Introduction To Fermentation PDF

FERMENTATION ALCOHOLIC AND LACTIC ACID FERMENTATION SBT1053  The Overall Pathway of Glycolysis Glycolysis is the first stage of glucose metabolism. Glycolysis is activated when energy is required. One molecule of glucose is converted to 2 molecules of pyruvate. It...

FERMENTATION ALCOHOLIC AND LACTIC ACID FERMENTATION SBT1053  The Overall Pathway of Glycolysis Glycolysis is the first stage of glucose metabolism. Glycolysis is activated when energy is required. One molecule of glucose is converted to 2 molecules of pyruvate. It plays a key role in the way organisms extract energy from nutrients. The production: 2 ATP and 2 NADH for each glucose. Once pyruvate is formed, it has one of several fates. The Reactions of Glycolysis  Fates of Pyruvate Under aerobic condition (O2 present): pyruvates are converted to acetyl-CoA (aerobic metabolism) Under anaerobic condition (No O2 present): pyruvates are converted to lactate or alcohol (anaerobic metabolism) Anaerobic Respiration  If no oxygen is available, cells can obtain energy through the process of anaerobic respiration. A common anaerobic process is fermentation. Fermentation is not an efficient process and results in the formation of far fewer ATP molecules than aerobic respiration. There are two primary fermentation processes: 1. Lactic Acid Fermentation 2. Alcohol Fermentation  LACTIC ACID FERMENTATION ❑ Occurs when oxygen is not available. ❑ For example, in muscle tissues during rapid and vigorous exercise, muscle cells may be depleted of oxygen. They then switch from respiration to fermentation. The pyruvic acid formed during glycolysis each gain a hydrogen from NADH. The new hydrogen turn the pyruvate into lactic acid and energy is released (which is used to form ATP). Glucose → Pyruvic acid → Lactic acid + energy  The process of lactic acid fermentation replaces the process of aerobic respiration so that the cell can have a continual source of energy, even in the absence of oxygen. However, this shift is only temporary and cells need oxygen for sustained activity.  When you exercise vigorously, lactic acid builds up in the tissue causing a burning, painful sensation. You must breathe in more oxygen to replenish the O2 in your muscles.  ALCOHOLIC FERMENTATION Alcohol fermentation occurs in yeasts and some bacteria. Ex: Saccharomyces cerevisiae Pyruvic acid formed during glycolysis is broken down to produce alcohol and carbon dioxide and is released (which is used to form ATP). The yeast is used in fermentation because it contains enzymes like zymase that can metabolize the carbohydrate molecules without oxygen. It results in the production of ethanol and carbon dioxide molecules. In fermentation the pyruvate made during glycolysis loses another carbon making carbon dioxide. The two sets of carbons left each gain a hydrogen from NADH. This turns the two carbon chains into ethyl alcohol. Glucose → Pyruvic acid → alcohol + carbon dioxide + energy YEAST GROWTH PHASES During the lag phase, microbes are growing and adapting to the new environment so the biomass does not increase significantly. During the exponential phase, the cells are at their most active and consume large amounts of nutrients, hence maximum biomass is achieved. The limited amount of nutrients will eventually lead to nutrient depletion and growth rates will decrease and become zero. When the number of dying cells is greater than the number of cells generated, the biomass will decrease. This is the death phase. https://byjus.com/neet/types-of-fermentation/  Fermentation is used in food production. – Yogurt - Soy Sauce – Cheese - Vinegar – Bread - Olives/Pickles – Beer/ Meade - Wine/ Ale – Sauerkraut - Malt The range There are fiveof fermentation major process.important fermentations: groups of commercially Those that produce microbial cells (or biomass) as the product. Those that produce microbial enzymes. Those that produce microbial metabolites. Those that produce recombinant products. Those that modify a compound which is added to the fermentation - the transformation FROM SHAKE FLASK TO BIOREACTOR https://handling-solutions.eppendorf.com/cell-handling/bioprocess/processes-and- applications/detailview/news/its-not-just-about-size-talking-about-shake-flasks-and-bioreactors/ Bioreactor The main vessel where the fermentation process takes place. It provides a controlled environment for microbial growth and product formation. Bioreactor Components: 1. Agitator (Agitation system): Stirring mechanism to ensure uniform mixing of nutrients, microorganisms, and gases within the bioreactor. 2. Sparger (Air) : Device for introducing gases, typically oxygen or air, into the culture medium to maintain adequate dissolved oxygen levels for microbial respiration. 3. Sensors (Sensors Probes): Various sensors for monitoring key parameters such as temperature, pH, dissolved oxygen concentration, and agitation speed. 4. Sterile Inlet (Feeding Pump): Port for introducing sterile media, nutrients, and inoculum into the bioreactor while maintaining sterility. 5. Product Outlet (Effluent): Port for harvesting the A diagram of a stirred-tank biorector desired product from the bioreactor once fermentation is complete. https://byjus.com/biology/bioreactor-obtaining-foreign-gene/  FLOW OF FERMENTATION PROCESS (1) The formulation of media to be used in culturing the process organism during the development of the inoculums and in the production fermenter. (2) The sterilization of the medium, fermenters and ancillary equipment. (3) The production of an active, pure culture in sufficient quantity to inoculate the production vessel. (4) The growth of the organism in the production fermenter under optimum conditions for product formation. (5) The extraction of the product and its purification. (6) The disposal of effluents produced by the process.