Introduction to industrial microbiology history of industrial microbiology industrially important microorganisms

1. INDUSTRIAL
MICROBIOLOGY

2. INDUSTRIAL MICROBIOLOGY
• The Babylonians and Wolves used yeast to make
alcohol.
• Louis Pasteur has played the role of
microorganisms in fermented food, wine, alcohol,
beverage, cheese, milk, yogurt, and other dairy
products, fuels and chemical products.
• The use of microorganisms for manufacture of
industrial products is known as industrial
microbiology.
Dr Neethu Asokan

3. • However, some 40 years ago only a small
group of microorganisms were conveniently
referred to as industrially useful
microorganisms.
• But today it is realized that every
microorganism has its own industrial
importance.
• The commercially beneficial activities of a
large number of bacteria, yeasts, molds, and
algae are being exploited, or deserve to be
exploited to obtain valuable products.
Dr Neethu Asokan

4. • The microorganisms were exploited to to preserve milk,
fruits, and vegetables, and to enhance the quality of life
with the resultant beverages, cheeses, bread, pickled foods,
and vinegar.
• The oldest fermentation is known to be the conversion of
sugar to alcohol by yeasts, was used to make beer in
Sumeria and Babylonia before 7000 BC.
• By 4000 B.C., the Egyptians had discovered that carbon
dioxide generated by the action of brewer's yeast could
leaven bread.
• Ancient peoples made cheese with molds and bacteria.
Wine was made in China as early as 7000 BC and in Assyria
in 3500 BC
• Vinegar manufacture began in Orleans, France, at the end
of the 14th century
• The use of molds to saccharify rice in the Koji process dates
back at least to 700 AD.
Dr Neethu Asokan

5. • During the 7th century , Antonie von
Leeuwenhoek discovered movable micro-animal
found in water with the help of simple lens
(Microscope).
• In the same year Francesco Redi discovered by
the Theory of Spontaneous Generation in 1668
• Louis Pasteur then began to study living microbes
for carrying out fermentation which led to his
conclusion, in 1857.
• He discovered presence of microbes in air and
discredited spontaneous generation. His
discoveries led to the birth of fermentation
microbiology.
Dr Neethu Asokan

6. • The “pasteurization”- develooped by Louis Pasteur
• For thousands of years, moldy cheese, meat and bread had
been employed in folk medicine to heal wounds.
• In the 1870's, Tyndall, Pasteur and William Roberts, a
British physician, directly observed the antagonistic effects
of one microorganism on another.
• In 1927, Alexander Fleming discovered penicillin
• In 1877, Moritz Traube proposed that fermentation was
carried out by multistage reactions in which the transfer of
oxygen occurred from one part of a sugar molecule to
another, finally forming carbon dioxide and a reduced
compound such as alcohol.
• During War I, Chaim Weizmann applied the butyric acid
bacteria, for production of acetone and butanol. His use of
Clostridium to produce acetone and butanol was the first
non-food fermentation developed for large-scale
production
Dr Neethu Asokan

7. • 20th century saw the division of five stages
– 1st Phase: Period before 1900
• Alcohol, Vinegar, Bakers yeast, glycerol, citric acid, lactic acid,
acetone and butanol
– 2nd Phase : 1900 to 1940
• Penicillin, streptomycin other antibiotics
– 3rd Phase : 1940 to 1964
• Gibberellins, amino acids, nucleotides, enzymes,
transformations
– 4th Phase : 1964 to 1976
• Single cell protein using hydrocarbons and other feed stocks
– 5th Phase : 1979 – Onward
• Production of proteins by microbial and animal cells,
Monoclonal antibodies produced by animal cells
Dr Neethu Asokan

8. 1stPhase:Periodbefore1900
Main
products
Fermenters Process
control
Cul
tur
e
met
ho
d
Qu
alit
y
con
trol
Pilot
plant
facili
ties
Strain
selection
Alcohol Wooden up
to
Use of Batch Nil Nil Pure yeast
culture
1500 barrels thermomete
rs,
used at some
of the
capacity hydrometer
and
breweries.
heat
exchangers
Vinegar Battels-
shallow
- Batch Nil Nil Process
inoculated
trays-trickle
filters
with good
vinegar

