Maximizing the effect of

FermentationNARENDRA PAL

Introduction

• Classical Biotechnology• Humans have been using this technology for

centuries• Involves harnessing the wastes of bacteria

and/or yeast for products that humans consume

• Big business

• Louis pasture is considered as the insight of the fermentation.• humans have used fermentation, to produced food & beverages from Neolithic age.• It is also used for the preservation process, that produced lactic acid.•Fermentation can even occur in stomach of animals. • auto-brewery syndrome, is a lave medical condition, stomach contain brewer of yeast.• yeast starch ethanol blood stream.

Cellular Respiration: the process of using glucose to make energy (ATP) for the cell.

Aerobic Cellular Respiration (requires oxygen)

6O2 + C6H12O6 6CO2 + 6H2O oxygen glucose carbon dioxide water

enzymes

ADP + Pi

ENERGY transfer between

enzymes, other molecules ATP

•Aerobic Cellular Respiration takes place in the mitochondria of cells.•It can provide up to 38 molecules of ATP per molecule of glucose.

Anaerobic Cellular Respiration (without oxygen)

also known as Fermentation

Alcoholic Fermentation:

C6H12O6

glucose •provides 2 molecules ATP per glucose•done by yeast

2CO2 + 2C2H5OH carbon dioxide ethanol

Two Types of Fermentation

•Lactic Acid Fermentation

•Alcoholic Fermentation

Lactic Acid Fermentation:

Glucose carbon dioxide + lactic acid

•provides 2 molecules ATP per glucose•done by muscle cells•done by bacteria cells

Yogurt

Yogurt-like products have been made for millenia across Eastern Europe,North Africa, Central Asia and India.

Contains bacteria that are “thermophilic” = heat loving

Commercial YogurtContains 2 species of bacteria specialized to grow well in milk (but can’t survive inside the human body):

First, Streptococcus thermophilus is more active, then slows down when acidity reaches 0.5%

Next, Lactobacillus bulgaricus is more acid tolerant and takes over until acidity >1%

These bacteria work in symbiosis. Each bacterium stimulates the growth of the other => acidifies the milk more rapidly than either partner on its own.

LactoseLactic acid Bacteria------------------------->

Acid causes casein (milk protein) to denature and hold water into a semi-solid gel = yogurt

(Milk sugar)

How Does Milk Turn Into Yogurt?

Lactic Acid

Milk YogurtBacteria produce acid

Casein protein micelles (bundles)10-7 meters in diameter

Fat globule

Acid causes Casein bundles to fall apart into separate casein molecules.

These rebind to each other in a network that traps water.

=> makes a gel

ALCOHOLIC FERMENTATION

•Alcohol fermentation is done by yeast and some kinds of bacteria.

•

yeast / bacteria.

•The waste products of this process are ethanol and carbon dioxide (CO2).

•Humans have long taken advantage of this process in making bread, beer, and wine.

Alcohol Fermentation -

Yeast

Effencieny

Bacteria Colour yield Incubation time

Patent of the company

Lymphoneta carei

Yellow 60 hrs. Ranbaxy.

Lymphoneta aurila

Red 40 hrs. Gsk.

Lymphoneta tranura

Orange 32 hrs. Pfizer’s.

Lymphoneta allopies

Brangi 28 hrs. Abbot.

Above efficiency is measured in per. Thousand liters of yield.

Fermentation in vaccination & Medical filed

• various different type of bacteria is used for preparation of vaccination.

• products released by the bacteria, are harnesh, 8 purified.

• various company used their patent system for the preparation of their products.

• The important pramacuticles company have patent for vaccination preparation is,

Pfizer’s, Ranbaxy, Cipla, abbot, gsk (glalako smithi kinien)

Efficiency is measured in per. Thousand liters of yeild.

Pentose Escherichia. Coli Ethanol [35 hrs]Pentose Klotiyo oxytoca Ethanol [30 hrs]Pentose Zombilia nobitis Ethanol [20 hrs]Pentose Sumiyana erysona Ethanol [15 hrs]

Thank You