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MIC204 (Food Microbiology) - Chapter 11 : Beneficial Uses of Microorganisms
Microorganisms are widely used in industry to produce valuable commercial products through fermentation. Key criteria for industrial microorganisms include producing large amounts of a single product, easy cultivation, genetic stability, and ability to grow rapidly and inexpensively. Common microorganisms and products include: 1) Aspergillus niger produces citric acid. Lactobacillus produces lactic acid. Gluconobacter produces gluconic acid. 2) Vitamins like riboflavin are produced by fungi like Ashbya gossypii. Vitamin B12 is produced by bacteria grown in cobalt. 3) Enzymes such as amylase, produced by Asper
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This slide introduces the beneficial applications of microorganisms.
Outlines objectives focusing on criteria for selecting microbes and their classification.
Discusses applied microbiology and its goal of producing commercial products through microbial processes.
Covers the need for screening and isolating microorganisms for commercial production.
Explains the importance of improving strain properties through genetic manipulation.
Highlights key steps in industrial processes involving microorganisms from formulation to marketing.
Details criteria for selecting microorganisms useful in industry, including genetic stability and growth efficiency.
Introduces various organic compounds produced by microorganisms, focusing on acids.
Describes lactic acid, its uses, and the microorganisms responsible for its production.
Explains gluconic acid's role in medicine and the microorganisms used in its production.
Details production processes of glutamic acid and lysine, including key organisms involved.
Outlines vitamin production, specifically riboflavin and cyanocobalamin, through various molds.
Discusses various enzymes produced by microorganisms and their industrial applications, including amylase and proteases.
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MIC204 (Food Microbiology) - Chapter 11 : Beneficial Uses of Microorganisms
- 1. Beneficial Uses ofMicroorganisms
- 2. Objective Criteria for themicrobes Classification of microbes, example, uses.
- 3. Introduction • Is anapplied microbiology, which involved in a large scale of microorganisms to produce valuable commercial products to carry out important chemical transformation. Generally the process that are involved in produce commercial products using microorganisms are:
- 4. Screening & isolationof microorganisms of interest Example: searching for specific strains of microorganisms that will yield sufficient quantities of the desired product to permit commercial production on a commercial production on an economically favorable basis.
- 5. Strains improvement (Genetic manipulation) Example: improved the strains properties in order to achieve separation of the desired product from microbial cells, residual substrate and other metabolic products in most economical manner.
- 6. Formulation of media Fermentation process Packaging & marketing
- 7. Microorganisms in industry Criteriaof industrial microorganisms: 1. They should liberate a large amount of single product that can be efficiently isolated and purified 2. They should be easy to maintain and cultivate 3. They should have genetic stability with infrequent mutation 4. They are easily manipulated genetically
- 8. Criteria of industrialmicroorganisms-cont 5. They can grow on an inexpensive, readily available medium. Example: capable to grow in a large scale culture 6. They are able to grow rapidly and produced the desired product in a relatively short of period of time. 7. They should not be harmful to human.
- 9. Types Microorganisms are usedin industry to produce a variety of organic compounds, including acids, growth stimulants and enzymes: a) Acids i) Citric acid This organic compound used in soft drink, candies, inks, pharmaceutical (like anticoagulant). The organism most widely used in citric acid production is the mold: Aspergillus niger
- 10. ii) Lactic acid Acompound employed to preserve foods, finish fabrics Lactic acid is commonly produced by bacterial activity on the whey portion of milk. Microorganism involved in this organic compound: Lactobulgaricus
- 11. iii) Gluconic acid Isused in medicine as a carrier for calcium because gluconic acid is easily metabolized in the body, leaving a store of calcium for distribution. This acid is produced from carbohydrate by Gluconobacter and species of the bacterium cultivated in fermentation tank. Gluconobacter
- 12. iv) Glutanic acid Producedfrom ammo acid by certain species of Micrococcus, Arthrobacter and Brevibacterium. Is used in food supplement for human and animals, and its sodium salt (monosodium glutamate) is utilized in food preparation. Brevibacterium
- 13. v) Lysine Produces fromamino acid by 2 organisms: E.coli & Enterobacter aerogenes First E.coli cultivated in a medium of glycerol of corn steep liquor and the compound diaaminopimedic acid (DAP) accumulates.
- 14. After several days,Enterobacter aerogenes is added to the mixture. This organism produces an enzyme that removes the carboxyl group from DAP to produce lysine Lysine used in bread, cereals and other foods.
- 15. b) Vitamins i) Riboflavin(vitamin B2) Produce by Ashbya gossypii, a mold that produces 20,000 times the amount it needs for its metabolism. Ashbya gossypii
- 16. ii) Cyanocobalamin (VitaminB12) Produced by Pseudomonas, Propionibacterium, Streptomyces grown in a cobalt-supplement medium. This vitamin used in bread, flour, cereal products and animal feeds. Propionibacterium
- 17. c) Enzymes andother products i) Amylase Is produced by the mold of Aspergillus oryzae It is used as a spot remover in laundry presoaks, as an adhesive in baking. Aspergillus oryzae
- 18. ii) Pectinase Is producedby Clostridium spp It is used to ret flex for linen and also used in fruit juice. Clostridium spp
- 19. iii) Proteases Is agroup of protein digesting enzyme produced by Bacillus subtilis, Aspergillus oryzae Certain proteases are used in leather manufacturing, liquid glues, laundry presoaks, meat tenderizers, drain openers and spot removers. Bacillus subtilis
- 20. iv) Invertase Is anenzyme produced by yeasts and use in making soft centered chocolate. Yeast
- 21. v) Gibberellins Is aplant growth hormone by fungus, Gibberella fujikuroi. The have being used to promote growth by stimulates cell elongation in the stem, hasten seed germination and flowering and increase the yields of fruits. G. fujikuroi
- 22. vi) Methyllutones Is aflavoring agent derived industrially from Penicillium roqueforti Used in making cheese associated flavors in dairy product. P. roqueforti
- 23. vii) Alginates Is atypical of the miscellaneous microbial products. Is a sticky substrate used as a thickener in ice cream, soups or other food.
- 24.