GROWTH AND PRODUCT FORMATION IN INDUSTRIAL PROCESS

1. SRI PARAMAKALYANI COLLEGE
( Reaccredited with A+ Grade with a CGPA of 3.39 in the III Cycle by NAAC
Affiliated to Manonmaniam Sundaranar University, Tirunelveli
ALWARKURICHI 627 412 TAMIL NADU, INDIA
POST GRADUATE & RESEARCH CENTRE - DEPARTMENT OF MICROBIOLOGY
(Government Aided)
IV SEM - CORE – FERMENTATION AND INDUSTRIAL MICROBIOLOGY
UNIT – 1
GROWTH AND PRODUCT FORMATION IN INDUSTRIAL PROCESS
M.MOHAMED FAISAL
REG NO : 20211232516114
II M.SC.MICROBIOLOGY
ASSIGNED ON: 01-03-2023
TAKE ON : 17-03-2023
Submitted to,
GUIDE: Dr.S.VISWANATHAN, Ph.D,
ASSISTANT PROFESSOR & HEAD,
SRI PARAMAKALYANI COLLEGE,
ALWARKURICHI.

2. GROWTH AND
PRODUCT
FORMATION IN
INDUSTRIAL PROCESS
BY
M.MOHAMED FAISAL
II M.SC MICROBIOLOGY
SRI PARAMAKALYANI COLLEGE

3. INTRODUCTION
• The study of various microorganisms and their applications in industrial processes is known as
the Industrial Microbiology.
• In large-scale industrial processes, microbes are widely used to synthesize a number of
products valuable to human beings. There are many industrial products that arise from
microbes such as:
Food additives.
Alcoholic and non-alcoholic beverages.
Biofuels, metabolites, and biofertilizers.
Few Chemicals, Enzymes and other Bioactive Molecules.
Vaccines and other Antibiotics .

4. ROLE OF MICROBES IN INDUSTRIAL
PRODUCTS
• These microbes play a crucial role in the fermentation process to obtain a number
of products. Fruit juices, malted cereals, fermented beverages and some
antibiotics are the products that are obtained by fermentation through industrial
processes.
• The different types of Microbes are ,
 Algae
 Bacteria
 Fungi
 Protozoa
 Virus

5. INDUSTRIAL PRODUCTS

6. PROPERTIES OF USEFUL INDUSTRIAL
MICROORGANISM:
• Produces spores or can be easily inoculated
• Grows rapidly on a large scale in inexpensive medium
• Produces desired product quickly
• Should not be pathogenic
• Amenable to genetic manipulation

7. BEVERAGES
• For the production of beverages like beer, brandy, rum, wine,
whiskey, etc, yeasts are the widely used microorganisms in
Industries.
• Yeasts are single-celled, eukaryotic, microorganisms of the
Kingdom Fungi.
• In this industrial process, the species of yeasts, Saccharomyces
cerevisiae, generally called Brewer’s Yeasts are used for
fermenting fruit juices and malted cereals to produce ethanol.
• Once after the fermentation, these beverages are distilled to
produce both Alcoholic and non-alcoholic beverages including
whiskey, brandy, rum, etc.

8. ORGANIC ACIDS
• Certain organic acids are also produced by the use of microbes. The first
discovered organic acid was Citric Acid that was from the microbial fermentation
of lemon. Some examples of organic acids that are produced from glucose
• Few examples of Microbes used for the industrial production of organic acids are
– Aspergillus Niger, Acetobacter acute and lactobacillus.

9. LACTIC ACID AND CITRIC ACID
Lactic Acid:
• It is produced by the microaerophilic bacteria belonging to the genus
Lactobacillus .
• It is used as a preservative of food, as an adjunct or substitute for vinegar, in the
form of calcium lactate for calcium supplement, in plastic and leather industry .
Citric Acid:
• Cultures of Aspergillus niger are fed on a sucrose or glucose- containing medium
to produce citric acid .
• Used mainly as acidifier, flavoring agent, preservative, as a chelating agent, etc

10. ENZYMES
• Enzymes are naturally occurring, biological catalysts that are mainly used to control certain
biochemical reactions in the living system.
• Enzymes have a wide range of applications in the production of both medical and non-medical
fields.
• Apart from the plants and animals, enzymes are also obtained from certain microbes and are
referred to as microbial enzymes.
• Microorganisms are mainly used for the production of industrial enzymes by using safe gene
transfer methods.
• The first industrially produced microbial enzymes were obtained from the fungal amylase in the
year 1896 and were used to cure indigestion and several other digestive disorders.

