Fermentation

Intro and History

Antibiotics
Ethanol BY

Food industry Arjun Satish

Rohith Rama Varma
Future hope Sajjat Muhemmed Reyath
Narendra Prasath R
Bharathi Ganesan R
Conclusion
 History

Nature was the key to fermentation, since fruits

ferment naturally.
In 5000 BC Babylon circa did milk fermentation,
3150 BC Egypt, 2000 BC Mexico and 1500 BC Sudan
circa, fermented beverages.
Early 20th century :- Beverage industry, vinegar,
baking yeast, citric and lactic acid.
Late 20th century :- Biotechnology invades
fermentation process.
 What is fermentation?

Fermentation is the chemical transformation of

organic substances into simpler compounds by the
action of enzymes, complex organic catalysts, which
are produced by microorganisms such as molds,
yeasts, or bacteria.
The word "fermentation" is derived from the Latin
meaning "to boil," since the bubbling and foaming of
early fermenting beverages seemed closely akin to
boiling.
 Antibiotics(Secondary Metabolites)

 The major antibiotics are Penicillin, Streptomycin, Neomycin,

Aureomycin, Terramycin, Chloromycin, Tetramycin and Bacitracin.
 Antibiotics are the chemical substances produced by certain micro
organisms. They are capable of even destroying body harmful micro
organisms.
 Secondary metabolites are produced after the growth stage of the
micro organism.
 Most of the antibiotics are found especially in Streptomyces spp.
 Engineered genes or genetically modified micro organisms can be
used for strain production with maximum yield.
 No significant competition from synthetic antibiotics as drugs
extracted from micro organism grow under commercial
fermentation condition are sufficiently complex in molecular
structure.
 Then purified by organic solvents to give the crystalline product.
 Penicillin

The structure is S
• R CO NH CH CH C (CH3)2

CO N CHCOOM
The different types of available Pencillin are :
Type I : 2-pentenyl-
Type II : n-Amyl
Type II : Benzyl-
Type III : p-Hydroxy-benzyl
Type IV : n-Heptyl
Type V : Phenoxy- methyl
Penicillium chrysogenum micro organism is used for production.
 Additional Information on Penicillin

 Varieties of Penicillin available are Penicillin V (Beepen-VK,

Pen-Vee K, V-cillin K, Veetids) and Amoxicillin (Amoxil,
Polymox, Trimox, Wymox).
 Penicillins are sometimes combined with other ingredients
called Beta-lactamase Inhibitors, which protect the penicillin
from bacterial enzymes that may destroy it before it can do its
work. The drug Augmentin, for example, contains a
combination of Amoxicillin and a beta-lactamase Inhibitor,
Clavulanic Acid.
 Penicillins are available in the form of capsules, tablets
(regular and chewable), liquids, and injectable forms.
 Penicillin Production from Penicillium
chrysogenium
Medium
Mold
CO2 Raw material is maize steep liquor + lactose(4-5%) at 115˚C + Nutrients(0.2%) + Penicillium chrysogenium

Buffer
Solution Buffer
(Sodium E
Phosphate)
Cooling
Coils
E pH 7.5
Air

MIXING TANK BIOLOGICAL

REFRIGERATION CENTRIFUGE FILTER
EXTRACTOR H2SO4
Mycelia
STRIPPER

FILTER Low
Penicillin Pressure
Powder BULK Stream
10 % VACCUM
H2SO4
DRYING
CONCENTRATOR

Solvent NaCl/KCl salting

agent
ALKALI TANK

PENICILLIN
CRYSTAL for
sterile
packing DRYER CRYSTALLISER
Solvent Recovery
 Process Description

 An aerobic batch fermentation process is carried out. Maize steep liquor is diluted with
water to 4-5% solids, fortified with 4-5% lactose solids and nutrients 0.2%. The nutrients
include Magnesium or Zinc or Sodium Sulfates and ammonium acetate along with
potassium hydroxide and potassium sulfate.
 Organic precursor chemicals are added to control the type and yield of Penicillin. For type
II the precursor is phenyl acetic acid.
 The batch fermentation medium is sterilized with steam at 115°C for ½ hour. Cooled with
water to 25°C and inoculated with a specific mold culture. Sterile air is blown through the
tank for 4-5 days under the temperature of ±½°C. The cooling is done by the refrigeration
unit maintained at 1-2°C.
 Separation of penicillin from fermented broth by solvent extraction is done.
 Suspended solids are removed by continuous filtration. The clear filtrate is adjusted to pH
2.5 using dilute H3PO4.
 Penicillin salt extraction using amyl acetate: The extract is buffered with sodium
phosphate salt solution to a pH 7.5 in a continuous mixer and the crude penicillin returns
to the aqueous phase. The mixture is centrifuged and the solvent is re-circulated.
 Penicillin Production.

The fermentation tank used.

Efficiency of the process.
 Uses of Antibiotics.

