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1. Fermentation Overview Fermentation is a process where living organisms (like yeast or bacteria) are used to produce useful products. It is essentially anaerobic respiration, meaning it occurs without oxygen. Types of Fermentation e Lactic Acid Fermentation: Pyruvic acid changes into lactic acid. e Carried out by: Streptococcus and Lactobacillus bacteria. e Uses: Making yogurt and cheese. e In Humans: Occurs in muscle cells during intense exercise, Causing soreness. Food Preservation: Fermentation acts as a natural preservative, allowing foods to last longer. Industrial Products: Used to produce dairy products (cheese), pickles, vinegar, and alcoholic beverages. Non-Food Products: Used to manufacture antibiotics, laundry detergents, insulin, and growth hormonAé®PLICATIONS OF =r rs a OAR IO A TTI re kT A fermenter is a large container used to grow microorganisms on a ; FERMENTORS massive scale. (npUSTRIAL SCALE) ¢ Function: It provides a stable, controlled environment (optimizing nutrients, oxygen, pH, and temperature). e Advantages: * Allows for "mass production" of materials. e Produces medicines, insulin, and hormones much more cheaply and 
