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SEMINAR ON
MICROBES IN BIOCONTROL
MICROBES IN FERMENTATION AND
MICROBES IN ENZYME TECHNOLOGY
PRESENTED BY
GOWRI V PRABHU
1st MSc EVS
 It is the practice or process by which an undesirable
organism is controlled by means of another
organism.
 The organisms that suppress the growth of pest or
pathogen are called Biocontrol agents
 Microorganisms can act as biocontrol agents due to
large diversity of target species and variety of mode
of action
Microbial pesticides
 They come from naturally occurring and
genetically altered bacteria, fungi, algae , virus or
protozoa.
 Microbial toxin are biological toxin material
derived from microorganism.
 Its pathogenic effect is species specific.
 Ecologically safe
 Less harmful
 It include Insecticide , Herbicide , and Fungicide.
Microbial herbicide
Used to control weeds
Herbicides are produced by soil micro
organism.
It kill or hinder the growth of weeds.
E.g. Puccinia chondrilla to control
chondrilla juncea
Bacterial biopesticide
It is specific to some insects such as
moths
Bacterial pathogens used in insect
control are spore forming ,rod
shaped bacteria in the genus Bacillus.
E.g. Bacillus thuringiensis( Bt )
Bacillus thuringiensis( Bt )
Aerobic ,Gram positive ,spore forming soli
bacterium.
Used as an insecticide.
It control plant pest such as caterpillar of the
Lepidoptera and mosquito larvae.
B. thuringiensis is a gram positive soil bacterium
that produces a toxin or crystal protein (Bt toxin
or Cry) that kills certain insects
Bacillus thuringiensis
Bt toxins present in peanut leaves
(bottom image) protect it from
extensive damage caused by Cornstalk
Borer larvae(top image)
Target insects for Bt toxin
Cry toxins have specific activities against insect species of the
orders Lepidoptera (moths and butterflies), Diptera(flies and
mosquitoes), Coleoptera(beetles), Hymenoptera (wasps, bees, and
ants) and nematodes.
MODE OF ACTION
 Caterpillar consumes foliage treated with Bt, it contain cry
protein and spore
 Toxins are activated by the enzymes present in the insect
gut.
 It bind with gut wall and caterpillar stop feeding.
 The toxin binds itself to receptors in the gut
 Once the toxin binds itself to the membrane, it begins to
bore holes through it. It completely perforates the gut
membrane.
 Multiple toxins will bind and follow these steps, until the
creature has been paralyzed, or starves to death.
 The creature is paralyzed because its stomach acids leak
out into the rest of the body causing serious damage.
5/17/2015 11
FUNGI
 Entomopathogenic fungi are the fungi that cause disease in
insect
 E.g. Beauveria bassiana- control white flies , Thrips, aphids
etc..
 Trichoderma species- control plant pathogen
 Lagenidium giganteum –control larvae of most pest and
mosquito species
 Fungi entering the insect host multiply through the entire
insect body and usually grows in the haemolymph causing
extensive tissue damage which cause death of organism
VIRUS
 Baculo virus are effective in controlling pests
 Virus is enclosed in a protein coat to make up a viral inclusion
body.
 Inclusion body lies on alkaline condition inside the mid gut.
 Viral particles are released out.
 It fuse with mid gut epithelial cell .It multiply rapidly and kill
the host.
 E.g. Granulosis virus , Nuclear polyhydrosis virus
caterpillar after lethal baculovirus
infection.
•Most of the enzymes used in industrial processes are synthesized by
microorganisms.
•Fermentation is any large-scale cultivation of microbes or other
single cells, occurring with or without air. It is microorganisms,
grown on a large scale, to produce valuable commercial products or
to carry out important chemical transformations.
•In recent years microbial fermentation process for variety of
enzymes such as protease,pectinase,cellulase,lipase etc. have been
established for manufacturing process
Fermentor is the basic equipment used for fermentation. It contains
the media to carry out fermentation, and creates environment for
fermentation at large scale.
