General Overview of Fermentation
Fermentation is a process in which an agent (typically bacteria or yeast) causes an organic substance to break down into simpler substances. Sugars are the most common substrate of fermentation, and typical examples of fermentation products are ethanol, lactic acid, lactose, and hydrogen. Ethanol fermentation, also referred to as alcoholic fermentation, is a biological process in which sugars such as glucose, fructose, and sucrose are converted into cellular energy and thereby produce ethanol and carbon dioxide as metabolic waste products. Because yeasts perform this conversion in the absence of oxygen, ethanol fermentation is classified as anaerobic.
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Process of Fermentation
Glossary:
References:
1. Hu et al. (2008). “Feedstock pretreatment strategies,” BioResources, 3(1), 270-294.
2. Taherzadeh and Karimi (2007). “Enzyme-based ethanlol,” BioResources, 2(4), 707-738.
3. P.F.H. Harmsen et al. (2010). “Literature Review of Physical and Chemical Pretreatment Processes for Lignocellulosic Biomass,” BioSynergy, ECN-E--10-013.
4. http://www.energy.ca.gov/2007publications/CEC-999-2007-020/CEC-999-2007-020.PDF
5. http://en.wikipedia.org/wiki/Fermentation_(biochemistry)
6. http://en.wikipedia.org/wiki/Ethanol_fermentation
7. http://www.hb.se/wps/portal/!ut/p/c0/04_SB8K8xLLM9MSSzPy8xBz9CP0os3g3E2-XsGAzYwMD8wA3A6MwA9fgUEtL4xB_M_3g1Dz9gmxHRQAHbvWh/
8. http://www.nrel.gov/biomass/biochemical_conversion.html#pretreatment