•

Fermentation Industry Synthetic acetic acid is made from

ethylene or methanol treated with
carbon monoxide.
• Louts Pasteur - Pasteurization
LACTIC ACID
o Explains the role of
microorganisms in
fermentation. • Fermentation of milk sugar using
Streptococcus lactis.
o Fermentation - driven by yeast,
bacteria, molds, and fungi. • In the past, it is obtained from sour milk.

o Used to produce antibiotics, • Today, it involves controlled

enzymes, organic acids, fermentation of sugars from molasses,
solvents, vitamins, and amino corn, or milk.
acids. • Synthetic methods produces lactates.

VINEGAR AND ACETIC ACID • Since 1950s, commercial production

utilizes milk liquid (by product of
• Aerobic bacterial oxidation of alcohol to cheese production).
dilute acetic acid (8%) using genus
• Technical grade for leather tanning.
Acetobacter.
• Edible grade for acidulants.
• Vinegar - a flavored acetic acid solution
fermented from wine, cider, malt, or • Remaining lactic acid is for plastics,
dilute alcohol. solvents, and other chemical products.
• By theory, yield is 80% to 90%.
INDUSTRIAL ALCOHOL
Reaction:
• Outgrowth of alcoholic beverages.

• Used for solvent and for synthesis of

other chemicals.

• Alcohol is sold as tax-paid and

nontaxed denatured alcohol.
• Fermentation produces vinegar from
alcohol with heat being managed by • Completely denatured alcohol are
slowly passing alcohol through the difficult to separate from the alcohol.
apparatus or recirculating it with o Smell and taste bad, making
cooling. alcohol non-potable.
• Vinegar from cider, malt or wine has • Formula of Denatured Alcohol:
5% acetic acid due to sugar content
limitations. o 100 gal of ethyl alcohol add:

• Acetic acid in dilute alcohol has 12- ▪ 0.125 gal Pyronate

14% acetic acid.
▪ 0.5 acetaldol (B-
• Flavored esters are produced from hydroxybutyraldehyde)
fermenting fruit juice.
▪ 2.5 gal methyl isobutyl
ketone
 ▪ 1 gal of kerosene

• Uses and Economics

o Alcohol is second only to water
in solvent value.
o Makes chemicals such as:
▪ Acetaldehyde
▪ Ethyl acetate • The flowchart shows the various
▪ Acetic acid operations involved in changing corn to
alcohol. The corn is degerminated,
▪ Ethylene dibromide dehulled, and milled, either wet or dry.
The milled corn is conveyed to the
▪ Glycol
cooker. Cooking is necessary to
▪ Ethyl chloride gelatin- ize the ground grain so that the
barley malt amylases can convert the
▪ All ethyl esters starch to fermentable sugars.
o Use of fermentation alcohol in
motor vehicle
▪ 10 Proponents argue
that alcohol, made from
renewable, biological
materials, can be used
to help make the United
States less dependent ABSOLUTE ALCOHOL
upon foreign sources of
petroleum • Anhydrous ethanol.
▪ Can be used as a • Common name for 99.5% or higher
method of utilizing ethanol with less % of water,
much surplus grain and
waste biomass • Historically, anhydrous alcohol was
materials. produced by absorbing the 4 to 5%
water present in 95% to 96% industrial
o In 1980 the US government alcohol prepared by the distillation of
announced an ambitious rectified spirit using quicklime (CaO)
program to quadruple the use which absorb water content and finally
of alco hol for fuels production contacting the solution with anhydrous
to 1.9 X 10 L/year by the end of copper sulphate which removes the
1981 and to 42 x 10 L/year by leftover traces of water.
1990
• Absolute alcohol is prepared by
o The goal is to displace 10
azeotropic distillation from rectified
percent of the nation's gasoline
spirit, which is a mixture of 95% ethanol
with gasoline-alcohol fuels
and 5% water.
(gasohol).
• Today, the primary source of ethanol for
industrial purposes is fermentation,
 where sugars from various agricultural • Industrial: Employed as a solvent in the
products are converted into ethanol. production of paints, varnishes, and
After fermentation, the ethanol is coatings, as well as a fuel additive.
distilled to separate it from water and • Cosmetic: Used in perfumes, lotions,
impurities. and personal care products as a carrier
for active ingredients and as a
In distillation process, preservative.

