Chapter 1
Introduction, Scope and Significance of Fermentation Technology
Saurabh Saran1*, Alok Malaviya2 and Asha Chaubey1
1Fermentation Technology Division, CSIR-Indian Institute of Integrative Medicine, Canal Road, Jammu Tawi, (India)
2Department of Life Sciences, CHRIST (Deemed To Be University), Hosur Road, Bengaluru, (India)
Abstract
Fermentation technology is a field which involves the use of microorganisms and enzymes for production of compounds that have applications in the energy, material, pharmaceutical, chemical and food industries. Though fermentation processes have been used for generations as a requirement for sustainable production of materials and energy, today it has become more demanding for continuous creations and advancement of novel fermentation processes. Efforts are directed both towards the advancement of cell factories and enzymes, as well as the designing of new processes, concepts, and technologies. The global market of microbial fermentation technology was valued at approximately USD 1,573.15 million in 2017 and which is expected to generate revenue of around USD 2,244.20 million by end of 2023. However, regular supply of materials, such as nutrients, microorganisms, the complex nature of production process, and high manufacturing cost hinder the market growth.
Keywords: Fermentation, world market, fermenter design, submerged fermentation, solid state fermentation
1.1 Introduction
In the present century, we are witnessing a revolution in biotechnology that has far-reaching implications in different industries like pharmaceuticals, food and feed, polymer, oleo-chemicals, textiles, leather, cosmetics and agriculture, consequently resulting in the betterment of the society beyond anything previously imaginable in the history of science. The present scenario defines biotechnology as “any technique that uses living organisms or substances to make or modify a product, to improve plants and animals, or to develop microorganisms for specific and beneficial uses” [1]. Thus, biotechnology encompasses tools and techniques, including those of recombinant DNA technology for improving the living organisms, which may be plant, animal or microorganism. The product formed can be new or rare, that is, not having existed before naturally, or being less abundant than for certain needs or purposes. Thus, biotechnology is a multidisciplinary pursuit involving a variety of natural sciences such as cell and molecular biology, microbiology, physiology, biochemistry and genetics.
In terms of microbiology, biotechnology refers to the use of microorganisms such as bacteria, yeast and fungi or other biological substances produced from them, to perform important industrial processes. Although, era of advanced technology is not very new, the roots of fermentation technology are known for over 6,000 years, when beer was first fermented. Today, biotechnology has intersected and redefined our lives by producing a large variety of value-added products and biomolecules such as antibiotics, enzymes, hormones, organic acids and other metabolites [2].
Broadly, fermentation is a process used to produce a specific product by living organisms. Examples of fermentation processes include the production of simpler products such as baker’s yeast and alcohols, as well as complex products such as therapeutic proteins, antibiotics, enzymes, and genetically engineered materials. Fermentation processes should be carefully and critically monitored with regards to the culture conditions and time of harvest depending on the desired product. Typically, fermentation is a natural process. People applied fermentation to make products such as cheese, wine, meat, and beer long before the biochemical process was understood.
1.2 Background of Fermentation Technology
In the 1850s and 1860s, Louis Pasteur became the first scientist to study fermentation, when he demonstrated that fermentation was caused by living cells, i.e., yeast. His work was influenced by the earlier work of Theodor Schwann, the German scientist who helped to develop the cell theory. Around 1840, Schwann had concluded that fermentation is the result of processes that occur in living things. In 1857, Pasteur showed that lactic acid fermentation is caused by living organisms. In 1860, he also demonstrated that souring in milk is caused by bacteria. This process was earlier thought to be a chemical change. Pasteur’s work to identify the role of microorganisms in food spoilage, thus led to the process of pasteurization. While working to improve the French brewing industry, Pasteur published his famous paper on fermentation, Etudes sur la Biere in 1877, which was translated into English in 1879 as Studies on Fermentation. He defined fermentation (incorrectly) as “Life without air,” but correctly showed specific types of microorganisms cause specific types of fermentations and specific end products.
Eduard Buchner, a German chemist received the Nobel prize in 1907 for showing that enzymes in yeast cells cause fermentation. About two decades later, two other scientists namely Arthur Harden and Hans Euler-Chelpin won the Nobel prize in 1929 for their work who showed how enzymes cause fermentation. Further by 1940s, fermentation based antibiotics production technology was established.
A British scientist, Chain Weizmann (1914-1918) developed a fermentor for the first time for the production of acetone during First World War. But, the first large scale fermentor (above 20 litre capacity) was used for the production of yeast in 1944 (3). Later, importance of aseptic conditions for fermentation process was recognised, which led to the designing and construction of piping, joints and valves in which sterile conditions could be achieved. The large scale aerobic fermentors consisting of a large cylindrical tank with air introduced at the base via network of perforated pipes were used for the first time, in central Europe in 1930’s for the production of compressed yeast. Later, modifications were made to design of mechanical impellers to increase the rate of mixing and to break up and disperse the air bubbles. Baffles on the walls of the vessels were useful to prevent formation of vortex in the liquid. A system in which the aeration tubes were introduced with water and steam for cleaning and sterilization was patented by Strauch and Schmidt in 1934.
After the decision of British Govt. in 1934 on inadequate surface fermentation processes, use of submerged culture technique was realized for penicillin production. Essential aseptic conditions, with good aeration and agitation were probably the most important factors, which led to the development of carefully designed and purpose-built fermentation vessels. Hindustan Antibiotic Ltd., Pimpri, ...
