Industrial fermentation

Industrial Fermentation

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Fermentation is a important process in the industry.

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In sewage disposal,

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Sewage is digested by enzymes secreted by bacteria.

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Solid organic matters are broken down into harmless, soluble substances and carbon dioxide.

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Liquids that result are filtered to remove pathogens before being discharged into rivers or the sea or can be used as liquid fertilisers.

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Digested solids, known also as sludge, is dried and used as fertilisers.

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Gaseous by-products such as methane, can be utilised as biogas to fuel generators.

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One advantage of bacterial digestion is that it reduces the bulk and odour of sewage, thus reducing space needed for dumping, on the other hand, a major disadvantage of bacterial digestion in sewage disposal is that it is a very slow process.

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In food biotechnology, where cheese is produced,

Related Topics:
Food biotechnology - Cheese

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Pasteurised milk is fermented by the bacteria, Lactobacillus sp., which works best at 40 degrees Celcius.

Related Topics:
Pasteurised - Lactobacillus

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Lactobacillus works on lactose in milk to coagulate/curdle forming curds.

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The enzyme rennin is added to milk together with bacteria to cause the milk to coagulate more than it would with just the bacteria.

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The curds and fats are then separated from the liquid part of the milk and are pressed to form cheese.

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After curdling, the liquid part of the milk (whey) is removed and used for making sweets for animal feeds.

Related Topics:
Curdling - Whey

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Different kinds of cheese are made using different types of milk and different mixtures of bacteria, (e.g. Streptococcus sp.) working at different temperatures.

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Flavouring and variations:

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Salt can be added

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Fungal spores (e.g. Penicillium can be added to give flavor and blue streaks like in blue Stilton cheese)

Related Topics:
Penicillium - Blue Stilton cheese

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Large holes in cheese are made by carbon dioxide produced by bacteria (Emmenthal cheese)

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