Alcohol fermentation- Microbiology
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Any series of hydroxyl comppounds derived from saturated hydrocarbons. It is aclear liquid that has a strong smell. A colourless, volatile, flameable liquid which is produced by fermentatiopn. The test organism used here is known as Saccharomyces cervisae. It is a type of yeast which is used in the production of alcohol. It produces the enzyme invertase in both a cytoplasmic and a secreted form. This yeast ferments a number of common substrates including sucrose and maltose. The starter is prepared from the selected yeast isolated in pure culture. A tube contaioning 10ml of of sterile wort is inoculated from pure culture of yeast. After incubation for 25-30C for suitable time,culture in tube may be used to inoculate 200ml of sterile mash. Aeration is useful in the preparation of starter. Temperature – About 70C-80C Time – 50 hours The 90-95% alcohol is further purified, dehydrated or denatured to obtain different alcohols
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2. Clostridium acetobutylicum and Clostridium beijerinckii are commonly used species that produce a 3:6:1 ratio of acetone, butanol, and ethanol.
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1. The document discusses various alcoholic beverages including beer, whiskey, sake, rice wine, fruit wines, and brandy.
2. It provides details on the production processes for each beverage, including ingredients, fermentation, and aging steps.
3. Key microorganisms involved in the fermentation of these beverages include Saccharomyces cerevisiae and Aspergillus oryzae yeasts.
organic acid ( vinegar).pptx
This document discusses the production of vinegar through fermentation. It begins with definitions of vinegar and discusses its history. The major types of vinegar and the microorganisms involved in acetic acid fermentation, Acetobacter, are outlined. The document then describes the industrial production process which involves ethanol fermentation followed by acetic acid fermentation through oxygenation. Key factors like temperature, oxygen supply, and storage methods that influence fermentation are summarized.
vinegar
This document discusses the preparation and quality control of vinegar. It begins by introducing vinegar and its origins, then describes the types and production process involving alcoholic and acetic fermentation. It explains the slow and quick preparation methods, including sprinkling fermentation products and vinegar in generators. Quality control ensures proper growth of acetic bacteria through monitoring holes, temperatures, and backup electricity. The document concludes by discussing health benefits and summarizing vinegar production methods.
alcoholic beverages.pptx
This document discusses solvent extraction, crystallization, and recrystallization techniques. It then summarizes different types of alcoholic beverages and their typical ethanol concentrations. The document outlines the microbial production of ethanol through fermentation of sugars by yeast and bacteria. Key steps in ethanol production include procuring organic materials like molasses, adding ammonium sulphate and yeast for fermentation, and using fractional distillation to recover 95% of ethanol. Ethanol is a polar, combustible, and flammable liquid that can be oxidized to aldehydes or reduced to ethene. Denatured alcohol contains 95-99% ethanol that is intentionally adulterated with substances like methanol to prevent human consumption.
Rum Production
Rum is produced from sugar cane or its byproducts like molasses through a process of fermentation and distillation. Yeast is added to sugar cane juice or molasses which is then fermented for 1-3 weeks through either spontaneous or controlled fermentation. The fermented mash is then distilled, with heavier rums coming from pot stills and lighter rums from column stills. Rum is then aged in barrels like bourbon or cognac barrels to mature, though there is no minimum aging time.
Microbial production of Organic acids.pptx
This document summarizes the microbial production of organic acids like citric acid and lactic acid. Citric acid is produced industrially through surface or submerged fermentation of Aspergillus niger and can be used as a food acidulant or in processed foods. Lactic acid is produced through fermentation of Lactobacillus bacteria or Rhizopus fungus and used in baking, medicine, and plastics manufacturing. The fermentation processes, extraction methods, and purification steps for both citric acid and lactic acid production are described at a high level.
