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By:NORASHIKIN BINTI MAT ZAIN

shikin@ump.edu.my
017-9530801

BIOPROCESS 1
SBT 2132
Chapter 1:
An Introduction to Fermentation
Processes
What is fermentation?

The anaerobic or aerobic enzymatic conversion of


organic compounds (carbohydrates), to simpler
compounds, especially to e.g.lactic acid or ethyl
alcohol, producing energy.

a chemical change that is brought about in a


substance by the action of an enzyme or
microorganism, especially the anaerobic
conversion of foodstuffs to certain products such
as acetic fermentation, alcoholic fermentation.
THE RANGE OF FERMENTATION PROCESS

5 major groups of commercially important fermentations;

Those that produce:


 microbial cells (or biomass) as the product
 microbial enzymes
 microbial metabolites
 recombinant products
 Those that modify a compound which is added
to the fermentation – the transformation
process
Microbial Biomass
 The commercial production of microbial biomass may
be divided into two major processes: Example;

 production of yeast to be used in the baking industry


 production of microbial cells to be used as human or
animal food.
Microbial Enzymes
 Enzymes have been produced commercially from plant,
animal and microbial sources.

 Microbial enzymes have the enormous advantage of


being able to be produced in large quantities by
established fermentation techniques.

 Also, it is infinitely easier to improve the productivity


of a microbial system compared with a plant or animal
one.

 The advent of recombinant DNA technology has enabled


enzymes of animal origin to be synthesized by
microorganisms.
Commercial applications of enzymes
Industry Application Enzyme Source

Baking and milling Reduce dough Amylase Fungal


viscosity, increase
loaf volume,
maintain freshness
& improve crumb
softness Protease Fungal/bacteria
Improve dough
structure & reduce
mixing time
Dairy Stabilization of Protease Fungal
evaporated milk
Production of whole Lactase Yeast
milk concentrates,
icecream & frozen
desserts
Laundry Detergents Protease, lipase Bacterial

Pharmaceutical Digestive aids Amylase, protease Fungal


Anti-blood clotting Streptokinase Bacterial

Textiles Desizing of fabrics Amylase Bacterial


Microbial Metabolites
 After the inoculation of a culture into a nutrient
medium, there is a period during which growth does
not appear to occur; “lag phase” (time of adaptation).

 Log/exponential phase - growth rate of the cells


gradually increases,the cells grow at a constant and
maximum rate.

 Stationary phase – growth cease

 Death phase – the viable cell number declines


Cont…

 Log phase - product produced for the growth of


cells; amino acids, nucleotides, proteins, nucleic acids,
lipids, carbohydrates.
 These products are referred to as the primary
products of metabolism.
 The phase they are produced (equivalent to the
log/exponential phase) – “trophophase”.

 Many products of primary metabolism are of


considerable economic importance and are being
produced by fermentation.
Cont….

 Deceleration and stationary phase – some microbial


cultures synthesize compounds which are not produced
during the trophophase and which do not appear to have
any obvious function in cell metabolism.

 These compounds are referred to as the secondary


compounds of metabolism.

 The phase they are produced (equivalent to the stationary


phase) – “idiophase”.

 Secondary metabolism may occur in continuous cultures at


low growth rates and is a property of slow-growing, as well
as non-growing cells.
Recombinant Products
 Genes from higher organisms may be introduced into microbial
cells such that the recipients are capable of synthesizing
foreign proteins.

 A wide range of microbial cells have been used as hosts for


systems including E. coli, Saccharomyces cerevisiae & fungi.

 Products produced by such genetically engineered organisms:


insulin, interferon, human serum albumin.

 Important factors in the design of these processes:


 The secretion of the products
 Minimization of the degradation of the product
 Control of the onset of synthesis during the fermentation
 Maximizing the expression of the foreign gene
Transformation Processes

 Microbial cells may be used to convert a compound into a structurally


related and financially more valuable compound.

 As micro-organisms can behave as catalysts with high positional


specificity;
microbial processes are more specific than purely chemical ones.
the addition, removal or modification of functional groups at specific
sites on a complex molecule without the use of chemical protection

 The reactions which may be catalyzed: dehydrogenation, oxidation,


dehydration & condensation, amination.

 Microbial processes have the additional advantage over chemical


reagents of operating at relatively low temperatures and pressures
without the requirement for potentially polluting heavy-metal catalysts.

 Ex: production of vinegar (conversion of ethanol to acetic acid).


THE CHRONOLOGICAL DEVELOPMENT OF THE
FERMENTATION INDUSTRY

The chronology development of the fermentation industry


may be represented as five overlapping stages as
illustrated in Table 1.3.
THE COMPONENT PARTS OF THE FERMENTATION PROCESS

 Formulation of media to be used in culturing process organism


during the development of the inoculum and in the production
fermenter.

 The sterilization of the medium, fermenters and ancillary


equipment

 The production of an active, pure culture in sufficient


quantity to inoculate the production vessel

 The growth of the organism in the production fermenter under


optimum conditions for product formation

 The extraction of the product and its purification

 The disposal of effluents produce by the process

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