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    FERMENTATION TECHNOLOGY_20241125_192736_0000

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    FERMENTATION TECHNOLOGY_20241125_192736_0000

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    3 views13 pages

    FERMENTATION TECHNOLOGY_20241125_192736_0000

    Uploaded by

    kirtibhansingh7

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    © All Rights Reserved
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    FERMENTATION

    TECHNOLOGY
    Presented By - Jitendriya Naruka
    Subject - Biotechnology
    BSC Forensic Science
    Submitted To - Meghna Mam
    What is Fermentation ?
    Definition: Fermentation is a process where microorganisms like
    bacteria, yeast, or fungi convert sugars into products like alcohol,
    gases, or acids.

    Why fermentation is important?


    Importance: Used in food production, biofuels, pharmaceuticals
    , and waste treatment.
    Types of Fermentation:-
    • Alcoholic Fermentation: Yeast converts sugars into alcohol and
    carbon dioxide (used in brewing, wine-making).

    • Lactic Acid Fermentation: Bacteria convert sugars into lactic acid


    (used in yogurt, pickles).

    • Acetic Acid Fermentation: Acetobacter bacteria produce acetic


    acid (used in vinegar production).
    Microorganisms in fermentation :-

    •.Yeast: Converts sugar into alcohol and carbon dioxide


    (used in bread, beer).
    • Bacteria: Convert sugars into acids or gases (used in
    dairy products and fermentation of vegetables).
    • Fungi: Used in production of antibiotics like penicillin.
    Fermentation Process
    Overview :-
    1.). Preparation: Raw materials (like sugars) are prepared.
    2.). Inoculation: Microorganisms are added to the materials.
    3.). Fermentation: Microorganisms digest the sugars and
    produce desired products.
    4.). Harvesting: The product is extracted and purified.
    Fermentation Equipment :-
    • Fermenters
    (Bioreactors) :-
    Large vessels where
    fermentation
    occurs, equipped
    with temperature,
    pH, and oxygen
    controls.
    Sterilizer :-
    Ensure that
    harmful
    microorganisms
    are kill before
    fermentation
    starts .
    Fermentation Conditions
    Optimal conditions for fermentation include:
    • Temperature: Varies by microorganism but usually
    between 20-40°C.
    • pH: Each process has an ideal pH range.

    •Oxygen: Some fermentations require oxygen (aerobic),


    others do not (anaerobic).
    Advantages of Fermentation
    Technology
    1. Renewable: Fermentation uses organic materials like
    plants and waste
    2. Eco-friendly: It can replace harmful chemical
    processes.
    3. Scalable: It can be done at both small and
    large scales.
    Examples :-
    A real-world example of fermentation technology is the
    production of yogurt.
    In yogurt production, bacteria (like Lactobacillus and Streptococcus) are
    added to milk. These bacteria feed on the sugars (lactose) in the milk and
    produce lactic acid. The acid causes the milk to thicken and turn into
    yogurt, giving it its creamy texture and tangy taste.

    This process of using microorganisms to transform raw materials into a


    desired product is a simple example of fermentation technology used in
    everyday food production.
    Concerns :-
    1. Contamination:Unwanted microbes can spoil the
    fermentation process and reduce the quality or yield of the
    product.
    2. High Costs: The raw materials and equipment needed
    for large-scale fermentation can be expensive
    .
    3. Environmental Impact: Some fermentation processes
    can create waste products or require large amounts of
    water and energy.
    4. Health and Safety Risks: Fermentation involves
    microorganisms that can sometimes be harmful if
    not handled properly, leading to health risks.
    5. Limited Control : It can be difficult to control factors
    like temperature, pH, and oxygen levels, especially in large
    fermenters
    6. Slow Production: Some fermentation
    . processes take
    time (days or weeks), which can delay the production of
    goods compared to other manufacturing methods
    .
    THANK YOU !!!!

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