Overview of Microbial Fermentation Processes
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ScribdTranslationsOverview of Microbial Fermentation Processes
Uploaded by
ScribdTranslationsMembers:
• Diana Villafranco
• Jorge Luis Méndez García
. Fermentation is a process that
many microorganisms are produced,
carrying out reactions on
some organic compounds and
releasing energy
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.Fermentation techniques are
they modernized starting from the appearance
of pure cultivation techniques of
animal and plant cells, just like
of another type of microbial crops.
. Thus, it is industrialized
fermentation and gives rise to
large industries such as
the food where is
they highlight the bakery and the one of
alcoholic beverages.
. the pharmaceutical industry in the field
of vaccines, medications, etc., and
the chemical industry that produces
acids, aldehydes, etc.
. The French chemist Pasteur gives the first
biochemical explanation of the process by which the
sugar in aqueous solution is decomposed into
alcohol and carbon dioxide
. He saw that while they decompose the sugar in
absence of air, yeast cells live and
propagate in the fermenting liquid and called it
process of alcoholic fermentation `life without
oxygen.
. Pasteur's explanation was modified by Buchner.
who demonstrated that fermentation could take place in
an aqueous solution of sugar by the juice obtained
thinking about dead yeast cells.
. It was observed, then, that the filtered juice from yeast cells
that had been ground with sand contained an effective substance
to break down the sugars, and to this active substance or mixture
The catalyst was named ferment, enzyme, or zymase.
. As a set of biochemical reactions through
in which an organic substance is transformed into others
by the action of certain microorganisms (bacilli, bacteria,
yeast cells), which are generally accompanied by
a gas release and a heat effect
. The fermentation process not only includes disassimilation.
anaerobic such as the formation of alcohol, butanol-acetone, acid
lactic, etc., but also the industrial production of vinegar, acid
citrus, enzymes, penicillin etc.. All these products are the
result of microbial processes and are called products of
fermentation.
. The term fermenter not only refers to the containers in
which fermentation is carried out excluding air, but
also to the tanks in which oxidations occur
aerobic microorganisms and yeast propagation tanks
and other microorganisms in the presence of air.
. The difference with putrefaction lies in that while the
putrefaction breaks down animal and/or
vegetable that contains nitrogenous compounds, the
fermentation carries out decomposition only of
vegetal material that does not contain nitrogenous compounds.
. Acetic fermentation
. Alcoholic fermentation
. Butyric fermentation
. Fermentation of the
glycerin
. Lactic fermentation
. Acetic fermentation is
la fermentación bacteriana
by Acetobacter, a genus
of aerobic bacteria, which
transform the alcohol into
acetic acid.
. also known as
fermentation of ethanol or
even alcoholic fermentation) is
a biological process of
fermentation in complete absence
of air (oxygen - O2)
. Alcoholic fermentation has the biological purpose of providing energy.
anaerobic to unicellular microorganisms (yeasts) in the absence of
oxygen for this they dissociate the glucose molecules and obtain energy
necessary for survival, producing alcohol and CO2 as waste
consequence of fermentation.
. Butyric fermentation (discovered
by Louis Pasteur) is the conversion of
glucoses in butyric acid by
action of bacteria of the species
Clostridium butyricum in absence of
oxygen.
. Lactobacillus are bacteria that use the
lactic fermentation to obtain energy;
these organisms transform lactose from the
milk in glucose and subsequently in acid
lactic. This process is important
industrial since it is used in manufacturing of
yogurt
. Fermentation is a very important chemical reaction,
well in foods it plays a very important role
important in obtaining products with better
organoleptic qualities and best properties
nutritional, and fuels can also be obtained
like alcohols, dairy products, etc.
. Fermentation is a transformation that a large number of substances undergo.
organic under certain circumstances and translates to an oxygenation or
a hydration. The fermentation of sugary liquids produces alcohol. A
through the fermentation of various grains (such as barley, wheat, the
corn, millet, sorghum, and rye), it is possible to produce various types of beverages
alcoholic beverages, mainly beer
. [Link]
post/2006/03/16/applications-of-microbial-fermentation
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