Nearly all fermentation processes follow the same principle. The
central unit is the fermenter in which the microorganisms grow and
where they produce the desired products.
„The substrate is the feed of the microorganisms; it contains also any
other starting materials that are required for the process.
„The fermentation is started by adding the seed microorganisms,
which are present in the starter culture.
„The starter culture is also called “inoculum”. The starter
microorganisms are produced in small inoculum fermenters before
being added to the main large scale production fermenters.
Primary metabolites:
During cell growth the nutrients of the substrate
are converted to cell mass. The chemical
compounds produced in this process are called
“primary metabolites”.
„The cell mass itself consists mainly of proteins,
but a number of primary waste products are also
formed, for instance carbon dioxide, lactic acid,
ethanol, etc.
Primary metabolites are produced in parallel
with the cell mass.
Secondary metabolites:
„The formation of secondary metabolites is not
directly
related to cell growth.
They are the side products of bacterial life.
In nature, they are produced in low concentration,
but through laboratory mutation and selection, cells
can be optimized to overproduce these metabolites.
Many antibiotics and vitamins are secondary
metabolites.
The formation of secondary metabolites is not
directly
proportional to primary metabolism and cell growth.
Microbes are preferred to plants and animals as sources
of enzymes because:
- They are generally cheaper to produce.
- Their enzyme contents are more predictable and
controllable.
- Can be modified genetically with lesser efforts.
- Microbial enzymes are active in a pH range of 3.0 -
9.0, whereas animal enzymes require a pH over 5.0 to
work effectively
Some important fermentation products
Product Organism Use
Ethanol Saccharomyces
cerevisiae
Industrial solvents,
beverages
Glycerol Saccharomyces
cerevisiae
Production of
explosives
Lactic acid Lactobacillus
bulgaricus
Food and
pharmaceutical
Acetone and
butanol
Clostridium
acetobutylicum
Solvents
-amylase Bacillus subtilis Starch hydrolysis
Enzyme Production
Taq polymerase
• Thermo stable enzyme
essential for PCR
reactions
• Isolated from hot-
spring dwelling species
Thermus aquaticus
ENZYMES PRODUCED BY MICROORGANISMS
Cellulase
• Enzyme produced by E. coli that
degrades cellulose
• Widely used in the industry as it is
used for :
•commercial food processing in coffee.
•cellulases are widely used in textile
industry and in laundry detergents
•They have also been used in the pulp
and paper industry
•Cellulase is used in the fermentation
of biomass into biofuels
Subtilisin
• Derived from Bacillus
subtilis
• Protease or protein
digesting enzyme
• Valuable component of
laundry detergents
• Degrades & removes
protein stains from clothing
Amylase • Found in a variety of organisms,
including the saliva of humans
•Sugar-digesting enzyme
• One of several enzymes used to
manufacture food
•Alpha and beta amylases are
important in brewing beer and liquor
made from sugars derived from starch
• Used to create various syrups
• Degrades starch in order to produce
corn syrup
Pectinase
•Pectinase is an enzyme that
breaks down pectin,
a polysaccharide found
in plant cell walls.
•They can be extracted from
fungi such as Aspergillus niger
•Used for clarifying fruit
juices
Lactase
• Produced by
Saccharomyces fragilis
• Enzyme used to degrade
lactose into glucose and
galactose
• Its primary commercial use,
in supplements is to break
down lactose in milk to make
it suitable for people
with lactose intolerance
• Used in the production of
ice cream and frozen desserts
Invertase
• Derived from
Saccharomyces cerevisiae
• Also known as sucrase
• Enzyme digests sucrose
into glucose and fructose
• Used to create candies
with a soft center
• Most commonly used to
make chocolate covered
cherries
 www.journals.elseveir.com/biological-control/
http://microbewiki.kenyon,edu.index.php/Biocontrol
www.sciencedirect.com/science/article/pii/0261219491900385
books.google.co.in/books?isbn=1259081362
 A Textbook of Basic and Applied Microbiology
By Aneja, Aneja K.R., Jain Pranay, Aneja Raman
http://miami-dade.ifas.ufl.edu/pdfs/fyn/bt.pdf
Microbes in biological control,Fermentation and enzyme technology

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Microbes in biological control,Fermentation and enzyme technology

  • 1.
