Group 1 Fermentation

FERMENTATION
Presentation by Group 1
LIM, ALONZO, SILVA, ZEALOR, LANTICSE, ONDE, RAMOS, HARID, ATUP, GUBALANE, HILAJOS, GARZON
OBJECTIVES
01
Introduce
Students must be introduced to
fermentation comprehensively and
attentively
02
Learn
and are expected to adapt new
pieces knowledge during the
discussion;
03
Analyze
should comprehend the information
that will be discussed and will be
able to internalize it.
INTRODUCTION
FERMENTATION
The term "ferment" comes from the Latin
word fervere, which means "to boil."
Source: Helmenstine, A. M., PhD. (2020, October 2). What is fermentation? Definition and examples.
ThoughtCo.
https://www.thoughtco.com/what-is-fermentation-608199
Fermentation was described by late 14th century alchemists, but not
in the modern sense. The chemical process of fermentation became
a subject of scientific investigation about the year 1600.
Fermentation is a natural process. People applied fermentation to make products
such as wine, mead, cheese, and beer long before the biochemical process was
understood. In the 1850s and 1860s, Louis Pasteur became the first scientist to
study fermentation when he demonstrated fermentation was caused by living cells.
However, Pasteur was unsuccessful in his attempts to extract the enzyme
responsible for fermentation from yeast cells.
WHAT IS
FERMENTATION?
Fermentation is the breaking down of sugar molecules

into simpler compounds to produce substances that can
be used in making chemical energy. Chemical energy,
typically in the form of ATP, is important as it drives
various biological processes. Fermentation does not use
oxygen; thus, it is “anaerobic”
Source: Biology Online. (2022, June 16). Fermentation - Definition and Examples Biology Online Dictionary.
Biology Articles. Tutorials & Dictionary Online.
https://www.biologyonline.com/dictionary/fermentation
PURPOSE
The purpose of fermentation is to regenerate the electron
carriers used in glycolysis and produce a small amount of
ATP. Fermentation occurs in the absence of oxygen and
is used by anaerobic organisms and aerobic organisms
when oxygen is not present.
Source:
Fermentation happens in anaerobic conditions
(i.e.,without oxygen). Fermentation begins with
glycolysis which breaks down glucose into two pyruvate
molecules and produces two ATP (net) and two NADH.
Fermentation allows glucose to be continuously broken
down to make ATP due to the recycling of NADH to
NAD+.
EXAMPLES OF PRODUCTS
FORMED BY FERMENTATION
• BEER
Most people are aware of food and
• WINE
beverages that are fermentation
• YOGURT
products, but may not realize many
• CHEESE
important industrial products results
from fermentation.
Source: Helmenstine, A. M., PhD. (2020, October 2). What is fermentation? Definition and examples.
ThoughtCo.
https://www.thoughtco.com/what-is-fermentation-608199
2 TYPES OF FERMENTATION
HOMO
FERMENTATION only one type of product formation
HETERO
more than one product formed.
FERMENTATION
Source: A. (2023, July 26). Types of Fermentation: Definition, Process, Advantages. BYJUS.
https://byjus.com/neet/types-of-fermentation/
LACTIC ACID FERMENTATION
A metabolic process in which sugars,

such as glucose, are converted into lactic
acid by microorganisms like bacteria and
certain types of fungi. This process
occurs in the absence of oxygen, and it is
a way for cells to generate energy.
ALCOHOL FERMENTATION
A process where yeast or bacteria

convert sugars into alcohol and carbon
dioxide. It's a way for organisms to
generate energy without using oxygen.
ACETIC ACID FERMENTATION
A process where microorganisms convert sugars or

ethanol into acetic acid, creating a sour taste.
BUTYRIC ACID FERMENTATION
A process where microorganisms, like

certain bacteria, break down carbohydrates
into butyric acid. It's a type of anaerobic
fermentation, meaning it occurs in the
absence of oxygen. The end product,
butyric acid, is a short-chain fatty acid with
various industrial and biological
applications.
FUNCTION OF
FERMENTATION
Fermentation enables cells to produce chemical energy

from the breakdown of sugar, e.g. glucose, without the
help of oxygen. That gives anaerobic (obligate,
facultative, or aerotolerant) organisms the advantage of
thriving in anoxic (without oxygen) environments that
would rather be harsh for aerobic organisms.
Source:
FUNCTION OF
FERMENTATION
Examples of anoxic environments

are mud, soil, and hydrothermal
vents deep under the sea.
They ferment molecules to derive
energy and, in return, they produce
byproducts released into the
The anaerobic bacteria that can
environment.
thrive in these environments are
essential for their ecological niche.
Source:
Fermentation is the breakdown of carbs like starch and sugar
by bacteria and yeast and an ancient technique of preserving
food. Common fermented foods include kimchi, sauerkraut, IMPORTANCE
kefir, tempeh, kombucha, and yogurt. These foods may
reduce heart disease risk and aid digestion, immunity, and
weight loss.
Fermented foods improve our digestion: Fermentation kicks

off the digestive process by releasing nutrients and breaking
them down, so by the time we actually eat fermented foods,
digestion is much easier. When digestion is easy, our bodies
are able to absorb nutrients more readily.
Source:
Due to the high probiotic content of fermented foods, the
most common side effect is an initial and temporary
increase in gas and bloating ( 32 ). These symptoms may
be worse after consuming fiber-rich fermented foods,
NEGATIVE EFFECTS such as kimchi and sauerkraut.
Biological hazards — bacteria, viruses and parasites that

can cause foodborne illnesses — are the biggest
concerns. Botulism, E. coli and salmonella are the main
hazards for fermented foods. Botulism can form in
oxygen-free conditions if a fermentation is not successful
and acid levels are too low.
Source:
THANK YOU
GROUP 1

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FERMENTATION

Fermentation is the breaking down of sugar molecules

A metabolic process in which sugars,

A process where yeast or bacteria

A process where microorganisms convert sugars or

A process where microorganisms, like

Fermentation enables cells to produce chemical energy

Examples of anoxic environments

Fermented foods improve our digestion: Fermentation kicks

Biological hazards — bacteria, viruses and parasites that

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