The document discusses the production of antibiotics and antitumor agents through industrial microbiology. It defines antibiotics as substances produced by microorganisms that inhibit or kill other microorganisms. Antibiotics are produced through the fermentation of microorganisms like Streptomyces. The production process involves growing the culture in large tanks, isolating the antibiotic, and purifying it into final products through various chemical processes. Quality control ensures antibiotics meet standards before distribution. Some antibiotics like anthracyclines also have antitumor properties and are used to treat cancer.
This document discusses quality control of fermented food products. It describes how food analysis provides information about composition, structure, properties and sensory attributes of foods. This information is critical for understanding factors that determine food properties and for producing safe, nutritious foods. Government agencies regulate food quality and composition through mandatory and voluntary standards. Food manufacturers perform quality control using analytical techniques to analyze foods before, during and after production to ensure products meet standards. Techniques discussed include DNA microarrays, biosensors, mass spectroscopy and analysis of major and minor components, contaminants, and more.
Secondary screening of industrial important microbes DhruviSuvagiya
Detection and isolation of a microorganism from a natural environment like soil containing large number of microbial population is called as screening. It is very time consuming and expensive process.
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 .
This document provides an overview of fermentation technology and downstream processing. It defines fermentation as the production of a product by microorganism mass culture. It describes the basic stages of batch fermentation including lag, log, stationary and death phases. It then outlines the main steps in downstream processing including removal of insolubles, product isolation, purification, polishing and packaging. Specific unit operations used at each stage like centrifugation, filtration, chromatography are also explained. The document emphasizes that the level of downstream processing depends on the target product and its end use.
Fermentation is a process where microorganisms are grown on a large scale to produce commercial products. Important fermentation products include ethanol, glycerol, lactic acid, acetone, and butanol. Fermentations can occur on an industrial scale using large fermentors. There are three main types of fermentation: batch, continuous, and fed-batch. Fermentation has advantages like preserving and enriching foods, contributing to nutrition, and having low costs. However, it can also pose food safety risks if not properly controlled.
Micro-organisms important in Food Microbiology. Bacteria, Yeast, MoldsSt Xaviers
Here is a ppt on food microbiology. consisting information for molds, bacteria and yeast. information on types of good and bad components in each category.
Upstream bioprocessing involves steps like isolation and selection of microorganisms, media preparation, inoculation and incubation. Downstream bioprocessing involves steps like product harvesting, extraction, purification, quality control and packaging. Major upstream steps are formulation of fermentation medium, sterilization, inoculum preparation and fermentation. Downstream steps include cell disruption, solid-liquid separation, concentration, purification, formulation and quality monitoring. The overall process aims to isolate the desired product from fermentation broth in pure form through various unit operations.
This document discusses quality control of fermented food products. It describes how food analysis provides information about composition, structure, properties and sensory attributes of foods. This information is critical for understanding factors that determine food properties and for producing safe, nutritious foods. Government agencies regulate food quality and composition through mandatory and voluntary standards. Food manufacturers perform quality control using analytical techniques to analyze foods before, during and after production to ensure products meet standards. Techniques discussed include DNA microarrays, biosensors, mass spectroscopy and analysis of major and minor components, contaminants, and more.
Secondary screening of industrial important microbes DhruviSuvagiya
Detection and isolation of a microorganism from a natural environment like soil containing large number of microbial population is called as screening. It is very time consuming and expensive process.
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 .
This document provides an overview of fermentation technology and downstream processing. It defines fermentation as the production of a product by microorganism mass culture. It describes the basic stages of batch fermentation including lag, log, stationary and death phases. It then outlines the main steps in downstream processing including removal of insolubles, product isolation, purification, polishing and packaging. Specific unit operations used at each stage like centrifugation, filtration, chromatography are also explained. The document emphasizes that the level of downstream processing depends on the target product and its end use.
Fermentation is a process where microorganisms are grown on a large scale to produce commercial products. Important fermentation products include ethanol, glycerol, lactic acid, acetone, and butanol. Fermentations can occur on an industrial scale using large fermentors. There are three main types of fermentation: batch, continuous, and fed-batch. Fermentation has advantages like preserving and enriching foods, contributing to nutrition, and having low costs. However, it can also pose food safety risks if not properly controlled.
