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Industrial fermentation is the intentional use of fermentation in manufacturing processes. In addition to the mass production of fermented foods and drinks, industrial fermentation has widespread applications in chemical industry. Commodity chemicals, such as acetic acid, citric acid, and ethanol are made by fermentation. [1]
Fermentation is used at an industrial level to produce commodity chemicals, such as ethanol and lactate. In total, fermentation forms more than 50 metabolic end products [2] This process highlights the power of microbial activity.
Tibicos water crystals made with Muscovado. This is a list of fermented foods, which are foods produced or preserved by the action of microorganisms.In this context, fermentation typically refers to the fermentation of sugar to alcohol using yeast, but other fermentation processes involve the use of bacteria such as lactobacillus, including the making of foods such as yogurt and sauerkraut.
Grapes being trodden to extract the juice and made into wine in storage jars. Tomb of Nakht, 18th dynasty, Thebes, Ancient Egypt. Sourdough starter. In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—without an oxidizing agent being used in the reaction.
Prior to fermentation, it is made into a broth rich in lactate by hydrolysis and fermentation. [7] The broth is then sterilized to be put into pure cultures of microbes with the aforementioned capability. This can be adjusted to produce other fatty acids besides propionate for additional industrial applications. Economic and environmental ...
Industrial microbiology is a branch of biotechnology that applies microbial sciences to create industrial products in mass quantities, often using microbial cell factories. There are multiple ways to manipulate a microorganism in order to increase maximum product yields.
Industrial biotechnology (known mainly in Europe as white biotechnology) is the application of biotechnology for industrial purposes, including industrial fermentation. It includes the practice of using cells such as microorganisms , or components of cells like enzymes , to generate industrially useful products in sectors such as chemicals ...
In 1910 Auguste Fernbach (1860–1939) developed a bacterial fermentation process using potato starch as a feedstock in the production of butanol. [6] Industrial exploitation of ABE fermentation started in 1916, during World War I, with Chaim Weizmann's isolation of Clostridium acetobutylicum, as described in U.S. patent 1315585. [7]