This document discusses industrial fermentation processes. It begins by defining fermentation as biochemical processes carried out by microorganisms. Fermentation is used to produce compounds in industries like energy, materials, pharmaceuticals, chemicals and food. Microbes are grown under controlled conditions to produce useful end products. Common industrial fermentation products include wine, beer, vinegar, ethanol, antibiotics and enzymes. The document then discusses the basic principles and methodology of industrial fermentation, including typical fermentation equipment, growth phases of microbes, and the general fermentation procedure. It provides examples of specific industrial fermentation processes like penicillin production, streptomycin production and riboflavin production.
Steps involved in fermentation products producing a viable product output.various steps and process were explained in them. A semester syllabus of undergraduate microbiology student in his/her semester -5 in paper -6 . I think this might be helpful to you and have a good response after reading this .thank you.
The following presentation is only for quick reference. I would advise you to read the theoretical aspects of the respective topic and then use this presentation for your last minute revision. I hope it helps you..!!
Batch and Continuous Sterilization of Media in Fermentation Industry Dr. Pavan Kundur
Continuous sterilization is the rapid transfer of heat to medium through steam condensate without the use of a heat exchanger. ... This is more efficient than batch sterilization because instead of expending energy to heat, hold, and cool the entire system, small portions of the inlet streams are heated at a time.
Basic Knowledge about industrial microorganism. why industry choose microorganism rather than chemical. isolation technique of microorganism. source of microorganisms. Process of using microorganism. Disadvantages of using microorganisms in industry. Process of genetic modification of microorganisms. Storage process of microorganism. preservation methods of microorganism. Reculture methods of microorganism.
Lag phase
Adaptation, preparation for division, increase in size and density.
Log phase (logarithmic or exponential).
Max. growth rate, increase linearly with time.
Growth yield and growth rate.
Stationary phase
Depletion of nutrient, accumulation of toxic. materials, cell crowding.
Decline phase
Steps involved in fermentation products producing a viable product output.various steps and process were explained in them. A semester syllabus of undergraduate microbiology student in his/her semester -5 in paper -6 . I think this might be helpful to you and have a good response after reading this .thank you.
The following presentation is only for quick reference. I would advise you to read the theoretical aspects of the respective topic and then use this presentation for your last minute revision. I hope it helps you..!!
Batch and Continuous Sterilization of Media in Fermentation Industry Dr. Pavan Kundur
Continuous sterilization is the rapid transfer of heat to medium through steam condensate without the use of a heat exchanger. ... This is more efficient than batch sterilization because instead of expending energy to heat, hold, and cool the entire system, small portions of the inlet streams are heated at a time.
Basic Knowledge about industrial microorganism. why industry choose microorganism rather than chemical. isolation technique of microorganism. source of microorganisms. Process of using microorganism. Disadvantages of using microorganisms in industry. Process of genetic modification of microorganisms. Storage process of microorganism. preservation methods of microorganism. Reculture methods of microorganism.
Lag phase
Adaptation, preparation for division, increase in size and density.
Log phase (logarithmic or exponential).
Max. growth rate, increase linearly with time.
Growth yield and growth rate.
Stationary phase
Depletion of nutrient, accumulation of toxic. materials, cell crowding.
Decline phase
Single Cell Protein -slideshare ppt
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MEDICINAL PLANT BIOTECHNOLOGY UNIT 5, MPG, SEM 2 FERMENTATION TECHNOLOGY
Fermentation technology
Application of Fermentation technology
Production of ergot aikaloids
Single cell proteins
Enzymes of pharmaceutical interest.
The presentation talks about the basics of bioprocess. Describes what is fermentation? Also lists the different modes of fermentation and the basis for selection of type of reactor. General requirements for a fermentation process. Components of a reactor
The word Fermentation is derived from Latin word fervere which means to boil.
But the conventional definition of Fermentation is to break down of larger molecules into smaller and simple molecules using microorganisms.
In Biotechnology, Fermentation means any process by which microorganisms are grown in large quantities to produce any type of useful materials.
A broad module on industrial microbiology is summarized with pictures .It includes the production of vitamins,vaccine ,alcohol,vinegar,steroids,amino acids ,antibiotics .it also includes the general idea on history ,media,equipment,fermentation,procedure ,uses of industrial microbiology .The production of wine,beer and vinegar are mine core interest .Hope may help ....Thank you .
Fermentative metabolism and development of bioprocessing technology, processi...Ananya Sinha
This ppt includes, fermentation, the metabolism, the bioprocessor, it's technology, and the recombinant products. It connects all these topics together. The outline for plants and animals is nearly same
This presentation is about what exactly is penicillin and how it was discovered along with its industrial production process from fermentors until yield.
