Use of microbes in various industries, food microbiology, process of food production using fermentation.

1. S U B M I T T E D T O : - S U B M I T T E D B Y : -
M R . D E E P E S H S O N A L S I N G H
( 1 8 B M I N 0 0 1 )
MICROBIOLOGY IN VARIOUS
INDUSTRIES
(FOOD PRODUCTION AND
PROCESSES USING
FERMENTATION)

2. What is MICROBIOLOGY ?
 Microbiology is the scientific study of very small
living things.
 It is the study of microorganisms, those being
unicellular, multicellular, or acellular.
 This includes bacteria, archaea, viruses, fungi,
prions, protozoa and algae, collectively known as
‘microbes’.

3. INDUSTRIAL MICROBIOLOGY
 A branch of applied microbiology in which
microorganisms are used in industrial processes.
 For e.g., in production of high-value products such as
drugs, chemicals, fuels and electricity.
 Scope:- The large-scale and profit motivated
production of microorganisms or their products for
direct use, or as inputs in the manufacture of other
goods.

4. FOOD MICROBIOLOGY
 The study of microorganisms that inhibit, create, or
contaminate food, including the study of microbes
causing food spoilage, pathogens that may cause
diseases.
 Used to produce fermented foods such as cheese, yogurt,
bread, beer and wine, and those with other useful roles
such as producing probiotics.
 Lactic acid formation: Lactobacillus, Leuconostoc.
 Lipolysis: Pseudomonas, Alcaligenes, Serratia,
Micrococcus.
 Pigment formation: Flavobacterium, Serratia,
Micrococcus.
 Gas formation: Leuconostoc, Lactobacillus, Proteus.

5. APPLICATION IN FOOD INDUSTRY
I. CHEESE INDUSTRY
 The use of lactic acid bacteria(LAB) as starter
culture is essential in the production of
fermented foods.
 It plays a role in ripening and development of
flavours. It also helps in preservation of food by
producing natural anti- microbials.
 Most cheese are made with bacteria from
Lactobacillus, Lactococcus, or Streptococcus
families.

6. II. BEVERAGE INDUSTRY
 Yeasts are the main fermentor and alcohol
producer in the production of wine, beer etc.
 The main yeast is Saccharomyces cerevisiae. It
ferments the sugars, coming from sources, e.g.,
grapes for wine, barley for beer, to alcohol and
carbon dioxide.
 Staphylococcus, Streptococcus and Bacillus
cereus are used for fermentation of coffee.
 Acetobacter aceti helps in yielding vinegar.

7. III. FERMENTED FOOD PRODUCTS
 Moulds are used for fermentation of rice to
produce a variety of oriental foods.
 Pickles, sausages are also produced by
fermentation.
IV. DAIRY PRODUCTS
 Yoghurt is produced by bacterial fermentation of
milk. The milk sugar i.e. Lactose is fermented
into lactic acid by Streptococcus salivarius, S.
themophilus and Lactobacillus bulgaricus.

8. V. BAKER’S YEAST
 Yeast is used for bread making. It is used as
leavening agent in baking. The most commonly
used species is Saccharomyces cervisiae.
V. SINGLE-CELL PROTEIN
 Algae, yeasts and bacteria can be grown in large
quantities to yield a cell crop which is rich in
protein known as single cell protein (SCP). It can
be used for human consumption or as an animal
feed, it may be a useful source of minerals,
vitamins, fats and carbohydrates.

9. FERMENTATION
 Fermentation is the process in which a substance
breaks down into a simpler substance.
 Microbes play a role in the fermentation process,
creating beer, wine, yoghurt, bread, kimchi, and
other foods.
 A metabolic process that converts sugar to acids,
gases, or alcohol.

10. FERMENTATION PROCESS
 UPSTREAM PROCESSING includes
formulation of the fermentation medium;
sterilisation of air, fermentation medium and
fermenter; inoculum preparation and inoculation
of the medium.
 FERMENTATION PROCESS involves the
propagation of microbes and production of desired
products. It can be either aerobic or anaerobic.

11.  DOWNSTREAM PROCESSING includes
recovery of the products in a pure state and the
effluent treatment.
 Some commercially important products are:-
a. Biomass (Baker’s yeast, SCP, Starter cultures)
b. Primary metabolites (Amino acids, vitamins,
ethanol etc.) and Secondary metabolites
(antibiotics etc.)
c. Enzymes (Amylase, lipase, cellulase etc.)
d. Recombinant products (Vaccines, hormones)

12. THANK YOU!!!