[Topic 1] Fermentation Flashcards
Any microbial process controlled by humans that produces useful products.
Industrial Fermentation
He showed that fermentation is directly caused by life processes of minute organisms.
Louis Pasteur
Characteristics of the Biological Component (3)
- Molds
- Yeast
- Bacteria
Multicellular filaments and increase by vegetative growth.
Molds
Unicellular, 0.004-0.010 mm in diameter, and multiply by budding.
Yeast
Unicellular, 0.007 mm in diameter, and multiply by binary fission.
Bacteria
Important Chemical Conversions (4)
- Oxidation
- Reduction
- Hydrolysis
- Esterification
Alcohol to acetic acid, sucrose to citric acid, dextrose to gluconic acid
Oxidation
Aldehyde to alcohol, sulfur to hydrogen sulfide
Reduction
Starch to glucose, sucrose to glucose and fructose, and to alcohol
Hydrolysis
Hexose and phosphoric acid to hexose phosphate
Esterification
Prerequisites for a good fermentation process (5)
- A microorganism that forms a desired end product.
- Economical raw materials for the substrate.
- Acceptable yields
- Rapid fermentation
- A product that is readily recovered and purified.
True or False: The organism needed for fermentation must be readily propagated and be capable of maintaining biological uniformity, thereby giving predictable yields.
True
Critical factors in fermentation (5)
- pH
- Temperature
- Aeration-Agitation
- Pure-culture fermentation
- Uniformity in yields
True or False: Greatest yields, least by-product, and at the lowest cost.
True
Major fermentation industries (7)
- Industrial Alcohol
- Beers, Wines, and Liquors
- Butyl Alcohol and Acetone
- Vinegar and Acetic Acid
- Citric Acid
- Lactic Acid
- Miscellaneous Compounds
It is an alcohol containing impurities that adds bad smell and taste. All this being rendered to make the alcohol unfit for human consumption.
Denatured Alcohol
It contains 95 % C2H2OH (ethyl alcohol) or more, and 5% H2O or less.
Denatured Alcohol
It has economically useful properties as a solvent and for synthesis of other chemicals.
Denatured Alcohol
Formulation of denatured alcohol for every 100 gal of ethyl alcohol of not less than 160 proof. (4)
- Add 0.125 gal of Pyronate or a similar compound
- 0.50 gal of acetaldol (8-hydroxybutyraldehyde)
- 2.50 gal of methyl isobutyl ketone
- 1.00 gal of kerosene
Raw materials in the manufacturing of denatured alcohol (9)
- Cellulosic materials
- wood
- wood waste
- sulfite liquors
- ethyl sulfate
- ethylene gas
- grain products
- whey
- molasses
Major process in the manufacturing of denatured alcohol (2)
- Monosaccharide Production
- Fermentation
It contains 99.5% C2H2OH (ethyl alcohol) or more.
Ethanol (CH2OH) or Absolute alcohol
What is the role of absolute alcohol in gasoline production?
Octane Booster
Dehydration methods of absolute alcohol (7)
- Conventional dual distillation
- Extraction with CO2
- Solvent Extraction
- Vacuum Distillation
- Dehydration via adsorption
- Low-temp blending with gasoline
- Molecular Sieve
Important process in the production of absolute alcohol (1)
Microsieve Dehydration
Types of alcoholic beverages (3)
- Malt Liquors
- Fermented Wines
- Distilled Liquors
Malted (germinated) grain to make carbohydrates fermentable
Malt Liquors
It has 7-14% alcohol content and its raw materials are grapes.
Fermented Wines
Yeast action on sugars of fruit
Fermented wines
Fermented liquors that are distilled to increase alcohol content.
Distilled liquors
A malt liquor that has 2-7% alcohol content and its raw materials are cereals with hops.
Beer
These are fermented beverages that have undergone distillation and aging.
Distilled Liquors
These are used as a solvent. (2)
- Butyl Alcohol
- Acetone
In the production butyl alcohol and acetone (acetic acid and vinegar), these are produce which is an antioxidant that fight free radicals, inhibit bacteria, viruses, parasites, and fungi in the body.
Riboflavin
It refers to fermented dilute alcohol.
Acetic acid
Is 5% acetic acid and is a flavored acetic acid solution.
Vinegar
The most versatile organic acid.
Citric Acid
The major use of citric acid.
Acidulant
(Acidulants are chemical compounds that give a tart, sour, or acidic flavor to foods or enhance the perceived sweetness of foods.)
It is manufactured by aerobic fermentation of crude sugar by aspergillus niger.
Citric Acid
The microorganism responsible for the production of citric acid.
Aspergillus niger
Fermentation of milk sugar by steptococcu lactis and is used as an acidulant and in deliming leather in tanning.
Lactic Acid
The microorganism responsible for the production of lactic acid.
Steptococcu lactis
Examples of miscellaneous compounds (3)
- Monosodium Glutamate
- L-lysine
- Dihydroxyacetone
A miscellaneous compound obtained from fermentation of carbohydrates with Brevibacterium divaricatum.
Monosodium glutamate
It allows ensuring a constant quality of the product and a high production yield. It also helps to obtain enzymes specifically targeted to perform specific tasks under required conditions.
Production of enzymes by fermentation
