TYPES OF FERMENTATION

Lactic-acid fermentation

ACETIC-ACID

fermentation

Alcohol

fermentation

Butyric-acid

fermentation

Factors Affecting Fermentation

(Adrian, 2023), (Duncan, 2023)

Results in:

- Slow fermentation rate

Increases enzyme production
1. Temperature ↑, cell activeness ↑, growth and production ↑, enzymes produced ↑
2. E.g. Alcohol fermentation — yeast is able to break down glucose into and alcohol + CO₂ faster
Enzymes gain the most amount of kinetic energy without denaturing
1. Temperature ↑, kinetic energy ↑, frequency of effective collisions between enzymes and its substrates

Results in:

- Slow fermentation rate

- Causes inhibition of bacteria

Promotes microbial growth
1. Yeast generally multiply more efficiently at pH < 5.0
2. Studies have shown that S. cerevisiae strains exhibit maximum growth rates and biomass production at pH 4.0
  1. pH towards more acidic or alkaline conditions, can adversely affect yeast growth
Ensures that enzymes remain active
1. Maintaining optimal pH allows for fermentation to occur most efficiently, maintaining metabolic activity

(Narendranath & Power, 2005), (Yalcin & Yesim Ozbas, 2008)

Results in:

- Stuck fermentation

- Increasing volatile acidity

(Timmermans et al, 2022), (Madaan, 2021)