Micro-organisms important in Food Microbiology. Bacteria, Yeast, MoldsSt Xaviers
Here is a ppt on food microbiology. consisting information for molds, bacteria and yeast. information on types of good and bad components in each category.
Upstream bioprocessing involves steps like isolation and selection of microorganisms, media preparation, inoculation and incubation. Downstream bioprocessing involves steps like product harvesting, extraction, purification, quality control and packaging. Major upstream steps are formulation of fermentation medium, sterilization, inoculum preparation and fermentation. Downstream steps include cell disruption, solid-liquid separation, concentration, purification, formulation and quality monitoring. The overall process aims to isolate the desired product from fermentation broth in pure form through various unit operations.
The document discusses different types of bioreactors or fermenters used in industry. It lists 17 major structural variations or designs of bioreactors including stirred tank reactors, bubble column reactors, air lift reactors, tower reactors, fluidized bed reactors, packed bed reactors, flocculated cell reactors, photo bioreactors, membrane bioreactors, acetators, cavitators, cylindro-conical vessels, Waldhof-type fermenters, cyclone column bioreactors, deep jet fermenters, rotating disc fermenters, hollow fibre reactors, microcarriers, and perfusion cultures. Bioreactors provide a containment system to cultivate microorganisms under the right environmental conditions for optimal growth,
Introduction :
Antibiotics are antimicrobial agents produced naturally by other microbes (usually fungi or bacteria)
The first antibiotic was discovered in 1896 by Ernest Duchesne and in 1928 "rediscovered" by Alexander Fleming from the filamentous fungus Penicilium notatum.
The antibiotic substance, named penicillin, was not purified until the 1940s (by Florey and Chain), just in time to be used at the end of the second world war.
Penicillin was the first important commercial product produced by an aerobic, submerged fermentation
Microorganisms produce two types of biopolymers to survive in extreme conditions: extracellular polysaccharides (EPSs) and endocellular polyhydroxyalkanoates (PHAs). EPSs are high molecular weight polymers biosynthesized by many microorganisms. They can be classified as homopolysaccharides or heteropolysaccharides depending on sugar composition. Microbes secrete EPSs for protective and adaptive functions. Commercial production involves optimizing fermentation conditions to improve yields for applications in pharmaceutical, food, and other industries.
The document discusses the key components of a fermentor's aeration and agitation systems, including impellers, baffles, and spargers. Impellers are used to mix and circulate the medium in the fermentor and come in various designs like disc turbines and vaned discs. Baffles are metal strips attached radially to the fermentor wall that improve mixing. Spargers introduce air into the fermentor and can be porous, have orifices, or use nozzles. Together these components oxygenate the culture and maintain uniform conditions for microbial growth.
Industrial product derived from microbsAnbarasan D
Microbial biotechnology uses microbes to produce products and services of economic value through fermentation. Some key properties of useful microorganisms include being able to produce spores or be easily inoculated, grow rapidly at large scale in inexpensive media, and produce the desired product quickly without being pathogenic or difficult to genetically manipulate. Microbes are used industrially to produce beverages, antibiotics, organic acids, amino acids, enzymes, vitamins, organic solvents, single cell protein, steroids, pharmaceutical drugs, and dairy products. Common microorganisms used include yeasts, bacteria, actinomycetes and fungi.
This document compares submerged fermentation (SmF) and solid state fermentation (SSF). SmF uses a liquid substrate and is suitable for bacteria that require high moisture, while SSF uses a solid substrate and is better for fungi or bacteria that prefer less moisture. SmF allows for more control of parameters but requires more energy, while SSF is simpler and can use waste materials as substrates. Both methods are used industrially to produce compounds like antibiotics, enzymes, and organic acids.
This document discusses microorganisms that can occur in air, including viruses, bacteria, and fungi. It describes how they can exist in air suspended in dust or liquid droplets. The document outlines the health risks of airborne microorganisms, including infectious diseases, allergies, and poisoning from toxins. Various types of airborne diseases caused by viruses and bacteria are also mentioned.
