HOW DIFFERENT INDUSTRIES USE

FERMENTATION IN THEIR PRODUCTS

Presented By: Oscar Benjamin Rondon
Karyl Jane Galgao
Jake Russel Buenaventura
BRIEF HISTORY OF
FERMENTATION
General Biology 1
• Over the course of human history, different cultures have produced fermented
beverages by leaving grains and fruits in covered containers, without understanding
why the recipe worked.
• It was not until Joseph Louis Gay-Lussac experimented with a method for keeping
grape juice unfermented for a long time that he found yeast was indispensable for
alcoholic fermentation. It was Pasteur, however, who demonstrated that yeast is
responsible for the transformation of glucose to ethanol in fermented beverages. He
also discovered microorganisms that cause milk to sour, which was later found to be
the action of bacteria in lactic acid fermentation.
WHAT IS
FERMENTATION?
General Biology 1
 FERMENTATION
• Fermentation is a metabolic process in which the activity
of microorganisms brings about a desirable change to a
food or beverage. For example, in the production of
alcoholic beverages or acidic dairy products. In this
chemical process, molecules such as glucose are broken
down under anaerobic conditions.
• The word “ferment” stems from the Latin word “fervere,”
which means to boil. The science of fermentation is known
as zymology, from Greek for “the workings of
fermentation”, and is a study of the biochemical process of
fermentation and its applications.
• Fermentation occurs under anaerobic conditions (absence
of oxygen), with the action of microorganisms (yeasts,
bacteria and molds) that extract energy from the process.
TYPES OF
FERMENTATION
General Biology 1
ETHANOL FERMENTATION
• Ethanol fermentation is defined as the biological
process that turns sugar (glucose, fructose and sucrose)
into ethanol, carbon dioxide and energy.
• After the initial glycolysis step that converts one
glucose molecule to two pyruvate molecules, the
pyruvate molecules further break down into two
acetaldehyde and two carbon dioxide molecules, a step
catalyzed by pyruvate decarboxylase. Alcohol
dehydrogenase then facilitates the conversion of the
two acetaldehyde molecules to two ethanol molecules,
utilizing the energy and hydrogen from NADH.
LACTIC ACID
FERMENTATION
• Lactic acid fermentation is another type of fermentation and is
described as the metabolic process that transforms sugar into the
metabolite lactate and energy. It is the only respiration process that
does not produce a gas and occurs in some bacteria (such as
lactobacilli) and muscle cells.
• This type of fermentation converts the two molecules of pyruvate
from glycolysis to two lactic acid molecules and regenerates the
NAD+ in the process, continuing the cycle. This redox reaction is
catalyzed by lactic acid dehydrogenase.
• Lactic acid bacteria can carry out either homolactic fermentation,
where lactic acid is the major product, or heterolactic fermentation,
where some lactate is further metabolized into ethanol, carbon
dioxide and other byproducts.
HOW DIFFERENT INDUSTRIES
USE FERMENTATION
ON THEIR PRODUCTS?
General Biology 1
FOOD AND BEVERAGE INDUSTRY
FOOD AND BEVERAGE INDUSTRY
• Food and beverage fermentation is the conversion of sugars and other carbohydrates into
alcohol or preservative organic acids and carbon dioxide. All three products have found
human uses. The production of alcohol is made use of when fruit juices are converted to
wine, when grains are made into beer, and when foods rich in starch, such as potatoes, are
fermented and then distilled to make spirits such as gin and vodka. The production of
carbon dioxide is used to leaven bread. The production of organic acids is exploited to
preserve and flavor vegetables and dairy products.
• Food fermentation serves five main purposes: to enrich the diet through development of a
diversity of flavors, aromas, and textures in food substrates; to preserve substantial
amounts of food through lactic acid, alcohol, acetic acid, and alkaline fermentations; to
enrich food substrates with protein, essential amino acids, and vitamins; to eliminate
antinutrients; and to reduce cooking time and the associated use of fuel.
PRODUCTS:
• MILK
In the case of milk, when good healthy bacteria, such as Lactobacillus delbrueckii bulgaricus and Streptococcus
salivarius thermophilus, are added and a particular temperature is reached, they start to nibble at the tasty molecules of
lactose, which is a sugar, transforming them into pyruvic acid
Central to the production of cultured milk is the initial fermentation process, which involves the partial conversion of
lactose (milk sugar) to lactic acid. Lactose conversion is accomplished by lactic-acid–producing Streptococcus and
Lactobacillus bacteria.
• VEGETABLES
During vegetable fermentation, mainly bacteria and, at times, yeast break down vegetable sugars into acid, carbon
dioxide gas and other flavor compounds. The acid produced gives the vegetable tartness and also keeps the food safe
by preventing harmful bacteria from growing.
• STARCH
First, starch has to be broken down into sugar. The sugar then has to be broken down into simple sugars to allow yeast
to react with these sugars during the process called fermentation (rising). ... Starch exists in two different forms - an
unbranched chain form called amylose and a branched form called amylopectin.
PRODUCTS:
• MEAT AND FISH
Fermentation typically involves the introduction of bacteria or yeast that convert certain meat nutrients into mixtures
of carbon dioxide and alcohol. This process of making fermented meat can both increase the flavor intensity and
prevent the end product from spoiling for relatively long periods of time.
Fermentation is a method which attacks the ability of microbials to spoil fish. It does this by making the fish muscle
more acidic; bacteria usually cease multiplying when the pH drops below 4.5. A modern approach, biopreservation,
adds lactic acid bacteria to the fish to be fermented.
• VINEGAR
Vinegar is a product of two-stage fermentation. In the first stage, yeast converts sugars into ethanol anaerobically. In
the second ethanol is oxidized to acetic acid aerobically by bacteria of genera Acetobacter and Gluconobacter
EXAMPLE PRODUCTS:
• Wine • Pickles
• Beer • Bread
• Vodka • Sauerkraut
• Miso • Cider
• Kimchi • Tempeh
• Yogurts • Sausages
• Cultured milks
PHARMACEUTICAL AND BIO-PHARMACEUTICAL INDUSTRY
PHARMACEUTICAL AND BIOPHARMACEUTICAL INDUSTRY
• Fermentation is a process used for cultivating micro-organisms or other organic
material into important pharmaceuticals such as antibiotics, therapeutic proteins,
enzymes and insulin. It is typically carried out in temperature-controlled tanks
(fermenter) which require addition of nutrients at the correct concentration to
maximize productivity of the organism of interest.
• Microbial fermentation is the basis for the production of a wide range of
pharmaceutical products, targeting practically any medical indication. Examples
range from anticancer cytotoxic drugs and vaccines, anti-infectious disease
antibiotics and vaccines, to hormonal disorder therapy and many other indications
EXAMPLE PRODUCTS:

