Comprehensive Introduction to Applied and Industrial Microbiology

Comprehensive Introduction to Applied and Industrial Microbiology

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  STANDARD-: 10 TH Introductionto Microbiology
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  Introduction to Microbiology 1.Applied microbiology -: - Branch of biology performs the study of enzymes, microbes, protein, applied genetics, molecular biology,etc is called Applied Microbiology. - This study is useful for production of various products like food and medicines are produced on large scale.
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  Introduction to Microbiology 2.Industrial microbiology -: - Related with commercial use of microbes in which various economic,social and environmental related processes and products are included.
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  Introduction to Microbiology Industrialmicrobiology Main features-: 1. Various product formation with help of fermentation. 2. Example - Bread, cheese,wine,raw materials for chemicals, enzymes, nutrients,medicines. 3. Use of microbes for garbage management and pollution control.
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  Introduction to Microbiology Products made from microbilogical activities -: A. Dairy products – • Milk is used to create various products like cheese,butter,cream, yoghurt. • In this process water content, acidity of milk is changed for improving the taste, texture and flavours of the products. • This process is performed on large scale.
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  Introduction to Microbiology •In the most of the milk products,the bacteria present in the milk is itself is used. • Only cheese is the product which is produced with fungal activity.The basic steps in production of cheese,cream and yoghurt is same.
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  Introduction to Microbiology 1)Milk is pasteurised at the beginning to destroy the unwanted microbes. 2) Then it is fermented by lactobacillus. 3) In this process lactose sugar is converted into lactic acid. 4) With the help of lactic acid milk proteins are coagulated.
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  Introduction to Microbiology 1.Yoghurt production -:  Yoghurt is produced with the help of lactobacilli ( inoculant )  For the industrial yoghurt production to maintaining the protein content,condensed milk powder is mixed with th milk to be fermented.
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  Introduction to Microbiology Steps of Yoghurt formation -: • Milk is boiled and immediately cooled down to warm normal temperature. • The bacterial strains of Streptococcus thermophilus and Lactobacillus delbrueckii are added to it in 1:1 proportion.
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  Introduction to Microbiology •By the action of Streptococcus, lactic acid is formed,which gives gel like appearance to yoghurt and gives dense consistency to yoghurt. • Due to action of lactobacilli acetaldehyde like compound is formed that gives characteristic taste to the yoghurt.
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  Introduction to Microbiology •Various fruit juice also mixed with yoghurt to impact different flavours, like banana yoghurt, strawberry yoghurt, etc. • Shelf life of yoghurt and its properties can be improved by Pasteurization.
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  Introduction to Microbiology 2.Butter -: • Generally two types of butters like sweet creams and cultured butter. • For cultural variety various microbes are used.
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  Introduction to Microbiology 3.Cheese production -: Cheese is produced from milk on large scale for commercial purposes.  Process of cheese production – • Firstly chemical and microbial properties of milk are checked.
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  Introduction to Microbiology •Some colours and microbes like Lactobacillus lactis, Lactobacillus cremoris, Streptococcus thermophilus are mixed with the milk to impart the sourness. • After that water in yoghurt whey is removed for making cheese dense.
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  Introduction to Microbiology •Addition of protease enzyame which is obtained from fungi to produce vegetarian cheese. • After the removal of whey the process of production of cheese actually started in step by step manner.
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  Introduction to Microbiology •Cutting the solid yoghurt into pieces, washing, rubbing, salting and mixing of essential microbes, pigments and flavours. • Then cheese is cutted into pieces and stored for ripening.
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  Introduction to Microbiology 4.Probiotics-: - These are milk products contain active bacteria.Like Lactobacillus, acidophilus, Lactobacillus casei, bifidobacterium bifidum. - These bacteria balances the instestial micro-organisms ie. increases the population of such microbes which helps in digestion and decreases the formation of harmful bacteria. ( Ex. Clostridium)
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  Introduction to Microbiology -In market probiotics are available in various forms like yoghurt, kefir, sauerkraut ( pickle of cabbage ), dark chocolate oil, corn syrup, artificial sweeteners.
