Fermentation Industry

Question 1

an enzyme-catalyzed metabolic process whereby organisms convert starch or sugar to alcohol or an acid, anaerobically releasing energy.

Answer 1

Fermentation

Question 2

involves the breakdown of carbohydrates into simpler compounds, primarily to generate energy for microorganisms. The process typically follows glycolysis, leading to the production of pyruvate, which can be further transformed into ethanol, lactic acid, or acetic acid, depending on the microorganism involved.

Answer 2

Fermentation

Question 3

The word fermentation originally came from a Latin word “______” that means to boil.

Answer 3

fervere

Question 4

First discovered accidentally by nomadic herders in Central Asia.

Answer 4

Early Yogurt Fermentation (~10 000 BC)

Question 5

Used in producing bread, vinegar, and soy sauce.

Answer 5

Spontaneous Fermentation (~5000 BC)

Question 6

Most fermentations require liquid media often referred to as broth, although some solid-substrate fermentations are operated.

Answer 6

Media Formulation

Question 7

Types of Media

Answer 7

1. Simple Media
2. Complex Media

Question 8

only the simplest of inorganic medium such as a few inorganic salts, water and nitrogen sources. From the simple inorganic nutrients, they can synthesize all of the complex organic compounds required to sustain life. Media consisting of few ingredients. Autotrophic organisms require

Answer 8

Simple Media

Question 9

Media consisting of many different ingredients to fulfill growth requirements of organisms. On the other hand, fastidious organisms lack the ability to synthesize many of their substrates for the growth requirements. They must have an organic carbon supply to provide energy for the synthesis of cellular components and for the release of metabolic energy.

Answer 9

Complex Media

Question 10

A medium where only pure chemicals in definite concentrations are used.

Answer 10

Synthetic Media

Question 11

A medium in which the exact concentration and constituents of the chemicals used are not known with certainty. Also known as Undefined Medium.

Answer 11

Non-Synthetic/Crude Media

Question 12

required for all biosynthesis leading to reproduction, product formation, and cell maintenance. In most fermentations, it also serves as the main energy source.

Answer 12

Carbon Sources

Question 13

Under Saccharine, a byproduct of cane and beet sugar production.

Answer 13

Molasses

Question 14

Under Saccharine, can be used as a source of carbon in the fermentation industries since they contain soluble sugars.

Answer 14

Fruit Juices

Question 15

Under Saccharine, a major waste product of the cheese industry. It is a straw-colored liquid produced as a byproduct in cheese production .

Answer 15

Cheese Whey

Question 16

Under Starches, classification of wheat, rice, barley

Answer 16

Cereals

Question 17

Under Starches, classification of potatoes, tapioca, etc.

Answer 17

Roots & Tubers

Question 18

Under Cellulosic, waste from paper pulp after the digestion process

Answer 18

Sulfite Waste Liquor (SWL)

Question 19

Under Cellulosic, produced by acid hydrolysis of wood; produces 65-85% fermentable sugars

Answer 19

Wood Molasses

Question 20

Under Cellulosic, a good source of cellulose

Answer 20

Rice Straw

Question 21

Under Vegetable Oils and Hydrocarbons, oils obtained by de-oiling vegetable.

Answer 21

Vegetable Oil

Question 22

Under Vegetable Oils and Hydrocarbons, used as fermentation substrates

Answer 22

Hydrocarbons

Question 23

____ is required for the synthesis of protein, nucleic acid, and co-enzymes by microbial cells

Answer 23

Nitrogen Sources

Question 24

What category is the Ammonium sulphate, Diammonium hydrogen phosphate, Ammonia, Urea

Answer 24

Inorganic

Question 25

Under Organic, a byproduct of the corn wet-milling process

Answer 25

Corn Steep Liquor

Question 26

Under Organic, the nutrieent-rich byproduct of potato processing

Answer 26

Potato Steep Liquor

Question 27

Under Organic, a mixture of amino acids, peptides, water soluble vitamins and carbohydrates

Answer 27

Yeast Extracts

Question 28

Under Organic, the material left after removing oil from the soya bean seeds

Answer 28

Soybean Flour

Question 29

substances added to or simultaneously with the fermentation which are incorporated into the fermentation product, and which generally serve to increase the yield or improve the quality of the product

Answer 29

Precursors

Question 30

those chemical compounds that when added to certain fermentations, more of a specific product may be produced, or a metabolic intermediate (which is normally metabolized) is accumulated.