• Antibiotics
• Therapeutic proteins
• Enzymes
• Insulin
AGRICULTURAL FEEDS PRODUCTS
AGRICULTURAL FEEDS PRODUCTS

• The LAB or the lactic acid bacteria are used in

agricultural feed fermentation to improve stability of
the raw materials, sensory characteristics, and their
nutritional value because of the production of lactic
acid and other fermentation metabolites
BIO-FERTILIZERS PRODUCTION INDUSTRY
BIO-FERTILIZERS
• Bio-fertilizers are the product of fermentation process, constituting efficient
living soil microorganisms. They improve plant growth and productivity through
supply of easily utilizable nutrients. They are cost-effective and eco-friendly bio
inoculants having great potential to enhance agricultural production in sustainable
way. Bio-fertilizers are grouped into different types based on their functions such
as nitrogen-fixing, phosphate-solubilizing, phosphate mobilizing, and other plant
growth-promoting bio-fertilizers promoting plant growth by different
mechanisms. Solid-state fermentation and submerged fermentation are two main
types of fermentation, used for the production of bio-fertilizers.
ENZYME PRODUCTION
ENZYME PRODUCTION
• Mainly, there are two methods of fermentation which are used to produce
enzymes. First is submerged fermentation and second is solid-state fermentation.
In Submerged fermentation, the production of enzymes is done by
microorganisms in a liquid nutrient media. Whereas in Solid- fermentation is
carried out by cultivation of microorganisms and production of enzyme is done on
a solid substrate. Compounds containing carbon in or on the substrate are busted
down by the micro organisms thus producing the enzymes either extracellular or
intracellular. The enzymes are isolated by various methods such as centrifugation,
and for extracellular produced enzymes and lying of cells for intracellular
enzymes.