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28. Applied and Industrial Microbiology. Industrial Microbiology - History. Lactic acid and ethanol from large-scale food fermentations Armament-related chemicals such as glycerol and acetone during World Wars I & II Antibiotics following World War II Renewable feedstocks now - PowerPoint PPT Presentation
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Copyright © 2006 Pearson Education, Inc., publishing as Benjamin Cummings
PowerPoint® Lecture Slide Presentation prepared by Christine L. Case
M I C R O B I O L O G Ya n i n t r o d u c t i o n
ninth edition TORTORA FUNKE CASE
28Applied and Industrial
Microbiology
Copyright © 2006 Pearson Education, Inc., publishing as Benjamin Cummings
Industrial Microbiology - History
Lactic acid and ethanol from large-scale food
fermentations
Armament-related chemicals such as glycerol and
acetone during World Wars I & II
Antibiotics following World War II
Renewable feedstocks now
Traditional & new biotechnology: recombinant DNA
technology
Copyright © 2006 Pearson Education, Inc., publishing as Benjamin Cummings
Fermentation Technology
Industrial fermentation vs. Physiological fermentation
Anaerobic → Aerobic
Microbial, plant, and animal cells
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Bioreactors
Type: many different designs, most widely used CSTR
Size: small to large e.g. 500,000 liters
Operation: batch or continuous
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Continuously Stirred Tank Reactor
Figure 28.10
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Microbial Metabolites
Primary metabolites: growth associated
Secondary metabolites
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Primary Fermentation
Figure 28.11a
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Secondary Fermentation
Figure 28.11b
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Strain Improvement
Traditional methods: UV, X rays, chemical mutagen
Modern technology
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Immobilization Technology
Immobilized enzymes vs. traditional chemical process
Immobilized cells: continuous flow processes
Materials used fro immobilization
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Immobilized Cells
Figure 28.12
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Industrial Products
Amino acids
Citric acid
Enzymes
Vitamins
Antibiotics
Steroids
Etc.
UN 28.1
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Amino Acids
L-glutamate (glutamic acid) → MSG (monosodium
glutamate): flavor enhancer
Lysine and methionine: cereal food (feed) supplements
Phenylalanine and aspartic acid (L-aspartate):
ingredients in the sugar-free sweetener aspartame
Copyright © 2006 Pearson Education, Inc., publishing as Benjamin Cummings
Citric Acid
Original source: oranges and lemons
Product of mold (Aspergillus niger) metabolism after
World War I
Use: giving tartness and flavor to foods, antioxidant and
pH adjuster in many foods, emulsifier in dairy products
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Enzymes
Amylase
Glucose isomerase
Proteases
Rennin
Etc. Table 28.6
Use: food industry, laundry detergent, clinical use…
Copyright © 2006 Pearson Education, Inc., publishing as Benjamin Cummings
Vitamins
Vitamin B12
Riboflavin
Vitamin C (ascorbic acid)
Copyright © 2006 Pearson Education, Inc., publishing as Benjamin Cummings
Pharmaceuticals
Antibiotics: mold or streptomycete
Vaccines: antiviral (chicken eggs or cell culture),
antibacterial (growth of bacteria), subunit (recombinant
DNA technology) vaccines
Steroids: cortisone, estrogens, progesterone,
conversion of sterol to steroids
Copyright © 2006 Pearson Education, Inc., publishing as Benjamin Cummings
Biological Leaching of Copper Ores
Figure 28.14a
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Microorganisms as products
Baker’s yeast: Saccharomyces cerevisiae
Symbiotic nitrogen-fixing bacteria: Rhizobium and
Bradyrhizobium
Insect pathogen: Bacillus thuringiensis
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Biomass Methane or ethyl alcoholBioconversion
Alternative Energy Sources Using Microorganisms
Figure 28.15
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The Future Of Industrial Microbiology
Foods
Fine chemicals and pharmaceuticals
Renewable energy and chemical sources (shortage of
fossil fuel)
Genetic engineering and Metabolic engineering
