History of industrial microbiology and it's detailed view

1. SRI PARAMAKALYANI COLLEGE
( Reaccredited with A+ Grade with a CGPA of 3.9 in the III Cycle of NAAC
Affiliated to Manonmaniam Sundaranar University, Tirunelveli)
ALWARKURICHI -627 412
POST GRADUATE & RESEARCH CENTRE - DEPARTMENT OF MICROBIOLOGY
(Government Aided)
IV SEM CORE –INDUSTRIAL MICROBIOLOGY
UNIT-1
CONCEPTS AND HISTORICAL DEVELOPMENT OF INDUSTRIAL
MICROBIOLOGY
SUBMITTED TO C. SARANYA VELLAIAMMAL
GUIDE: Dr. S.VISWANATHAN, Ph.D, REG NO : 20211232516124
ASSISTANT PROFESSOR & HEAD OF THE DEPARTMENT, II. M.SC.MICROBIOLOGY
SRI PARAMAKALYANI COLLEGE, SRI PARAMAKALYANI COLLEGE
ALWARKURICHI ALWARKURICHI

2. SYNOPSIS
• Introduction
• Industrial microbiology
• Uses of microorganisms
• History and development
• Early history
• Era of discovery
• Era of the discovery of antibiotics
• conclusion

3. INDUSTRIAL MICROBIOLOGY

4. INTRODUCTION
Industrial microbiology is a branch of biotechnology that
applies microbial sciences to create industrial products in
mass quantities, often using microbial cell factories. There
are multiple ways to manipulate a microorganism in order to
increase maximum product yields.

5. INDUSTRIAL MICROBIOLOGY
It is an important due to,
 Economic aspects
 Cost effective
 Resolve issues
 Biomass production
 Require experiments

6. USES OF MICROORGANISMS
• Typically, industrial uses of microorganisms fall into one of
two categories:
– those that employ a pure culture or pure cultures with
large-scale manufacturing procedures.
– Those entail the use of naturally existing microbe
combinations under settings to produce a desired
modification in some industrially valuable goods (e.g.
sauerkraut)

7. History and development
It is classified into five different phases. They are as follows,
• Phase I - Alcoholic fermentation(1900)
• Phase II - Antibiotic period (1900-1940)
• Phase III - Single cell protein period (1940-1964)
• Phase IV - Metabolite production period (1964-1979)
• Phase V - Biotechnology period (1979)

8. EARLY HISTORY
• 7000 BC - conversion of sugar into alcohol by yeasts and was
used to make beer in Sumeria and Babylonia
• 4000 BC- the Egyptians had discovered that carbon dioxide
generated by the action of brewer ’ s yeast could leaven bread
• 3500 BC -another ancient product of fermentation, wine, was
made in Assyria
• 400 BC -Assyrians used vinegar to treat chronic middle ear
diseases, Hippocrates treated patients with it
• 100 BC- Ancient Rome had over 250 bakeries which were
making leavened bread

9. CONT…
• As a method of preservation, milk was fermented to lactic
acid to make yogurt and also converted into kefyr and koumiss
using Kluyveromyces species in Asia
• 700 AD-The use of molds to saccharify rice in the koji process.
• 14th century AD- the distillation of alcoholic spirits from
fermented grain, a practise thought to have originated in
China or the Middle East, was common in many parts of the
world.
• Vinegar manufacture began in Orleans, France, at the end of
the fourteenth century.

10. CONT…
• 17th century- Antonie van Leeuwenhoek, a Dutch merchant who
construct microscopes, turned his simple lens to the examination of
water, decaying matter and scrapings from his teeth.
• He produced over 250 microscopes. These consisted of brass and
silver-mounted, custom-ground lenses.
• He reported on the presence of tiny “ animalcules ” (moving
organisms)
• Leeuwenhoek ’ s lack of university connection might have caused
his discoveries to go unrecognized had it not been for the Royal
Society in England and its secretary, Henry Oldenburg, who
corresponded with European science amateurs.
• From 1673 to 1723, Leeuwenhoek ’ s observations as a microscopist
were communicated to the Society in a series of letters.

11. Antonie van Leeuwenhoek
Simple microscope

12. THE ERA OF DISCOVERY(phase I)
• 19th century-Fermentation was regarded a chemical process
• The chemist Liebig described the process as being dependent
on a chemical ferment, an alterable substance
that decomposes and stimulates chemical change, i.e.
fermentation in a ground substance.
• According to this theory, chemical instability was the main
cause of fermentation.
• 1837 -Schwann described alcoholic fermentation as a yeast-
dependent process

13. • Pasteur pursued Schwann’s hypothesis and became a pioneer in
experimental fermentation experiments.
• He demonstrated that yeast, a living organism, is essential for
the chemical reaction that converts sugar into alcohol and
carbonic acid.
• 1857- Pasteur found that a separate type of bacteria was
involved in the transformation of carbohydrates into lactic acid.
• These discoveries led Pasteur to the conclusion that
microorganisms of some sort are necessary for all types of
fermentation.

14. • Pasteur meticulously observed the fermentation cycle.
• He repeatedly removed the organisms from fermenting
cultures, transferred them to other sterile media, and
discovered that fermentation always occurred when the
required species and conditions were present.
• He demonstrated that distinct types of microbes are
responsible for distinct types of fermentation.
 brewer’s yeast -alcoholic fermentation
 lactic acid organisms - produce lactic acid.

