 If this modification ends in mineral compounds like CO2, NH4+, or H2O, the biotransformation is
called mineralisation.
 Transformation process which may be catalysed include dehydrogenation,
oxidation, hydroxylation, dehydration and condensation, decarboxylation,
amination, deamination and isomerization.
 The anomaly of the transformation fermentation process is that a large
biomass has to be produced to catalyse a single reaction.
 Thus, many processes have been streamlined by immobilizing either the whole cells, or the
isolated enzymes which catalyse the reactions, on an inert support.
 The immobilized cells or enzymes may then be considered as catalysts which may be reused
many times.

Transformation: chuyển hóa; anomaly: bất thường; streamline: sắp xếp hợp lý; inert: trơ
 Acetobacter sp.
27 C2H5OH + O2 CH3COOH + H2O
 An introduction of fermentation -

28 The stages in the chronological development of the

fermentation industry

Chronological: theo thời gian

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 An introduction of fermentation - THE COMPONENT PARTS OF A FERMENTATION PROCESS

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Ancillary: phụ thuộc; Effluent: dòng chảy; disposal:

vứt bỏ; effluent: dòng chảy ra
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Beer brewing process

Brewing