TABLE OF CONTENTS

Title Page    –         –         –         –         –         –         –         –         i

Certification –         –         –         –         –         –         –         –         ii

Dedication   –         –         –         –         –         –         –         –         iii

Acknowledgement –         –         –         –         –         –         –         iv-v

Table of Content    –         –         –         –         –         –         –         vi-vii

CHAPTER ONE 

1.0     Introduction –         –         –         –         –         –         –         –         1-3

CHAPTER TWO

2.1     Historical Perspective of Fermentation          –         –         –         4-7

2.2     The Theory of Fermentation      –         –         –         –         –         7-8

2.3     Types of Fermentation     –         –         –         –         –         –         8-9

2.4     Ethanolic Fermentation    –         –         –         –         –         –         9

2.4.1  Lactic Acid Fermentation –         –         –         –         –         –         9-10

2.4.2  Industrial Fermentation    –         –         –         –         –         –         10-14

2.5     Microbial Agent of Fermentation         –         –         –         –         14

2.5.1  Bacteria        –         –         –         –         –         –         –         –         14

2.5.2  Yeast           –         –         –         –         –         –         –         –         14

2.5.3  Molds          –         –         –         –         –         –         –         –         14

CHAPTER THREE

3.0     Importance of Fermentation       –         –         –         –         –         15

3.1     Economic Gains From Fermentation   –         –         –         –         15-18

3.2     Fermentation and Product Differentiation      –         –         –         18-19

3.3     Economic and Commercial Products Made

from Fermentation           –         –         –         –         –         –         19-22

3.4     General Benefits and Important of Fermentation Product  –         22-24

CHAPTER FOUR

4.0     Summary and Conclusion

4.1     Summary     –         –         –         –         –         –         –         –         25

4.2     Conclusion  –         –         –         –         –         –         –         –         25-26

References

CHAPTER ONE

1.0     Introduction

The term “fermentation” comes from a Latin word fermentation (to ferment). The historical definition describes fermentation as the process in which chemical changes in an organic substrate occur as the result of action of microbial enzymes. Fermentation can be described as respiration without air. Historically, the science of fermentation is called Zymology and the first Zymologist was Louis Pasteur, who as the first made yeast responsible for fermentation. Alchemy called fermentation putrefaction-natural rotting or decomposing of substances. Nowadays, it is a metabolic process in which carbohydrates and related compounds are partially oxidized with the release of energy in the presence of any external electron acceptors-organic compounds produced by breakdown of carbohydrates. During fermentation, incomplete oxidation of organic compounds occurs and for this reason less energy is obtained when compared with aerobic oxidation of the compound (Sahai, 2013).

Periodically, the term industrial fermentation usually refers to either aerobic or anaerobic processes, whereas fermentation in biochemical context describes a strictly anaerobic process, which occurs if pyruvic acid does not enter the krebs cycle and if electrons from glucose metabolism do not enter electron transport system. in this process reduced organic compounds are formed, usually acid by-products. Industrial fermentation, a term used in chemical engineering, describes the process operations that utilize a chemical change induced by a living organism or enzyme, in particular bacteria, yeast, molds, or fungi which produce a specified product. (Stansbury et al., 2017).

The bio-economy consists of industries that apply microbiological processes to produce commercial products. Agriculture was a key element of the “traditional” bio-economy and fermentation has had an important role on the traditional bio-economy. It has been used to produce wine, beer, and cider; to create leaven bread and lactic acid to preserve and to produce sausages or yogurt. As one of human’s earliest form of food preservation technology. Fermentation enable the move from perishable crops to preserved products. The “new” bio-economy was established mostly after the 1970s and followed new discoveries of molecular and cell biology, particularly that of DNA. It includes several major sub-sectors including biotechnology (both agricultural and medical), biofuel, and green chemistry. The “old” agricultural or traditional bio-economy has many important lessons that are relevant to the new bio-economy first. We well explore some of the regulatory challenges that products generated by fermentation (like wine and beer) have faced and their implications for biotechnology then we will address the importance of supply chains and disease control in the traditional bio-economy and their lessons for supply chain and product development in the new bio-economy (Enriquez-Carbot, 2015).