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Fermentation
Group members:Daneetha a/p Muniandy 140018
Mohd Nor Izwan Nordin 149206
Na zirah binti Saleh 149418
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Definition
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-Methane fermentation
> Residual wood in the forest area, and wood waste are abundant
lignocellulosic materials that could be fermented to methane, ethanol and
other chemical products.
> Lignin is the major factor determining the extent of organic substrate
degradation in anaerobic conditions . Due to the heterogeneity, lignin is
resistant to biological attack by many kinds of microorganisms. However,basidiomycetes called white rot fungi are known as an aggressive lignin
degrader.
>apply white rot fungi to the pretreatments for methane fermentation of
wood. Methane fermentation is advantageous for on-site energy supply.
Methane gas can be converted to electricity using fuel cells or turbinesystems, or combusted directly.
Types of fermentation
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-Microbial fermentation
all dietary carbohydrates and proteins can serve as substrates for microbial
fermentation. Nonetheless, the crucial advantage of being a herbivore is the abilityto efficiently extract energy from cellulose and other components of plant cell walls.
Cellulose
fiber
account
40%-50%
Dry stems
Leaves
Roots
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These fibers are embedded in a matrix of hemicelluloses and phenolic
polymers (lignin-carbohydrate complexes) that are covalently crosslinked.
Cellulose itself is a linear polymer of glucose molecules linked to oneanother by beta[1-4] glycosidic bonds and herein lies the problem for the
vertebrate digestive system. As far as is known, no enzyme able to hydrolyze
beta[1-4] glycosidic bonds has evolved in vertebrates.
The glucose released in this process is then taken up and metabolized by
the microbes, and the waste products of microbial metabolism are passed on tothe host animal.
Fermentation occurs under anaerobic conditions. As a consequence,
sugars are metabolized predominantly to volatile fatty acids. Additional major
products include lactic acid, carbon dioxide and methane.
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-Fermentation in food
A process by which food or drink goes through a chemical change caused by
enzymes produced from bacteria, microorganism or yeasts.
Fermentation alters the appearance and/or flavour of foods and beverages
such as beer, buttermilk, cheese, vinegar, yogurt, liquor and wine.
In wine, for example, yeast enzymes convert grape-juice sugars into alcohol
while in rum, the enzymes convert sugar cane molasses into alcohol. With
whiskeys, a mash is made from cereal grains such as corn, rye or barley-diastase enzymes convert the grain's starches into sugar , which is
subsequently converted by yeast to alcohol.
Malolactic fermentation is an important winemaking process conducted on
most red grape wines and some white grape wines. It is also used with some
fruit wines
sample of equation:
C6H12O6 2C2H5OH + 2CO2 + 2 ATP
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-Industry fermentation
Fermentation tanks, also called bioreactors, used for industrial
fermentation processes are glass, metal or plastic tanks, equipped with gages
and settings to control aeration, stir rate, temperature, pH and other
parameters of interest.
Units can be small enough for bench-top applications (5-10 L) or up to
10,000 L in capacity for large-scale industrial applications.
Fermentation units such as these are used in the pharmaceutical industry
for the growth of specialized pure cultures of bacteria, fungi and yeast, andthe production of enzyme and drugs.
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Materials
The fermentation of sugar to
wine was done using yeast
grown in a bioreactor.
used in the pharmaceutical
industry for the growth of
specialized pure cultures of
bacteria, fungi and yeast, and
the production of enzymes and
drugs.
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METHODS / PROCESSES
� Wood Alcohol� Production of n-Butanol
� Methane fermentation
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The Earlier Process
� Beginning in 1910, the manufacture of alcohol from sawdust.
� The process is the following: pine sawdust is placed in rotatory
digesters made of sheet steel lined with ceramic tiles, along with
dilute suphuric acid.
� Heating is accomplished with direct steam injection, under
pressure, for one hour.
� The steam is exhausted and partially condensed to recover spirits
of turpentine (200 to 300 grams per tonne of dry wood).
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� The sawdust is then extracted in a diffusion battery, pressed and
used as fuel.T
he juice obtained is partly neutralized, filtered, cooledand sent on for fermentation.
� This is accomplished by first preparing a yeast culture with malt and
barley, then propagating the yeast thus obtained in a cooled
decoction of malt sprouts in the saccharine juice.
� After development, the yeast is used for inoculating the saccharine
juice in the fermentation vats. Industrial yields, under normal
conditions, reach 7.3 liters of 100-degree alcohol per 100 kilograms
of dry wood, and the factory's annual production is 20,000 hectoliters
of alcohol.
