This document discusses industrial microbiology and the ability of microorganisms to convert inexpensive raw materials into economically valuable compounds. It provides examples of microbial products including antibiotics like penicillin, organic acids like gibberellin acid, beverages, vitamins, fermented foods and fuels. Specific microorganisms and fermentation processes are described for producing items like yogurt, idli, wine and extracting minerals. The document lists references for further information on industrial microbiology.

2. VENKATESH R
B.Sc. AGRICULTURE
ANBIL DHARMALINGAM AGRICULTURAL COLLEGE AND RESEARCH
INSTITUTE
TRICHY-9

3. ABILITY OF MICROORGANISMS TO CONVERT INEXPENSIVE RAW
MATERIALS OR SUBSTRATES TO ECONOMICALLY VALUABLE ORGANIC
COMPOUNDS.
INDUSTRIAL
MICROBIOLOGY
PHARMACEUTIC
ALS
FOOD
SANITARY
AGRICULTUR
AL

4. ACTIVITIES OF INDUSTRIAL MICROBIOLOGY
• Isolation, description,
• Culture conditions,
• Performing the fermentations,
• The Recovery,
• Chemical purification,
• Packing and marketing.

5. PRODUTS OF MICROBIAL ACTIVITY
• BIO CONVERSION PRODUCTS:
Beverages
Food
• METABOLITES: Intracellular and extracellular compounds
elaborated by the organisms.
• CELL BIOMASS: Microbial cells themselves act as a food

6. ANTIBIOTICS-PENICILLINS

7. ORGANIC ACIDS-GIBBERELLIN ACID
 Gibberellin fujikuroi-fungus
 Bacterial species of Rhizobium.
 Medium-Glucose 2%,MgSo4 0.3%,soyabean flour+ground nut.
 Incubation tempt 25-30℃’.First stage 72 hrs.(10-15old
culture).second stage 48hrs.
 pH 6.0-6.5,aerobic,Fermentation-7 days.
 GA3 is produced.(90 types)

8. VITAMINS
vitamins organisms media fermentation
s
yield
B2 Ashby a
gossyppi
Glucose,
Soya oil,
Glycine.
6days,
36℃,
Aerobic.
4.25g/l
B12 Propionibacte
rium
shermanii
Glucose,
Corn steep,
Ammonia,
Cobalt,
pH 7.0.
3days,
30℃,
Anaerobic.
(aerobic 4
days)
23mg/l

9. ALCOHOLIC BEVERAGES-WINE
saccharomyces cerevisiae var.ellipsoideus malolactic
fermentation
Grapes SO2 yeast
must alcoholic press settling vat
fermentation
RED =5-10=70-90℃
WHITE=10-15=55-60℃ filtration
bottling(wood oak) aging(stainless air tight)
Malic
acid-
lactic
acid
3-
6mont
hs

10. DAIRY INDUSTRY-YOGURF
• Turkish word(fermented milk).
• Conditioning the milk, heated to 86-93˚c for 30-60 mints.
• Cooling to 45˚c,streptococcus thermophilus,lactobacillus
bulgaricus is added
• Fermentation is at 45˚c for 3-5 hrs.
• Stored at 0-4˚c until consumed to prevent spoilage.

11. FERMENTED CEREAL PRODUCTS
• IDLI-Rice +black gram(3:1/4:1)
• Soaking for 3-10hrs &ground to paste
• Fermentation 10-12hrs at tempt 25-30˚c.
• Leuconostoc mesentrroids,pediococcus cerevisiae,streptococcus
faecalis bacteria occurs.
• Fermentation lactic acid &acetic acid gets accumulated, the
batter becomes soured.

12. • Metals can be extracted from
low grade sulphide containing
ores using Thiobacillus Ferro
oxidants.
• Rhizopus species binds
uranium from lower grade
ores and nuclear wastes
• This type of recovery is called
bio leaching.
SUGAR
bacterial enzyme
GLYCEROL
yeast enzyme
TRIMETHYLENE GLYCOL (3G)
polymerized
POLYSTER
Bacteria can produce both cotton
&fabric .
OTHER FIELDS
FABRIC-polyster RECOVERY OF MINERALS

13. FIELD MICROORGANISMS PRODUCT
PRODUCTION OF FUELS Methanogenic bacteria
Citrobactor sp
Methane
Hydrogen(also by -product
of microbial fermentation)
Recovery of oil Xanthomonas campestris
Bacteria(xanthan gums)
In petroleum wells to force
out oil in small pores in the
rock layers.
Bio sensors E-coli(luxoperon) To detect hazardous
chemicals in soil &water
Paper Gluconacetobacter(cellulos
e)
E-paper
Computer ,Robert Berge
“Syracuse university’s
center of molecular
electronics”
Halo bacterium
(bacteriorhodopsin)
Computer chip,
Manufacturing salt around
san Francisco Bay
Microbial polyhydroxy
alkanoates(PHA)
E-coli(recombinant DNA
technology)
Bio degradable plastics

14. REFERENCES
• INDUSTRIAL MICROBIOLOGY - Dr.K.G.ANITHA
• GENERA MICROBIOLOGY - S.B.SULLIA &
S.SHANTHANAM
• INDUSTRIAL MICROBIOLOGY - A.H.PATEL
• MICROBIOLOGY –AN INDRODUCTION 9th
EDITION-PEARSON

15. THANK YOU