Students, digital devices and success - Andreas Schleicher - 27 May 2024..pptxEduSkills OECD
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The French Revolution, which began in 1789, was a period of radical social and political upheaval in France. It marked the decline of absolute monarchies, the rise of secular and democratic republics, and the eventual rise of Napoleon Bonaparte. This revolutionary period is crucial in understanding the transition from feudalism to modernity in Europe.
For more information, visit-www.vavaclasses.com
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The Roman Empire A Historical Colossus.pdfkaushalkr1407
The Roman Empire, a vast and enduring power, stands as one of history's most remarkable civilizations, leaving an indelible imprint on the world. It emerged from the Roman Republic, transitioning into an imperial powerhouse under the leadership of Augustus Caesar in 27 BCE. This transformation marked the beginning of an era defined by unprecedented territorial expansion, architectural marvels, and profound cultural influence.
The empire's roots lie in the city of Rome, founded, according to legend, by Romulus in 753 BCE. Over centuries, Rome evolved from a small settlement to a formidable republic, characterized by a complex political system with elected officials and checks on power. However, internal strife, class conflicts, and military ambitions paved the way for the end of the Republic. Julius Caesar’s dictatorship and subsequent assassination in 44 BCE created a power vacuum, leading to a civil war. Octavian, later Augustus, emerged victorious, heralding the Roman Empire’s birth.
Under Augustus, the empire experienced the Pax Romana, a 200-year period of relative peace and stability. Augustus reformed the military, established efficient administrative systems, and initiated grand construction projects. The empire's borders expanded, encompassing territories from Britain to Egypt and from Spain to the Euphrates. Roman legions, renowned for their discipline and engineering prowess, secured and maintained these vast territories, building roads, fortifications, and cities that facilitated control and integration.
The Roman Empire’s society was hierarchical, with a rigid class system. At the top were the patricians, wealthy elites who held significant political power. Below them were the plebeians, free citizens with limited political influence, and the vast numbers of slaves who formed the backbone of the economy. The family unit was central, governed by the paterfamilias, the male head who held absolute authority.
Culturally, the Romans were eclectic, absorbing and adapting elements from the civilizations they encountered, particularly the Greeks. Roman art, literature, and philosophy reflected this synthesis, creating a rich cultural tapestry. Latin, the Roman language, became the lingua franca of the Western world, influencing numerous modern languages.
Roman architecture and engineering achievements were monumental. They perfected the arch, vault, and dome, constructing enduring structures like the Colosseum, Pantheon, and aqueducts. These engineering marvels not only showcased Roman ingenuity but also served practical purposes, from public entertainment to water supply.
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Read| The latest issue of The Challenger is here! We are thrilled to announce that our school paper has qualified for the NATIONAL SCHOOLS PRESS CONFERENCE (NSPC) 2024. Thank you for your unwavering support and trust. Dive into the stories that made us stand out!
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1. Prepared By :
Mahendra G S
M-Pharm,Pharmaceutical
Chemistry
JSSCP, MYSURU
INDUSTRIAL FERMENTATION
2. Introduction
• Fermentation
– Process involving the biochemical activity of organisms,
during their growth, development, reproduction, even
senescence and death.
• Fermentation Technology
– Involves the use of microorganisms and enzymes for
production of compounds which have application in the
energy, material, pharmaceutical, chemical and the food
industry.
3. • Oganisms are grown under suitable conditions, by providing raw
materials meeting all the necessary requirements such as carbon,
nitrogen, salts, trace elements and vitamins.
• The end products formed as a result of their metabolism during
their life span are released into the media, which are extracted for
use by human being and that have a high commercial value.
• The major products of fermentation technology produced
economically on a large scale industrial basis are
– wine, beer, cider, vinegar, ethanol, cheese, hormones, antibiotics,
complete proteins, enzymes
Basic Principle of Industrial Fermentation
4.
5. Fermentation Methodology
• Fermentation process is carried out in a container
called the fermentor or bioreactor.
• The design and nature of the fermentor varies
depending upon the type of fermentation carried
out.
• Invariably all the fermentors have facilities to
measure some of the fermentation parameters
– like temperature, pressure, pH, elapsed fermentation
time, liquid level, mass etc.
7. Six Phases of The Microbial Growth
1. Lag phase: Immediately after inoculation, there is no
increase in the numbers of the microbial cells for some
time and this period is called lag phase. This is in order
that the organisms adjust to the new environment they
are inoculated into.
