Fermentation: Principles,
Types, and Applications
Introduction to
Fermentation
Fermentation: An ancient food
processing technology
Definition: Chemical changes in
organic substrates through microbial
enzyme action
Occurs in the absence of oxygen,
producing ATP (energy)
Key microorganisms: Lactic acid
bacteria, yeasts, and molds
Examples: Conversion of sugars to
alcohol, proteins to peptides/amino
acids
Principle of
Fermentation
Main goal: Derive energy from
carbohydrates without oxygen
Process:
Glucose partially oxidized to
pyruvate via glycolysis
Pyruvate converted to alcohol
or acid
NAD+ regenerated for further
glycolysis and ATP production
Energy yield: Approximately 5% of
aerobic respiration
Generalized
pathways to
produce some
fermentation end
products from
glucose by various
organisms.
Biochemical Pathways in Fermentation
Initial oxidation: Embden–Meyerhoff (EMP) or
Entner–Doudoroff (ED) pathways
Products: Pyruvate, ATP, and NAD(P)H
Pyruvate reduction: Regenerates NAD+
ATP generation: Substrate-level
phosphorylation
NADH re-oxidation: Converts pyruvate to
fermentation products (e.g., ethanol,
lactate)
Generalized
pathways for the
production of some
fermentation end
products from
glucose by various
organisms.
Types of Fermentation: Lactic Acid
Homofermentation
Microorganisms:
Equation: Glucose → Lactic Lactococcus, Enterococcus,
acid Streptococcus, Pediococcus,
some Lactobacillus
Example: Lactococcus spp.
Product: Primarily lactic acid
in dairy starter cultures
Types of Fermentation: Lactic Acid
Heterofermentation
EQUATION: GLUCOSE → LACTIC MICROORGANISMS: PRODUCTS: LACTIC ACID,
ACID + ACETIC ACID + ETHYL LEUCONOSTOC, OENOCOCCUS, ETHANOL/ACETIC ACID,
ALCOHOL + 2CO2 + H2O WEISSELLA, CARBON DIOXIDE
HETEROFERMENTATIVE
LACTOBACILLI
Types of Fermentation:
Propionic Acid Fermentation
Equation: Glucose → Lactic acid + Propionic acid +
Acetic acid + CO2 + H2O
Microorganisms: Propionibacterium genus,
Clostridium propionicum
Substrates: Sugar or lactate
Pathway: EMP → pyruvate → oxaloacetate →
propionate
Products: Propionic acid, acetic acid, CO2
Types of Fermentation: Diacetyl
and 2,3-Butylene Glycol
Pathway: Citric acid → Pyruvic acid +
Acetylmethylcarbon → Diacetyl/2,3-Butylene glycol
Microorganisms: Enterobacter, Erwinia, Hafnia,
Klebsiella, Serratia
Key feature: Double decarboxylation step
Types of Fermentation:
Alcoholic Fermentation
Equation: Glucose → Ethyl alcohol
Microorganisms: Yeasts, some fungi and bacteria
Pathways:
Yeasts: EMP pathway
Zymomonas (bacteria): ED pathway
Redox balance: NAD+ regeneration during
acetaldehyde reduction to ethanol
Types of Fermentation: Butyric
Acid Fermentation
Equation: Glucose → Acetic acid + Butyric acid
Microorganisms: Obligate anaerobic bacteria (mainly
Clostridium genus)
Process:
Pyruvate oxidized to acetyl-CoA (produces CO2 and H2)
Partial acetyl-CoA conversion to acetic acid (produces ATP)
Variation: Acetone-butanol fermentation (e.g.,
Clostridium acetobutylicum)
Production of antibiotics
Applications
Insulin production
of Growth hormone
Fermentation synthesis
in Medicine Vaccine development
Interferon production
Fermented foods: Cheese, wine, beer,
bread
High-value product development
Applications
in the Food Food-grade biopreservatives
Industry
Functional foods/Nutraceuticals
Single-cell protein production
Waste management: Biofuels
production (biodiesels, bioethanol,
butanol, biohydrogen)
Other Bio-surfactant production
Industrial
Applications Polymer synthesis (e.g., bacterial
cellulose)
Bioremediation processes for soil
and wastewater treatment
Limitations of Fermentation
Low-scale
production with
Risk of Natural variations
high costs and
contamination over time
energy
requirements
Potential for Risk of undesirable
Impure products
undesirable or microbe growth
requiring further
unexpected end and desirable
treatment
products microbe death
Fermentation in Biotechnology
Enables production
Key role in industrial
of various
microbiology and
compounds and
biotechnology
materials
Ongoing research for
Utilized in both
process optimization
traditional and
and new
modern applications
applications
Environmental Impact of Fermentation
Potential for Reduced
sustainable chemical usage Bioremediation
production in some applications
methods industries
Challenges in
scaling up
processes
sustainably
Future Directions in Fermentation Technology
Integration with Development of
other novel fermentation
biotechnological organisms and
processes pathways
Improvement of Expansion into new
process efficiency industries and
and yield applications
Fermentation in Global Food Culture
Preservation of
Diverse fermented
traditional
foods across
fermentation
cultures
techniques
Fusion of traditional
Growing interest in
and modern
artisanal and craft
fermentation
fermented products
practices
Safety Considerations in Fermentation
Importance of sterile Monitoring and control Quality assurance and Regulatory compliance
techniques in industrial of fermentation product testing in food and
processes conditions pharmaceutical
applications
Conclusion and Future Prospects
FERMENTATION: A WIDE-RANGING ONGOING RESEARCH TO POTENTIAL FOR
VERSATILE AND APPLICATIONS FROM OVERCOME LIMITATIONS ADDRESSING GLOBAL
ESSENTIAL FOOD TO AND EXPAND CHALLENGES IN
BIOTECHNOLOGICAL PHARMACEUTICALS CAPABILITIES SUSTAINABILITY AND
PROCESS HEALTH
TASK SHEET NO. 5
How can traditional
What ethical
How might advances in fermentation practices
considerations should
fermentation be preserved while
be taken into account
technology contribute also embracing
when developing new
to solving global food modern
fermentation-based
security issues? biotechnological
products or processes?
advancements?
