Industrial and Alcohol Fermentation

What is the primary product of alcohol fermentation?

What is one key advantage of using immobilized cells over immobilized enzymes?

What temperature is typically used for incubating milk when making yogurt?

Which biochemical process follows glycolysis in lactic acid fermentation?

What substance is used to immobilize yeast cells in fermentation?

Industrial Fermentation

Biotechnology is the use of living cells/enzymes to make useful products or carry out reactions
Bioprocessing is the use of enzyme-controlled reactions to produce a product
A bioreactor is a vessel in which a product is made by living cells
Immobilised cells are cells attached to each other or an inert material, making them more effective than immobilised enzymes which often have a high cost for isolation and purification

Alcohol Fermentation (Brewing)

Glycolysis is followed by the conversion of pyruvic acid to ethanol and carbon dioxide in alcohol fermentation
Yeast cells can be immobilised in sodium alginate beads and placed in a sugar solution (e.g., glucose) in a large bioreactor
Yeast respires anaerobically to produce ethanol and carbon dioxide as waste products
Yeast is used in baking to raise dough due to carbon dioxide production

Lactic Acid Fermentation

Glycolysis is followed by the conversion of pyruvic acid to lactic acid in lactic acid fermentation
Pasteurised milk is inoculated with yogurt bacteria and incubated at 40°C for 6 hours
The lactic acid produced from anaerobic respiration of bacteria curdles the milk and turns it into yogurt

Explore the concepts of industrial fermentation, focusing on bioprocessing, bioreactors, and the role of immobilised cells. Learn about alcohol fermentation processes including glycolysis and yeast fermentation for ethanol production. This quiz covers essential fermentation topics and techniques used in biotechnology.