LECTURER: NURUL IZZATI BINTI MOHD ISMAIL

CHAPTER 1
INTRODUCTION: SCOPE AND IMPORTANCE PROPERTIES
1.1 Fermentation:
An ancient
tradition

1.2 Scope of
fermentation

1.3 Fermentation
classification
 DEFINITION
Ethanol
Lactic acid

Is a metabolic process that convert sugar in

anaerobic condition producing a new chemical
compound

However depending on the microbes source

used, fermentation can also occur in aerobic
condition.

Yeast can be used in both aerobic and

anaerobic condition
 In 1700s- Lavoisier showed the
process of transforming sugar to
alcohol
1810- J.L. Guy-Lussac summarized the
process of fermentation where ethanol is
produced

C6H12O6 2CO2 + 2C2H5OH

Lussac considered the whole ethanol

production process was just a mere
chemical reaction
1873- Louis Pasteur proved
that fermentation was
initiated by living organism

1897- Eduard Buchner proved that

fermentation can occur without
living organism. This lead to the
finding of enzyme
Biodiesel Biobutanol Bioethanol

BIOFUEL
Bioethanol
Oil Spillage Sewage Effective
Treatment Treatment Microbe
Benzylsuccinate Sewage digested
synthase by enzyme
breakdown secreted b
toluene bacteria

Clean liquid are

released to the
environment

Sludge can be
used as
fertilizers.

Environment
 Fungi break down
cellulosic waste

To increase
protein
content in feed
To improve
digestibility of
feed

Agricultural Feed
 Antibiotic & Gramcidin s

Antiseptic
Griseofulvin used to treat ringworm
Fungicides nail fungal infection

Medicine
 produced via the fermentation of
Penicillin penicillium chrysogenum
Use to treat staphylococci infection
 Penicillium Chrysogenum is subcultured on agar slant
1

P.Chrysogenum is cultured in flasks in wheat bran

2 nutrient solution for 1 week at 24C

The culture is transferred in innoculum tank (seeding

3 tank) for 1-2 days aerobically

The innoculum is added into fermenter (fed- batch

culture) containing production media (10% glucose, 5%
4 corn-steep liquor solids, 0.5% phenylacetic acid and 0.5%
vegetable oil), pH 6.0at 25-26C

5 Fermentation occurs for 7days

After fermentation, biomass is separated by filtration.

6 Penicillin in broth is extracted using organic solvent and
purified using potassium salt
 Fermentation of recombinant
Insulin Escherichia coli
Escherichia coli produces insulin

Hepatitis B
vaccine

Tissue Chinese hamster ovary cells

Used in research
culture
Recombinant Products
Industrial Enzymes

Amylase break down starches

Protease break down protein,

suitable for blood, egg, gravy and
protein stains

Lipase- breakdown fats, suitable to

remove grease stains

Cellulase used in textile industry,

jeans making shades and finishing
effect
Enzyme in Juice Making
Pectinase is used in juice production

Release juice Produce

in fruit pulp clear juice
Eg, orange Eg, apple
jice juice
 1. Bakers yeast- in bread
making

2. Lactobacillus- as
probiotic

Biomass Production
 Chemical production:
3. Algae- for production Acetic acid
of biofuels Acetone
Diethyl ether
 4. Other microbes such as
Escherichia coli
Bacillus subtilis
Staphylococcus aureus

Microbes are amplified for research

purpose
 Lactic
Ethanol
acid
Glucose is
Homolactic
converted to fermentation
ethanol

Heterolactic
fermentation

CLASSES OF FERMENTATION
Ethanol Fermentation

1st -
Pyruvate 2nd -
Removal
will be Acetaldeh
Glucose of
Starts converted yde
glycolysis carboxyl
with to ethanol accepts
2 group
glycolysis via 2 electron
pruvate producing
steps producing
acetaldeh
process ethanol
yde
Yeast or
bacteria
Nitrogen
source; urea
Ethanol

Glucose

Fermenter

Ethanol Fermentation
1 Lactic Acid Fermentation
Simplest type of fermentation

Lactic acid fermentation is an anaerobic

fermentation.

3
Lactic acid starts from glycolysis

C6H12O6 2CH3CH(OH)CO2H
Lactic acid starts from glycolysis

Glucose glycolysis 2 pruvate

fermentation 2 lactic acid molecules
Fermentation will only happen in anaerobic
condition
During aerobic condition, fermentation will not
occur
Respiration will occur instead in aerobic
condition
The conversion of pyruvate to lactate is
catalyzed by lactate dehydrogenase

Lactic Acid Fermentation

 Only 1
Lactic Homolactic product
acid fermentation is
produced

For homolactic One molecule

fermentation, Only lactic acid of glucose will
there is no gas is produced as produced 2
produced as product molecules of
by product lactic acid

Lactic Acid Fermentation

 Lactic Heterolactic
Fermentation
acid

Lactate are Producing, 1 Heterolactic

further molecule of fermentation Heterolactic
fermentation
metabolized lactic acid, also produce
is an intermediate
ethanol and acetate and between lactic
carbon other acid
dioxide metabolic fermentation and
product other product
fermentation

C6H12O6 CH3CHOHCOOH +
C2H5OH + CO2
THANK YOU