FERMENTATION Chemische Eigenschaften,Einsatz,Produktion Methoden
Definition
fermentation: A form of anaerobicrespiration occurring in certain microorganisms,e.g. yeasts. Alcoholicfermentation comprises a series ofbiochemical reactions by which pyruvate(the end product of glycolysis)is converted to ethanol and carbondioxide. Fermentation is the basis ofthe baking, wine, and beer industries.
Landwirtschaftliche Anwendung
Fermentation is a process in which a chemical change is induced by organisms like bacteria, yeasts or fungi, or by the enzymes produced by them. The fermentation process involves (a) breaking down of organic substances by the action of organisms, and (b) evolution of heat and gases such as carbon dioxide. During fermentation, organic matter is decomposed in the absence of air (oxygen) and hence there is always accumulation of the reduction products or products of incomplete oxidation. The period for fermentation may vary depending on the temperature. The cooler the temperature, the longer the time required for fermentation.
The making of wine, vinegar, etc. is possible because of fermentation. Alcoholic fermentation comprises a series of biochemical reactions by which pyruvate is converted into ethanol and carbon dioxide.
Several fermentation products are of great importance to human beings, and hence, the process of fermentation is carried out on a large scale.
Many microbiological processes involving fermentation occur in the presence of air and yield incomplete oxidation products, like acetic acid from alcohol, and citric acid from sugar. These processes are used industrially.
Micro-organisms like fungi, bacteria and actinomycetes produce antibiotics. The activated sludge process for sewage digestion is a form of fermentation. Edible protein can be produced from petroleum by a continuous fermentation process. Fermentation is also used for producing synthetic amino acids.
FERMENTATION Upstream-Materialien And Downstream Produkte
Upstream-Materialien
Downstream Produkte