Vinegar
Vinegar is derived from the French word for "sour wine" and contains about 5% acetic acid. It is produced through a process of alcoholic and acetic fermentation of substances containing sugar or starch. The document discusses the production of various types of vinegar including brewed, fruit, potato, malt, spiced, honey, and spirit vinegars. It describes the two-step fermentation process involving alcoholic fermentation by yeast to produce alcohol, followed by acetic fermentation by acetic acid bacteria to convert the alcohol into acetic acid and produce vinegar. Common uses of vinegar include for cooking, cleaning, and some medical purposes. Problems in vinegar production can arise from wine, lactic acid bacteria,
2.pptx. Industrial microbiology: applications
Industrial microbiology involves using microorganisms to produce commercially valuable products through fermentation under controlled conditions. Some key applications include using yeasts to produce alcoholic beverages like beer, wine and spirits through fermentation of sugars, and using bacteria or fungi to produce products like vinegar or antibiotics. Microbes are well-suited for industrial applications because they can rapidly grow and produce enzymes to carry out metabolic reactions. Common fermentation processes include batch and continuous cultures to optimize microbial growth and product formation.
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FERMENTATION: TECHNIQUE USED FOR THE PRODUCTION OF FOOD BY MICROBES
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Unit III Body Fluids and Blood.pptx
Body fluids and blood are important biological substances. An assistant professor at SVCP named Sanchit Dhankhar wrote a short document about body fluids and blood. The document does not provide many details about body fluids and blood.
Chemical kinetics- Physical Chemistry
The branch of chemistry, which deals with the study of reaction rates and their mechanisms, called chemical kinetics.
Thermodynamics tells only about the feasibility of a reaction whereas chemical kinetics tells about the rate of a reaction.
For example, thermodynamic data indicate that diamond shall convert to graphite but in reality the conversion rate is so slow that the change is not perceptible at all.
Chemical equilibrium- Physical Chemistry
The state where the concentrations of all reactants and products remain constant with time.
On the molecular level, there is frantic activity. Equilibrium is not static, but is a highly dynamic situation.
law of mass action-
jA + kB lC + mD
where A, B, C, and D represents chemical species and j, k, l, and m are their coefficient in the balanced equation.
The law of mass action is represented by the equilibrium expression:
The square brackets indicate the concentrations of the chemical species at equilibrium, and K is a constant called the equilibrium constant.
Catalysis- Physical Chemistry
Introduction
Basis
Importance
Classification
Homogeneous catalysis
Mechanism
Example
Heterogeneous catalysis
Mechanism
Examples
Promoters
Catalytic Poisoning
Autocatalysis
Enzyme catalysis
Enzymes
References
Catalyst: -
The substances that alter the rate of a reaction but itself remains chemically unchanged at the end of the reaction is called a Catalyst.
The process is called Catalysis.
prop-
A catalyst cannot start the reaction by itself.
Catalytic activity increases as surface area of catalyst increases.
Catalysts are thermolabile, this effect is very well pronounced in enzymes.
Catalytic activity is maximum at a catalyst’s optimum temperature.
A catalyst does not alter the position of the equilibrium, instead it helps in achieving the equilibrium faster.
Applications of catalysis- Physical Chemistry
content-
Chemistry & Chemical Engineering
History of Catalysis
Catalysis
Recent trends in Catalysis
Future trends in Catalysis
Summary
role-
24% of GDP from Products made using catalysts (Food, Fuels, Clothes, Polymers, Drug, Agro-chemicals)
> 90 % of petro refining & petrochemicals processes use catalysts
90 % of processes & 60 % of products in the chemical industry
> 95% of pollution control technologies
Catalysis in the production/use of alternate fuels (NG,DME, H2, Fuel Cells, biofuels…)
Type of adsorption- Pharmaeutical Physical Chemistry
Adsorption
Adsorption versus absorption, Desorption
Types of adsorption: Physisorption and Chemisorption
Factors affecting adsorption
Adsorption isotherms: Freundlich and Langmuir
Gibbs adsorption isotherm
Bet equation and its use in surface area determination
Applications
ADSORPTION
Adsorption is the process in which matter is extracted from one phase and concentrated at the surface of a second phase. (Interface accumulation). This is a surface phenomenon as opposed to absorption where matter changes solution phase, e.g. gas transfer. This is demonstrated in the following schematic.
