This document discusses primary and secondary metabolites produced by microorganisms. It notes that primary metabolites are essential compounds for cell growth produced during balanced growth, while secondary metabolites are non-essential compounds produced after exponential growth. Some examples of primary metabolites include vitamins, amino acids, and fermentation end products like ethanol or lactic acid. Secondary metabolites are specifically produced by certain microorganisms and can have unknown beneficial functions. The document also provides an overview of techniques for isolating microorganisms from soil and screening isolates for desirable compound production.
How Kefir, also known as 'Dairy Champagne' produced? What distinguishes it from curd or yoghurt? What marks its significance in the European countries? Answer all your queries from this presentation.
Single Cell Protein -slideshare ppt
tag
,
single cell protein slideshare
,
single cell protein
,
flowchart of single cell protein production
,
single cell protein pdf
,
single cell protein production ppt
Micro-organisms important in Food Microbiology. Bacteria, Yeast, MoldsSt Xaviers
Here is a ppt on food microbiology. consisting information for molds, bacteria and yeast. information on types of good and bad components in each category.
Bacteriocin are produced from lactic acid bacteria .
various lactic acid bacteria produces different kinds of bacteriocin .
Bacteriocin can be used as food preservative
How Kefir, also known as 'Dairy Champagne' produced? What distinguishes it from curd or yoghurt? What marks its significance in the European countries? Answer all your queries from this presentation.
Single Cell Protein -slideshare ppt
tag
,
single cell protein slideshare
,
single cell protein
,
flowchart of single cell protein production
,
single cell protein pdf
,
single cell protein production ppt
Micro-organisms important in Food Microbiology. Bacteria, Yeast, MoldsSt Xaviers
Here is a ppt on food microbiology. consisting information for molds, bacteria and yeast. information on types of good and bad components in each category.
Bacteriocin are produced from lactic acid bacteria .
various lactic acid bacteria produces different kinds of bacteriocin .
Bacteriocin can be used as food preservative
The chemical compounds produced by plants are collectively referred to as phytochemicals. Biotechnologists have special interest in plant tissue culture for the large scale production of commercially important compounds. These include pharmaceuticals, flavours, fragrances, cosmetics, food additives, feed stocks and antimicrobials.
Most of these products are secondary metabolites— chemical compounds that do not participate in metabolism of plants. Thus, secondary metabolites are not directly needed by plants as they do not perform any physiological function (as is the case with primary metabolites such as amino acids, nucleic acids etc.). Although the native plants are capable of producing the secondary metabolites of commercial interest, tissue culture systems are preferred.
Plant tissue culture is a technique of growing plant cells, tissues, organs, seeds, or other plant parts in a sterile
environment on a nutrient medium.
Tissue culture had its origins at the beginning of the 20th century with the work of Gottlieb Haberlandt
(plants).
WHY PLANT TISSUE CULTURES ARE DONE ??
The production of clones of plants that produce particularly good flowers, fruits, or have other desirable traits.
To quickly produce mature plants.
The production of multiples of plants in the absence of seeds or necessary pollinators to produce seeds.
The regeneration of whole plants from plant cells that have been genetically modified.
The production of plants in sterile containers reduces disease transmission
Allows production of plants from seeds that otherwise have very low chances of germinating and growing, i.e.: orchids and Nepenthes.
To clean particular plants of viral and other infections and to quickly multiply these plants as 'cleaned stock' for horticulture and agriculture.
***For PTC, the laboratory must have the following facilities:
Washing facility for glassware and ovens for drying glassware.
Medium preparation room with autoclave, electronic balance and pH meter.
Transfer area sterile room with laminar air-flow bench and a positive pressure ventilation unit called High Efficiency Particulate Air (HEPA) filter to maintain aseptic condition.
Culture facility: Growing the explant inoculated into culture tubes at 22-28° C with illumination of light 2400 lux, with a photoperiod of 8-16 hours and a relative humidity of about 60%.
*****Based on the explants some other plant tissue culture types are:
1. Organ culture
2. Meristem culture
3. Protoplast culture
4. Cell culture.
A lecture note on Microbial Growth and Nutrition, and Clones, Enzymes and Inf...Akram Hossain
This was an assignment of preparing “A lecture note on Microbial Growth and Nutrition, and Clones, Enzymes and Informative Hybridizations” for the course "General Microbiology"
Hope you will find it useful.
This PPT will provide the basic idea of Fermentation technology and it's use. The reference book is 'Pharmaceutical Biotechnology' by Giriraj Kulkarni.
