FERMENTATION

Prepared by :
A. Cruz,
B. Gian Michael,
F. Miguel
 O V E RV I E W

 HISTORY  BUTYLALCOHOLANDACETONE
 DEFINITION  VINEGARAND ACETICACID
 CITRICACID
 MICROORGANISMS USED IN  LACTICACID
 FERMENTATION  MISCELLANEOUSCOMPOUND
 INDUSTRIALALCOHOL a. Monosodium glutamate
b. L-Lysine
 ABSOLUTEALCOHOL c. Dihydroxyacetate
d. Pharmaceutical Products
 BEERS,WINE, DISTILLEDSPIRITS  Enzymes
 Fermentation Pathways
 HISTORY
o18 Century: Industrialization of the Production of Beer started.
oThe chemistry of fermentation were first investigated by LouisPasteur
in 1856.

oHe called the process la vie sans air, or life without air.
oIn 1897, Hans and Edward Beuchner discovered that fermentation
could occur in a cell-free extract of yeast.

oThis work led to the elucidation of enzymes involved.

 HISTORY
 1940: Technology was developed to use Fermentation to produce
antibiotics
 1953: New Zealander Morton W. Coutts developed the technique of
continuous fermentation.
BREAKTHROUGHS IN BREWING
 Hop Extract: Using high-pressure CO2, it is now possible to
separate the key flavour chemicals in hops from the
extraneous plant material.
 Non-Enzymatic Mashing (NEM): A new technique in which
the Malt is cold-steeped, rather than the usual hot-mash
 Chlorine Dioxide Yeast Washing: adding a weaker solution
of Chlorine Dioxide (ClO2) has been shown to perform a
better job at killing unwanted bacteria while leaving the
yeast unharmed.
 DEFINITION
 Fermentation: the chemical breakdown of a substance by bacteria,
yeasts, or other microorganisms, typically involving effervescence and
the giving off ofheat.

 Fermentation is also used more broadly to refer to the bulk growth of

microorganisms on a growth medium, often with the goal of
producing a specific chemical product.
 DEFINITION
 Fermentation is one of the many process in making
beverages out of fruits and grains and it has been from
centuries with wider application of this procedure been
recognized.

 It uses microorganisms to convert raw materials to products.

 MICROORGANISMS USED IN
FERMENTATION

 Nature uses microorganisms to carry out fermentation

processes, and for thousands of years mankind has used
yeast, molds and bacteria to make food products such as
bread, beer, wine, vinegar, etc.
F E R M E N TAT I O N
P AT H WAY S
F E R M E N TAT I O N PAT H W AY S
 INDUSTRIAL ALCOHOL
- Industrial alcohol is distilled ethyl alcohol (C2H5OH), produced and
sold for industries other than the beverage industry. It is distributed
ascompletely denatured alcohol.

-It is used to process vaccines, compound tonics, syrups, tinctures,

liniments and antiseptics as well as being vital in the manufacture of
pharmaceuticals such aschloroform, atabrine and barbiturates.
 INDUSTRIAL ALCOHOL

REACTIONINVOLVED FORINDUSTRIALALCOHOL
C6H12O6 ====> 2(CH3CH2OH) + 2(CO2) + Energy (which is
stored in ATP)

Sugar ====> Alcohol + Carbon dioxide gas + Energy

(Glucose) (Ethyl alcohol)

A small amount of glycerin is always found in alcoholfermentations.

FLOWCHARTOFINDUSTRIALALCOHOL
ABSOLUTE ALCOHOL
 Absolute Alcohol is 200 proof or 100% pure ethyl alcohol with no
denaturants or water.
 It is to make alcoholic beverages such as beer, wine, and brandy.
 Commonly known as “anhydrous alcohol” since water content is
negligible.
 COMMON F E R M E N T E D ALCOHOLIC

BEVERAGES

BEER
An alcoholic beverage made by
brewing and fermentation from
cereals, usually malted barley,
and flavoured with hops and the
like for a slightly bitter taste.
BEER

Raw materials: water

grain
hops
yeast

Alcohol content: 2-7% by volume

 YEAST
• single-cell organism, is the sole agent of beer fermentation.
• During fermentation, yeast converts sugars in the unfermented beer into
alcohol and carbon dioxide.
• Utilizes two strains of yeast in particular
1. Saccharomyces cerevisiae
Is a top-forming yeast because, as the yeast “clump up together”,
they attach themselves to the CO2 being produced, which eventually
floats towards the surface. Also characterized by thriving in warmer
temperatures, from 59-68˚F
2. Saccharomyces pastorianus
Is a bottom-forming yeast, as they typically clump together at
the bottom of the fermenting tank. Performs well in low-
temperature conditions, around 50 ˚F
WATER
• Finished beer is more than 90% water.
• Brewing water must, therefore, be clean, healthy,
and of the right composition.
 GRAIN/MALT
• grain product that contributes flavor and color to the beer.
• Barley is the most commonly used but some malts are also made
from wheat, rye, corn and rice.
 HOPS
• the hops flower is a plum-sized cone that look similar to miniature
artichokes.
• contains lupulins, which store acids and oils that give beer its
bitterness and aroma.
• aid in the removal of excess proteins in the unfermented beer
• they are a natural preservative
• and they enhance the creaminess of the beer's head (foam).
BEER
 Ale -Ale yeast ferments at the top of the brewing vat at a
comfortable room temperature

