1. Homo lactic and hetero lactic fermentation
PRESENTED TO SOS MICROBIOLOGY
JIWAJI UNIVERSITY, GWALIOR
PRESENTED BY :- PRIYANKA SARASWAT
M .Sc MICROBIOLOGY II nd SEMESTER)

2. INTRODUCTION OF FERMENTATION
CONTENTS
INTRODUCTION OF FERMENTATION
DEFINITION
HISTORY OF FERMENTATION
DESIGN OF A FERMENTER
TYPES OF FERMENTATION
LACTIC ACID INFORMATION
SOME IMPORTANT FERMENTATION PRODUCTS
PRODUCTION OF FERMENTED FOODS BY BACTERIA
BY YEAST
ADVANTAGES & DISADVANTAGES
APPLICATIONS
REFERENCE

3. Introduction to fermentation
French chemist and microbiologist Louis Pasteur in the 19th century used the term fermentation in a narrow sense to describe the changes brought about by yeasts and other microorganisms growing in the absence of air (anaerobically); he also recognized that ethyl alcohol and carbon dioxide are not the only products of fermentation. with your own text

4. Definition
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

5. History of fermentation
The word “yeast,” it should be noted, traces its origins back to the latin word meaning
“boiling.” It was perhaps because wine, beer, and bread were each basic foods in Europe, that
most of the early studies on fermentation were done on yeasts, with which they were
made. Soon bacteria were also discovered; the term was first used in English in the late 1840s but it did not come into general use until the 1870s, and then largely in connection with the new germ theory of disease.

6. History of fermentation
The first solid evidence of the living nature of yeast appeared between and 1838 when it was concluded as a result of microscopic investigations that yeast was a living organism that reproduced by budding.

7. DESIGN OF FERMENTER

8. Types of fermentation
Lactic acid fermentation:- is thought to be the oldest fermentation method, with fermented milk products being found in nearly every culture world-wide, and evidence of their consumption going back thousands of years.

9. Types of fermentation
There are two types of lactic acid fermentation.i. Homo lactic fermentationii. Hetero lactic fermentation.

10. Types of Fermentation
Homolactic bacteria:- Streptococcus thermophiles, Streptococcus lactis, lactobacillus lactis, Lactobacillus bulgarius, Pediococcus, Enterococcus.
Glucose + 2 ADP + 2 Pi → 2 lactate + 2 ATP

11. Types of FERMENTER
Heterolactic bacteria: Leuconostoc mesenteroides, Lactobacillus bifermentous, Leconostoc lactis
Examples include Leuconostoc mesenteroides, Lactobacillus bifermentous, and Leconostoc lactis.

12. Lactic acid formation

13. SOME IMPORTANT FERMENTATION PRODUCTS
Yogurts
Kimchi
Vinegar
Cheeses
Pepperoni
Beers

14. Production of Fermented Foods by Bacteria and Yeast (Saccharomyces)

15. ADVANTAGES & DISADVANTAGES OF FERMENTATION
Fermentation can provide a rapid burst of ATP in muscle cells, even when oxygen is in limited supply.
Lactate, however, is toxic to cells.
Initially, blood carries away lactate as it forms; eventually lactate builds up,lowering cell pH, and causing muscles to fatigue.
Oxygen debt occurs, and the liver must reconvert lactate to pyruvate.

16. Applications
Lactobacillus spp are used as probiotic.

17. REFERENCES
Ganguly, Subha. Chemical aspects of fermentation technology in food processing industries. Research Journal of Chemical and Environmental Sciences 11 (2013):
Biochemistry by Geoffrey L. Zubay. Fourth Edition,-4/esley educational publishers 1nc.,2008
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18. THANK YOU