Actions Shares. No notes for slide. Fermentation 3. Traditional fermentation Traditional fermentation technology, as mentioned in the literary texts, is more than year old in India. The fermentation technology employed a variety of processes and was put to a large number of uses. It also laid the foundation of alchemy and chemistry. The term fermentation is derived from the Latinword Fermentum that stands for boiling. Fermentation is the process of digesting certain substances that leads to chemical conversion of organic substances into simpler compounds.
Fermentation Fermentation has been widely used for the production of a wide variety of substances that are highly beneficial to individuals and industry. Over the years, fermentation techniques have gained immense importance due to their economic and Environmental advantages. Ancient techniques have been further modified and refined to maximize productivity. This has also involved the development of new machinery and processes. Submerged Fermentation SmF. At the research level, both SSF and SmF have been used;however, some techniques yielded better results than others.
Solid State Fermentation Solid state substrate fermentation SSF has been defined as the fermentation process occurring in the absence or near-absence of free water. Solid state fermentation SSF is another method used for the production of enzymes, which involves the cultivation of microorganisms on a solid substrate, such as grains, rice and wheat. SSF employs natural raw materials as carbon source such as assava, barley, wheat bran, sugarcane bagasse.
Selection of Micro-organism This is one of the key factor for improved yields of the product. Bacteria, Yeast and Filamentous Fungi can be used. Filamentous Fungi has shown better results growing in the solid substrate fermentation. Substrate Substrate also plays important role in determining the growth of micro- organisms, there by increasing the product yield. Substrate is chosen such a way that it should provide physical support as well as nutrients to the growing culture.
Applications: Applications of SSF as described before, Solid State fermentation is being employed in various fields ranging from pharmacology to bioremediation, covering various aspects of biodiversity conservation.
Examples for Solid State Fermentation Submerged fermentation: In the submerged process, the substrate used for fermentation is always in liquid state which contains the nutrients needed for growth. The fermentor which contains the substrate is operated continuously and the product biomass is continuously harvested from the fermenter by using different techniques then the product is filtered or centrifuged and then dried.
Submerged fermentation is a method of manufacturing bio molecules in which enzymes and other reactive compounds are submerged in a liquid such as alcohol, oil or a nutrient broth. The process is used for a variety of purposes, mostly in industrial manufacturing This fermentation technique is best suited for microorganisms such as bacteria that require high moisture.
An additional advantage of this technique is that purification of products is easier. Batch fermentation Continuous fermentation Batch fermentation ; Nutrients are added in the fermentation for the single time only the growth continuous until the particular nutrient are exhausted. Total views 65, On Slideshare 0. From embeds 0. Number of embeds Downloads Shares 0.
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Fermentation Download Now Download Download to read offline. Detail about Fermentation. Abdul Rahman Shaikh Follow. Fermenter and their oprations. Development of inoculum buildup. Design of a fermentor. Three Industrially important enzymes. Fermentation technology. Industrial bioreactors. Types of culture media. Related Books Free with a 30 day trial from Scribd.
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No problem. Sadhana Naik. Paragjyoti Saikia. Waqar Ali Zangejo. Rinisha Peter at Not Yet. Mottu G. Inoxent Khaskheli. Priya Praizie. Abhisek Maity. Show More. Views Total views. Actions Shares. No notes for slide. Fermentation 1. Mustafa 2. Table Of Contents 1. Introduction to fermentation 2. Historical Back ground 3. Mechanism of fermentation 6.
Products of Fermentation 7. Fermentation as a food preservation technique 8. Advantages and Disadvantages of Fermentation 9. Importance of Fermentation 3. It occurs in yeast and bacteria, and also in oxygen-starved Deficient muscle cells, as in the case of lactic acid fermentation. Fermentation, chemical process by which molecules such as glucose are broken down anaerobically.
More 4. The frothing results from the evolution of carbon dioxide gas, though this was not recognized until the 17th century. French chemist and microbiologist Louis Pasteur in the 19th century used the term fermentation in a narrow sense to describe the 5.
Definition: Fermentation is the chemical transformation of organic substances into simpler compounds by the action of enzymes, complex organic catalysts, which are produced by microorganisms such as molds, yeasts, or bacteria. Enzymes act by hydrolysis, a process of breaking down or predigesting complex organic molecules to form smaller and in the case of foods, more easily digestible compounds and nutrients.
People applied fermentation to make products such as wine, mead Made of Fermented honey and water , cheese and beer long before the biochemical process was understood. In the s and s Louis Pasteur became the first zymurgist One who 8. The first solid evidence of the living nature of yeast appeared between and when three publications appeared by C. Cagniard de la Tour, T. Swann, and F. Kuetzing, each of whom independently concluded as a result of microscopic investigations that yeast was a living organism that reproduced by budding.
The word "yeast," it 9. Soon bacteria were also discovered; the term was first used in English in the late s, but it did not come into general use until the s, and then largely in connection with the new germ theory of disease. The view that fermentation was a process initiated by living organisms soon aroused fierce criticism from the finest
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