2. Acceleration phase: The period when the cells just start
increasing in numbers is known as acceleration phase.
3. Log phase: This is the time period when the cell numbers
steadily increase.
8. 4. Deceleration phase: The duration when the steady growth declines.
5. Stationary phase: The period where there is no change in the microbial
cell number.
This phase is attained due to depletion of carbon source or
accumulation of the end products.
6 Death phase: The period in which the cell numbers decrease steadily.
This is due to death of the cells because of cessation of metabolic
activity and depletion of energy resources.
Depending upon the product required the different phases of the cell
growth are maintained.
– For microbial mass the log phase is preferred.
– For production of secondary metabolites i.e. antibiotics, the
stationary phase is preferred.
Six Phases of The Microbial Growth
9.
10.
11. Procedure of Fermentation
a) Depending upon the type of product required, a
particular bioreactor is selected.
b) A suitable substrate in liquid media is added at a
specific temperature, pH and then diluted.
c) The organism (microbe, animal/plant cell, sub-cellular
organelle or enzyme) is added to it.
d) Then it is incubated at a specific temperature for the
specified time.
e) The incubation may either be aerobic or anaerobic.
12. Procedure of Fermentation
Aerobic conditions are created by bubbling oxygen through
the medium.
Anaerobic conditions are created by using closed vessels,
wherein oxygen cannot diffuse into the media and the oxygen
present just above is replaced by carbon dioxide released.
e) After the specified time interval, the products are removed, as
some of the products are toxic to the growing cell or at least
inhibitory to their growth.
The organisms are re-circulated. The process of removal of
the products is called downstream processing.
20. Production
• Penicillium chrysogenum that produce antibiotics, enzymes
or other secondary metabolites frequently require
precursors like purine/pyrimidine bases or organic acids
to produce said metabolites.
Primary metabolism is the metabolism of energy production
for the cell and for its own biosynthesis.
Typically, in aerobic organisms (Penicillium chrysogenum) it
involves the conversion of sugars such as glucose to pyruvic
acid and the production of energy via the TCA cycle.
Secondary metabolism regards the production of
metabolites that are not used in energy production for
example penicillin from Penicillium chrysogenum.
21. Production
Secondary metabolite is being utilized as a
defence mechanism against other
microorganisms in the environment.
In essence Penicillium chrysogenum can kill off
the competition to allow itself to propagate
efficiently.
It should be noted that these secondary
metabolites are only produced in times of
stress when resources are low and the
organism must produce these compounds to kill
off its competitors to allow it to survive.
22.
23.
24. Media Formulation:
• Lactose: 1%
• Calcium Carbonate: 1%
• Cornsteep Liquor: 8.5% Corn steep liquor is a by-
product of corn wet-milling. A viscous concentrate of
corn solubles which contains amino acids, vitamins and
minerals, it is an important constituent of some growth
media.
• Glucose: 1%
• Phenyl acetic acid: 0.5g
• Sodium hydrogen phosphate: 0.4%
• Antifoaming Agent: Vegetable oil
25.
26. Inoculums Development
• Development of active logarithmic microbial culture
that is suitable for the final industrial production level
is known as inoculum development.
• Inoculum we use for industrial fermentations should
be •In its active, healthy and exponential growth
phase. •
• Free from contamination and required large volumes. •
• Retain its capability of formation of desired product
formation.
55. Production process of riboflavin
• Industrial production of riboflavin is mostly carried out with the organism, Ashbya
gossypii by using simple sugars such as glucose and corn steep liquor.
• Glucose can be replaced by sucrose or maltose for the supply of carbon source.
• In recent years, lipids such as corn oil, when added to the medium for energy
purpose, have a profound influence on riboflavin production.
• Further, supplementation of the medium with yeast extract, peptones, glycine,
inositol, purines (not pyrimidine’s) also increase the yield of riboflavin.
• It is essential to carefully sterilize the medium for good yield of riboflavin.
• The initial pH of the culture medium is adjusted to around 6-7.5.
• The fermentation is conducted at temperature 26-28°C with an aeration rate 0.3
vvm.
• The process is carried out for about 5-7 days by submerged aerated fermentation.
56. • Fermentation through phases:
• Phase I: This phase is characterized by rapid growth of the
organism utilizing glucose.
• As pyruvic acid accumulates, pH becomes acidic.
• The growth of the organism stops as glucose gets exhausted.
In phase I, there is no production of riboflavin.
