![Genetic engineering
Human have been breeding food animal, plants and microorganisms in order to improve characteristic
such as yield, diseases resistance, appearance, processing attributes and fermentation characteristics.
Conventional breeding & mutation Selection of desirable traits Non predictable nor successful
time consuming
Genetic engineering, recombinant DNA
techniques, cell hybridization,
spheroplast or protoplast fusion &
other methods
Cells of one
organism
Cells of other
organism
Specific functions
Animals, plants&
microorganisms
Genes from human cells
[tells the pancreases to
make insulin]
bacteria
transfer
genes
Able to
make
insulin
Insulin
collected
purified
Treats
diabetes](https://image.slidesharecdn.com/fermentationinmicroorganism1-170906101326/75/Fermentation-in-microorganism-26-2048.jpg)
Uploaded byPriyanka Padhy
Fermentation in microorganism
The document discusses the fermentation process in microorganisms, detailing its history, types (such as lactic acid and alcoholic fermentation), and the critical role of microorganisms in food production and industrial applications. It highlights the scientific advancements made since the 1850s and the applications of fermentation in areas like probiotics and genetic engineering. Additionally, the document emphasizes the health benefits of fermented foods and acknowledges the decline in their consumption due to modern lifestyles.
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Fermentation in microorganism
- 1. FERMENTATION IN MICROORGANISMS -PRIYANKAPADHI 16MSLSBC11 CENTRE FOR BIOCHEMISTRY & MICROBIAL SCIENCES
- 2. Fermentation may havebeen a better invention than fire. -David Wallace
- 3. CONTENT Introduction-fermentation History of fermentation Typesof fermentation: Lactic acid fermentation Alcoholic fermentation Microorganism are the best choice –Why? Applications Controlling factors in industrial fermentation Microorganisms as direct food Products and its uses Probiotics and its effects Genetic engineering in fermentation Conclusion Reference Greeting
- 4. FERMENTATION Fermentation is anatural process, occurs when microorganisms consume susceptible organic substrate as part of their own metabolic processes. Also referred to the bulk growth of microorganisms in a growth medium with the goal of producing a specific chemical product. The science of fermentation is called zymology. It mainly takes place when the electron transport chain unusable. Extract energy but do not consume O₂ or change the concentration of NAD⁺ or NADH.
- 5. The use offermentation starts might very well have its origins in the process of Euchok, the daughter of the legendary king of Woo of 4000 BC, known as the Goddess of rice wine in Chinese culture. Understanding of scientific procedure of fermentation microbiology began in 1850s, after Louis Pasteur, who has succeed in producing two forms of amyls alcohol by fermentation. Between 1900 and 1930, ethyl alcohol and butyl alcohol are the most important industrial fermentations in the word. But by the 1960s, chemical synthesis of alcohol and other solvents were less expensive and interest in fermentations diminished.
- 6.
- 7. LACTIC ACID FERMENTATION 2 NAD⁺NADH + H⁺ O⁻ S CoA C=O C=O C=O CH₃ CH₃ CO₂ Coenzyme APyruvate Acetyl CoA Transport Protein 1 2 3 When aerobic conditions occurs pyruvate is oxidized to acetate which enters the citric acid cycle to produce CO₂, H₂O and NADH ultimately reoxidised to NAD⁺ by passage of its e⁻ to O₂ in mitochondrial respiration. CYTOSOL MITOCHONDRION
- 8. LACTIC ACID FERMENTATION 2 GLUCOSE 2ADP G L Y C O L Y S I S O⁻ C=O C=O CH₃ 2 Pyruvate 2 NAD⁺ 2 NADH O⁻ C=O H C OH CH₃ 2 ATP 2Lactate, ∆G’°= -25kJ/mol The reduction is catalyzed by lactate dehydrogenate. Formation of L-isomer of lactate at pH 7. Strongly favors lactate formation due to large negative standard free energy change.
- 9. cORI CYCLE Glucose Glucose 6-phosphate Pyruvate Glycogen Lactate Urea -NH₂ Alanine Glucose6-phosphateGlycogen Lactate Pyruvate Alanine -NH₂ Lactate BLOOD Pyruvate Alanine
- 10. ALCOHOL FERMENTATION 2 ADP+ 2 P¡ 2 ATP Glucose GLYCOLYSIS O⁻ C=O C=O CH₃ 2 Pyruvate 2 NAD⁺ 2 NADH H H C OH C=O CH₃ CH₃ H ETHANOL 2 Acetaldehyde + 2H₊ In all fermentation reaction, the H:C ratio of the reactants and products are same Glucose C₆H₁₂O₆ : 12/6=2 Lactic acid C₃H₆O₃ : 6/3=2 Glucose : 2 Ethanol: 12/6=2 2 CO₂ TPP, Mg ²⁺ Pyruvate decarboxylase Alcohol dehydrogenase
- 11. PYROPHOSPHATE VITAMIN B1 P O¯ O ¯O ˉ OO P O O CH₂CH₂ CH₂ C H H₃C S N N NH₂ H₃C N Thiamine pyrophosphate have “Active Acetaldehyde group”. Coenzyme derived from Vitamin B1 Plays an important role in the cleavage of bonds adjacent to a carbonyl group. Functional part of TPP, the thiazolium ring, has a relatively acidic portion at C-2. THIAMINE
- 12. THIAMINE PYROPHOSPHATE M EC H A N I S M H C N⁺R S R’ CH₃ TPP CCH₃ O H C C N⁺R S R’ CH₃ CH₃ O H H H⁺ C¯ C N⁺R S R’ CH₃ OH CH₃ Acetaldehyde 4 3 Hydroxyethyl TPP Resonance stabilization C N⁺R R’ CH₃ S ˉ TPP carbanion C O O¯ C CH₃ O Pyruvate 1 H⁺ C N⁺R R’ CH₃ C O Oˉ CCH₃ OH CO₂ 2 C C SN:R R’ CH₃ CH₃ OH H⁺ H⁺ 5 Loss of proton produces a carbanion that is active species in TPP-dependent reactions. The carbanion readily adds to carbonyl groups , and the thiazolium ring is thereby positioned to act as an “electron sink” that greatly facilitates reactions such as the decarboxylation catalyzed by pyruvate decarboxylase.
