1. TEKNOLOGI
FERMENTASI
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2. FERMENTATION
Fermentation is derived from the Latin verb fervere to boil.
Described the appearance of the action of yeast on extracts of fruit or malted grain
Production of the CO2 bubbles caused by anaerobic catabolism of the sugars in the extract
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3. Catabolism of the sugars is an oxidative process production of reduced pyridine nucleotides
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4. under aerobic condition
Re oxidation of reduced pyridine nucleotide occurs by electron transfer via the cytochrome system, with O2 as the terminal electron acceptor
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5. Under anaerobic condition
Reduced pyridine nucleotide oxidation is coupled with the reduction of an organic compound
In the action of yeast on fruit or grain extracts, NADH is regenerated by the reduction of pyruvic acid to ethanol
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6. fermentation have a meaning
Strict biochemists : an energy- generating process in which organic compound act as both electron donors and terminal electron acceptors
Industrial microbiologists : Any process for the production of product by the mass culture of micro organism
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7. The range of fermentation process
There are 4 major groups of commercially important fermentation :
Microbial cells
Microbial enzymes
Microbial metabolites
Transformation processes
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8. Microbial biomass
Production of yeast to be used in the baking industry
Production of microbial cells to be used as human or animal food ( single cell protein)
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9. Microbial enzymes Sources of enzymes : plant, animal and microbes
Advantages of microbial source : being able to be produced in large quantities by establish fermentation techniques
It is infinitely easier to improve the productivity of a microbial system
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10. Microbial metabolite Primary products
They are produced at the log phase/ exponential phase/ trophophase
The synthesis of primary metabolite by wild-type micro-organisms is such that their production is sufficient to meet the requirements of the organism
Wild type should be modified and provided cultural condition
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11. The pharmaceutical industry is an important user of microbes.
For many years, antibiotics and steroid hormones have been produced by microbes.
Genetic engineering has made it possible for bacteria to produce a wide variety of mammalian substances that are medically important.
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12. In agriculture, bacteria of the genus Rhizobium are added to legume seeds where, following nodule formation on the host plant, they trap or fix atmospheric nitrogen and reduce the need for ammonia fertilizer.
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13. These include some amino acids and vitamins.
Several specialty chemicals are most economically produced by microbes.
These include some amino acids and vitamins.
Industrial solvents like alcohols and acetone can be produced in microbial fermentations. However, at present it is cheaper to make them chemically from petroleum.
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17. Many of the most important industrial metabolites are secondary metabolites, produced in the stationary phase of the culture after microbial biomass production has peaked.
These compounds are not essential for growth of the microbe. Their synthesis is tightly regulated by the cell. Therefore to obtain high yields, environmental conditions that elicit regulatory mechanisms such as repression and feedback inhibition must be avoided. Mutant strains that overproduce the compound are selected.
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18. Trophophase is the growth phase of the culture
In secondary metabolism two phases are apparent: trophophase and idiophase.
Trophophase is the growth phase of the culture
idiophase is the time when the secondary metabolites are formed.
The success of the idiophase is dependent on the trophophase.
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19. Transformation processes
Microbial cells were used to convert a compound into structurally related, financially more valuable compound.
The reactions : dehydrogenation, oxidation, hydroxylation, dehydration, condensation, decarboxylation, amination, deamination and isomerization
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20. The advantage : the operating process at low temperatures without the requirement for potentially polluting heavy-metal catalysts
A large biomass has to be produced to catalyse a single reaction immobilizing either the whole cells or the isolated enzymes that catalyse the reactions.
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23. Primary products of microbial metabolism and their Commersial significance
Primary metabolite
Commersial significance
Ethanol
Active ingredient in alcoholic beverages, motor car fuel
Citric acid
Food industry
Acetone and butanol
solvents
Glutamic acid
Flavour enhancers
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24. Commersial significance
Primary metabolite
Commersial significance
Lysine
Food supplement
Nucleotide
Flavour enhancers
Polisacharides
Food industry
Enhanced oil recovery
Vitamine
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26. Componen parts of a fermentation process
The formulation of medium to be used in culturing the process organism during the development of the inoculum and in the production fermenter
The sterilization of the medium, fermenter and ancillary equipment
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27. 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 condition for product fermentation
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28. The extraction of the product and its purification
The disposal of effluents produced by the process
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29. SEE YOU NEXT WEEK
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