• Phase II: Sporulation occurs in this phase, and pyruvate
concentration decreases. Simultaneously, there is an
accumulation of ammonia (due to enhanced deaminase
activity) which makes the medium alkaline.
• Phase II is characterized by a maximal production of
riboflavin. But this is mostly in the form of FAD and a
small portion of it as FMN.
Production process of riboflavin
57. • Phase III: In this last phase, cells get disrupted
by a process of autolysis. This allows release of
FAD, FMN and free riboflavin into the medium.
• Recovery: Riboflavin is found in fermentation
broth and in a bound form to the cells. The latter
can be released by heat treatment i.e. 120°C for
about 1 hour.
• The cells can be discarded after filtration or
centrifugation. The filtrate can be further purified
and dried, as per the requirements.
Production process of riboflavin
58.
59. Higher LDL levels/hypercholesterolemia, atherosclerosis
Angina, coronary artery diseases, stroke.
Cholesterol-controlling medications- Statins
Introduction
Statins are the world's most prescribed drug in world to combat
hypercholesterolemia.
Merck in1979 reported Lovastatin from Aspergillus terreus-,1987 FDA
Approval.
An estimated 30 million people worldwide take statins
Lovastatin
Compactin Natural statins
Atorvastatin
Fluvastatin
Pravastatin Semi-synthetic forms
Rosuvastatin
Simvastatin
59
61. Cardio-vascular: Cholesterol level-Artherosclerosis (Praveen et al., 2014).
Bones: Osteoporosis, fractures (Li et al., 2003).
Neuro-degenerative: MS/Parkinsons/Alzheimers (Schuster et al., 2009)
Rheumatoid arthritis (Doornum et al., 2004).
Antifungal activity: Candida sp., Cryptococcus neoformans
Saccharomyces cerevisiae (Chamilos et al., 2003)
Anti-cancerous: Propoptotic (Masa et al., 2004, Elena et al., 2008, Julie et al., 1997,
Linda et al., 2010).
Antioxidant: Epithelial cell damage-
NADP(H), OH-, ROS, ONOO-NO- scavenger
(Mohan-Kumari et al., 2011)
Diverse applications of lovastatin
61
62. Lovastatin is reported to reduce proliferation of
• Lung cancer (Elena et al., 2008)
• Breast cancer (MCF-7), (Julie et al., 1997)
• Liver cancer (HepG2) (Linda et al., 2010)
and
• Cervical cancer (HeLa cells): is the second most common cancer in
women worldwide and thus is one of the leading causes of
mortality in women (Fritz et al., 2003).
Lovastatin as anticancer agents
62
63. Aspergillus spp. (Lopez et al., 2003, Praveen et al., 2014)
Penicillium spp. (Latha et al., 2011)
Monascus spp. (Sayyad et al., 2007)
Trichoderma spp. (Siamak et al., 2003)
Pleurotus spp. (Julio et al., 2003) are widely reported soil fungi
capable of lovastatin production.
However, Commercial production of lovastatin employs
A. terreus (ATCC-20542) (a soil fungus)
Fungal organisms reported for lovastatin
production
63
64. 1. Materials and Methods
Wheat bran (40g) as substrate
Inoculated with spore suspension (107/8ml spores) of A. terreus
(KM017963)
Incubated at 280C for 7 days
1.1 Culturing of A.terreus by Solid State
Fermentation (SSF)
64
65. Inoculated substrate was dried at 40◦C for 24h
Crushed to powder
Ethyl acetate (150 ml) was added
Filtrate was dried using rotary
vacuum evaporator
1.2 Extraction
65
66. One gram of dried crude lovastatin extract was loaded
on to pre-packed silica gel column
Elution with benzene (100%),
And combination of Benzene: Acetonitrile in the following ratio
95:5, 90:10, 85:15, 80:20
Acetonitrile (100%)
Thin Layer Chromatography (TLC)
1.3 Purification of lovastatin
66
67. Organic phase (20 µl) was spotted on TLC
plate
Dichloromethane: Ethyl acetate (70:30)
Rf comparison with standard Lovastatin
(Sigma)
1.4 Detection of Lovastatin by Thin Layer
Chromatography (TLC)
67
68. Simvastatin
• Simvastatin, a semisynthetic derivertive of lovastatin, is
an important drug for the treatment of
hypercholesteromia, and is traditionally prepared by
direct alkylation of lovastatin.
• Chemical reaction conditons are very rigid, and the
final product is difficult to purify, also the pressure of
labor protection and environment protection is very
high.
• Recently, with the devolpement in the research of
lovastatin biosynthesis, more and more attention has
been paid to simvastatin biosynthesis.