  • 2. SEMINAR ON MICROBES IN BIOCONTROL MICROBES IN FERMENTATION AND MICROBES IN ENZYME TECHNOLOGY PRESENTED BY GOWRI V PRABHU 1st MSc EVS
  • 3.  It is the practice or process by which an undesirable organism is controlled by means of another organism.  The organisms that suppress the growth of pest or pathogen are called Biocontrol agents  Microorganisms can act as biocontrol agents due to large diversity of target species and variety of mode of action
  • 4. Microbial pesticides  They come from naturally occurring and genetically altered bacteria, fungi, algae , virus or protozoa.  Microbial toxin are biological toxin material derived from microorganism.  Its pathogenic effect is species specific.  Ecologically safe  Less harmful  It include Insecticide , Herbicide , and Fungicide.
  • 5. Microbial herbicide Used to control weeds Herbicides are produced by soil micro organism. It kill or hinder the growth of weeds. E.g. Puccinia chondrilla to control chondrilla juncea
  • 6. Bacterial biopesticide It is specific to some insects such as moths Bacterial pathogens used in insect control are spore forming ,rod shaped bacteria in the genus Bacillus. E.g. Bacillus thuringiensis( Bt )
  • 7. Bacillus thuringiensis( Bt ) Aerobic ,Gram positive ,spore forming soli bacterium. Used as an insecticide. It control plant pest such as caterpillar of the Lepidoptera and mosquito larvae. B. thuringiensis is a gram positive soil bacterium that produces a toxin or crystal protein (Bt toxin or Cry) that kills certain insects
  • 8. Bacillus thuringiensis Bt toxins present in peanut leaves (bottom image) protect it from extensive damage caused by Cornstalk Borer larvae(top image)
  • 9. Target insects for Bt toxin Cry toxins have specific activities against insect species of the orders Lepidoptera (moths and butterflies), Diptera(flies and mosquitoes), Coleoptera(beetles), Hymenoptera (wasps, bees, and ants) and nematodes.
  • 10. MODE OF ACTION  Caterpillar consumes foliage treated with Bt, it contain cry protein and spore  Toxins are activated by the enzymes present in the insect gut.  It bind with gut wall and caterpillar stop feeding.  The toxin binds itself to receptors in the gut  Once the toxin binds itself to the membrane, it begins to bore holes through it. It completely perforates the gut membrane.  Multiple toxins will bind and follow these steps, until the creature has been paralyzed, or starves to death.  The creature is paralyzed because its stomach acids leak out into the rest of the body causing serious damage.
  • 12. FUNGI  Entomopathogenic fungi are the fungi that cause disease in insect  E.g. Beauveria bassiana- control white flies , Thrips, aphids etc..  Trichoderma species- control plant pathogen  Lagenidium giganteum –control larvae of most pest and mosquito species  Fungi entering the insect host multiply through the entire insect body and usually grows in the haemolymph causing extensive tissue damage which cause death of organism
  • 13. VIRUS  Baculo virus are effective in controlling pests  Virus is enclosed in a protein coat to make up a viral inclusion body.  Inclusion body lies on alkaline condition inside the mid gut.  Viral particles are released out.  It fuse with mid gut epithelial cell .It multiply rapidly and kill the host.  E.g. Granulosis virus , Nuclear polyhydrosis virus caterpillar after lethal baculovirus infection.
  • 14. •Most of the enzymes used in industrial processes are synthesized by microorganisms. •Fermentation is any large-scale cultivation of microbes or other single cells, occurring with or without air. It is microorganisms, grown on a large scale, to produce valuable commercial products or to carry out important chemical transformations. •In recent years microbial fermentation process for variety of enzymes such as protease,pectinase,cellulase,lipase etc. have been established for manufacturing process
  • 15. Fermentor is the basic equipment used for fermentation. It contains the media to carry out fermentation, and creates environment for fermentation at large scale.
