Fermentation In The Biotechnology Process

For all the biotechnology process, fermentation technology is the oldest technology in our life which to produce some new product or to improve human life. Based on Gupta and Tarun (2012), the term of fermentation is derived from the Latin word which is fervere with the meaning of “to boil” due to the appearance of fruit extract or malted grain by microorganisms during the production of alcohol. Fermentation is a metabolic process of the conversion of the large molecules to small molecules by the selected microorganisms which secreted the enzyme. Fermentation is the process to improve the characteristic of food or to maintain the quality of food via the microorganisms’ activity. Yadav. D et al. (2011) stated that fermentation technology is

The Saccharomyces cerevisiae that used in the fermentation process is to convert the fermentable sugars such as glucose and maltose to the ethanol and carbon dioxide. Besides, beer and wine are fermented by using the yeast to produce the alcohol. To make sure the clarity of beer and wine, filtration is the important process that is required to remove all the unnecessary substances inside the beer and wine. Lastly, at the post- fermentation treatments, the maturation of wine and beer is required which is the process to improve the flavor and aroma of the wine and beer to become tastier. The pasteurization and preservation process are also needed in both of the production of wine and beer to eliminate all the microorganisms which will contaminate them and to prevent the contamination

The impure alcohol that produced by the beer- stripper is then inside the boiler of the fractional distillation apparatus. The cold water is then run through the condenser and operate under the condition of “total reflux”. The operation under the total reflux for several hours is to equilibrate the column and bleeding off the heads periodically until the temperature remains constantly between 78 and 79 Celsius. After that, the 95% of alcohol is collected at a reflux ration of 10: 1 and put aside for later re- distillation. The pure ethanol then will be dripping from the needle valve. The alcohol that had diluted to 40% is ready for