Fermentation

Usman Haider
Roll # 3323

What is fermentation?

Fermentation is a metabolic process in

which an organism converts a
carbohydrate, such as starch or a
sugar, into an alcohol or an acid.
For example, yeast perform
fermentation to obtain energy by
converting sugar into alcohol. Bacteria
perform fermentation, converting
carbohydrates into lactic acid.

History of fermentation?

Fermentation is a natural process.

People applied fermentation to make
products such as wine, mead, cheese
and beer long before the biochemical
process was understood. In the 1850s
and 1860s Louis Pasteur became the
firstzymurgistor scientist to study
fermentation when he demonstrated
fermentation was caused by living cells.

Types of fermentaion?

Aerobic
Fermentation
Aerobic fermentation means that oxygen is present.
Wine, beer and acetic acid vinegar (such as apple
cider vinegar), need oxygen in the primary or
first stage of fermentation.

Anaerobic Fermentation

Anaerobic fermentaion means that oxygen is absent. It i

1.Ethanol fermentation
Ethanol fermentation is the process by which
yeast and some types of bacteria convert sugar into
alcohol and carbon dioxide. This process is used for
making bread and producing alcoholic beverages
such as beer, wine and hard cider.

One common nonalcoholic beverage that

isproduced via the fermentation process is tea.
After the green leaves of the Camellia sinensis
plant are steamed and dried, they are
fermented, modifying the flavor
C6H12O6(glucose) 2 C2H5OH (ethanol) + 2
CO2(carbon dioxide)

Ethanol fermentation is used the production of beer,

wine and bread. It's worth noting that fermentation in
the presence of high levels of pectin result in the
production of small amounts of methanol, which is
toxic when consumed.

2. Lactic acid fermentaion

The pyruvate molecules from glucose metabolism
(glycolysis) may be fermented into lactic acid. Lactic
acid fermentation is used to convert lactose into lactic
acid in yogurt production. It also occurs in animal
muscles when the tissue requires energy at a faster
rate than oxygen can be supplied.
C6H12O6(glucose) 2 CH3CHOHCOOH (lactic acid)
The production of lactic acid from lactose and water
may be summarized as:
C12H22O11(lactose) + H2O (water) 4
CH3CHOHCOOH (lactic acid)

Two types of lactic acid fermentation

1.homolactic fermentationis the production of
lactic acid exclusively

2.heterolactic fermentationis the production of

lactic acid as well as other acids and alcohols

Microbes responsible for

fermentation
Saccharomyces: ethyl alcohol and carbon
dioxide
Streptococcus and lactobacillus: lactic acid
Escherichia coli: Acetic acid and succinic
acid
Clostridium : butyric acid, butyl alcohol
and acetone.

Fermentaion products
Most people are aware of food and
beverages that are fermentation
products, but may not realize many
important industrial products results
from fermentation.
beer

wine
yogurt
cheese
certain sour foods containing lactic acid,
including sauerkraut, kimchi and pepperoni
bread leavening by yeast

 sewage treatment
some industrial alcohol production, such as for
biofuels
hydrogen gas

Production of yoghurt by
fermentation
Yogurt is produced through the fermentation
of milk by lactic acid bacteria,
usuallylactobacillus bulgariusand
Streptococcus
thermophilus
The milk is firstly
heat treated, homogenised and is
then cooled to allow the addition of bacteria or starter
culture.
Given the right conditions, i.e. correct temperature
and moisture, the bacteria are able to ferment the milk
sugar (lactose), producing lactic acid.

The milk proteins then coagulate and set, to form yogu

 A colourless liquid called acetaldehyde is also

produced during fermentation and gives yogurt
its distinct flavour.
Yogurt can be made from different types of milk,
including skimmed, semi-skimmed, whole, evaporated
or powdered forms.

Production of bread by
fermentation

In bread making fermentation is a

fundamental process carried out by special kind
of yeast.
Once the bread is mixed it is then left to rise (ferment)
As fermentation takes place the dough slowly
changes from a rough dense mass lacking
extensibility and with poor gas holding properties,
into a smooth, extensible dough with good gas holding
In the process of fermentation, yeast produces carbon
properties.
dioxide, alcohol and other compounds which enable
dough to rise and modify its physical properties.

 Together with alcohol, a small amount of other

volatile compounds are released. These are involved
in the original taste and flavors of baked leavened
products. Most of these compounds, and all of the
alcohol, evaporate when baked.
There are two stages during the fermentation of a
dough made from flour, water, salt and yeast, and
with no extra sugar added.

First stage

1. First of all, yeast ferments sugars naturally present

in flour, which can be directly and easily assimilated.
These sugars represent about 1.5% of the flour
weight. At the end of this first stage, gaseous
releases more or less slow down.

Second stage
1. The second stage corresponds to the fermentation
of a sugar contained in flour called maltose. Maltose
comes from the action of some enzymes, the
amylases, on the starch granules of the flour.
Amylases which are naturally present in flour, split
starch into small fractions of a much simpler sugar,
the maltose. The action of amylases starts as soon
as water is added to the flour and stops during
2. The action of the flour amylases is completed by
baking.
that of another enzyme of yeast, the maltase
which, in its turn, splits maltose to give the most
simple sugar, glucose. The glucose is transformed
by the yeast into carbon dioxide and alcohol

3. Maltose formed from starch must be present in

sufficient quantity so that the production of carbon
dioxide makes dough rise correctly until it is put in the
oven

Use of yeast
For bread making, the amount of yeast used is
between 2 and 5 kilos of compressed yeast for 100
kilos of flour.
A standard amount of 2.5 grams of bakers
yeast for 100g of flour provides 25 billion yeast
cells. This is the proof that bakers yeast is
predominant in the bakery fermentation.