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Prodor Process (new process)
� Based on the hydrolysis of sawdust by cold hydrochloric acid, which
considerably reduces the destruction of glucose during hydrolysis.
� The process is continuous and allows almost complete recovery of the
hydrochloric acid that is used.
�T
he yield is said to be 250 liters of 100% alcohol per tonne of drysawdust. In addition, the mash still contains non-fermentable pentoses,
which can be converted to furfurol [sic], and lignin which, by dry
distillation, gives as much methyl alcohol as would have been derived
from all the wood from which it was extracted.
� Production of this wood alcohol could only become economical if the
wood, after decomposition, could be used for extraction of acetone andmethyl alcohol by distillation.
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Production of n-Butanol by fermentation of
wood hydrolysate
� Hydrolysates (pre-hydrolysate and main hydrolysate) of Pinus radiata were
prepared.
� The process involved pre-steaming the wood feed at 148 --C for 35 min,
followed by cooking at 160°C for 30 min in 6-i i oi U-S% n23U4/Kg oven-dried
feed, to produce the pre-hydrolysate.
� Further cooking at 185'C for 140 min in 20 1 of 0.5% H2S0,+/Kg oven-dried
feed produced the main hydrolysate.
� Prior to all experiments, the hydrolysates were adjusted to pH 6-O using
CaCOs and the precipitate was removed by filtration.
� Various treatment methods were then employed to test their effect upon
fermentability� A. Steam-stripping. Steam was passed through the hydrolysate to achieve a
liquor temperature of 90°C for 15 min.
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� B. Decozorization. Activated carbon (150 g/l, B.D.H. Chemicals, Palmerston
North, N.Z.),was added to the hydrolysate and shaken for 1 h at 30°C
.T
hecarbon was then removed by filtration.
� C. Cation exchange; Amberlite IR 120, H+ form, was added to the hydrolysate
and shaken for 30 min. The rest was then removed by filtration.
� D . Anion exchange. Amberlite IR 45, OH- form, was added to the hydrolysate
and shaken for 30 min.
� The rest was then removed by filtration.n After the appropriate treatment(s),yeast extract and CaCOs were added to the hydrolysate, and the pH was
adjusted to pH 7-O using 1M NaOH prior to autoclaving at 120°C for 15 min.
� Clostridiwn acetobutylicwn N.C. I .B. 2951, was maintained as previously
described. For inoculum preparation, 5 ml of stock culture were transferred to
100 ml of Cooked Meat Medium supplemented with 20 g/l glucose.
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� After heat-shocking at 70°C for 90 seconds the culture was
incubated at 30°C
for 24 h prior to using 5 ml as inoculum.� Cultivation. Sterilized hydrolysate (100 ml contained in 120 ml
screw- Cagped bottles) was inoculated immediately after cooling,
and incubated at 30 C in still-culture for 5-7 days. Samples (5 ml)
were withdrawn as required.
� Analyses. n-Butanol was analysed by gas-liquid chromatography aspreviously described (Maddox, 1980). The sugar content of samples
of main hydrolysate was determined by the anthrone procedure
(Ghosh et aZ, 1960).
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Butanol production from treated main hydro lysate.
Treatment Butanol production, g/l ,% Yield*
Decolorization + steam-stripping 1.6 9
Anion exchange 2.7 8
Cation exchange 1.8 6 Anion exchange + cation exchange 5.7 17
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�Methane fermentation
�Methane fermentation of Japanese cedar was carried out in a 500 ml
Erlenmeyer flask
� The fermentation system consists of 12 g of pretreated and untreated
Japanese cedar wood chips. The fermentation flasks were purged with
argon gas and incubated at 35 °C for 60 days. Biogas produced wascollected in a measuring cylinder submerged under saturated sodium
chloride. The volume of gas produced was measured periodically.
Composition of the gas produced was analyzed by gas chromatography.
� Gas production from flasks containing the sludge without wood chips
and wheat bran was measured. Anaerobic fermentation of the wheatbran (25 g) without wood chips was also carried out using the sludge.
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REFERENCES
� http://www.journeytoforever.org/biofuel_library/wood_alcohol.html
� http://www.bcfii.ca/industry_resources/mpb/pdf/MDP _07_013_Ethan
ol_from_MPB_ Fibre.pdf
� http://www.springerlink.com/content/u231m01pmww56320/fulltext.p
df General Chemistry, 7th edition ,Whitten Davis Peck Stanley
www.springerlink.com/content