1. Mycotoxins are toxic metabolites produced by filamentous fungi under certain environmental conditions that can contaminate foods like cereals, fruits, and vegetables.
2. Major mycotoxins include aflatoxins, ochratoxins, fumonisins, and patulin. Aflatoxins are produced by Aspergillus species and are carcinogenic, while ochratoxins and fumonisins can cause liver and kidney damage.
3. Mycotoxins are detected using extraction and clean-up methods followed by analytical techniques like chromatography, immunoassays, and PCR to identify mycotoxin-producing fungi. Detection methods help ensure food and feed
This document describes different methods for assessing air quality by sampling and quantifying airborne microorganisms. It discusses the principles and procedures for sedimentation, impaction, impingement, and filtration air sampling techniques. Impaction uses inertia to deposit particles on a collection surface like agar. Impingement traps particles in a liquid that is then plated. Filtration collects particles on membrane filters which are cultured. The document provides materials needed and step-by-step instructions to sample air using an AGI-30 impinger or cassette filtration to collect microbes which are then cultured and counted to quantify bacteria and fungi concentrations per cubic meter of air.
Starter cultures are microorganisms used to initiate fermentation processes and produce desirable qualities in fermented foods. They are selected based on their ability to produce acids that preserve foods while inhibiting spoilage. Factors like antibiotics, bacteriophages, residual detergents and disinfectants can inhibit starter cultures and negatively impact food quality. Proper selection and handling of starter cultures is important for producing foods with consistent quality through controlled fermentation.
This document summarizes two main types of fermentation processes: solid state fermentation and submerged fermentation. Solid state fermentation occurs without free water and uses natural raw materials like grains as the carbon source to cultivate microorganisms. Submerged fermentation uses a liquid substrate and is best for microbes that require high moisture. Both methods have various applications, with solid state fermentation used for producing enzymes, biopesticides, and in bioremediation, while submerged fermentation is common in industrial manufacturing.
Group 5 ( microbial hazard and risk assessment )As Siyam
1. The document discusses various types of hazards including chemical, physical, biological, noise, and ergonomic hazards.
2. It also discusses key aspects of microbial risk assessment such as hazard identification, exposure assessment, hazard analysis, and risk assessment.
3. Quantitative microbial risk assessment is presented as an important discipline that uses computational techniques and data to model and predict public health outcomes from food safety hazards.
This document discusses biosafety guidelines for recombinant DNA research. It defines biosafety as applying safety principles to potentially hazardous biological materials or organisms. Guidelines have been developed by organizations like the National Institutes of Health and Department of Biotechnology in India. There are four biosafety levels depending on the risk posed by the organisms and experiments, with increasing safety requirements at higher levels. Risk assessment involves evaluating characteristics of the organisms and modifications to determine the biosafety level needed. Risk management aims to minimize risks to human health and the environment through prevention measures and policies.
Biotransformation is the process by which organisms or enzymes chemically modify compounds not normally part of their metabolism. Microorganisms can modify a variety of organic compounds through biological or microbial transformation. Steroids are biologically active compounds found in plants and animals that are manufactured from sterols. Microorganisms are capable of oxidizing, hydroxylating, dehydrogenating, epoxidizing, aromatizing, and degrading steroid compounds. While microbial transformations provide novel enzymes and pathways, they can also result in low chemical yields if the substrate is toxic or used as an energy source by the microorganism.
Restriction endonucleases are enzymes produced by bacteria and archaea that recognize specific DNA sequences and cleave the sugar-phosphate backbone at or near the recognition site. In 1968, Werner Arber showed that an E. coli cell extract restricted fd phage DNA, demonstrating restriction in vitro. In 1970, Hamilton Smith isolated the first restriction enzyme, HindII, from Haemophilus influenzae. Daniel Nathans later showed specific cleavage of SV40 DNA by HindII. Restriction enzymes have been widely used in recombinant DNA technology and classified into four main types based on composition, cofactor requirements, target sequence, and cleavage position.
