This lecture discusses five major groups of products that can be obtained through fermentation: biomass, enzymes/hormones, metabolites, recombinant products, and transformation products. It provides examples of specific microbial products including baker's yeast, single-cell protein for food, and the enzyme pectinase produced by Aspergillus niger to clarify fruit juices. The lecture also covers the production of industrial enzymes from microbes through fermentation and genetic engineering techniques.

1. Lecture (03)
Dr Ahmed Abdellatif
College of Pharmacy, Qassim University

2. Five major commercially important groups can
be obtained by fermentation:
} Biomass or microbial cells
} Microbial enzymes and hormones
} Microbial metabolites
} Recombinant products
} Transformation products

4. a. Production of yeast to be used in the baking
industry:
• Baker's yeast is the common name for the
strains of yeast commonly used as a
leavening agent in baking bread and bakery
products, where it converts the fermentable
sugars present in the dough into CO2 and
ethanol. Baker's yeast is almost always of the
species Saccharomyces cerevisiae, which is
the same species commonly used in alcoholic
fermentation, and so is also called brewer's
yeast.

5. b. Production of microbial cells to be used as
human or animal food (single-cell protein,
SCP):
The term single cell protein (SCP)
refers to dead, dry cells of micro-
organisms such as yeast, bacteria,
fungi and algae which grow on
different carbon sources. The name
"single cell protein" was used for the
first time, twenty years ago by the
Professor Carol Wilson to give a
better image than "microbial protein".

8. Enzyme technology is concerned with the application of
enzymes
as tools of industry, agriculture and medicine
Enzymes are biological catalysts that fulfil their role
by binding specific substrates at their active sites
This specificity is one property of enzymes that
makes them useful for industrial applications
The value of using enzymes over inorganic catalysts in the
technological field is their efficiency, selectivity and
specificity
Enzyme Technology

9. Enzymes are able to operate at room temperature,
atmospheric pressure and within normal pH
ranges (around 7)
– all of which create energy savings for industry
Enzymes possess specifically shaped active sites
for reacting with one specific substrate thereby
generating pure products
free from unwanted by-products
Enzymes are biodegradable and, unlike many
inorganic catalysts, cause less damage to the
environment
Enzyme Technology

10. • Enzymes have been produced commercially
from plant, animal and microbial sources.
However, microbial enzymes have the
enormous advantage of being able to be
produced in large quantities by established
fermentation techniques. Also, it is infinitely
easier to improve the productivity of a
microbial system compared with a plant or
animal one. Furthermore, the advent of
recombinant DNA technology has enabled
enzymes of animal origin to be synthesized
by microorganisms. The majority of microbial
enzymes applications are in the food and
related industries.

11. } Enzyme production is closely controlled in
microorganisms and in order to improve
productivity these controls may have to be
exploited or modified. Such control systems
as induction may be exploited by including
inducers in the medium, whereas
repression control may be removed by
mutation and recombination techniques.
Also, the number of gene copies coding for
the enzyme may be increased by
recombinant DNA techniques.

12. Enzyme Technology

13. Enzyme Technology
Microbes are still the most common source of industrial
enzymes. Microorganisms produce enzymes inside their
cells (intracellular enzymes) and may also secrete
enzymes for action outside the cell (extracellular
enzymes). The microorganisms selected are usually
cultured in large fermentation chambers (known as
fermenters) under controlled conditions to maximize
enzyme production. The microorganisms may have
specific genes introduced into their DNA through
genetic engineering, so that they produce enzymes
naturally made by other organisms - this is explained
in further detail under the genetic engineering
section of this unit.

16. Sources of Enzymes
Biologically active enzymes may be extracted from
any living organism:
Of the hundred enzymes being used industrially,
- over a half are from fungi
- over a third are from bacteria with the
remainder divided between animal (8%) and
plant (4%) sources .

17. Microbes are preferred to plants and animals
as sources of enzymes because:
1. They are generally cheaper to produce.
2. Their enzyme contents are more
predictable and controllable.
3. Plant and animal tissues contain more
potentially harmful materials than
microbes, including phenolic compounds
(from plants).

