FERMENTED

Food and beverages

Beer, bread, cheese, pickles, vinegar, wine

Industrial products
Acetic acid, acetone, citric acid, glycerol, valine

Pharmaceuticals
Bacitracin, erythromycin, oxytetracycline, penicillin
 Raw material
FERMENTATION
any microbial
process controlled MICROBES
by humans that
produces useful
products metabolites
5000 years ago Production of bread and Vinegar
2500 years ago Production o f wine and beer
1500 years ago Commercial ferm. In asia
500 years ago Commercial ferm. In Europe
1818 Discovery of yeast
1857 Pasteur explains lactic acid ferm.
1900 Public wastewater treatment
1910 Production of butanol + acetone
1925 Production of organic acids
1928 Discovery of penicillin
1960 Production of amino acids
1970 Production of enzymes
1980 Production of insulin, use of gmmOs
 Louis pasteur
discovery Showed that fermentation is directly caused
by the life processes of minute organisms

Chaim weizmann
spread Developed process to convert corn to
acetone and butanol during world war i.
butanol was used to make cordite for
trivia ammunition
Considerations for a good fermentation process
1 readily propagated microorganism
2 Economical raw materials
3 Acceptable yield
4 Rapid fermentation
5 Product can be recovered and purified
 Chemical conversions in fermentation

→ →
Oxidation reduction
Ethanol to acetic acid, sucrose to citric acid acetaldehyde to ethanol, sulfur to h2S

→ →
hydrolysis esterification
starch to glucose, sucrose to glucose + fructose hexose + phosphoric acid to hexose phosphate
Critical factors for fermentation

ph temperature Aeration Pure- Uniformity

and culture Of yields
agitation fermentation
Chemical equations for fermentation
Starch + water + [diastase] → maltose
Maltose + water + [maltase] → glucose

Glucose + [zymase] → alcohol + co2

Glucose + water → alcohol + acetic acid + glycerin
 Product in focus
Industrial alcohol
Originally produced as Now produced for its use as a
Alcoholic Solvent and synthesis
beverages of other compounds
Denaturants are added
Additional
to render alcohol Proof = 2 X (a.b.v.)
information nonpotable
PHARMACEUTICAL
Antibiotics a substance produced by microorganisms, which has the capacity of
inhibiting the growth and even of destroying other microorganisms
by the action of very small amounts of the antibiotics.

any virus, therapeutic serum, toxin, antitoxin, or analogous

Biologics product applicable to the prevention, treatment, or cure of
diseases or injuries to man.

Hormones
vitamins
Key points

manufactured in very invests more in research focus in the recent

small quantities and development than any decades has been shifting
compared to other other industry to discover from acute to chronic
industries, but their value new products, materials, illnesses such as
per unit products is and methods of delivery. Alzheimer's, cancer,
exceedingly high. obesity, AIDS, etc.
Key points
Improvements being Measures of success
done in r&D in big pharma
1 increased effectiveness 1 increased productivity
2fewer side effects 2decreased cost
3 new modes of action 3 less time for drug dev’t
4new drug form 4innovative products
e.g. pill vs injection 5continued sales growth
Discovery & development
Very tedious Post-

8-12 years process

Only one drug in
marketing
surveillance
Patent life: 17 years millions make it

Chemical that Pre-clinical +

Health problem shows promising New drug
that needs a cure activity against clinical
application
disease testing
1) Incidental
2) Long-term natural observation
3) Random screening via computer-based systems
CLASSIFICATION OF PHARMACEUTICALS
according to method of production
1 chemical synthesis
2 fermentation
3 natural isolates
CLASSIFICATION OF PHARMACEUTICALS

Carboxylation/
alkylation amination
acetylation
Phenobarbitals, barbitals, propanolol Salicylic acid and its derivatives
Codeine, procaine
CLASSIFICATION OF PHARMACEUTICALS

Condensation/ cyclization dehydration Halogenation

Phenolphthalein, roboflavin ether chloroform
CLASSIFICATION OF PHARMACEUTICALS

Other complex
oxidation sulfonation
conversions
Niacin, niacinamide sulfanilamide Ascorbic acid
CLASSIFICATION OF PHARMACEUTICALS
Sample types
Microorganisms are inoculated in a liquid broth steroids antibiotics
supplemented with nutrients needed for their food additives
vitamins
normal metabolic processes.
Sample products
1 seed preparation penicillin,
erythromycin, and
2 fermentation streptomycin

3 Product recovery
CLASSIFICATION OF PHARMACEUTICALS
1 [U PSTR EA M PRO CESS] Generating enough
SEED PREPARATION inoculum for fermenter

use transfer
Shaking-flask Grown suspension
Culture technique To further seed stages
CLASSIFICATION OF PHARMACEUTICALS
2 [pro d u cti o n PRO CESS] Actual metabolic
fermentation process of microbes

Agitate/aerate monitor
Fermenter with sterile air Ph + temperature + dissolved oxygen
 CLASSIFICATION OF PHARMACEUTICALS
3 [d ow n str ea m PRO CESS] Removal of active
Recovery + purification ingredient from broth

Via solvent extraction Solvent> separation > crystallization

Directprecipitation Cu /znas adsorbents > washing > crystallization
adsorption Ion exchange resin/activated c > washing > crystallization
CLASSIFICATION OF PHARMACEUTICALS
done for compounds that
cannot currently be
synthesized
Sources Plants, roots, parasitic fungi, animal glands
Example reserpine, insulin, cocaine, morphine, anticancer drugs
CLASSIFICATION OF PHARMACEUTICALS

Antiallergy & Antibacterials&

analgesics
antiasthma antibiotics
Codeine, naproxen, ibuprofen Sample text Sample text
CLASSIFICATION OF PHARMACEUTICALS

antidepressants antiepileptics antihypertensives

Sample text Sample text
CLASSIFICATION OF PHARMACEUTICALS

antipsychotics antiulcers contraceptives

Sample text Sample text Sample text
CLASSIFICATION OF PHARMACEUTICALS

diuretics vitamins
Sample text Sample text