DasarTeknologi Fermentasi. -Introduction of Fermentation Process-

Transcription

1 DasarTeknologi Fermentasi -Introduction of Fermentation Process-

2 Kontrak Perkuliahan Keterlambatan 15 menit (berdasarkan jadwal), lebih dari itu tidak diperkenan masuk Kehadiran minimal 80%. Kurang dari 80% tidak diperkenankan mengikuti ujian, dan tidak akan diberikan memo utk ujian. Nilai UAS = 0 Dilarang TA / menandatangani presensi teman. Sanksi : nilai E Tidak diperkenankan makan selama perkuliahan Kuis diberikan tanpa pemberitahuan Tidak ada remidi

3 Kontrak Perkuliahan Ujian susulan maksimal 1 minggu setelah jadwal ujian Tidak ada tugas tambahan utk perbaikan nilai ujian Kecurangan dalam ujian (UTS/UAS) akan dibatalkan semua MK dalam satu semester Konfirmasi nilai dilakukan di ruangan, tidak diperkenankan konfirmasi melalui sms/telp/ /chat/sosmed (pada batas waktu yg ditentukan). Apabila konfirmasi TIDAK DILAKUKAN di ruangan NILAI AKAN DITURUNKAN SETENGAH GRADE. Tidak ada nego nilai.

4 Checking! Apa fermentasi? Bagaimana perjalanan glukosa di dalam tubuh? Jelaskan proses glikolisis! Bagaimana proses fermentasi?

5 What is fermentation? Derived from the Latin verb fervere meaning to boil Describing the appearance of the action of yeast on extracts of fruit or malted grain. The boiling appearance is due to the production of carbon dioxide bubbles caused by the anaerobic catabolism of the sugars present in the extracts. Fermentation have different meaning to biochemistry and industrial microbiologists. Biochemical meaning relates to the generation of energy by the catabolism of organic compounds Whereas meaning in industrial microbiology tends to be much broader.

6 What is fermentation? It is a process by which the living cell is able to obtain energy through the breakdown of glucose and other simple sugar molecules without requiring oxygen. Fermentation results in the production of energy in the form of two ATP molecules, and produces less energy than the aerobic process of cellular respiration.

7 Louis Pasteur in the 19th century used the term fermentation in a narrow sense to describe the changes brought about by yeastsand other microorganisms growing in the absence of air (anaerobically); He also recognized that ethyl alcohol and carbon dioxide are not the only products of fermentation.

8 FERMENTATION?? Chemical conversion of carbohydrates (sugar) into alcohols or acids using yeast. Also employed in preservation to create lactic acid in sour foods such as pickled cucumbers, kimchi, and yogurt. The science of fermentation is known as zymology. The Chemistry of Fermentation - Aerobic & Anaerobic Cellular Respiration - Glycolysis - Alcoholic Fermentation - Lactic Acid Fermentation

9 Biochemistry perspective Process that is important in anaerobicconditions when there is no oxidative phosphorylationto maintain the production of ATP (Adenosine triphosphate) by glycolysis. During fermentation pyruvateis metabolisedto various different compounds. Homolacticfermentation is the production of lactic acidfrom pyruvate; alcoholic fermentation is the conversion of pyruvate into ethanol and carbon dioxide Heterolacticfermentation is the production of lactic acid as well as other acids and alcohols.

10

11 Products of Fermentation

12 Fermentation NADH reduces pyruvic acid to form lactic acid. Another simple fermentation pathway involved a decarboxylation reaction to form ethanol. This is representative fermentation products and the organism that produce them. All of the organisms are bacteria except Saccharomyces, which is yeast. Different organism will produced different end products.

13 The range of fermentation process. There are five major groups of commercially important fermentations: Those that produce microbial cells (or biomass) as the product. Those that produce microbial enzymes Those that produce microbial metabolites. Those that produce recombinant products. Those that modify a compound which is added to the fermentation -the transformation

14 Some important fermentation products 14

15 Some important fermentation products 15

16 Some important fermentation products Product Organism Use Ethanol Glycerol Lactic acid Acetone and butanol Saccharomyces cerevisiae Saccharomyces cerevisiae Lactobacillus bulgaricus Clostridium acetobutylicum Industrial solvents, beverages Production of explosives Food and pharmaceutical Solvents -amylase Bacillus subtilis Starch hydrolysis 16

17 THE COMPONENT PARTS OF A FERMENTATION PROCESS (1) The formulation of mediato be used in culturing the process organism during the development of the inoculums and in the production fermenter. (2) The sterilizationof the medium, fermenters and ancillary equipment. for microorganism growth (3) The productionof an active, pure culture in sufficient quantity to inoculatethe production vessel.

18 THE COMPONENT PARTS OF A FERMENTATION PROCESS (4) The growthof the organism in the production fermenter under optimum conditions for product formation. (5) The extractionof the product and its purification. (6) The disposal of effluentsproduced by the process.

19 Fermentor is the basic equipment used for fermentation. Contains the media to carry out fermentation, and creates environment for fermentation at large scale.

20 Products of Fermentation Fermentation products include: Food products: from milk (yogurt, kefir, cheeses), fruits (wine, vinegar), vegetables (pickles, soy sauce), meat (fermented sausages) Industrial chemicals: (solvents: acetone, butanol, ethanol, enzymes, amino acids) Specialty chemicals (vitamins, pharmaceuticals)