Alkaloids- Nitrogen containing organic compounds

in plants are made artificially. These have medicinal
values.
Atropine – dilates pupils of the eye.
serotonin
Morphine and codeine – relief of pain
Cocaine – local anesthetic
Others include: Quinine, caffeine, nicotine,
strychnine, serotonin, and LSD.
Vitamins needed for body are also produced.
 Ethanol

Ethanologens are used.

Starch is converted to simple sugars such as sucrose and
glucose. Those sugars are then converted to alcohol
(ethyl alcohol) and carbon dioxide.
In a sequence of twelve reactions, glucose is converted to
ethyl alcohol and carbon dioxide. A number of enzymes
are needed to carry out this sequence of reactions, the
most important of which is zymase, found in yeast cells.
These enzymes are sensitive to environmental conditions
in which they live. When the concentration of alcohol
reaches about 14%, they are inactivated.
 Ethanol Production.
STERILIZER
Nutrients

Molasses
Storage CO2
tank
Steam
YEAST
CULTURE H2O Beer Aldehyde Rectifying
TANK Still Column Tower
CO2

H2O Yeast
solution
H2O
Slops H2O H2O
Fermentation H2O
Tank 8-10% alcohol
Nutrients
20-30°C Benzene
30-70 Hours
95%
100% Denatured ethanol
Ethanol alcohol

The nutrients sent is ammonium magnesium sulfate

 Ehtanol production process

 The raw material along with the mold containing molasses which is 40-
50% sucrose is sent from the storage tank to the sterilizer, where it is
diluted and also sterilized and sent to the yeast culture tank.
 In the yeast culture tank……
 From the yeast storage tank, it is sent to the fermentation tank along
with diluted molasses and the required nutrients. There it is allowed to
ferment for about 30-70 hrs and the temperature is maintained
between 20-30°C. The nutrient sent is ammonium magnesium sulfate.
 Then it undergoes a series of distillation process, for the removal of
aldehydes and beer from other impurities also from water.
 It is denatured for industrial purposes by adding methanol, or
concentrated to 100% by solvent extraction done by benzene.
 The slops which is produced as an intermediate is used as fertilizer.
 Food Products.

Some food and its related products:

Whole cell products like Mushrooms(Agaricus bisporus- bottom
mushroom) and SCPs(spirulina).
Baker’s Yeast for bread making.(Idli, dosa etc.,)
Milk products like: Cheese, Curd, Yogurt, buttermilk and
sourcream.
Fermented meat.(naam(Thailand),salami, summer sausage and
cured ham)
Fermented fruits and vegetables. (Pickles)
Flavouring agents(Amino acids and nucleotides, monosodium
glutamate, inosinic acid produced by Candida utilis).
 Cheese production processes

Cheese prod.
 Advantage of fermentation in food.

Enrichment of the diet through development of a

diversity of flavors, aromas, and textures in food
substrates.
Preservation of substantial amounts of food through
lactic acid, alcohol, acetic acid and alkaline
fermentations.
Biological enrichment of food substrates with
protein, essential amino acids, essential fatty acids,
and vitamins.
Detoxification during food-fermentation processing.
A decrease in cooking times and fuel requirements.
 Uses of fermented foods.

Flavoring Agents.

Fermented fruits.

Milk Products.
 Future Hope.

 Penicillin can be modified to produce other anti microbics,

these second and third generation anti microbics have
many applications in medical and food processing industry.
 The science of fermentation has great ramifications beyond
just fermented beverages.
 Moreover the drastic improvements in the biotech field has
promised much more in fermentation technology.
 The emergence of solid state fermentation(SSF) as a
potential technology for microbial production promises
development. It also provides value to the otherwise non-
utilized residues.
 Future Hope contd….

Conversion of penicillin G to the second and third

generation microbes.
 Conclusion.

Fermentation plays a key role in the economic of a

country, as it is one of the ways to produce beverages
that earn a lot.
It can be applied in many industrial sectors, waste
disposal, medical applications like vaccines, cures
etc.
A good industrial research can cause a boom in the
industry.
Processes like bioleaching, beneficiation,
remediation, pulping etc. have several advantages
over normal processes.
THANK
YOU.!!!
 References.

Wikipedia.org
Soyinfocenter.com for history
Outlines of Chemical Technology by Dryden, for flow
charts.
Sciencedirect.com for future hope and conclusion
part.
Biotech.au.edu, Industrial fermentation 2007.pdf for
the food industry.
 Some Asian manufacturers of Penicillin

Shanghai Noachem Co., Ltd.

Beijing Yi-He Bio Co., Ltd
WuHan Fortuna Chemical Co., Ltd
Mingry Pharmaceutical Co., Ltd
Zhejiang Medicines and Health Proucts Import and
Export Co., Ltd
Produce Penicillin G Potassium crude
Penicillin G Potassium sterile
Penicillin G Sodium sterile as their main products.