• Distillation is a method of separating Absolute Alcohol vs Other Alcohols

components based on their differences
in boiling points. • Denatured Alcohol: Contains additives
to make it unsuitable for consumption,
• In the production of absolute alcohol, often used as a solvent or fuel.
ethanol with its lower boiling point than • Rubbing Alcohol (Isopropyl Alcohol):
water is separated through distillation. Typically contains 70-90% alcohol and
The process involves heating the is used as an antiseptic and
fermented mixture to vaporize the disinfectant.
ethanol, which is then condensed back • Ethanol (Common Alcoholic
into liquid form, yielding a higher Beverage): Typically contains 5-40%
concentration of ethanol. alcohol and is consumed
• Fractional distillation is often utilized to recreationally.
achieve high purity levels by repeating
the distillation process multiple times.

In achieving 100% alcohol,

• Molecular sieves, such as zeolites, are

used to absorb water molecules,
increasing the purity of ethanol. WINES, BEERS, AND LIQUORS

• Dehydration processes, like azeotropic • Beer

distillation, are employed to remove
trace amounts of water and achieve the o Alcohol Content: 2-7%
desired purity level. Calcium oxide, a
o Brewing various cereals with
strong desiccant, is usually added that
hop to control fermentation.
reacts with water to form calcium
hydroxide. • Wine