Viruses- Pharmaceutical Microbiology
This document provides information about different types of viruses and how they are studied. It discusses viral structure, classification, methods of entry and reproduction. Specific viruses mentioned include bacteriophages, retroviruses, herpes simplex virus, and tobacco mosaic virus. Methods used to cultivate and study viruses include infecting laboratory animals, embryonated eggs, and tissue culture. The lytic and lysogenic cycles of bacteriophages are described in detail.
Sterilization- Pharmaceutical Microbiology
Killing or removing all forms of microbial life (including endospores) in a material or an object.
Mainly due to: oxidation of cell component, denature proteins, nucleic acids, RNA and loss of membrane permeability.
Procedures performed in a way to prevent contamination with infectious microorganisms
Used to prevent contamination of surgical instruments, medical personnel, and the patient during surgery
Sanitization: Lowering of microbial counts to prevent transmission in public setting (e.g., restaurants & public rest rooms)
Degerming: Mechanical removal of microbes from limited area. e.g., Alcohol swab on skin, washing of hands with soap
Sepsis: Bacterial contamination
Antisepsis: Reduction or Inhibition of microbes found on LIVING TISSUE
Sterilization and disinfection- Phrmaceutical Microbiology
Microorganisms are the agents of contamination, infection, and decay.
Hence it becomes necessary to remove them from materials and areas.
Staining- Pharmaceutical MIcrobiology
Smear preparation:
A drop of water is placed in the centre of a slide
One loopfuls of organisms is transferred to the centre of slide
Spread the organisms over the slide
The smear is allowed to dry
Slide is passed through flame several times to heat-kill and fix organisms
A bacterial stain is stained with crystal violet (fuchsin, methylene blue) 1 min
Observe under microscope
Basic Dyes
Methylene Blue
Crystal Violet
Carbol Fuchsin
Safranin
Malachite Green
Acidic Dyes
Picric Acid
Nigrosin
India Ink
Eosin
differrential statining
Two or more reagents Distinguish
Bacterial groups
Specific Structures
Example
Gram stain
Acid Fast Stain
Poliomyelitis vaccines- Pharmaceutical Microbiology
Poliomyelitis, often called polio is an infectious disease caused by the poliovirus.
In about 0.5% of cases there is muscle weakness resulting in an inability to move.
It may also be spread by food or water containing infected human feces & less commonly from infected saliva.
Enterovirus (RNA)
Three serotypes: 1, 2, 3
Rapidly inactivated by heat, formaldehyde, chlorine, ultraviolet light.
Polio vaccines are vaccines used to prevent poliomyelitis (polio).
The World Health Organization recommends all children be vaccinated against polio.
Polio vaccines are generally safe to give during pregnancy & in those cases who have HIV/AIDS .
Mutations- Pharmaceutical Microbiology
Mutations are changes in the nucleotide sequence of DNA that can occur in somatic or germ cells. Most mutations are neutral or repaired by enzymes, but some can be harmful, like causing cancer, or beneficial by improving survival. There are two main types of mutations: chromosome mutations, which involve changes to chromosomes like deletions, inversions, duplications, and translocations; and gene mutations, which change the nucleotide sequence of genes, such as point mutations, insertions, deletions, and frameshift mutations. The rate of mutations depends on factors like the frequency of primary DNA changes, the probability of repair, and the probability that a mutation can be recognized.
Microbiological assays- Pharmacuetical Microbiology
The document describes procedures for the microbiological assay of antibiotics and vitamins. There are two main methods for antibiotic assay - the cylinder-plate method and the turbidimetric method. The cylinder-plate method involves measuring zones of inhibition around cylinders containing different concentrations of antibiotics in an agar plate inoculated with a test microorganism. The turbidimetric method involves measuring inhibition of microbial growth in liquid medium containing varying antibiotic concentrations. Standards curves are constructed to determine unknown concentrations. Vitamin assays similarly rely on microbial growth responses to different concentrations of vitamins in culture media. Procedures for assaying vitamins B12 and B2 using specific test microorganisms like Lactobacillus leichmannii are provided.
Microbial cultivation- Pharmaceutical Microbiology
The process of growing microorganisms in culture by taking bacteria from the infection site (in vivo or environment) and grow them in artificial environment in the laboratory (in vitro).
Bacteria may require adequate nutrition, optimum pH, temperature and oxygen for growth and multiplication.