15. Louis pasteur(1822-
1895)
Important Contribution-
fermentation and pasteurization

16. • 1858- organism responsible for the fermentation of ammonium
tartrate was a mould.
• Pasteur (1861) examined the fermentation of butyric acid and
made the significant finding that fermentation can occur in the
absence of oxygen.
• Aerobic and anaerobic are the terms used to differentiate
between the two types of organisms.
• 1861- published acetic acid fermentation
• 1862- fermentation was carried out by organisms of the genus
Mycoderma
• comprehensive research of vinegar preparation were published
in 1864 and 1868.

17. • He investigate the problem of sour wine, which threatened the
vital French wine industry.
• He demonstrated foreign organisms that affected the wine’s
chemical and physical qualities.
• Pasteur demonstrated that unwanted organisms might be
eliminated by partly sterilising wine-making juice at a
temperature below the boiling point.
• This was insufficient to remove the juice’s beneficial effects.
• Then, from pure cultures, other organisms capable of creating
desirable traits might be introduced.

18. Era of discovery of antibiotics (phase II)
• Sir Alexander Fleming (1881-1955), a British bacteriologist,
noticed that bacterial growth was hindered in the vicinity of a
mould colony on a plate culture of contaminated bacteria.
• Actinomycin was isolated by Waksman and his colleagues in
1940, streptothricin in 1942.
• The discovery of streptomycin dramatically accelerated
Streptomyces’ search for effective antibiotics.
• This group of microorganisms is the source of numerous
antibiotics currently in use.
• Fed batch culture technique was developed.

19. Sir Alexander
Fleming (1881-1955)
Discovered penicillin

20. VARIOUS TYPES OF ANTIBIOTICS
Since the discovery of penicillin many more antibiotics came into being as
stated under :
• Waksman (1944) : Streptomycin — [Streptomyces griseus] — a soil
microbe
• (1945) - Bacitracin — [Bacillus subtilis]
• (1947) - Chloramphenicol (Chloromycetin) — [Streptomyces venezuelae]
• (1947) - Polymixin — [Bacillus polymixa] — and various designated
polymixins A, B, C, D, and E.
• (1948) - Chlorotetracycline — [Streptomyces aureofaciens] — a broad-
spectrum antibiotic.
• (1948) - Neomycin — [a species of Streptomyces] — isolated from soil.
• (1950) - Oxytetracycline — [a strain of Streptomyces].
• (1952) - Erythromycin — [Streptomyces erythreus].

21. SCP Period (phase III)
• This period was marketed by the production of proteinaceous food from
microbial biomass.
• Large scale production of microbial biomass was needed due to low cost
of product.
• Thus a new fermentation process called continuous culture fermentation
came into existence.

22. Metabolite production period(phase IV)
• During this period new microbial processes for the production
of amino acid and techniques for enzyme and cells
immobilization were developed.
• Commercial production of xanthan and dextran was also
started.
• Other process developed included use of microorganisms for
tertiary oil recovery.

23. Industrially important microorganisms

24. Biotechnology period (phase V)
• Rapid progress in industrial microbiology have taken place
since 1980 due to development of techniques like RDT and
hybridoma technology.
• By RDT it was made possible to in-vitro genetic manipulations
which enabled expression of human and mammalian genes in
microorganisms so thereby facilitating large scale production
of human proteins which could be used therapeutically.
• The first product was human insulin used for treating diabetes.

25. • The insulin was followed by the production of human growth
hormone, erythropoietin, myeloid colony stimulating factor
etc,.
• Hybridoma technology employed for the production of
monoclonal antibodies which aid in medical diagnosis and
therapeutics.
• The production of secondary metabolites is the major
development of this era.

26. Sectors in biotechnology

27. CONCLUSION
• Microbes, or microscopic organisms, are widely used in large-
scale industrial processes.
• They are crucial for the production of a variety of metabolites,
such as ethanol, butanol, lactic acid and riboflavin, as well as the
transformation of chemicals that help to reduce environmental
pollution.
• For instance, microbes can be used to create biofertilizers or to
reduce metal pollutants.
• Microbes can also be used to produce certain non-microbial
products, such as the diabetes medication insulin.

28. REFERENCE
• https://microbiologynote.com/brief-history-and-developments-
in-industrial-microbiology/#:~:text=(e.g.%20sauerkraut).-
,History%20and%20Development%20in%20industrial%20mi
crobiology,development%20(post%2D1900)
• Najafpour, G. D. (2007). Industrial Microbiology. Biochemical
Engineering and Biotechnology, 1–13. doi:10.1016/b978-
044452845-2/50001-x
• https://youtu.be/IM97N3q4y0Q
• Industrial Microbiology-Author-L E Casida jr

29. SKILLS GAINED BY SEMINAR
• Searching capability
• Time management
• Gathered knowledge
• Communication skill
• Increased confidence
• Personal development

32. THANKS
• The Chairman
• The Secretary
• Management Committee
• The Principle, Sri Paramakalyani College,
• The Head-Department of Microbiology
• The Staff Members-Department of Microbiology