- 13. MICROORGANISMS ARE THE BESTCHOICE FOR FERMENTATION Microscopic and metabolic characteristics High surface area to volume ratio Mode of nutrients transport Genetic adaptability Metabolic diversity
- 14.
- 15. LACTIC ACID BACTERIA SauerkrautLettuce kraut Coffee beans Vanilla beans Unripen cheese- Cottage, Pot, Cream cheese Mysost Ricotta
- 16. LACTIC ACID BACTERIA& other microorganism bacteria LACTOCOCCUS LACTIS Swiss cheese From Milk and propinicacid bacteria Sourdough Bread From Yeast & cereal products like wheat Ginger beer From yeast and ginger
- 17. ACETIC ACID BACTERIA CiderHoney Wine Malt
- 18. YEASTS Beer, Stout, and Alefrom Malted grains Wine & Vermouth from Fruits Rum from Molasses Cacao bean citron from Yeast and Acetic acid bacteria
- 19. FUNGI & MOLD Fungimay be the food, or may make the food edible following processing. Processing may make it possible to consume the foodstuff by adding, modifying or removing components, including flavors, nutritional elements such as vitamins or colors to enhance the appeal of the food. Fungi are a common contributor to the processing of foods. Their use dates back to the start of the civilization, when breads and wines were first made deliberately. These days, the selection and use of fungi is a highly organized field of research and development in industry. Molds have both positive and negative effects on the food industry the same way that yeasts do. Some molds are perfectly safe to eat and, in some cases, even desirable (the classic example would be cheese made with mold, such as blue, Brie, Camembert, and Gorgonzola). Candida in Colliculus fungus kefir Soya sauce from soya bean by koji pores Penicillium
- 20. CONTROLLINGFACTORS IN INDUSTRIALFERMENTATION Acid Levels Amount of Alcohol Use of Starters Temperature 2OXYGEN Salt
- 21. AS DIRECT FOODS MICROORGANISMS Singlecell Protein(SCP) designate high-protein food compared to yeasts and other microorganisms Saccharomyces cerevisiae or saccharomyces uvarum has leavening property, source of nutrients, hydrolyzed plant tissues, cheese , whey, ethanol etc. Yeast cells delivers proteins, nucleic acid
- 22. Kefir Improves immune response Indonesian tempeh(soya bean) Reduce cholesterol Gundruk (Nepal) Prevent cancer, contain lactic acids, Vitamin C, carotene, fibers Kimchi (Korean) Constipation& colon canes, anti-stress, lowers cholesterol, obesity, liver disease Bhaati jaanr fermented (Rice) Himalaya Increase strength of women after child birth Koumiss (dairy product) Pulmonary tuberculosis Natto (soya bean) reduce brain hemorrhage (Vit K2), osteroposis Products & Uses
- 23. PROBIOTICS & itseffects Bifidobacteria species Incidence of neonatal necrotizing enterocolitis Enterococcus faecium Duration of acute diarrhea Lactobacillus strains Lactose digestion Diarrhea in lactose intolerants Mucosal immune function, mucin secretion
- 24. PROBIOTICS & itseffects Bacteroides species Chronic colitis, gastritis and arthritis Saccharomyces boulardii Recurrence of clostridium, difficile diarrhea, antibiotic associated diarrhea, functional diarrhea in irritable bowel syndrome
- 25. PROBIOTICS & itseffects Lactobacillus plantarum Diarrhea Inflammation, pain, Constipation in inflammatory bowel diseases, bloating, flatulence Lactobacillus Reuteri Duration of acute gastroenteritis Lactobacillus Rhamnosus Cellular immunity Lactobacillus salivarius Suppress & eradicate helicobacter pylon in tissue culture and animal models by lactic acid secretion
- 26. Genetic engineering Human havebeen breeding food animal, plants and microorganisms in order to improve characteristic such as yield, diseases resistance, appearance, processing attributes and fermentation characteristics. Conventional breeding & mutation Selection of desirable traits Non predictable nor successful time consuming Genetic engineering, recombinant DNA techniques, cell hybridization, spheroplast or protoplast fusion & other methods Cells of one organism Cells of other organism Specific functions Animals, plants& microorganisms Genes from human cells [tells the pancreases to make insulin] bacteria transfer genes Able to make insulin Insulin collected purified Treats diabetes
- 27. Unfortunately, consumption offermented food is repressed by modern life style and growing popularity of fast food. It is shame! fermented food is not just tasty but extremely healthy, nutritious and important for well being of our body.
- 28.