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  Introduction to Microbiology Why probiotics have so much importance in recent days ? - These probiotics forms the colonies of useful microbes in alimentary canal and controls the other microbes and their metabolic activity.Nowadays probiotics are aslo used in treatment of diarrhoea. - In market probiotics are available in various forms like yoghurt, kefir, sauerkraut ( pickle of cabbage ), dark chocolate oil, corn syrup, artificial sweeteners.
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  Introduction to Microbiology 5.Bread -:  Fermentation - It is metabolic process that produces chemical change in organic substrate by the action of enzymes.  In food industry, more specifically fermentation is process in which activity of microorganisms is done in foodstuff and beverages to make desirable change.
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  Introduction to Microbiology •Different types of breads are produced from flours and cereals. • With the help of yeast, sugar present in carbohydrates (dough) converted into ethanol and Carbon dioxide. • This is fermentation process. • Dough rises up due to carbon dioxide and bread becomes spongy. • Compressed yeast is useful in commercial bakery products.
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  Introduction to Microbiology •It is available in dry, granular form for domestic use. • Yeast is useful to make various products containing carbohydrates, protein, fats, different vitamins and minerals.
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  Introduction to Microbiology 6.Vinegar Production -: • Vinegar is popularly used all over the world to impart sour taste to food materials, preservation of pickles, chutneys, sauce, ketch up, etc. • Chemically vinegar is 4% Acetic acid (CH3COOH)
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  Introduction to Microbiology •How the venegar is formed..?  Vinegar is produced from ethanol.  Ethanol is obtained by fermentation of carbon compounds like fruit juice, maple syrup, sugar molasses, starch of the root with the help of yeast.
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  Introduction to Microbiology •Mixture of bacterial strains like Acetobactor and Glucanobactor is mixed with ethanol for its microbial degradation. • By this degradation Acetic acid and other by-products are formed.
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  Introduction to Microbiology •Acetic acid is saperated from mixture by the rarefraction. • Acetic acid is bleached with pottasium ferrocinide. • Then it is pasteurised. • Very small amount of SO2 is mixed to produce the vinegar.
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  Introduction to Microbiology Other food products are produced from fermentation process :-  Soya sauce produced by fermentation of mixture of flour of wheat, or rice or Soya bean with the help of fungus Aspergillus oryzae.  Vinegar Sauce and monosodium glutamate (ajinomoto) these popular food produced by microbial fermentation.
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  Introduction to Microbiology 7.Microbial Enzymes -: • In chemical industry instead of chemical catalyst Microbial Enzymes are used. • These enzymes are active at low temperature, pH and pressure.
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  Introduction to Microbiology •Due to this enzyames energy is saved and erosion proof container is also not necessary. • Due to enzyme activity unnecessary by-products are not form. • These enzymes are eco-friendly,can be reusable.
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  Introduction to Microbiology In microbial reaction elimination and decomposition of waste material is avoided.  Some examples of micrbial enzyames - oxidoreductase, transferases, hydroloses lyases, isomerases ligasese,etc  Enzymes also mixed in detergents at low temperature to dirt removal process.
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  Introduction to Microbiology Glucose and fructose syrup are obtained from corn flour by action of enzymes obtained from bacilli and streptomyces.  Microbial Enzymes are used in various industries like cheese,plant extracts, textiles, leather, paper, etc.
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  Introduction to Microbiology 8.Xanthun gum :-  Xanthun gum is obtained by the fermentation of starch and molases with the help of xanthomonos species.  It is variously used for its properties like solubility in hot and cold water, high density.  It is also used for producing fertilizers, pigments, weedcides, toothpaste, high quality of paper.
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  Introduction to Microbiology 9.Antibiotics -:  Various diseases in animal and in humans are controlled by antibiotics obtained from bacteria and fungus.  Examples :- Penicillin, cephalosporin, monobactum, bacitracin, erythromycin gram + ve and - ve strains of bacteria.Rifamycin against T.B.
