FERMENTATION Flashcards
CPI
The word fermentation originally came from a Latin word ____ that means ____.
fervere, to boil
It is an enzyme-catalyzed metabolic process whereby organisms convert starch or sugar to alcohol or an
acid, anaerobically releasing energy.
Fermentation
It involves the breakdown of carbohydrates into
simpler compounds, primarily to generate energy for
microorganisms.
Fermentation
The process typically follows glycolysis,
leading to the production of pyruvate, which can be further
transformed into ethanol, lactic acid, or acetic acid,
depending on the microorganism involved.
Fermentation
It was first discovered accidentally by nomadic herders in Central Asia.
Early Yogurt Fermentation 10,000 BC
Who accidentally discovered Early Yogurt Fermentation and where?
nomadic herders, Central Asia
(TRUE OR FALSE)
Bacteria in milk caused fermentation, which increased shelf life and nutritional value.
TRUE
This type of fermentation process is Used in producing bread, vinegar, and soy sauce
Spontaneous Fermentation 5000BC
What regions are associated with early evidence of beer and wine production around 7000 BC?
China, Mesopotamia, and Egypt.
What role did fermented drinks play in ancient societies?
They were crucial for religious and social practices.
Who discovered microorganisms in fermented food, and in what century?
Antonie van Leeuwenhoek in the 17th century.
What term did Antonie van Leeuwenhoek use to describe microbes?
Animalcules
Who demonstrated that fermentation is a biological process and not just a chemical reaction?
Louis Pasteur
What improvement in food safety resulted from Pasteur’s research on fermentation?
The development of pasteurization
What does media formulation most commonly require for fermentation?
Liquid media, often referred to as broth.
What must fermentation media satisfy?
It must satisfy all the nutritional requirements of the microorganism and fulfill the technical objectives of the process.
What are the two main types of fermentation media based on complexity?
Simple Media and Complex Media
It consists of a few inorganic salts, water, and nitrogen sources.
Simple Media
Only the simplest of inorganic medium
Simple Media
What are Complex Media used for, and what do they contain?
They are used to fulfill the growth requirements of fastidious organisms and consist of many different ingredients.
They are used to fulfill the growth requirements of fastidious organisms
Complex Media
What is required by fastidious organisms for growth?
An organic carbon supply to provide energy for the synthesis of cellular components and the release of metabolic energy.
What distinguishes Synthetic Media from Non-Synthetic Media?
Synthetic Media use only pure chemicals in definite concentrations, while Non-Synthetic Media have uncertain constituents and concentrations.
Also known as Undefined
Medium.
Non-Synthetic/Crude Media
It is required for all biosynthesis leading to reproduction, product formation, and cell maintenance.
Carbon Sources
What are examples of saccharine carbon sources in fermentation?
Molasses, fruit juices, and cheese whey
In most fermentations, it also serves as the main energy source.
Carbon Sources
It is a byproduct of cane and beet sugar production.
Molasses
It can be used as a source of carbon in the fermentation industries since they contain soluble sugars.
Fruit Juices
It is a straw-colored liquid produced as a byproduct in cheese production
ChEESE Whey
used as fermentation substrates
Hydrocarbons
It is produced by acid hydrolysis of wood; produces 65-85% fermentable sugars
Wood Molasses
A source of cellulose derived from paper pulp waste after the digestion process.
Sulfite Waste Liquor (SWL)
Name two starch-based carbon sources used in fermentation.
Cereals (e.g., wheat, rice, barley) and roots/tubers (e.g., potatoes, tapioca).
What process produces Wood Molasses as a fermentation carbon source?
Acid hydrolysis
What type of oil serves as a fermentation substrate under vegetable oils and hydrocarbons?
Vegetable oil obtained by de-oiling vegetable seeds.
It is required for the synthesis of
protein, nucleic acid, and co-enzymes by microbial cells
Nitrogen Sources
Provide two examples of inorganic nitrogen sources used in fermentation.
Ammoinium sulphate and urea
a byproduct of the corn wet-milling
process
Corn steep Liquor
the nutrient-rich byproduct of
potato processing
Potato steep liquor
a mixture of amino acids, peptides,
water soluble vitamins and carbohydrates
Yeast Extracts
the material left after removing oil from the soya bean seeds
Soybean flour
Substances added to or simultaneously which generally serve to increase the yield or
improve the quality of the product
Prescursors
Those chemical compounds that, when added to certain fermentations, more specific product may be
produced, or a metabolic intermediate (which is normally
metabolized) is accumulated.
Inhibitors
specific chemical compounds included in media which induce or provoke the formation of desired industrial
fermentation products
inducers
surface active agents
Antifoam agents
Reduces the surface tension in the foams and destabilizing the protein films by hydrophobic bridges between two surfaces, displacement of absorbed protein, and rapid spreading on the surface of the film
Antifoam agents
It depends on the specific type of fermentation process
(aerobic/anaerobic).
Oxygen
Before use, suspended solids, colloids, and microorganisms is usually removed, so a clean water with
consistent composition is required.
Water
Is one of the most
common yeast strains used in fermentation and
employed in the production of alcoholic beverages like
beer, wine, and spirits.
Saccharomyces cerevisiae
Species, are used in the fermentation of dairy products like yogurt and cheese, as well as in the production of sauerkraut and pickles.
Lactic acid bacteria, such as Lactobacillus and
Streptococcus
Are species are used in the
fermentation of soybeans to produce soy sauce and
tempeh, respectively.
Aspergillus and Rhizopus
Specific microorganisms like yeast, bacteria, or mold are introduced
into the fermentation medium.
Inoculation (introduction of microorganisms)
The microorganisms break down glucose or other sugars into
pyruvate through glycolysis. This process generates a small amount
of energy (ATP) and intermediate compounds.
gylcolysis
Under anaerobic conditions, pyruvate is converted into specific
byproducts based on the type of fermentation.
Fermentation reaction
As fermentation continues, the byproducts accumulate in the
medium. Some byproducts, like ethanol and organic acids, can
inhibit microbial growth if their concentration gets too high.
Accumulation of fermentation products
Once fermentation is complete, the desired product is extracted from
the fermentation broth.
Harvesting and separation
Additional steps, such as drying, concentration, or
chemical modifications, may be applied depending on the end-use
application.
Purification and Post-Processing
Unused biomass and waste products are processed for disposal or
recycling.
Waste Management and Recycling