This document discusses biopharmaceuticals, which are medical drugs produced using biotechnology. It classifies biopharmaceuticals into several categories, including monoclonal antibodies, vaccines, thrombotic agents, interferons, blood factors, and hormones. Interferons are proteins produced by immune cells in response to challenges from viruses and tumors. They help the immune response by inhibiting viral replication and activating immune cells. Interferons are commercially produced from lymphocytes isolated from blood and induced to produce interferons. Biopharmaceuticals have advantages like being highly effective, specific, and safer than other drugs, with fewer side effects. They have many commercial applications in treating conditions like anemia, cancers, hepatitis B, and more. Biopharmaceuticals
Industrial microbiology uses microorganisms grown on a large scale to produce products or carry out chemical transformations. It originated with alcoholic fermentation and later included processes like pharmaceutical, food additive, enzyme, and chemical production. Useful industrial microbes rapidly grow on inexpensive media, produce the desired product quickly without being pathogenic, and are amenable to genetic manipulation. Natural fermentation utilizes soil microbes to improve agriculture through biofertilizers and biopesticides that assist plant growth while controlling weeds, pests, and diseases. Viruses and fungi found in soil are also developed into bioinsecticides to naturally control insect pests as alternatives to synthetic insecticides.
Batch, fedbatch and continuous fermentationDhanya K C
The document discusses different types of fermentation processes including batch, fed-batch, and continuous fermentation. It explains the key characteristics of each type such as whether the system is open or closed, and how substrates and cells are added or removed. The stages of microbial cell growth including lag phase, exponential phase, stationary phase, and death phase are also summarized for batch fermentation.
This document discusses industrial enzymes and their production through microbial sources. It describes that enzymes can be produced from plants, animals, and microorganisms, but microbes are preferred for large-scale production due to their ability to be genetically manipulated and grown at low costs. The key steps in microbial production include identifying a suitable source microbe, inoculum preparation through screening and isolation, cultivation through solid-state or submerged fermentation, enzyme extraction from cells or culture, and purification using techniques like chromatography, electrophoresis, or adsorbent gels.
Production of antibiotics involves fermentation using specific microorganism strains. Fleming first discovered penicillin in 1929 from the green mold Penicillium notatum. Florey and Chain later isolated the penicillin compound. Antibiotics are either naturally produced by fungi or soil bacteria. Common production organisms include Bacillus, Streptomyces, and Penicillium species. The fermentation process is closely monitored and controlled. Once maximum antibiotic production is reached after 3-5 days, purification methods are used to isolate the antibiotic from the fermentation broth.
Lab 6 isolation of antibiotic producer from soilHama Nabaz
The document outlines steps to isolate antibiotic-producing microorganisms from soil samples and determine their antimicrobial activity. Students will isolate Bacillus, Penicillium, and Actinomyces colonies on agar plates. Colonies will be streaked on plates seeded with Staphylococcus epidermidis or fungi to check for evidence of antibiosis. Colonies showing inhibition will be re-streaked with test pathogens to confirm antimicrobial activity through zone of inhibition assays. The goal is to isolate microbes producing antibiotics that could have clinical significance.
The document discusses different types of bioreactors or fermenters used in industry. It lists 17 major structural variations or designs of bioreactors including stirred tank reactors, bubble column reactors, air lift reactors, tower reactors, fluidized bed reactors, packed bed reactors, flocculated cell reactors, photo bioreactors, membrane bioreactors, acetators, cavitators, cylindro-conical vessels, Waldhof-type fermenters, cyclone column bioreactors, deep jet fermenters, rotating disc fermenters, hollow fibre reactors, microcarriers, and perfusion cultures. Bioreactors provide a containment system to cultivate microorganisms under the right environmental conditions for optimal growth,
Introduction :
Antibiotics are antimicrobial agents produced naturally by other microbes (usually fungi or bacteria)
The first antibiotic was discovered in 1896 by Ernest Duchesne and in 1928 "rediscovered" by Alexander Fleming from the filamentous fungus Penicilium notatum.
The antibiotic substance, named penicillin, was not purified until the 1940s (by Florey and Chain), just in time to be used at the end of the second world war.