11. • The major commercial utilization of microbial enzymes is in food and beverage
industries, in pharmaceutical, textile and leather, analytical processes, detergent
and dairy industry
• Most enzymes are synthesized in the logarithmic phase of the batch culture and
may therefore be considered as primary metabolites.
• However some are produced by idiophase, type culture or can be a secondary
metabolites .
• Two process are generally used:
1. Submerged Fermentation method
2. Semisolid or Solid Culture method

12. ANTIBIOTIC
• Antibiotics are chemical substances produced by certain microbes which function
either by killing or retarding the growth of harmful microbes without affecting the
host cells.
• Penicillin was the first antibiotic to be discovered by Alexander Fleming in 1928
from the fungus Penicillium notatum.
• There are many other antibiotics produced by microorganisms, including
Streptomycin, and other antibiotics used to treat a number of bacterial infections

13. • One of the most dramatic fermentation stories of the century started in the late
twenties, when Fleming recorded the effect of a stray mould, Penicillium notatum,
upon some of his pathogenic bacteria .
• When Penicillium notatum was originally grown as a surface organism on liquid
media, only 10 units/mL of penicillin were produced .
• With improved media this was increased to 200 units/mL .
• This was again improved by the use of Penicillium chrysogenum followed by the
selection of many mutants produced artificially with the aid of such mutagens as
ultra-violet light.
• Nowadays, this antibiotic is produced under submerged aerated conditions in
stainless steel vats

14. • Oxytetracycline was first obtained from Streptomyces
rimosus and chlortetracycline from Streptomyces
aureofaciens .
• The latter is normally used for commercial production and
may be grown on a variety of media including corn steep
liquor, ground nut or soy bean meal .
Other Antibiotics:
• The other antibiotics such as subtilin and bacitracin are
produced by bacteria.

15. VITAMINS
• Vitamins are organic compounds that are capable of
performing many life-sustaining functions inside our bodies.
• There are a few groups of microbes living in the digestive
tracts of both humans and other animals which are
collectively called the gut microbiota.
• These microbes are involved in synthesizing vitamin K.
• Other examples of microbial vitamins include ascorbic acid,
beta-carotene, biotin, ergosterol, folic acid, vitamin b12,
thiamine, pantothenic acid, riboflavin, and pyridoxine.

16. VITAMIN B12 AND VITAMIN B2
• Out of all vitamins now available commercially, vitamin B12 and vitamin
B2 (riboflavin) is the main that are produced by microbial fermentations
• VitaminB12 (Cynocobalamine) : This vitamin is recovered as a by-
product of streptomycin and aureomycin antibiotic fermentations. A
soluble cobalt salt is added to the fermentation reaction as a precursor
to vitamin B12.
• Propionibacterium shermanii or Pseudomonas denitrificans are
the bacteria which are used now a days for fermentation processes.
• Vit B2 (Riboflavin): is recovered as a by-product of acetone butanol
fermentation and is produced by various Clostridium species.

17. DAIRY PRODUCTS
• Microbes are used in dairy industry to make dairy product
such as curd, yogurt,cheese,kefir , kumies,bread and
various types of milk product.
• Saccharomyces cerevisiae, Streptococcus sp, penicillium
roqueforti, p.camemberti, streptococcus thermophilus,
lactobacillus bulgaricus, Lactobacillus sp,candida sp.

18. CHEESE AND YOGHURT
Cheese and Yoghurt:
• Lactic acid fermentation produces yoghurt and cheese.
• Some fungi are also used to make cheese turn blue
Bread and Dough products:
• Yeast is used to make this products

19. VACCINE PRODUCTION
• Vaccines are made from microbes that are dead or inactive so
that they are unable to cause disease.
• The vaccine stimulates the body to produce antibodies against
the antigen in the vaccine.
• Live attenuated vaccines (LAV) are derived from disease
causing pathogens (virus or bacteria) that have been
weakened under laboratory condition .
• Currently available live attenuated viral vaccines are measles,
mumps, rubella, varicella, zoster, yellow fever, rotavirus, and
influenza (intranasal).

20. PROBIOTICS
• Probiotics are a combination of live beneficial bacteria and/or yeasts that naturally
live in your body
• Probiotics when administered in adequate amount confer a health benefit on the
host
• The two specific types of bacteria that are common probiotics:
Lactobacillus.
Bifidobacterium.
• Probiotics are also made up of good yeast. The most common type of yeast
found in probiotics is:
Saccharomyces boulardii.

21. AMINO ACIDS
• Amino acids such as Lysine and Glutamic acid are used in the food industry as
nutritional supplements in bread products and as flavor enhancing compounds
such as Monosodium Glutamate (MSG).
• Amino acids are generally synthesized as primary metabolites by microbes.
• However, when the rate and amount of synthesis of some amino acids exceed
the cell’s need for protein synthesis, then cell excrete them into the surrounding
medium.

22. • L-alanine – cornycbacterium dismutans E.coli, pseudomonas dacunhae .
• L-arginine – serratia marcescens Bacillus subtilis.
• L-aspartic acid- E.coli.
• N-Carbamyl-D-amino acids- Bacillus sp.

23. PHARMACEUTICAL DRUGS
• Many pharmaceutical drugs are also produced by microbes .
• e.g. Cyclosporin A, that is used as an immunosuppressive agent in
organ-transplant patients, is produced by the fungus Trichoderma
polysporum.
• Immunosuppressant cyclosporin A produced by the yeast Monascus
purpureus have been commercialized as blood-cholesterol lowering
agents. It acts by competitively inhibiting the enzyme responsible for
the synthesis of cholesterol.

24. REFERENCE
 Book Title: Industrial Microbiology
 Author: AH PATEL Edition
 First edition 1985
 https://www.biologydiscussion.com/plants/plant growh and product formation-with-
diagram/64306
 https://www.ars.usda.gov/midwest-area/stpaul/cereal-disease-lab/docs/barberry/growth and
product forrmation to-g/
 https://byjus.com/question-answer/black-growh and product formation-is-caused-by/
 https://www.slideshare.net/rishi0/black-growh and product formation

30. THANKS TO