Answer 30

Inhibitors

Question 31

specific chemical compounds included in media which induce or provoke formation of desired industrial fermentation products

Answer 31

Inducers

Question 32

surface active agents, reducing the surface tension in the foams and destabilizing the protein films by hydrophobic bridges between two surface, displacement of absorbed protein, and rapid spreading on the surface of the film

Answer 32

Antifoam Agents

Question 33

depends on the specific type of fermentation process (aerobic/anaerobic).

Answer 33

Oxygen

Question 34

before use, suspended solids, colloids, and microorganisms is usually removed, so a clean water with consistent composition is required.

Answer 34

Water

Question 35

What is the microorganism that is one of the most common yeast strains used in fermentation. It is employed in the production of alcoholic beverages like beer, wine, and spirits.

Answer 35

Saccharomyces cerevisiae

Question 36

What bacteria microorganisms are used in the fermentation of dairy products like yogurt and cheese, as well as in the production of sauerkraut and pickles.

Answer 36

Lactic acid bacteria, such as Lactobacillus and Streptococcus species

Question 37

What fungi microorganisms are used in the fermentation of soybeans to produce soy sauce and tempeh, respectively.

Answer 37

Aspergillus and Rhizopus

Question 38

The fermentation medium is prepared, usually containing a carbon source like glucose, lactose, or sucrose. Other nutrients, such as nitrogen sources, vitamins, and minerals, may be added to support microbial growth.

Answer 38

Preparation of raw materials

Question 39

Specific microorganisms like yeast, bacteria, or mold are introduced into the fermentation medium. The choice of microorganism depends on the desired product, for instance, Saccharomyces cerevisiae for ethanol or Lactobacillus for lactic acid.

Answer 39

Introduction of microorganisms (Inoculation)

Question 40

The microorganisms break down glucose or other sugars into pyruvate through ________. This process generates a small amount of energy (ATP) and intermediate compounds.

Answer 40

Glycolysis

Question 41

Under anaerobic conditions, pyruvate is converted into specific byproducts based on the type of fermentation.

Answer 41

Fermentation Reaction

Question 42

As fermentation continues, the byproducts accumulate in the medium. Some byproducts, like ethanol and organic acids, can inhibit microbial growth if their concentration gets too high.

Answer 42

Accumulation of fermentation products

Question 43

Once fermentation is complete, the desired product is extracted from the fermentation broth. Common separation techniques include filtration, distillation (for alcohol), centrifugation, and crystallization.

Answer 43

Harvesting and Separation

Question 44

The extracted product may undergo purification to remove impurities. Additional steps, such as drying, concentration, or chemical modifications, may be applied depending on the end-use application.

Answer 44

Purification and Post-Processing

Question 45

Unused biomass and waste products are processed for disposal or recycling. Some byproducts like CO₂ and leftover yeast may be repurposed for other industries, like baking or biofuel production.

Answer 45

Waste Management and Recycling

Question 46

Factors Affecting Fermentation Process:

Answer 46

1. Substrate Quality 2. Microbial Strain 3. Temperature and pH 4. Aeration and Mixing 5. Sterilization

Question 47

formed from pyruvate produced in glycolysis. NAD+ is generated from NADH.

Answer 47

Lactic Acid

Question 48

Lactic acid is formed from pyruvate produced in glycolysis. NAD+ is generated from NADH. The enzyme lactate dehydrogenase catalyzes this reaction. Lactobacillus bacteria prepare curd from milk via this type of fermentation. During intense exercise, when the oxygen supply is inadequate, muscles derive energy by producing lactic acid, which accumulates in the cells, causing fatigue. It is used in making yogurt, sauerkraut, and pickles.

Answer 48

Lactid Acid Fermentation

Question 49

This is used in the industrial production of wine, beer, biofuel, etc. The end product is alcohol and CO2. Pyruvic acid breaks down into acetaldehyde and CO2 is released. In the next step, ethanol is formed from acetaldehyde. NAD+ is also formed from NADH, utilized in glycolysis. Yeast and some bacteria carry out this type of fermentation. Enzyme pyruvic acid decarboxylase and alcohol dehydrogenase catalyze these reactions. It is used in beer, wine, and bread production.

Answer 49

Alcohol Fermentation

Question 50

Vinegar is produced by this process. This is a two-step process. The first step is the formation of ethyl alcohol from sugar anaerobically using yeast. In the second step, ethyl alcohol is further oxidized to form acetic acid using acetobacter bacteria. Microbial oxidation of alcohol to acid is an aerobic process. It is used in vinegar production.

