Process of Fermentation
Fermentation is an anaerobic biochemical process.
In fermentation, the first process is the same as
cellular respiration, which is the formation of pyruvic
acid by glycolysis where net 2 ATP molecules are
synthesised. In the next step, pyruvate is reduced
to lactic acid, ethanol or other products. Here NAD+
is formed which is re-utilized back in the glycolysis
process.
Types of Fermentation
• Homo fermentation: only one type of product formation
• Hetero fermentation: more than one product formed
On the basis of the end product formed, fermentation can be categorized as follows:
1. Lactic Acid Fermentation
Lactic acid is formed from pyruvate produced in glycolysis. NAD+ is generated from NADH.
Enzyme lactate dehydrogenase catalyses this reaction. Lactobacillus bacteria prepare curd
from milk via this type of fermentation. During intense exercise when oxygen supply is
inadequate, muscles derive energy by producing lactic acid, which gets accumulated in the
cells causing fatigue.
2. Alcohol Fermentation
This is used in the industrial production of wine, beer, biofuel, etc. The end product is alcohol
and CO2. Pyruvic acid breaks down into acetaldehyde and CO2 is released. In the next step,
ethanol is formed from acetaldehyde. NAD+ is also formed from NADH, utilized in glycolysis.
Yeast and some bacteria carry out this type of fermentation. Enzyme pyruvic acid
decarboxylase and alcohol dehydrogenase catalyse these reactions.
3. Acetic acid Fermentation
Vinegar is produced by this process. This is a two-step process.
The first step is the formation of ethyl alcohol from sugar anaerobically using yeast.
In the second step, ethyl alcohol is further oxidized to form acetic acid using acetobacter
bacteria. Microbial oxidation of alcohol to acid is an aerobic process.
4. Butyric acid Fermentation
This type of fermentation is characteristic of obligate anaerobic bacteria of genus clostridium.
This occurs in retting of jute fibre, rancid butter, tobacco processing and tanning of leather.
Butyric acid is produced in the human colon as a product of dietary fibre fermentation. It is an
important source of energy for colorectal epithelium. Sugar is first oxidized to pyruvate by the
process of glycolysis and then pyruvate is further oxidized to form acetyl-CoA by the
oxidoreductase enzyme system with the production of H2 and CO2. Acetyl-CoA is further
reduced to form butyric acid. This type of fermentation leads to a relatively higher yield of
energy. 3 molecules of ATP are formed.
Fermentation is suitable for all kinds of environments. It is one of the oldest metabolic
processes which is common to prokaryotes and eukaryotes. Fermentation is widely used in
various industries.
Using suitable microorganisms and specified conditions different kinds of fermentation
products are formed namely:-
• Wine
• Beer
• Biofuels
• Yoghurt
• Pickles
• Bread
• Sour foods containing lactic acid
• Certain antibiotics and vitamins
Fermentation can make food nutritious, digestible and flavoured. There are many benefits of
consuming fermented food.
• It improves digestion and helps to maintain intestinal bacteria
• It has an anti-cancer effect.
• Improves immune system
• Reduces lactose intolerance
Other than the food industry, there are many other areas where the fermentation process is
used. Methane is produced by fermentation in sewage treatment plants and freshwater
sediments.