Piccola Cucina is regarded as the best restaurant in Brooklyn and as the best Italian restaurant in NYC. We offer authentic Italian cuisine with a Sicilian touch that elevates the entire fine dining experience. We’re the first result when someone searches for where to eat in Brooklyn or the best restaurant near me.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Key Features of The Italian Restaurants.pdfmenafilo317
Filomena, a renowned Italian restaurant, is renowned for its authentic cuisine, warm environment, and exceptional service. Recognized for its homemade pasta, traditional dishes, and extensive wine selection, we provide a true taste of Italy. Its commitment to quality ingredients and classic recipes has made it a adored dining destination for Italian food enthusiasts.
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
2. INTRODUCTION
The microorganisms posses tremendous
capacity to produce a wide range of products that
have commercial value.
The primary and secondary metabolisms and
bioconversions of microorganisms with special
reference of their importance for the formation of
biotechnologically important products.
3. PRIMARY METABOLITES:
Primary metabolites also referred to as
trophophase is characterized by balanced growth of
microorganisms. It occurs when all the nutrients
needed by the organisms are provided in the
medium.
In the trophophase, the cells posses optimal
concentrations of almost the macromolecules
(protein DNA, RNA etc.)
4. It is during the period of trophophase, an
exponential of microorganisms occurs.
several metabolites, products are produced in
trophophase(I,e during the period of growth).
The primary metabolites are divided into two groups.
primary essential metabolites
primary metabolic end products
5. 1.PRIMARY ESSENCIAL METAMALITES:
These are the compounds produced in adequate quantities
to sustain cell growth e.g. vitamins, amino acids,
nucleosides.
2.PRIMARY METAMOLIC END PRODUCTS:
These are the normal and traditional end product of
fermentation process of primary metabolism.
The end products may or may not have any significant
function to perform in the microorganisms, although they
have many other industrial application.
E.g ethanol, acetone, lactic acid.
6. As the exponential growth of the microorganisms
ceases (i.e. as the trophophases ends) they
enter idiophase.
Idiophase is characterized by secondary
metabolism where in the formation of certain
metabolites, referred to as secondary
metabolites (idiolites) occurs.
7. CHARACTERISTICS OF SECONDARY METABOLITES:
Secondary metabolites are specifically produced by
selected few microorganisms.
They are not essential for the growth and reproduction
metabolites.
The biosynthetic pathways for most secondary metabolites
are not clearly established.
The regulation of the formation of secondary metabolites
is more complex and differs from that of primary
metabolites.
8. FUNCTIONS:
As already stated secondary metabolites are not
essential for growth and multiplication of cells.
The secondary metabolites may perform certain
(unknown) functions that are beneficial for the cells to
survive.
The secondary metabolites have absolutely no function.
Their production alone is important for the cell, whatever
may be the product. (which is considered to be useless).
9. There are over a million species of microorganisms
widely distributed in nature.
Less than 1% of the world’s microorganisms have
been studied.
In fact only a few hundred species are important for
industrial use.
11. The good sources for the isolation of microorganisms are soils,
lakes and river mud's.
It is estimated that a gram of soil contains 10-10 bacteria, 10-10
acitomycete spores and 10-10fungal spore.
The common techniques employed the isolation or microorganisms are
given below.
1. Direct sponge of the soil.
2. Soil dilution.
3. Gradient plate method
12. 4. Aerosol Dilution
5. Flotation
6. centrifugation.
The general scheme adopted for isolating microorganism from
soil or water source is given below.
The sample is diluted with sterile water to which on emulsifying
agent is added.
Sample is thoroughly mixed and allowed to stand at room
temperature.
13. Supernatant is diluted 10-1 to 10-1
Various culture media are inoculated with diluted samples and
incubated.
Colonies from the plates are isolated & identified.
The required pure stains are maintained and preserved.
14. Screening is the next important step in bio processing, where the
isolates are investigated for producing the desired product .
Screening BASICALLY OF TWO TYPES:
Primary screening
Secondary screening
Primary screening is checking the quality of microbes. most cases
of primary screening are done on agar plates.
15. Secondary screening is checking of isolates for their quantitative
production in liquid media.
PRIMARY SCREENING:
Primary screening for enzyme is done by culturing the isolates in
agar plates incorporated with specific substrate.
The production of a specific enzyme can be detected in two
ways: by observing the substrate utilization zone around the
colonies of isolates or by adding reagents to the end product of
the reaction, which shows the utilization zone.
16. Secondary screening deals with production in liquid and
quantification of products.
The product can be evaluated with agar plates and other
appropriate methods.
Secondary screening of enzymes is done through well-method
in agar plates.
The agar plates are incorporated with specific
substrates and wells are made in therm.