1.
ALCOHOL FERMENTATION
PREPARED BY:PRACHI
PATEL
SEM:III
SAURASHTRA UNIVERSITY
RAJKOT

2.
INDEX:
 INTRODUCTION
 PROCESS
 ORGANISMS USED
 SUBSTRET AND MEDIA
COMPOSITION AND IDEAL
CONDITION
 PRODUCT RECOVERY
 USES
 CONCLUSION

3.
alcoholic fermentation, also
referred to as, Ethanol
fermentation, is a biological
process in which sugars such as
glucose, fructose, and sucrose are
converted into cellular energy and
thereby produce ethanol and carbon
dioxide as metabolic waste
products. Because yeasts perform
this conversion in the absence of
oxygen ethanol fermentation is
classified as anaerobic.

4.
Conversation Mechanism
C6H12O6 C2H5OH + CO2
180 92 88
100 Kg 51.1 Kg 48.9 Kg
Theoretical Yield : 51.1% Gay-Lussac Coefficient(1815)

5.
C6H12O6 ====> 2(CH3CH2OH) + 2(CO2) + Energy
(which is stored in
ATP)
Sugar ====> Alcohol + Carbon dioxide gas + Energy
(Glucose) (Ethyl alcohol)

6.
Organisms used:
 Bacteria:
 Zymomonas mobilis
 Closteridium acetobutylicum
 Klebsiella pneumoniae
 Yeast
 Saccharomyces cerevisiae
 Saccharomyces carlsbergenesiae
 Saccharomyces saki
 Saccharomyces oviformis
 Candida utilis
 Mucur sp.

7.
FERMANTABLE SUBSTRATE
 Sugary materials
 Starchy material
 Cellulosic materials

8.
SUGARY MATERIALS:
Molasses
Suger cane
Sugar beet
Sweet potato
Sulfide waste
Weet sorgum
Whey
glucose
Succrose
Lactose

9.
STARCHY MATERIALS
cereals:
wheat,maize,barley,sorgum,corn,rice
Roots:
potato,tropica
Mild products:
wheat flour,corn feed

10.
CELLULOSIC MATERIALS
Wood
Paper waste
Agricultural waste

11.
Fermentation media
Nutrient Raw material
Carbon molasses, starch
Nitrogen corn steep liquor, soybean
meal, pure ammonia or
ammonium salts, urea, nitrate
salts, phosphate salts
Vitamins biotin, yeast extract, beef
and growth extract, corn steep liquor,
factors wheat germ meal

12.
CONDITIONS FOR FERMENTATION
Carbon sources: pure sugar or crude
sugars/molasses (10-18%).
Nitrogen sources: Mostly available in
the form of ammonium sulphate.
Growth factors: can be provided in the
form of molasses.
pH: 4.8-5.0.
Temperature: 70-80 F. Temp. can be
controlled by cooling jacket.

13.
CONTN……..
Time: Depends on yeast strain.
Usual time is between 30 to
72hrs.
Yield: 0.4 gallon of ethyl alcohol per
one
gallon of molasses. 90%
carbohydrates can be
converted in to alcohol.

14.
FERMENTATION PROCESS CARRY
OUT BY:
 batch fermentation
 Continuous fermentation
continuous fermentation is used
because of several advantages.

15.
FERMENTATION
 Inoculums size:
In range of 3% to 10% with an
evrage about 4%
 Media:
10 -18%. Concentrations
greater than 20% are not employed as
they could be detrimental to yeast.

16.
PRODUCT RECOVERY
 Distillation is a separation process for a
mixture of liquids or oils. It relies on
differences in the boiling points of the
component liquids to be separated.
 Alcohol can be obtained by distillation
and column is known as rectified
column.
 Can also be recovered by fractional
distillation. Distillate contains 95.6%
ethyl alcohol and 4.4% water.

17.
BY-PRODUCTS
 Three byproducts generated
1. Carbon dioxide- used for production of
dry ice and pure form used for
preparation of soft drinks.
2. Yeast biomass- used for animal fodder
because it contains high protein,
vitamins etc.
3. Distillery effluents- used as a fertilizer
and animal feed.

18.
Ethanol Tolerance
Growth Tolerance Production Tolerance
Ethanol level Ethanol level
at which at which
Growth ceases Ethanol production ceases
6-9% wt/vol 15% wt/vol or higher

19.
USES:
 Fuels
Some alcohols, mainly ethanol
and methanol can be used as an alcohol
fuel
 Preservative
 Solvents
 Alcohols have applications in industry
and science as reagents or solvents
ethanol can be used as a solvent in
medical drugs, perfumes and vegetable
essences such as vanilla

20.
 Alcoholic beverages
 Antifreeze
 Antiseptics
 Ethanol can be used as
an antiseptic to disinfect the skin.

21.
CONCLUSION
 Thus alcohol production is an
important fermentation because of
following reasons:
1. Gives ethyl alcohol used for
consumption as well as industrial
purposes.
2. Gives byproducts like carbon dioxide,
yeast biomass, fertilizer etc.
3. Gives effective utilization of agro-
waste eg. Molasses, sulphite waste
liquor etc.