  • 16. Nearly all fermentation processes follow the same principle. The central unit is the fermenter in which the microorganisms grow and where they produce the desired products. „The substrate is the feed of the microorganisms; it contains also any other starting materials that are required for the process. „The fermentation is started by adding the seed microorganisms, which are present in the starter culture. „The starter culture is also called “inoculum”. The starter microorganisms are produced in small inoculum fermenters before being added to the main large scale production fermenters.
  • 17.
  • 18. Primary metabolites: During cell growth the nutrients of the substrate are converted to cell mass. The chemical compounds produced in this process are called “primary metabolites”. „The cell mass itself consists mainly of proteins, but a number of primary waste products are also formed, for instance carbon dioxide, lactic acid, ethanol, etc. Primary metabolites are produced in parallel with the cell mass.
  • 19. Secondary metabolites: „The formation of secondary metabolites is not directly related to cell growth. They are the side products of bacterial life. In nature, they are produced in low concentration, but through laboratory mutation and selection, cells can be optimized to overproduce these metabolites. Many antibiotics and vitamins are secondary metabolites. The formation of secondary metabolites is not directly proportional to primary metabolism and cell growth.
  • 20. Microbes are preferred to plants and animals as sources of enzymes because: - They are generally cheaper to produce. - Their enzyme contents are more predictable and controllable. - Can be modified genetically with lesser efforts. - Microbial enzymes are active in a pH range of 3.0 - 9.0, whereas animal enzymes require a pH over 5.0 to work effectively
  • 21. Some important fermentation products Product Organism Use Ethanol Saccharomyces cerevisiae Industrial solvents, beverages Glycerol Saccharomyces cerevisiae Production of explosives Lactic acid Lactobacillus bulgaricus Food and pharmaceutical Acetone and butanol Clostridium acetobutylicum Solvents -amylase Bacillus subtilis Starch hydrolysis
  • 23. Taq polymerase • Thermo stable enzyme essential for PCR reactions • Isolated from hot- spring dwelling species Thermus aquaticus ENZYMES PRODUCED BY MICROORGANISMS
  • 24. Cellulase • Enzyme produced by E. coli that degrades cellulose • Widely used in the industry as it is used for : •commercial food processing in coffee. •cellulases are widely used in textile industry and in laundry detergents •They have also been used in the pulp and paper industry •Cellulase is used in the fermentation of biomass into biofuels
  • 25. Subtilisin • Derived from Bacillus subtilis • Protease or protein digesting enzyme • Valuable component of laundry detergents • Degrades & removes protein stains from clothing
  • 26. Amylase • Found in a variety of organisms, including the saliva of humans •Sugar-digesting enzyme • One of several enzymes used to manufacture food •Alpha and beta amylases are important in brewing beer and liquor made from sugars derived from starch • Used to create various syrups • Degrades starch in order to produce corn syrup
  • 27. Pectinase •Pectinase is an enzyme that breaks down pectin, a polysaccharide found in plant cell walls. •They can be extracted from fungi such as Aspergillus niger •Used for clarifying fruit juices
  • 28. Lactase • Produced by Saccharomyces fragilis • Enzyme used to degrade lactose into glucose and galactose • Its primary commercial use, in supplements is to break down lactose in milk to make it suitable for people with lactose intolerance • Used in the production of ice cream and frozen desserts
  • 29. Invertase • Derived from Saccharomyces cerevisiae • Also known as sucrase • Enzyme digests sucrose into glucose and fructose • Used to create candies with a soft center • Most commonly used to make chocolate covered cherries
  • 30.  www.journals.elseveir.com/biological-control/ http://microbewiki.kenyon,edu.index.php/Biocontrol www.sciencedirect.com/science/article/pii/0261219491900385 books.google.co.in/books?isbn=1259081362  A Textbook of Basic and Applied Microbiology By Aneja, Aneja K.R., Jain Pranay, Aneja Raman http://miami-dade.ifas.ufl.edu/pdfs/fyn/bt.pdf