18. Pectin is an insoluble substance found in the cell walls
of plants
In the drinks industry, juice extracted from fruits
appears cloudy due to the presence of pectin
PRODUCTION OF PECTINASE
Pectinase is an enzyme that is used in the
industry to break down the pectin
The effect of pectinase is to clarify the fruit juice and to
make it flow more freely
Pectinase is obtained from the fungus Aspergillus niger
Aspergillus niger produces pectinase as an extracellular enzyme
Commercial Enzyme Production - An Example
From bacteria: Clostridium species.

19. } Proteases are a group of protein-digesting
enzymes produced by Bacillus subtilis,
Aspergillus oryzae and other
microorganisms. Some proteases are used in
leather industry. Others are used in laundry
processes.
} Amylase which produced the mold
Aspergillus oryzae. It is used in baking,
textile, starch industry, diagnostic
laboratories as well as spot remover in
laundry.

20. } Invertase which is obtained from yeast, it
converts sucrose to glucose and fructose.
} Streptokinase used to break down blood clots
formed during a heart attack.
} Gibberellins (GAs) are plant hormones that
regulate growth and influence various
developmental processes, including stem
elongation, germination, dormancy,
flowering, sex expression, enzyme induction,
and leaf and fruit senescence.

22. } A total of 6-10,000 bioactive natural
products have been described. Only a
very small fraction of the discovered
products have been clarified as to
what role they play in microbial
interactions and ecology and even
fewer have been found useful for
practical purposes (approx 100
patents are filed for natural products
annually being of interest for
application).

23. } Microbial metabolites are an infinite source
of novel chemistry.
} Biodiversity is a precious source for modern
biotechnology.
} It is a source which potentially holds
innovative and sustainable solutions to a
broad range of important problems for
modern society.

24. } The bioactive molecule can be produced directly by
fermentation
} The fermentation product can be used as starting
material for subsequent chemical modification
(derivatization)
} The molecules can be used as pilot compounds for a
chemical synthesis.
} However, the chemical composition of bioactive
microbially produced compounds are often
complicated, including stereochemical diversities
which in many instances will make chemical synthesis
close to impossible at least seen from an economical
perspective.

25. } Examples on products which are
produced by fermentation and used both
with and without chemical modification
} Avermectins ( are a series of drugs used
to treat parasitic worms),
} Blasticidin ( is an antibiotic that is
produced by Streptomyces
griseochromogenes etc.

26. } Pyrrolnitrine is an example of antifungal
products which cannot be used directly as
fermentation product as it (in the form
produced by the microorganism) is highly
affected by UV degradation.
} Various chemical modifications, however,
stabilize the molecule. The hope is that
such stabilization does not on the other
hand lead to unacceptable residue
problems.

27. vModern biotechnology:
vIt manipulates genetic information in
the organism; Genetic engineering
cloning etc.
vGenetic engineering has been used to
increase the amount and purity of
enzymes, to improve an enzyme’s
function, and to provide a more cost-
efficient method to produce enzymes.

28. 1971 scientists manipulated DNA and
placed them into bacteria.
1972 scientists joined two DNA molecules
from different sources using the
endonuclease EcoRI (to cut) and DNA
ligase (to reseal)

29. Today, fears have focused on genetically
engineered foods in the marketplace and
has resulted in the rapid growth of the
organic food industry.
Many genetically modified disease, pest,
and herbicide-resistant plants are awaiting
approval for commercialization.

30. Genes involved in disease are being
identified.
New medical treatments are being
developed.
Molecular “pharming,” where plants
are being used to produce
pharmaceuticals (biopharmaceuticals),
is being developed cloning.

31. Process of producing a new
organism from cells or tissues of
existing organism.
1997 cloned sheep – “Dolly” in
Edinburgh Scotland.
In 1980 Genetically engineered
products or RecDNA products

32. Dolly (5 July 1996 – 14 February 2003) was a female domestic sheep, and the first
mammal cloned from an adult somatic cell, using the process of nuclear transfer.
Cause of death: Lung disease and severe arthritis
Named after: Dolly Parton
Offspring: Six lambs (Bonnie; twins Sally and Rosie;
triplets Lucy, Darcy and Cotton)
Children: Rosie, Bonnie, Lucy, Sally, Darcy, Cotton
Dolly was cloned by
Keith Campbell, Ian
Wilmut and colleagues at
the Roslin Institute, part
of the University of
Edinburgh, Scotland,
and the biotechnology
company PPL
Therapeutics, based
near Edinburgh.

33. THANK YOU FOR LISTENING
ANY QUESTIONS?