Fermentation
Fermentation begins as soon as the yeast is in
contact with the mixture of water and flour.

During the first fermentation (bulk fermentation),

the baker lets the dough rise for a first time. During
that stage, the physical properties of the dough
(extensibility and elasticity) are modified, thus
completing the kneading action.
The mechanisation of the division of the dough
requires some rest so that the dough pieces may relax
before moulding, in order to recover some
extensibility.

 The fermentation process goes on in the cut lumps of

dough during the proofing which can be made on layers,
on flexible nets or in moulds, in cupboards at ambient
temperature or in proofing ovens. In order to prevent
the lumps of dough drying out during this stage, they
must be covered so as not to hinder the development
and the appearance of the finished product.

Production of cheese by
fermentation
Cheese is way of preserving milk for long periods of
time. In the process, the milk in cheese becomes
something completely unlike milk, but cheese has
its own interesting and delicious properties.
Cheese-making is a long and involved process that
makes use of bacteria,enzymesand naturally
formedacidsto solidify milk proteinsandfatand
preserve them. Once turned into cheese, milk can
be stored for months or years.

Production of hard cheeses

The basic principles involved in cheese manufacture
have remained the same for over 1000 years.
The milk is firstly heat treated to kill off any harmful
bacteria that may be present. Starter cultures of
special bacteria are then added to the milk and their
growth ripens the milk and helps to develop the
desired flavours and aromas.
Rennet is then added to the milk which helps it to
coagulate and turn into curds and whey. Rennet was
traditionally extracted from calves stomachs, but is
now artificially produced from vegetarian sources.
The curds and whey are then heated to a high
temperature and salt is added to produce the correct
texture and flavour.
The cheese is then pressed to force out the whey, and
to give it its final shape. The cheese is then left to
mature and the longer the cheese is left in storage the
more mature the flavour becomes.

Production of soft cheese

Soft cheeses fall intotwo categories: ripened e.g. brie
and fresh (unripened) e.g. cottage cheese.
Soft cheeses are made from heat treated milk which is
fermented by the use of specific bacteria.
Artificial rennet is sometimes used to produce a firmer
texture.
Fresh cheeses are ready for use as soon as the
manufacturing process is complete but ripened cheeses
are allowed to mature in temperature and humidity
As
you canrooms
see, cheese-making
is complicated. It
controlled
for up to one month.
produces a product that preserves milk proteins and
sugars with acids and salt.

Production of wine by
fermentation
Initial Stages(For All Wines)
Once the grapes have been picked and transported to the winery,
certain preparatory steps must be taken before the actual winemaking can
begin.Cleanliness and sanitation are essential for good winemaking, as
troublesome bacteria can cause disastrous results.Equipment must be
sanitized with an O2 based caustic solution, rinsed with water, and finally
treated with an anti-bacterial sulfite solution.
Upon arriving at the winery, grapes are treated with 50-75 ppm of
free sulfur dioxide.This process is called sulfating, and inhibits the
unwanted microorganisms and wild yeast species on the grapes
Pressing the grapes
Grapes that are meant for the production of white wine are picked and
immediately
processed in the winepress.The grapes are gently squeezed for about 2
hours and the juice is pumped (or fed by gravity) into holding tanks.In the
tanks, the juice is chilled, and sediment from the fruit drops to the bottom.
The sediments are removed and wine is ready to be fermented with yeast

Fermentation
The juice is transferred to fermenting vats, and the yeast is added With
the addition of yeast, the term wine can now be used to describe the grape
juice. The species of yeast that is used to ferment grape juice into wine
isSaccharomyces cerevisiae.
The juice is put in large vats from which air is excluded.In this
way, oxidation is prevented and the growth of bacteria is
discouraged.The most problematic bacterium is of the genus
Acetobecter.This organism has the potential to convert wine into vinegar
overnight.Fortunately,Acetobecteris sensitive to free sulfur dioxide and
preventative measure against the bacteria can be taken .
Fermentation is a process that takes place slowly over a period of
ten to thirty days.The temperature of the liquid is maintained at
approximately 25oC, as severe changes in temperature can kill the
necessary yeast cells.Certain types of wines are fermented in ways that
give them their characteristic flavors.For example, Chardonnay is placed
in oak barrels to ferment, and an oaky flavor in the final wine product
results

Malo-lactic Fermentation
Oak fermented wines may go through secondary fermentation, called
malo-lactic fermentation.This is a reaction in which malic acid is converted
into lactic acid, and results in the texture of the wine changing from crisp
and light to creamier buttery .Malo-lactic fermentation can either be
introduced, or may naturally occur.It is not an easily predicted reaction: it
may begin immediately, or it may take months for the process to begin.The
progress of malo-lactic fermentation is monitored with paper
chromatography.The benefits of secondary fermentation are that it reduces
the amount of total acidity and causes a mellowing of the tartness in the
wine

Aging
The amount of time that a wine is aged is equal to the time that
elapses between fermentation and drinking.White wine tends not to be
aged for long, though some complex white wines can be aged for 3-7 years.

Separation, Chilling, and Bottling

After fermentation, the wine is drawn off to separate it from the dead
yeast cells and other sediments that have precipitated from the juice.The
wine is chilled to create more clarification, and then bottled.