Suitable artificial media containing sources of carbon, nitrogen, hydrogen, oxygen, phosphorous and other elements such as sodium, potassium, magnesium, iron and growth factor (Vitamins) in very small amounts have been used for cultivation of microorganism.
When microorganisms are cultivated in the laboratory, a growth environment called a medium is used. The medium may be purely chemical (a chemically defined medium), or it may contain organic materials, or it may consist of living organisms such as fertilized eggs.
Microorganisms growing in or on such a medium form a culture.
A culture is considered a pure culture if only one type of organism is present and a mixed culture if populations of different organisms are present.
When first used, the culture medium should be sterile, meaning that no form of life is present before inoculation with the microorganism.
Immunity- Pharmaceutical Microbiology
Types of Pathogenic Organisms
Viruses
Bacteria
Protozoan
Fungi
Animal
Parasites
mecahnism
Utilization of host nutritional resources
Physical damage to host tissues
Production of toxic substances
Chromosomal and gene damage
Body cells behave abnormally
Antigens
Some chemical that creates immune response
Most are proteins or large polysaccharides from a foreign organism.
Microbes: Capsules, cell walls, toxins, viral capsids, flagella, etc.
Nonmicrobes : Pollen,, serum proteins, and surface molecules from transplanted tissue.
Antigens
Some chemical that creates immune response
Most are proteins or large polysaccharides from a foreign organism.
Microbes: Capsules, cell walls, toxins, viral capsids, flagella, etc.
Nonmicrobes : Pollen,, serum proteins, and surface molecules from transplanted tissue.
Skin acts as barrier to microbes and viruses
- sweat has a low pH
Mucus traps foreign particles
Tears
- Lysozyme has antimicrobial action
Gastric stomach acid
2nd line of defence
Phagocytic cells (WBCs)
Natural Killer (NK) Cells: attack virus infected cells
Inflammatory Response
Antimicrobial proteins
Lysozyme
Interferon
Antibodies
History of microbiology- Pharmaceutical Microbiology
Scientific study of organisms (both eukaryotes and prokaryotes) and agents too small to be seen clearly by the unaided eye.
Microbiology is the study of microorganisms / microbes which is visible only with a microscope.
Derived from the Greek word “mikros” - ‘small’ and “bios” - ‘life’.
The diverse group of organisms includes algae, archae, bacteria, cyanobacteria, fungi, protozoa, viruses.
Most of the microorganisms are harmless.
99% are good. Eg: Cynobacteria (blue green algae)
1% are bad. Eg: Pathogens
The belief in the spontaneous generation of life from nonliving matter was introduced by Aristotle, who lived around 350 BC.
According to Aristotle, it was:
“readily observable that aphids arise from the dew which falls on plants, fleas from putrid matter, mice from dirty hay.”
This belief remained unchallenged for more than 2000 years.
Formation of life from non living things- ABIOGENESIS.
Aristotle suggested that flies and maggots developed from decaying organic matter.
Epicuris suggested that worms and other animals originated from soil and manure by the action of sun and rain.
Theory of Spontaneous generation was disproved by Francesco Redi,Lazzaro Spallanzani,Louis Pasteur and Theodore Schwann.They argued that life originated from “pre existing life only”-BIOGENESIS.
Francesco Redi took 3 containers filled with meat particles.1st was kept unclosed,2nd covered with paper and 3rd was covered with cork or guaze.After inhibition the 1st container had maggot being produced because flies were attracted by the odour of the meat and they laid eggs after some days developed to maggots.2nd and 3rd container did not contain maggots.
Theory of Spontaneous generation was disproved by Francesco Redi,Lazzaro Spallanzani,Louis Pasteur and Theodore Schwann.They argued that life originated from “pre existing life only”-BIOGENESIS.
Francesco Redi took 3 containers filled with meat particles.1st was kept unclosed,2nd covered with paper and 3rd was covered with cork or guaze.After inhibition the 1st container had maggot being produced because flies were attracted by the odour of the meat and they laid eggs after some days developed to maggots.2nd and 3rd container did not contain maggots.
