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Production of Alcohol Lecture Notes

The document discusses alcohol production through fermentation. It states that fermentation is a process where organisms such as yeast and bacteria convert carbohydrates like sugars and starches into alcohol or acids. Saccharomyces cerevisiae is the important yeast used for industrial alcohol fermentation. Raw materials for alcohol fermentation include sugars from sources like molasses, starch from grains, and cellulose materials. The fermentation process involves steps like milling, mashing, and distillation to produce alcohol from these raw materials.

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2K views

Production of Alcohol Lecture Notes

The document discusses alcohol production through fermentation. It states that fermentation is a process where organisms such as yeast and bacteria convert carbohydrates like sugars and starches into alcohol or acids. Saccharomyces cerevisiae is the important yeast used for industrial alcohol fermentation. Raw materials for alcohol fermentation include sugars from sources like molasses, starch from grains, and cellulose materials. The fermentation process involves steps like milling, mashing, and distillation to produce alcohol from these raw materials.

Uploaded by

vijend
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as RTF, PDF, TXT or read online on Scribd
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Production Alcohol by Fermentation

FY B.Sc. Botany Fermentation Fermentation is a metabolic process in which an organism converts a carbohydrate, such as starch or a sugar, into an alcohol or an acid. For example, yeast perform fermentation to obtain energy by converting sugar into alcohol. Bacteria perform fermentation, converting carbohydrates into lactic acid. History 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. Organism Of the different types of yeast, saccharomyces cerevisiae is the industrially important yeast for alcohol fermentation. Saccharomyces cerevisiae consists of different strains and varieties, which are used for different industrial applications. Yeast, which is used for ethanol production, is called Bakers strains. Those used in beer making are called Brewing strains and wine making are called wine strains. This differentiation is based on specific properties of yeast required by the particular industry. Following Organisms can be used for fermentation: 1. Bacteria: -Zymomonas mobilis - Closteridium acetobutylicum - Klebsiella pneumoniae 2. Yeasts -Saccharomyces cerevisiae -Saccharomyces carlsbergenesiae -Saccharomyces saki -Saccharomyces oviformis -Candida utilis -Mucur sp.

Products from Fermentation beer wine yogurt cheese certain sour foods containing lactic acid, including sauerkraut, kimchi and pepperoni bread leavening by yeast sewage treatment some industrial alcohol production, such as for biofuels hydrogen gas Antibiotics

Raw Material: Alcohol (ethenol) can be produced from any feedstock containing fermentable sugars. These feedstocks are commonly divided into four categories: sugar-based raw materials, starch, cellulose raw materials, and excess or by-products of wineries. SUGAR: A common sugar-based raw material is molasses, a residue of sugar refining processes of sugar beet or sugar cane. Others include sugar beet or sugar cane, fruits such as apples or grapes, and a wide range of plants (sorghum, agave, Jerusalem artichokes etc.). These are pressed, sieved, soaked or processed in a diffuser to extract a sugary juice.

STARCH: Includes cereals like wheat, maize/corn, rye or rice and tubers such as manioc, tapioca and potatoes. As starch cannot ferment directly, a process is required. Corn, for example, is ground into a fine powder and fed into a mashing system, where it is mixed with water and the enzyme alpha-amylase. It then passes through cookers, where the heat liquefies the starch and the enzymes start to break it down into sugars. The mash is then cooled and pumped to a fermenter. CELLULOSE: Wood, woodcuttings, sawdust and residues from paper factories is transformed into sugar through acid hydrolysis. While this is an effective process with considerable potential in its own right, it requires a lot of energy and produces substantial amounts of methanol (wood alcohol) during fermentation

Reaction One mole of sucrose is converted into four moles of ethanol and four moles of carbon dioxide: Invertase* (Enzyme) 1. 2. * (Enzyme) Composition of Fermentation Medium Fermentation medium consists of: Process: Step 1: Milling:- The raw material is ground into a coarse meal. The process breaks down the protective hull covering the raw material and frees starch. Step 2: Mashing:- The starch (Using enzyme i. e. Amylase) is converted to sugar, which is mixed with pure water and cooked. This produces a mash. Step 3: Fermentation:- It is carried out in fermenter. The sugar is converted to alcohol and carbon dioxide by the addition of yeast. With the addition of yeast to the sugar, the yeast multiplies producing carbon dioxide which bubbles away and a mixture of alcohol, particles and congeners, or the elements which create flavour to each drink. Step 4: Distillation :- The alcohol, grain particles, water and congeners are heated. The alcohol vaporizes first, leaving the water, the grain particles and some of the congeners in the boiling vessel. The vaporized alcohol is then cooled or condensed, to form clear drops of distilled spirits. Macronutrients (C, H, N, S, P, Mg sources water, sugars, lipid, amino acids, salt minerals) Micronutrients (trace elements/ metals, vitamins) Additional factors: growth factors, attachment proteins, transport proteins, etc) Carbon sources: Substrate or Raw Material (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: 36C. Temp. can be controlled by cooling jacket. C12H22O11 +H2O Zymase* C6H12O6 2C2H5OH + 2CO2 2C6H12O6

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