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  Introduction to Microbiology •Microbes and Fuels -: 1. Methane – obtained by microbial anaerobic decomposition of agricultural and organic industrial waste. 2. Ehanol - obtained from fermentation of molases by the yeast. ( Smokeless clean fuel )
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  Introduction to Microbiology 3.Hydrogen – is released during bio- photolysis of water in which bacteria performs the photoreduction. • Simillar to fuels other industrial chemicals are also produced by Microbial activities.
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  Introduction to Microbiology Ex. Various alcohol, acetone, organic acids, fatty acids, polysaccharides, that are useful as raw material in chemical industries.  Some are raw materials for food products and plastic also.
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  Introduction to Microbiology •Biofuels -:  These are the Fuels produced directly or indirectly from organic material ie. biomass.  These fuels are available in all forms • Solid - coal, dung, crop residues • Liquid - vegetable oil, alcohol • Gas - gobar gas, coal gas
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  Introduction to Microbiology Microbial pollution control -: 1. Land filling site – • Degradable waste is collected in urban areas for this purpose. • Large pits are dug in open spaces far away from residential area and those pits are lined with plastic sheet as precaution against pollution of soil.
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  Introduction to Microbiology •Compressed waste is dumped in pits. • It covers with layer of soil, saw dust, leafy waste, specific biomolecules. • Bioreactors are also used some places. • Microbes present in soil and other top layers decomposes the waste.
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  Introduction to Microbiology •Completely filled pits are sealed with soil slurry. • Compost is available within several days. • Such land filling sites can be reused after removal of compost.
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  Introduction to Microbiology 2.Sewage management -: • Domestic sewage disposed off either near soil or biogas plant. • In cities microbial process is carried out on this sewage.
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  Introduction to Microbiology •The sludge that settle down in this process can be again used as fertilizers. • Water release after microbial treatment is environmentally safe. • Microbes are used for bioremediation of environment.
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  Introduction to Microbiology 3.Clean Technology -: • Microbes have natural ability of decomposing man made chemicals. • Hydrocarbons and other chemicals are transformed by this ability. • Some microbes remove sulfur from from fuel.
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  Introduction to Microbiology •During oil spills Psedomonas spp. and Alcanovorax borkumensis bacteria are used. • These bacteria have ability to destroys the pyridine and other chemicals. • They clear the oil spill. • These bacteria are called Hydrocarbonoclastic bacteria (HCB)
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  Introduction to Microbiology •HCB decomposes the hydrocarbons and so reaction of carbon and oxygen happened. • Thus CO2 and water is formed. • The plastic component PET (Polyethylene Terepthalate Polyester) is also decomposed by some bacterial species like Vibrio, Ideonella, alkaiensis,etc.
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  Introduction to Microbiology •Species like Actinomyces, Streptomyces, Nocardia have ability to decompose the rubber from garbage. • Some bacterias are useful to control the soil pollution occurring due to acid rain • Ex. Acidophillium spp. and Acidobacillus ferroxidens
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  Introduction to Microbiology •Uranium released from atomic energy plant, electroplating process can mix with ground water. • Thus Geobactor is used,which converts water soluble uranium into insoluble salts.
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  Introduction to Microbiology Microbial inoculant -: • Inoculant - Inoculant is immune serum that introduced into body to produce immunity to particular disease. • Some bacteria produces inoculant by the process of fermentation.
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  Introduction to Microbiology •These inoculants are spread on seeds before sowing them. • Microbes in inoculants helps the plant growth by supplying nutrients. • These inoculants improves the quality of vegetarian food.
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  Introduction to Microbiology •Solution containing Azotobactor and artificial nitrogenase used in organic farming. • Soil pollution occurring due to chemical fertilizers is prevented due to these solutions. • Flouroacetamide also used for same purpose.
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  Introduction to Microbiology Bioinsecticides -: • Bacterial and fungal toxins which can destroys pests and pathogens can be directly integrated into plant with the helpe of biotechnology.