Disinfectants- Pharmaceutical Microbiology
DISINFECTANTS are chemical agents that inhibit or kill microorganisms (surgical apparatus, periphery of the patient, and the objects used by the patient).
Disinfection It is the application of chemicals to destroy most pathogenic organisms on inanimate surfaces
Can be accomplished by application of chemical agents, use of physical agents (ionizing radiation) dry or moist heat, superheated steam(autoclave, 120̊ C)
idela surfactant
effective at room temperature,
noncorrosive and nontoxic,
inexpensive,
capable of killing the vegetative form of all pathogenic organisms,
require limited time of exposure
Streptomycin- Pharmaceutical Microbiology
It is an antibiotic that was the first drug to be successful against tuberculosis but now it is used with other drugs because of its toxic effects
othere uses
Anti TB drug
Plaque
Veterinary treatment against gram negative bacteria in horses , cattle , sheep
Fermentation is defined as chemical transformation of organic compound brought about through agency of microorganisms
Microorganisms useful in fementation can be either prokaryotes such as bacteria , virus or eukaryotes such as fungi; yeast
Test Organism-Streptomyces griseus
Penicillin fermentation- Pharmaceutical Microbiology
Penicillin is a antibiotic having β-lactum thiazolidine ring.
Penicillin G is the starting material for 6-amino penicillanic acid which is the key intermediate in the production of wide range of semi synthetic penicillins.
Mold used for the production of penicillin is Penicillium chrysogenum
Penicillin is a antibiotic having β-lactum thiazolidine ring.
Penicillin G is the starting material for 6-amino penicillanic acid which is the key intermediate in the production of wide range of semi synthetic penicillins.
Mold used for the production of penicillin is Penicillium chrysogenum
types of fermentation
Basically ,there are two methods of preparation of penicillin by fermentation:
Surface Culture Method:
In this method mold is grown on the surface of shallow layers of the fermentation medium.
Submerged Culture Method:
In this method mold is grown submerged in the fermentation medium.
master stock culture
It can be preserved by
Freeze drying
Fixing on soil sand mixtures
Storage under liquid nitrogen
Second method is the best method
Microbial fermentation- Pharmaceutical Microbiology
The fermentation industry is composed of five major bio-ingredient categories.
They are:
- Proteins & amino acids.
- Organic acids.
- Antibiotics.
- Enzymes.
- Vitamins & hormones.
Optimum balance of the media is mandatory for cells propagation and for the maximum production of target metabolite (end-product).
Fermentation media
Media compositions:
- Carbon source.
- Nitrogen source.
- Minerals.
- Growth factors.
- Precursors (mutants).
Types of fermentation
Solid State fermentation (SSF).
Liquid State fermentation (LSF) Surface culture & submerged culture
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- 1. Production Of Alcohol By Fermentation BY- SANCHIT DHANKHAR
- 2. Alcohol •Any series of hydroxyl comppounds derived from saturated hydrocarbons. •It is aclear liquid that has a strong smell. •A colourless, volatile, flameable liquid which is produced by fermentatiopn.
- 3. Test Organism The test organism used here is known as Saccharomyces cervisae. It is a type of yeast which is used in the production of alcohol. It produces the enzyme invertase in both a cytoplasmic and a secreted form. This yeast ferments a number of common substrates including sucrose and maltose.
- 4. Starter The starter is prepared from the selected yeast isolated in pure culture. A tube contaioning 10ml of of sterile wort is inoculated from pure culture of yeast. After incubation for 25-30C for suitable time,culture in tube may be used to inoculate 200ml of sterile mash. Aeration is useful in the preparation of starter.
- 5. Formation of Alcohol Sugar Crops Starches Lignocellulos e Extraction of juice Enzyme Hydrolysis Steam Explosion Fermentation Recovery Distillation Dehydration Alcohol
- 6. Formation of Ethyl Alcohol: Ethyl alcohol is prepared with the help of molasses Molasses + Water Mixer Mash +Yeast Fermenter Beer Column Anhydrous Alcohol Anhydrous column Alcohol Refining Column
- 7. Temperature – About 70C-80C Time – 50 hours The 90-95% alcohol is further purified, dehydrated or denatured to obtain different alcohols Above 80C alcohol evaporates.
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