Application of microbes and microbial processes in food and healthcare industries Metabolite production. Anaerobic digestion (for methane production). Waste treatment (both organic and industrial). Production of biocontrol agents, and Fermentation of food products. Bio based fuel &energy.

1. By
Assist.Prof.
Dr. Berciyal Golda. P
VICAS
Application of microbes and microbial processes in food and
health care industries

2.  It, often referred to as , is a
collection of scientific techniques and technologies
used to improve both the efficiency and
environmental footprint of modern industrial
production.
 Microbial technology constitutes the core of
Industrial Biotechnology.
 Microbial technology refers to the use of microbes to
obtain a product or service of economic value. It is
also called as .

3.  Isolation of microorganisms from nature,
 Their screening for product formation,
 Improvement of product yields,
 Maintenance of cultures,
 Mass culture using bioreactors, and
 Recovery of products or services.

4.  Metabolite production.
 Anaerobic digestion (for methane production).
 Waste treatment (both organic and industrial).
 Production of biocontrol agents, and
 Fermentation of food products.
 Bio based fuel &energy.

5.  Microorganisms produce a number of metabolites
during their growth using cheap substrates.
 Acetone-butanol,
 Alcohol,
 Antibiotics,
 Enzymes,
 Organic acids
 Vitamins.

7. Anaerobic digestion (for methane
production).
Many microorganisms affect anaerobic digestion,
including acetic acid-
forming bacteria (acetogens) and methane-
forming archaea (methanogens). These
organisms promote a number of chemical
processes in converting the biomass to biogas. ...
Anaerobes utilize electron acceptors from
sources other than oxygen gas.

9. Waste treatment (both organic and industrial).
The role of microorganisms in
wastewater treatment helps to treat and
purify wastewater and make it less
harmful to the environment. ... Each of
these types of bacteria help
the treatment process in a unique way to
ensure there is little to no impact on the
surrounding environment.

11. Production of biocontrol agents
Now, the biocontrol agents can be
mass produced at a small scale/cottage
industries just on the lines of sericulture or
apiculture. Simple, low cost and down to
earth technology can be used for their
mass production. They can be marketed in
the region where they are produced.

13.  Microorganisms employed to enhance the availability of
nutrients, viz., nitrogen (by fixing atmospheric N2) and
phosphorus (by solubilizing soil phosphorus), to the
crops are called biofertilizers.
 Rhizobium spp.
 Blue-greenAlgae andAzolla.
 Azotobacter andAzospirillum.

14.  Microbes can be employed to recover valuable metals
from low grade ores and also from dilute solutions for
which the conventional metallurgical processes are
uneconomical and, generally, rather polluting.
E.g
 leaching of copper as copper sulphate from ores.
 Desulphurization of Coals by Thiobacillus spp.

15.  Use of microorganisms to control insect pests,
pathogens or weeds constitutes biological
control, and the biological agents employed
for this purpose are called biocontrol agents.
 Bioinsecticides-
 Bioherbicides-

16.  Ethanol currently produced by
fermenting grain (old technology).
 Cellulose enzyme technology
allows conversion of crop residues
(stems, leaves and hulls) to
ethanol.
 Results in reduced CO2 emissions
by more than 90% (compared to
oil).
 Allows for greater domestic
energy production and it uses a
renewable feedstock.

17.  Low input of substrate.
 High rate of output.
 Friendly to environment.
 Renewable.
 Increased efficiency.

18. ROLE OF MICROORGANISMS IN PREPARATION OF
CERTAIN FOODS
 Microorganisms are involved in producing many
foods and beverages.
 Fermentation produces characteristic flavors,
aromas, and consistencies of various foods.
 Microbial metabolism has other functions
I. Acts as a preservative
II. Destroys many pathogenic microbes and toxins
III. Can add nutritional value in form of vitamins or
other nutrients
 Microbes are used in food production.

19. PRODUCT COUNTRY
NAME
MICROORGA
NISMS
SUBSTRATE
Bread International
Saccharomyces
cerevisiae, yeast,
lactic acid
Wheat, rye, other
grain
Nan Pakistan
Saccharomyces
Cerevisiae
White wheat flour
Soy Sauce International
Aspergillus
oryzae or A.
soyae
Lactobacillus
Soybeans and
wheat
Cheese International
Lactic acid
bacteria
Milk
Yogurt International
S. thermophilus,
Lb. bulgaricus
Milk, milk solids
Sauerkraut International
Lactic acid Cabbage
bacteria

23. CHEESE-MAKING PROCESS
 Milk is treated with lactic acid, bacteria and an
enzyme called rennin that partially hydrolysis the
protein and causes it to coagulate into “curds”. The
liquid portion of the milk at this time is called
“whey”.
 The whey is separated from the curds, and the
curds are aged (“ripened”)
 Different microbes in the early and late stages of
processing give rise to cheeses with different
characteristics

25. YOGURT PRODUCTION
 Milk is fermented by a mixture of Streptococcus
salivarius ssp thermophilus and lactobacillus
bulgaricus. Often these two are co-cultured with
other lactic acid bacteria for taste or health effects
(probiotics). These include L. acidophilus, L. casei
and Bifidobacterium species.
 Acid produced from the fermentation causes the
protein in the milk (casein) to coagulate into a
semisolid curd
 If you want strawberries or peaches, you must add
them after the yogurt is made.

27. BREAD PRODUCTION
 Involves growth of saccharomyces cerevisiae
(baker’s yeast) under aerobic conditions
 Maximizes CO2 production, which leavens bread
 Other microbes used to make special breads (e.g.
sourdough bread)
 Can be spoiled by Bacillus species that produce
ropiness

29. THE WINE MAKING PROCESS
 Produced from the fermentation of
fruit juice, usually from grapes
 The grapes are crushed to form a
“must”
• For white wines, white grapes are usually
used, and the skins are removed from the
must (“pressing”) before fermentation
• For red wines, red or black grapes are
used, and the skin is allowed to remain
during fermentation
• For rosé wines, red grapes are used and
the juice is allowed to remain in contact
with the skins just long enough for a rose
or pink colour to develop

30. WINE
 It must undergoes primary fermentation
• Malolactic fermentation by bacteria in the must
converts malic acid into lactic acid
 Secondary fermentation and aging
• Takes 3-6 months
• The vessel is kept airtight to prevent oxidation
• Proteins are broken down, and particles settle
 Blending and bottling

31. THE WINE-MAKING PROCESS

32. THE BEER-BREWING PROCESS
 Produced by the fermentation of
malted grain
• A series of temperature changes (“mash
rests”) activates different enzymes that, in
turn, change the mash to produce
desirable characteristics as well as
fermentable sugars
• In the fermentation tank yeast is added
(“pitched”)
• After fermentation for 1-3 weeks the
“green beer” is transferred to conditioning
tanks where the yeast & other
particulates are allowed to settle, and the
beer is carbonated.

33. THE BEER-BREWING PROCESS