Answer 50

Acetic Acid Fermentation

Question 51

This type of fermentation is characteristic of obligate anaerobic bacteria of genus clostridium. This occurs in the retting of jute fiber, rancid butter, tobacco processing, and tanning of leather. ____________ is produced in the human colon as a product of dietary fiber fermentation. It is an important source of energy for colorectal epithelium. Sugar is first oxidized to pyruvate by the process of glycolysis and then pyruvate is further oxidized to form acetyl-CoA by the oxidoreductase enzyme system with the production of H2 and CO2. Acetyl-CoA is further reduced to form butyric acid. This type of fermentation leads to a relatively higher yield of energy. 3 molecules of ATP are formed.

Answer 51

Butyric Acid Fermentation

Question 52

Created through lactic acid fermentation, where bacteria like Lactobacillus and Streptococcus break down lactose (milk sugar) into lactic acid, causing milk to curdle and form ____. Different bacteria and aging processes contribute to various cheese flavors and textures.

Answer 52

Cheese

Question 53

Made by fermenting milk with bacteria such as Lactobacillus bulgaricus and Streptococcus thermophilus. These bacteria convert lactose into lactic acid, thickening the milk and giving it a tangy taste.

Answer 53

Yogurt

Question 54

Vegetables like cucumbers are fermented using lactic acid bacteria, which break down sugars and produce lactic acid. This process preserves the food and gives it a sour taste. Sauerkraut - a traditional German dish, and its name translates to "sour cabbage" in English. Sauerkraut is made by fermenting shredded cabbage with salt, which allows lactic acid bacteria to naturally ferment the cabbage's sugars, creating a sour, tangy flavor and a longer shelf life.

Answer 54

Pickles

Question 55

a traditional Indonesian food made from fermented soybeans, often used as a plant-based meat alternative, known for its chewy texture and nutty flavor.

Answer 55

Tempeh

Question 56

typically made from malted barley, hops, water, and yeast. Other grains such as wheat, corn, or rice may also be used.

Answer 56

Beer

Question 57

Beers generally have a lower alcohol content compared to wine and spirits, typically ranging from __ to __ alcohol by volume (ABV).

Answer 57

3% to 10%

Question 58

brewed at higher temperatures with top-fermenting yeast

Answer 58

ales

Question 59

brewed at low temperatures with bottom-fermenting yeast

Answer 59

lagers

Question 60

a dark, rich beer made with roasted malts

Answer 60

stouts

Question 61

made from fermented grapes, although other fruits such as apples (for cider) or berries (for fruit wines) can also be used.

Answer 61

Wine

Question 62

Grapes undergo fermentation naturally with the aid of yeast present on the fruit's skins. During fermentation, sugars in the grapes are converted into ___ and _____.

Answer 62

alcohol, carbon dioxide

Question 63

Wines typically have alcohol contents ranging from __ to __ ABV, although this can vary depending on factors such as grape variety and winemaking techniques.

Answer 63

8% - 15%

Question 64

Merlot, Cabernet Sauvignon, Pinot Noir

Answer 64

Red Wine

Question 65

Chardonnay, Sauvignon Blanc, Riesling

Answer 65

White wine

Question 66

Grenache Rosé, Zinfandel Rosé

Answer 66

Rose Wine

Question 67

Campagne, Prosecco, Cava

Answer 67

Sparkling

Question 68

Port, Sherry, Vermouth

Answer 68

Fortified wines

Question 69

are distilled alcoholic beverages made from fermented grains, fruits, or vegetables. Common ingredients include barley, corn, rye, wheat, potatoes, and sugarcane.

Answer 69

Spirits

Question 70

Spirits have higher alcohol concentrations compared to beer and wine, typically ranging from __ to __ ABV or higher.

Answer 70

20% - 60%

Question 71

distilled from grains or potatoes

Answer 71

Vodka

Question 72

from sugarcane juice or molasses

Answer 72

Rum

Question 73

from malted grains and aged barrels

Answer 73

Whiskey

Question 74

from grains and flavored with botanicals

Answer 74

Gin

Question 75

made from blue agave plant in Mexico

Answer 75

Tequila

Question 76

from fermented juice, usually grapes

Answer 76

Brandy

Question 77

Production of antibiotics via fermentation

Answer 77

penicillin, streptomycin

Question 78

Synthesis of vitamins

Answer 78

Vitamin C, Vitamin B12

Question 79

Manufacturing of medical enzymes helps in diagnostics and treatments

Answer 79

glucose oxidase, thrombin