Page 3
Semester 3: National Education Policy-2020 Common Minimum Syllabus for U.P. State Universities
Fermentation Technology
Fermentation Technology
Introduction to Fermentation
Fermentation is a metabolic process that converts sugar to acids, gases, or alcohol. It is carried out by microorganisms, mainly yeast and bacteria, and occurs in anaerobic conditions.
Types of Fermentation
There are several types of fermentation, including alcoholic fermentation, lactic acid fermentation, and acetic acid fermentation. Each type has specific microorganisms and substrates.
Microbial Organisms in Fermentation
Yeasts such as Saccharomyces cerevisiae and bacteria like Lactobacillus species play crucial roles in fermentation processes. Their metabolic activities define the products formed.
Parameters Affecting Fermentation
Key parameters include temperature, pH, oxygen levels, and nutrient availability. Each parameter significantly influences the efficiency and yield of fermentation.
Applications of Fermentation Technology
Fermentation technology is widely used in the food and beverage industry, biofuel production, pharmaceuticals, and biopolymer synthesis. It plays a vital role in producing wine, yogurt, bread, and renewable energy.
Fermentation Process Control
Monitoring and control of fermentation processes are essential to optimize production. Techniques include pH monitoring, temperature control, and anaerobic conditions management.
Recent Advances in Fermentation Technology
Recent advancements involve genetic engineering and metabolic engineering of microorganisms to enhance product yields and develop new fermentation processes.
