Enzyme Fermentation

The term "fermentation" can be used in its original strict meaning (to produce
alcohol from sugar-nothing else) or it can be used more or less broadly. We
will use the modern broad definition:

From the simplest to the most complex, biological processes may be classed as fermentations, elementary physiological processes, and the action of living entities. Further, fermentations can be divided into two broad groups: those promoted and catalyzed by microorganisms or microbes (yeasts, bacteria, algae, molds, protozoa) and those promoted by enzymes (chemicals produced by microorganisms). In general, fermentations are reactions wherein a raw organic feed is converted into product by the action of microbes or by the action of enzymes.

This whole classification is shown in Fig. 27.1.
      Enzyme fermentations can be represented by