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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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Presentation Chem

Apr 07, 2018

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Page 1: Presentation Chem

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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