Fermentation

Fermentation Intro and History Antibiotics Ethanol Food industry Future hope Conclusion

BY Arjun Satish Rohith Rama Varma Sajjat Muhemmed Reyath Narendra Prasath R Bharathi Ganesan R

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 • R CO NH CH CH

S C (CH3)2

CO N CHCOOM The different types of available Pencillin are : Type I : 2-pentenylType II : n-Amyl Type II : BenzylType 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

CO2

Mold

Cooling Coils

Air

Raw material is maize steep liquor + lactose(4-5%) at 115˚C + Nutrients(0.2%) + Penicillium chrysogenium Buffer Solution (Sodium Phosphate)

E

Buffer

E

pH 7.5

BIOLOGICAL FILTER

MIXING TANK REFRIGERATION

CENTRIFUGE

H2SO4

EXTRACTOR STRIPPER

Mycelia

FILTER 10 % H2SO4

Solvent ALKALI TANK PENICILLIN CRYSTAL for sterile DRYER packing

Solvent Recovery

VACCUM CONCENTRATOR

Penicillin Powder

NaCl/KCl salting agent

CRYSTALLISER

BULK DRYING

Low Pressure Stream

Process Description  An aerobic batch fermentation process is carried out. Maize steep liquor is diluted with

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  

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

Molasses Storage tank

Nutrients CO2

Steam

YEAST CULTURE TANK

Beer Aldehyde Rectifying Still Column Tower

H2O

CO2 Yeast solution

H2O

H2O

Fermentation Tank 8-10% alcohol Nutrients

20-30°C 30-70 Hours

Slops

H2O H2O

Benzene

100% Ethanol

The nutrients sent is ammonium magnesium sulfate

H2O

Denatured alcohol

95% ethanol

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 nonutilized 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.