Saccharomyces cerevisiae is used inAles

 Lager - while lager yeast ferments at the bottom of the vat at a

lower temperature.

Saccharomyces pastorianus, are more commonly used to make

lagers.
HOMEBREWING
 the brewing of beer for small-scale for personal, non-commercial use.

 primary method of brewing prior the commercialization of the process.

 legality and regulation vary from country to country.

DIFFERENCE BETWEEN HOMEBREWING VS COMMERCIAL
 Size and Quantity

 Cost and constraints appertaining to cost

EQUIPMENT IN HOMEBREWING

Fermentation Glass Carboy Conical

Bucket Fermenters
 B REWING B E E R
P ROCESS
1. Malting- Fully ripened barley grains are "steeped," or
soaked in cold water until they are fully saturated. The grain
is aerated and stirred, which causes it to germinate,
releasing enzymes such as malt diastase. Malt diastase
converts the starches contained in the grain to sugar for
fermentation.
 Brewing B e e r Process
2. Milling the
grain
B REWING B E E R PROCESS

3. Mashing
- is the process of
combining a mix of milled
grain and water, and
heating this mixture.
B REWING B E E R PROCESS
4. Lautering
- is the separation of the
wort from the grains.
- usually consists of 3
steps:
mashout
recirculation
sparging.
 B REWING B E E R PROCESS

5. Boiling
- is where chemical and technical reactions
take place, including sterilization of the
wort to remove unwanted bacteria,
releasing of hop flavours, bitterness and
aroma compounds through isomerization,
stopping of enzymatic processes,
precipitation of proteins, and
concentration of the wort.
B REWING B E E R PROCESS
6. Fermenting
- is the process by which yeast converts the
glucose in the wort to ethyl alcohol and carbon
dioxide gas -- giving the beer both its alcohol
content and its carbonation. For ale,
Saccharomyces cerevisiae is used in
fermenting while for lager beer
Saccharomyces pastorianus is used.
 B REWING B E E R PROCESS

7. Maturation
- process of storing, or
conditioning, or maturing, or
aging a beer at a low
temperature for a long
period of time.
 B REWING B E E R PROCESS

8. Filtration, carbonation,
and cellaring
- Filtering the beer
stabilizes the flavour, and
gives beer its polished
shine and brilliance.
B REWING B E E R PROCESS
 COMMON F E R M E N T E D ALCOHOLIC

BEVERAGES

WINE
An alcoholic beverage made from
grapes, generally Vitis vinifera,
fermented without the addition of
sugars, acids, enzymes, water, or
other nutrients.
WINE

Raw materials: Any fruit (typically a grape)

Yeast
Sugar (optional)
Sulfite (optional)

Alcohol content: 9%–16% (most often 12.5%–

14.5%) by volume
 WINE M AKING
P ROCESS
1. Harvesting
- Harvesting is the first step in the
wine making process and an
important part of ensuring delicious
wine. Grapes are the only fruit that
have the necessary acids, esters,
and tannins to consistently make
natural and stable wine.
 WINE M A K I N G P R O C E S S

2. Crushing and Pressing

- After the grapes are sorted, they are ready to be de-stemmed and
crushed. Mechanical crushers perform the time-honored tradition of
stomping or trodding the grapes into what is commonly referred to as
ust.
 WINE M A K I N G P R O C E S S

3. Fermenting- After crushing and pressing,

fermentation
comes into play. Must can begin
fermenting naturally within 6-12 hours
when aided with wild yeasts in the air.
However, many wine makers intervene and
add a commercial cultured yeast to ensure
consistency and predict the end result.
 WINE M A K I N G P R O C E S S

