Microbes in Fermentation (Industry)

Alcohol fermentation:

Sacchromyces ceravisiae is the most important yeast in alcoholic fermentation, Sacchromyces carlsbergensis is second bottom fermenter. Alcohol is formed by fermentation of molasses which is an aerobic process. Microbes utilize the carbohydrates present in molasses to obtain energy for growth and metabolic activities led to formation of alcohol. Reaction takes place via EMP pathway:

C₆H₁₂O₆ → Ethyl alcohol + 2CO₂

Microbes in acid production:

1. Citric acid : produced by Aspergillus niger, Penicillium sp.
2. Gallic acid: Aspergillus gallomyces, Penicillium
3. Gluconic acid: Aspergillus niger
4. Kojic acid: Aspergillus oryzae, Aspergillus flavus
5. Acetic acid: Acetobacter acetyl, Acetobacter xylinium

Microbes in Enzyme production:

1. Proteoses: Bacillus mesentericus
2. Pectinase: Penicillium glaucum
3. Cellulose and oxidases: Aspergillus niger

Microbes in Leaching of Metals:

Thiobacillus thioxidants, Thiobacillus ferroxidants, Ferrobacillus ferroxidants, Ferrobacillus sulphoxidants etc. help in extraction of metals from sulphide containing ores by hydrometallurgical process after production of sulphate and sulfuric acid.

Microbes in Fat production:

Aspergillus nidulans, Aspergillus fisheri, Penicillium javanicus etc.

Microbes in retting of fibres:

Clostridium butyricum hydrolyses the pectic substance of middle lamella of fibre tissues.

Microbes in Dairy industry:

Curd, Cheese, Butter, Ice cream etc. (refer microbiology of milk)