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Products of Biochemical Engineering
How long ago?
• Sumerians and Babylonians were brewing before 6000 BC (evidence in pyramids)
• Egyptians “let my people go” were baking before 4000 BC
• Distilleries? 14th C.
Ancient biotechnologies
• vinegar for fries... acetic acid bacteria
• lactic acid to acidify milk... yogurt
• cheese to stabilize milk... bacteria and molds
Industrial age
• glycerol fermentation developed by german biochemist Carl Neuberg during WW1
• butanol/acetone fermentation developed by chemist Chaim Weizmann using Clostridium acetobutylicum
Antibiotics
• folk medicine: moldy cheese, meat, bread
• Tyndall, Pasteur, Roberts noted antagonistic effects of one organism on another... 1870’s
Alexander Fleming
• noted that Penicillium notatum contaminant killed culture of Staphylococcus aureus (1928)
• penicillin production reality in 1941
Penicillin
• prepared in highly dilute, impure and unstable solutions prior to WWII
• up to 1943, batch purification process that inactivated up to 65%
• Shell chemical engineers build pilot plant that processed 750 L broth/day with 85% recovery
more on penicillin
• 1943 – 4,100 patients/month• 1944 – 250,000 patients/month• MIT chemical engineers built
first production plant involving freeze drying technologies in 1942/43
Bugs on steroids?
• the superbug: td = 10 to 15 min
Classes of industrial microbes
• bacteria
• molds (fungi)
• yeast (fungi)
• actinomycetes
Prowhat?
• Procaryotes – nuclear region, single strand of ds-DNA– bacteria,
actinomycetes, blue-green algae
• Eucaryotes – nucleus, multiple chromosomes
Other industrial cultures
• tissue culture: mammalian, insect...
• plant tissue culture
Classes of products
• Microbial cells
• Large molecules (104 – 106 daltons)
• Primary metabolites (essential for growth)
• Secondary metabolites (who knows why?)
Microbial cells
• single cell protein• yeasts used in
brewing, baking
Microbial cells
• cells used in bioconversion, biotransformation reactions– ethanol --- acetic acid (Babylon, 5000
BC)– isopropanol --- acetone– sorbitol --- sorbose (manufacture of
vit.C)– steroid transformations– fumarate --- malate
Large molecules
• enzymes as catalysts– amylases in brewing,
baking, textiles– proteases in brewing,
meat tenderizing, detergents, leather (rennin)
Enzymes as catalysts
• ambient T and P (low energy)
• water solvent
• few side reactions (no by-products)
• highly specific for substrate
• high yields possible
• costly and can be unstable
• difficult to separate and reuse
High fructose corn syrup
corn starch (α1,4 glucose)
soluble dextrins(oligosaccharides)
glucose syrup
fructose syrup (50/50)
liquefaction (α-amylase)
saccharifaction (glucamylase)
isomerization (glucose isomerase)
Polysaccharides
• Xanthan from Xanthomonas campestris
• food additives as stabilizers, thickeners, emulsifiers
• drilling muds
Pullulan
• polysaccharide produced by Aureobasidium pullulans (fungus)
• edible and biodegradable films (low O2 permeability)
Primary metabolites
• amino acids: L-glutamic acid, L-lysine
• purine nucleotides: IMP (inosine 5’monophosphate)
• vitamins: riboflavin, B12
• organic acids: citric, gluconic, fumarate, malate
• solvents: ethanol, 2,3 butanediol
• plants in Ontario (4) and Quebec (1)
Secondary metabolites
• antibiotics: bacitracin, erythromycin
• toxins: mycotoxins• alkaloids• growth factors• pigments, flavours,
fragrances
Were you paying attention?
• Big Mac sauce: soybean oil, pickles, vinegar, water, sugar egg yolks, high fructose corn syrup, mustard, salt, xanthan, potassium sorbate, spice, soy, corn and wheat protein, EDTA
• water, glucose-fructose syrup, colour, phosphoric acid, natural flavours, caffeine
water, glucose-fructose,citric acid, tea, lemon flavour
chicken broth, egg noodles, waterchicken, salt, chicken fat, corn starchmonosodium glutamate, onion,yeast extract, spice, beta carotene, garlic
sorbitol, water, silica, glycerin,sodium alkyl sulfate,polyethylene glycol-6, flavour,xanthan, saccharin, triclosan,carbopol 956, titanium dioxide,sodium fluoride, tetrasodiumpyrophosphate
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