4. Clarification
- is the process in which solids such as
dead yeast cells, tannins, and proteins
are removed. Wine is transferred or
“racked” into a different vessel such as
an oak barrel or a stainless steel tank.
Wine can then be clarified through
fining or filtration.
 WINE M A K I N G P R O C E S S
5. Aging and Bottling
- Aging and bottling is the final stage of the wine
making process. A wine maker has two options:
bottle the wine right away or give the wine
additional aging. Aging the wine in oak barrels
will produce a smoother, rounder, and more
vanilla flavored wine. It also increases wine’s
exposure to oxygen while it ages, which
decreases tannin and helps the wine reach its
optimal fruitiness.
 COMMON F E R M E N T E D ALCOHOLIC
BEVERAGES
Distilled Spirits
An alcoholic drink produced by distillation of
grains, fruit, or vegetables that have already
gone through alcoholic fermentation. This
process purifies it and removes diluting
components like water, for the purpose of
increasing its proportion ofalcohol content.
T YPES OF D I S T I L L E D LIQUORS

1. Gin- is a distilled spirit which derives its predominant flavour from

juniper berries
2. Rum- is a distilled alcoholic beverage made from sugarcane
byproducts.
3. Vodka- is a distilled beverage composed primarily of waterand
ethanol, sometimes withtraces of impurities and flavorings.
4. Tequila- is a regionally specific distilled beverage made from the
blue agave plant.
5. Brandy- is a spirit produced by distilling wine.
 BUTYL ALCOHOL AND ACETONE
 Until World war 1, all the acetone produced was made by
the dry distillation of calcium acetate from pyroligneous
acid.

 Weizman developed a process utilizing the fermentation of

starch containing grains to yield acetone and butyl alcohol.
 BUTYL ALCOHOLAND ACETONE

 Acetone butanol- ethanol (ABE) fermentation is a

process that uses
 bacterial fermentation to produce acetone, n- Butanol, and ethanolfrom
carbohydrates such as starch and glucose.

 Clostridium acetobutylicum is a bacterial specie that ferments sugar to a

mixture of organic solvents (acetone, butanol and ethanol).
 BUTYL ALCOHOLAND ACETONE

 Iracetone- butanol fermentation, acetone and butanol are

produced from glucose using strains of Clostridia. Further,
ethanol is also produced and therefore this is also often called
ABEfermentation.

 Two district metabolic pathways exist, one producing butanol

from starch, the other producing butanol from sucrose.
 VINEGAR AND ACETIC ACID

 Vinegar is a liquid consisting of about 5-20% acetic acid

(CH3COOH), water, and other trace chemicals, which may
include flavorings.
 The acetic acid is produced by the fermentation of ethanol
by acetic acid bacteria.
 Vinegar is now mainly used as a cooking ingredient, or in
pickling.
 CITRIC ACID
• CITRIC ACID is a weak organic tricarboxylic acid having the chemical
formula C6H8O7.

• It occurs naturally in citrus fruits. In biochemistry, it is an intermediate

in the citric acid cycle, which occurs in the metabolism of all aerobic
organisms.
 L ACTIC ACID
 Lactic acid is one of the oldest known organic acid primarily made of sour
milk, which is formed from the fermentation of milk sugar (usually from
cow’s milk or goat’s milk)

 Lactic acid started to be produced commercially by the German pharmacy

Boehringer Ingelheim in 1895. In 2006, global production of lactic acid
reached 275,000 tonnes with an average annual growth of 10%

 In industry, lactic acid fermentation is performed by lactic acid bacteria,

which convert simple carbohydrates such as glucose, sucrose, or galactose
to lactic acid. These bacteria can also grow in the mouth; the acid they
produce is responsible for the tooth decay known ascaries.
 MISCELLANEOUS
COMPOUND

 MONOSODIUM GLUTAMATE (MSG) is the sodium salt of

glutamic acid, one of the most abundant naturally occurring
non-essential amino acids. Monosodium glutamate is found
naturally in tomatoes, cheese and other foods.
 MISCELLANEOUS COMPOUND

 L-LYSINE in an amino acid found in the protein of foods such

as beans, cheese yogurt, meat, milk, brewer’s yeast, wheat
germ, and other animal proteins. Proteins derived from
grains such as wheat and corn tend to be low in lysine
content.
 MISCELLANEOUS COMPOUND

 DIHYDROXYACETONE also known as glycerone, is a simple

carbohydrate (a triose) with formula C3H6O3.

 DHA is primarily used as an ingredient in sunless tanning

products. It is often derived from plant sources such as sugar
beets and sugar cane, and by the fermentation of glycerin.
 MISCELLANEOUS COMPOUND

 PHARMACEUTICALPRODUCTS
The pharmaceutical industry has long employed fermentation
to manufacture some of its most important medicaments.
Fermentation is present for antibiotics, biologicals, vitamins,
and hormones
E NZYMES
• macromolecular biological catalysts.

• Enzymes accelerate chemical reactions.

• The molecules upon which enzymes may act are called substrates
and the enzyme converts the substrates into different molecules
known as products.