quá trình lên men Fermentation

Professor: Wook-Jin Chung

Fermentation
 Lactic Acid Fermentation and Alcoholic Fermentation

Nguyen Van Tuyen


Contents

1

2

3

What is “Fermentation”

Fermentation pathways

Fermentation product


What is “Fermentation”
Fermentation:
+ Anaerobic process
+ Energy can be released from glucose even though oxygen is not available.
+ Occurs in yeast cells, bacteria and in the muscle cells of animals.


2. Fermentation pathways

2.1 Alcoholic fermentation
+ Carried out by yeasts in which sugars are converted into cellular energy producing ethanol and carbon
dioxide.


2. Fermentation pathways
2.2 Lactic acid fermentation
+ Glucose and other six-carbon sugars are converted into cellular energy and the metabolite lactate.
+ occurs in some bacteria and animal cells, such as muscle cells


2. Fermentation pathways
Homolactic fermentation

+ The pyruvate undergoes a redox reaction, forming lactic acid

+ Not produce a gas as a byproduct

C6H12O6 → 2 CH3CHOHCOOH +2 ATP



2. Fermentation pathways
Homolactic fermentation

Build up of lactic
acid

-

When muscles need energy faster than the blood can supply oxygen.

-

Also occurs in some kinds of bacteria (such as lactobacilli) and some fungi


2. Fermentation pathways
Heterolactic fermentation

+ Some lactate is further metabolized and results in ethanol and carbon dioxide acetate, or other metabolic
products

+ several designations, such as pentose phosphate pathway, pentose phosphoketolase pathway, hexose
monophosphate pathway, 6-phosphogluconase pathway.

C6H12O6 → CH3CHOHCOOH + C2H5OH + CO2 +ATP



3. Fermentation product
Food product: from milk (yogurt, kefir, fresh, and
ripened cheese), fruits (wine, vinegar), vegetables
(pickles, soy sauce), meat (femented sausage,
salami)

Industrial chemical: (solvent: acetone, butanol,
ethanol,

enzyme,

pharmaceuticals)

amino

acid

,

vitamin,


Thank You!