9. Bakers
yeast,
glycerol,
citric
Steel
vessels up
to 200 m3
pH
electrod
es with
off/line
Batch
and
fed-
batch
Nil Nil Pure cultures
used
acid, lactic
acid
For acetone
/
control. systems
and
acetone /
butanol. Air Temperature
butanol sprayers
used for
control
bakers
yeast.
Dr Neethu Asokan
Main
products
Fermenters Process
control
Cul
ture
met
hod
Qualit
y
contro
l
Pilot
plant
facili
ties
Strain
selection

10. 2ndPhase:1900 to1940
Main
products
Ferment
ers
Process
control
Culture
method
Quality
control
Pilot
plant
faciliti
es
Strain
selection
Penicillin, Mechanic
al
Sterilizabl
e pH
Batch and
fed-
Very Becomes Mutations
streptomy
cin
stirring
used
and
oxygen
batch
common
important common and
selection
other in small electrode
s
programm
e
antibiotics vessels, essential
mechanic
ally
aerated
vessels

11. 3rdPhase:1940to1964&4thPhase:1964 to1976
Main
products
Fermenters Process
control
Culture
method
Qualit
y
contr
ol
Pilot
plant
faciliti
es
Strain
selection
Gibberellins Vessels
operated
Use of
control
Continuous
culture
Very Become
s
Mutation
and
amino
acids,
aseptically
true
loops which introduced for importan
t
common selection
nucleotides, fermentation were later brewing and
some
programme
enzymes, computeri
sed
primary essential
transformati
ons
metabolites
Single cell Pressure
cycle and
Use of Continuous
culture
Very Very Genetic
protein
using
pressure jet computers with medium importan
t
importa
nt
engineerin
g of
hydrocarbo
ns
vessels
developed
linked
control
recycle producers
and other
feed
to overcome
gas
loops strain
stocks and heat
exchange
attempted

12. 5thPhase:1979 – Onward
Main
products
Fermente
rs
Process
control
Culture
method
Qualit
y
contr
ol
Pilot
plant
faciliti
es
Strain
selection
Production
of
Fermente
rs
Control and Batch, fed
batch
Very Very Introduction
of
proteins by develope
d in
sensors
developed
or
continuous
importan
t
importan
t
foreign
genes into
microbial
and
phase 3
and 4
in phases 3
and 4
fermentation microbial
and
animal
cells,
Animal
cell
developed
for
animal cells.
In
Monoclonal reactors animal cell vitro
recombinant
antibodies develope
d
processes DNA
techniques
produced
by
used in the
animal
cells
improvement
of
phase 3
products

13. INDUSTRIAL MICROBES
• Numerous microorganisms are used within industrial
microbiology; these include naturally occurring
organisms, laboratory selected mutants, or even
genetically modified organisms (GMOs).
• Archaea are specific types of prokaryotic microbes that
exhibit the ability to sustain populations in unusual and
typically harsh environments.
• Extremophile archaea species are of particular interest
due to the enzymes
• Corynebacteria are characterized by their diverse
origins. They are found in numerous ecological niches
and are most often used in industry for the mass
production of amino acids and nutritional factors.
Dr Neethu Asokan

14. • Xanthomonas, a type of Proteobacteria exhibit
the ability to produce the acidic
exopolysaccharide commonly marketed as
xanthan gum, used as a thickening and stabilizing
agent in foods and in cosmetic ingredients
• Yeasts are the widely used microorganism for the
production of beverages like beer, brandy, rum,
wine, whiskey, etc. Yeasts are single-celled,
eukaryotic, microorganisms of the Kingdom
Fungi.
• Aspergillus Niger, Acetobacter acute and
Lactobacillus are few examples of microbes used
for the industrial production of organic acids.
Dr Neethu Asokan

15. • Microorganisms are majorly used for the production of
industrial enzymes . 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.
• Antibiotics are chemical substances produced by certain
microbes which functions 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 the year 1928 from the fungus
Penicillium notatum.
• There are few groups of microbes living in the digestive
tracts of both humans and other animals which are
collectively called as 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.
Dr Neethu Asokan

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