Fermentation is a process that dates back thousands of years and was the first example of biotechnology in human history. The impact of fermentation on ancient culture and food cannot be understated, and this ancient process has laid the foundation of the modern biotechnology industry.
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What is Fermentation?
Fermentation is the chemical process by which organic molecules such as glucose are broken down. It is an anaerobic process that is aided by organisms such as yeast and other microorganisms.
Frothing, one of the hallmarks of fermentation, is caused by the evolution of carbon dioxide gas. The formation of this gas also gives alcoholic drinks their bubbles. Byproducts of fermentation include ethyl alcohol and organic acids as well as carbon dioxide gas.1
A notable scientist in the history of fermentation was Louis Pasteur, who first used the term fermentation to describe the changes brought about by yeasts and other microorganisms that are vital to the process.
Furthermore, Pasteur was the first scientist to identify that there are other byproducts aside from CO2 and ethyl alcohol in fermentation.
Another scientist who laid the groundwork for understanding the process of fermentation and the modern field of biotechnology was Antonie van Leeuwenhoek, who first identified microorganisms in the 17th century. Throughout the intervening centuries, many scientists have played key roles in the development of modern biotechnology.
The History of Fermentation: From Ancient to Modern Times
The history of fermentation is intimately linked with the story of human civilization – indeed, some fermented foodstuffs are so important to the cultures that they come from that they can be considered cultural markers.
Cheese, fermented vegetables like kimchi, and several types of alcoholic beverages are all such examples, and many have been given protected status to reflect their importance worldwide.
Fermentation as a biological process significantly predates the rise of humanity. Humans have been using this process for thousands of years, with Kui, a beer-type beverage made with honey, rice, and fruits such as grapes and hawthorn, first brewed in Ancient China around 7,000 BCE.2
By the 3rd century BCE, the Ancient Egyptians were brewing beer and leavening bread using yeast. Additionally, Egyptians made products from fermentation, such as cheese and yogurt. In the Middle East, cucumbers were pickled around 2,000 BCE.
Widespread fermentation of vegetables to form food products and as a form of preservation was practiced in China around 300 BCE, and cereal-legume fermentation was well-established by 1000 CE.
However, whilst humans were leveraging the fermentation process to create foods and beverages, the process of fermentation itself would not start to be understood until the 17th century.2
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Fermentation as the Foundation of Biotechnology
Van Leeuwenhoek’s groundbreaking discovery of microorganisms and the work of scientists such as Louis Pasteur and Moritz Traube on fermentation would lay the foundations of the modern field of biotechnology in the 17th-19th centuries. Fermentation was at the center of these scientific advances and was the first practical application of biotechnology.2
The modern field of biotechnology has produced many key products vital for modern industrialized society, such as industrial alcohols, pharmaceuticals, vaccines, and industrial enzymes, as well as the plethora of fermented foodstuffs available commercially worldwide.
Molds and gram-positive bacteria are used in the pharmaceutical industry to produce antibiotics such as penicillin and cephalosporins.3 Tamiflu, an oral antiviral for the prevention and treatment of Influenza, is produced from shikimic acid using azide chemistry. Shikimic acid is a fermentation product.3
The fermentation process and the products of fermentation also play a role in the production of biofuels, which are crucial for the net zero transition, and bio-based chemicals used in several industrial processes.
Types of Fermentation and Their Applications
There are several types of fermentation. Alcoholic fermentation is the oldest form of this process used by humans, and it is used to produce beer, wine, spirits, and bioethanol. Lactic acid fermentation is used to make dairy products such as cheese, kefir, yogurt, and probiotics.
In industrial fermentation, yeasts are used to produce CO2, glycerol, and alcohol from sugars, and bacteria produce lactic acid, acetic acid, and monosodium glutamate. Molds are used to manufacture products such as citric acid, riboflavin, and some antibiotics. Biofuel is produced using ethyl alcohol from the fermentation of starches and sugars.1
Butyric acid fermentation uses specific microorganisms such as Clostridium bacteria and is used in several industries. In biomedicine, the anti-inflammatory properties of butyric acid, as well as research into its positive impact on gut health, make it a target for several medications. Organic waste can also be converted into butyric acid, giving it applications in green fuel production and environmental remediation.4
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Fermentation and Sustainability
Industrial fermentation has become one of the most widespread industrial activities in the world today. Bioethanol produced by the fermentation of sugars and starches is crucial for biofuel production, and butyric acid is used to convert organic waste into useful end products. The process can also be used in carbon-neutral manufacturing.
This means that fermentation is playing a pivotal role in the green energy transition and sustainability efforts to combat climate change and the impact of modern industrialized society on the natural world.
The modern applications of fermentation and biotechnology have moved far beyond the initial use of fermentation to produce foodstuffs and beverages.
A recent development in fermentation and biotechnology is precision fermentation. In this process, genetically modified organisms are used to produce alternative proteins, food colorants, and pharmaceuticals.
This process uses less resources, energy, and land, and alternative protein production would help to reduce reliance on industrialized farming, giving it good sustainability credentials.
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Future Directions in Fermentation Biotechnology
Recent developments in associated fields such as synthetic biology and genetic engineering are impacting the future direction of fermentation and biotechnology in several industries. Synthetic biology, for instance, has produced advances in genetically engineered microbes for enhanced fermentation processes.
Fermentation continues to play a relevant role in modern industry and society, helping to address key issues such as food security, climate and environmental challenges, and the sustainable energy transition. In the coming decades, this role will likely accelerate as new technologies and processes are developed.
In Summary
Fermentation has a history that stretches back millennia and was the earliest form of biotechnology, producing many of the foodstuffs and beverages enjoyed globally today.
Its role in the development of modern biotechnology and recent advances that address several key issues in modern society by providing new products is a testament to its enduring relevance in several fields of industry and science.
References
- Encyclopedia Britannica (2024) Fermentation [online] Available at: https://www.britannica.com/science/fermentation (Accessed on 11 January 2025)
- The Rockefeller University (2023) History and Biochemistry of Fermented Foods [online] Available at: https://rockedu.rockefeller.edu/component/biochemistry-fermented-foods/ (Accessed on 11 January 2025)
- Rahman, M (2013) Medical Applications of Fermentation Technology Advanced Materials Research 810 pp. 127-157 [online] Scientific.net. Available at: https://www.scientific.net/AMR.810.127 (Accessed on 11 January 2025)
- Fermentations (2023) Butyric Acid Fermentation: A Comprehensive Guide [online] Available at: https://fermentations.co.uk/butyric-acid-fermentation-a-comprehensive-guide (Accessed on 11 January 2025)
Further Reading