Applications of Absolute Alcohol o Alcohol content: 7-14%

o Made ofr several thousand
• Pharmaceutical: Used as a solvent in years by fermentation of grape
medication manufacturing and as an juice.
antiseptic for sterilization.
• Laboratory: Commonly used as a • Liquor
solvent for chemical reactions and as a
o Distilled spirits are termed as
cleaning agent for laboratory
liquor.
equipment.
o Refer to alcoholic beverages
produced through distillation.
 o Heats fermented liquid (grain CITRIC ACID
mash, fruit juice) which
separates alcohol from sugar • Citric Acid is an acidulant in carbonated
and other components in the beverages, jams, jellies, and other
liquid. foodstuffs.
• For medical field, it used in the
o Vodka, Whiskey, and Gin.
manufacture of citrates and
effervescent salts.
• For industrial uses, it is used as an ion-
sequestering agent buffer and acetyl
BUTYL ALCOHOL AND ACETONE
tributyl citrate, a vinyl resin plasticizer.
• It is produced from citrus-fruit wastes
• Until Word War 1 - acetone was made for small amounts which is less than
by dry distillation of calcium acetate 7% is produced.
from pyroligneous acid
• It is also produced by aerobic
• Under stimulus of the war time demand fermentation of crude sugar or corn
for acetone for the manufacture of sugar by a special strain of Aspegillus
smokeless powder, Weizmann niger, classical research by Currie.
developed a process utilizing the
fermentation of starch-congtaining
grains to yield acetone and butyl
alcohol.
Reaction:
• Commercial Solvents Corp was
organized.
• It built and operated two plants in the
Corn Belt to ferment corn, using
Clostridum bacteria.
• The fermentation produced butyl
alcohol and acetone with ratio 2:1
• There was no market for butyl alcohol
until the development of fast-drying
nitrocellulose lacquers.
• Conditions became reversed, butyl
alcohol became important.
• New cultures feeding on molasses
were developed with ratio of 3:1 of butyl • The fermentation changes sugar and
alcohol to acetone. dextrose, straight-chain compounds,
• Today, acetone is coproduced with into branched chains.
phenol by the oxidation of cumene or • An earlier shallow-tray fermentation
dehydrogenation of isopropyl alcohol. process was abandoned because of
• It is used as a solvent and in fabricating the expensive manual processing and
plastics. the development of the submerged
• About 1x10^9 kg was produced in the process.
United States in 1981. • A selected strain of A. niger is grown
• Riboflavin, by-product of acetone-butyl from a test-tube slant through to a seed
alcohol fermentation but concentration tank, or inoculum.
was low. • It takes 36-48 hours for it grow.
 • Special srains of yeast, Candida guiller o This is an ingredient of suntan
mondii and Candida lipolytica, have lotion that creates an artificial
been developed to produce citric acid. tan.
• C. lipolytica produces citric acid from o It is used as a chemical
paraffin in a continuous process. intermediate and as a catalyst
in butadiene-styrene
polymerization.
o Fatty acid esters of hydroxyl
MISCELLANEOUS COMPOUNDS groups are excellent
emulsifying agents.
• Monosodium Glutamate
o May be prepared synthetically • Pharameceutical Products
but chemical preparation o The pharmaceutical industry
produces a racemic mixture. has long employed
o Only the sodium salt of the fermentation (biosynthesis) to
naturally-occuring L-glutamic manufacture some of its most
acid is desired for food flavor important medicaments, where
enhancement, so expensive fermentation is presented for
resolution step is necessary. antibiotics, biologicals,
o L-Glutamic acid can be vitamins, and hormones.
obtained directly from o Controlled microorganisms are
fermentation of carbohydrates a most important chemical
with Micrococcus glutamicus or progressing agent and assist in
Brevibacterium divaricatum. performing very complicated
chemical reactions, in many
cases more economically than
purely chemical conversions.
• L-Lysine
o This is especially true for
o May be formed by
complicated structural changes
microorganisms acting on
to make derivates of natural
carbohydrates.
steroid hormones.
o Microorganisms include
Micrococcus glutamicus,
Brevibacterium flavum.
Corynebacterium
acetoglutamicum, and
Microbacterium
ammoniaphilum.
o Each of these organisms ENZYMES
requires special conditions
and/or special additives to Classification of Enzymes:
produce the product in good
yields. 1. Oxidoreductase – oxidation-reduction
2. Transferase – group transfer
• Dihydroxyacetone 3. Hydrolases - hydrolysis
o Dihydroxyacetone 4. Lyases -group removal
(HOCH2COCH2OH) is made 5. Isomerases -isomerization
by the action of sorbose 6. Ligases -joining of molecules
bacterium fermentation of
glycerin.
• Over 3000 enzymes have been o Beer chillproofing
extracted and purified. o Cereal syrups manufacture
• An enzyme generally can be stored dry o Leather manufacture
and cool for several months or even
years, but in solution, it may lose its
catalytic ability in minutes or hours. • Carbohydrases
• Efforts to stabilize the catalytic ability of o Starch hydrolysis
enzymes have resulted in their o Sucrose inversion
immobilization on a solid support which o Fruit juice and vinegar
makes them more resistant to pH and clarification
temperature changes.
• When immobilized, an enzyme may • Nucleases
remain active for months. Even when o Flavor Control
suspended in water.
• The oldest method of immobilization of • Hydrolyric enzymes
enzymes is adsorption on an ion- o Destruction of toxic or
exchange resin, but in use the enzyme undesirable components in
is slowly leached into the solutions. food
• To eliminate loss, during use, the
enzyme can be intermolecularly cross- • Oxidases
linked with the support, covalently o Oxidation prevention and
bonded to the surface of a chemically color control in food
reactive support, or trapped in the products
interstices of a polymer by o Clinical diagnostic
copolymerization with a suitable
monomer.
• The most important carbohydrates are
amylases.
• One of the newer applications is the
used of glucose isomerase to change
glucose to fructose.
• These enzymes are often made by
submerged fermentation, starting with
corn-steep liquor and cornstarch.
• This mixture after proper sterilization
and cooling is inoculated with Bacillus
subtilis and fermented.
• The amylase can be isolated by
precipitation with isoamyl alcohol and
centrifugation.

Other Applications of enzymes:

• Protease –
o Cheesemaking
o Digestive Aids
o Meat tenderizing