Role of microorganisms in the field of Microbiology and biotechnology

1. Industrial
Microbiology and
Biotechnology
Dr. K. Madhuri
Asst. Professor
Dept. of Biotechnology
Mahatma Gandhi University

3.  Define, describe and utilize microbial growth in
fermentation and biological process
 discuss the sources of microorganisms for use in
industrial microbiology and biotechnology
 discuss the genetic manipulation of microorganism to
construct strains that better meet the needs of an
industrial or biotechnological process
 discuss the preservation of microorganisms

4.  discuss the management of growth characteristics to
produce the desired product
 list the major products or uses of industrial
microbiology and biotechnology

5. Introduction
 Industrial microbiology and
biotechnology involve the use of
microorganisms to achieve specific
goals
 Biotechnology has developed rapidly
due to the genetic modification of
microorganisms, particularly by
recombinant DNA technology

6. Choosing
Microorganisms for
Industrial
Microbiology and
Biotechnology

7.  The characteristics of microbes that are
desirable to the industrial microbiologist
are:
 genetic stability,
 easy maintenance and growth, and
 amenability to procedures for extraction and
purification of desired product

9.  Finding microorganisms in nature
 major sources of microorganisms for use in
industrial processes are soil, water, and
spoiled bread and fruits
 only a minor portion of microbial species in
most environments have been identified

11. Genetic manipulation of
microorganisms
1) Mutation—once a promising culture is
found, it can be improved by mutagenesis
with chemical agents and UV light

12. Protoplast fusion
Protoplast fusion — a tool for genetic
manipulation and breeding in industrial
microorganisms

13. • Widely used with yeasts and molds, especially if the
microorganism is asexual or of a single mating type, involves
removal of cell walls, mixing two different solutions of
protoplasts, and growth in selective media
• Can be done using species that are not closely related

14. Insertion of short DNA sequences
• site-directed mutagenesis is used to insert
short lengths of DNA into specific sites in
genome of a microorganism
• leads to small changes in amino acid
sequence that can result in unexpected
changes in protein characteristics
• site-directed mutagenesis is important to the
field of protein engineering

15. https://www.youtube.com/watch?v=6UiKZKFHbMQ

16. Transfer of genetic information
between different organisms
• Combinatorial biology—transfer of genes
from one organism to another
• Can improve production efficiency and
minimize purification of the product
• Numerous vectors are available for transfer
of genes

18. Expressing a foreign protein in a
microbe
or cDNA
Bacterial Gene Promoter/Switch
B. Amyloliquefaciens

19. Modification of gene expression
• Can involve modifying gene regulation to
overproduce a product
• Pathway architecture and metabolic pathway
engineering—intentional alteration of pathways
by inactivating or deregulating specific genes
• Metabolic control engineering—intentional
alteration of controls for synthesis of a product

20. Natural genetic engineering
• employs forced evolution and adaptive
mutations;
• specific environmental stresses are used to
force microorganism to mutate and adapt,
this creates microorganism with new
biological capabilities

22. Preservation of
microorganisms
 strain stability is of concern;
 methods that provide this stability are
lyophilization (freeze-drying) and
 storage in liquid nitrogen

24.  Industrial microbiologists use the term
fermentation primarily to refer to the
mass culture of microorganisms; the
term has many other meanings to other
microbiologists

25. Conversion of sugar to alcohol using yeast.
Chemical conversion of carbohydrates into
alcohols or acids.
The process is often used to produce wine
and beer
Also employed in preservation to create
lactic acid in sour foods such as pickled
cucumber, kimchi and yogurt.
The science of fermentation is known as
zymology.
WHAT IS FERMENTATION

26. Microbial products are often
classified as primary or
secondary metabolites
 Primary metabolites are related to the
synthesis of microbial cells in the growth
phase; they include amino acids, nucleotides,
fermentation end products, and exoenzymes
 Secondary metabolites usually accumulate in
the period of nutrient limitation or waste
product accumulation that follows active
growth; they include antibiotics and mycotoxins

27. Medium development
 Low-cost crude materials are frequently used as
sources of carbon, nitrogen, and phosphorus;
these include crude plant hydrolysates, whey
from cheese processing, molasses, and by-
products of beer and whiskey processing
 The balance of minerals (especially iron) and
growth factors may be critical; it may be
desirable to supply some critical nutrient in
limiting amounts to cause a programmed shift
from growth to production of desired metabolites

28. Growth of microorganisms
in an industrial setting
 Physical environment must be defined (i.e.,
agitation, cooling, pH, oxygenation);
oxygenation can be a particular problem with
filamentous organisms as their growth
creates a non-Newtonian broth (viscous),
which is difficult to stir and aerate
 Attention must be focused on the above
physical factors to ensure that they are not
limiting when small-scale laboratory
operations are scaled up to industrial-sized
operations

29. Culture tubes, shake flasks, and
stirred fermenters of various sizes
are used to culture microorganisms

30. Major Products of
Industrial
Microbiology

31. Antibiotics
 Penicillin—careful adjustment of medium
composition is used to slow growth and to
stimulate penicillin production; side chain
precursors can be added to stimulate
production of particular penicillin derivatives;
harvested product can then be modified
chemically to produce a variety of
semisynthetic penicillins
 Streptomycin is a secondary metabolite that is
produced after microorganism growth has
slowed due to nitrogen limitation

32. Amino acids
 Amino acids such a lysine and glutamic
acid are used as nutritional
supplements and as flavor enhancers
 Amino acid production is usually
increased through the use of regulatory
mutants or through the use of mutants
that alter pathway architecture

33. Organic acids
 These include citric, acetic, lactic, fumaric, and
gluconic acids
 Citric acid, which is used in large quantities by the food
and beverage industry, is produced largely by
Aspergillus niger fermentation in which trace metals
are limited to regulate glycolysis and the TCA cycle,
thereby producing excess citric acid
 Gluconic acid is also produced in large quantities by A.
niger, but only under conditions of nitrogen limitation;
gluconic acid is used in detergents

34.  Specialty compounds for use in
medicine and health—include
hormones, ionophores, and
compounds that influence bacteria,
fungi, amoebae, insects, and plants

35. Biosurfactants
 Biosurfactants are biodegradable
agents used for emulsification,
increasing detergency, wetting and
phase dispersion, as well as for
solubilization
 The most widely used biosurfactants
are glycolipids, which are excellent
dispersing agents

36. Applications of
Microbial
Biotechnologyy

45. Making Vaccines

53. Microbial Cell-Surface
Display
Cytosol
Bioadsorbent
Oral vaccines
Screening peptide
libraries
Mutation detection
Biosensors
Bioconversions
Antibody
production
Passenger protein (red)
Carrier protein (black)

54. Impacts of Microbial
Biotechnology
 Ethical and ecological considerations are
important in the use of biotechnology
 Industrial ecology—discipline concerned
with tracking the flow of elements and
compounds through biosphere and
anthrosphere

57. https://www.youtube.com/watch?v=6UiKZKFHbMQ
Now, let’s watch this
amazing video
presentation ! 

58. Algae Bioremediation for Waste
Treatment
http://www.youtube.com/watch?v=O-
5mEoHzSKc

59. Cleaning out the Past, Packing up the
Present and Preparing for a much
better Future!!!
Louise L. Hay

60. DEPARTMENT OF
BIOTECHNOLOGYTHANK YOU