Penicillin was the first important commercial product produced by an aerobic, submerged fermentation
Microorganisms produce two types of biopolymers to survive in extreme conditions: extracellular polysaccharides (EPSs) and endocellular polyhydroxyalkanoates (PHAs). EPSs are high molecular weight polymers biosynthesized by many microorganisms. They can be classified as homopolysaccharides or heteropolysaccharides depending on sugar composition. Microbes secrete EPSs for protective and adaptive functions. Commercial production involves optimizing fermentation conditions to improve yields for applications in pharmaceutical, food, and other industries.
The document discusses the key components of a fermentor's aeration and agitation systems, including impellers, baffles, and spargers. Impellers are used to mix and circulate the medium in the fermentor and come in various designs like disc turbines and vaned discs. Baffles are metal strips attached radially to the fermentor wall that improve mixing. Spargers introduce air into the fermentor and can be porous, have orifices, or use nozzles. Together these components oxygenate the culture and maintain uniform conditions for microbial growth.
Industrial product derived from microbsAnbarasan D
Microbial biotechnology uses microbes to produce products and services of economic value through fermentation. Some key properties of useful microorganisms include being able to produce spores or be easily inoculated, grow rapidly at large scale in inexpensive media, and produce the desired product quickly without being pathogenic or difficult to genetically manipulate. Microbes are used industrially to produce beverages, antibiotics, organic acids, amino acids, enzymes, vitamins, organic solvents, single cell protein, steroids, pharmaceutical drugs, and dairy products. Common microorganisms used include yeasts, bacteria, actinomycetes and fungi.
This document compares submerged fermentation (SmF) and solid state fermentation (SSF). SmF uses a liquid substrate and is suitable for bacteria that require high moisture, while SSF uses a solid substrate and is better for fungi or bacteria that prefer less moisture. SmF allows for more control of parameters but requires more energy, while SSF is simpler and can use waste materials as substrates. Both methods are used industrially to produce compounds like antibiotics, enzymes, and organic acids.
This document discusses microorganisms that can occur in air, including viruses, bacteria, and fungi. It describes how they can exist in air suspended in dust or liquid droplets. The document outlines the health risks of airborne microorganisms, including infectious diseases, allergies, and poisoning from toxins. Various types of airborne diseases caused by viruses and bacteria are also mentioned.
1. Mycotoxins are toxic metabolites produced by filamentous fungi under certain environmental conditions that can contaminate foods like cereals, fruits, and vegetables.
2. Major mycotoxins include aflatoxins, ochratoxins, fumonisins, and patulin. Aflatoxins are produced by Aspergillus species and are carcinogenic, while ochratoxins and fumonisins can cause liver and kidney damage.
3. Mycotoxins are detected using extraction and clean-up methods followed by analytical techniques like chromatography, immunoassays, and PCR to identify mycotoxin-producing fungi. Detection methods help ensure food and feed
This document describes different methods for assessing air quality by sampling and quantifying airborne microorganisms. It discusses the principles and procedures for sedimentation, impaction, impingement, and filtration air sampling techniques. Impaction uses inertia to deposit particles on a collection surface like agar. Impingement traps particles in a liquid that is then plated. Filtration collects particles on membrane filters which are cultured. The document provides materials needed and step-by-step instructions to sample air using an AGI-30 impinger or cassette filtration to collect microbes which are then cultured and counted to quantify bacteria and fungi concentrations per cubic meter of air.
Starter cultures are microorganisms used to initiate fermentation processes and produce desirable qualities in fermented foods. They are selected based on their ability to produce acids that preserve foods while inhibiting spoilage. Factors like antibiotics, bacteriophages, residual detergents and disinfectants can inhibit starter cultures and negatively impact food quality. Proper selection and handling of starter cultures is important for producing foods with consistent quality through controlled fermentation.
This document summarizes two main types of fermentation processes: solid state fermentation and submerged fermentation. Solid state fermentation occurs without free water and uses natural raw materials like grains as the carbon source to cultivate microorganisms. Submerged fermentation uses a liquid substrate and is best for microbes that require high moisture. Both methods have various applications, with solid state fermentation used for producing enzymes, biopesticides, and in bioremediation, while submerged fermentation is common in industrial manufacturing.
Group 5 ( microbial hazard and risk assessment )As Siyam
1. The document discusses various types of hazards including chemical, physical, biological, noise, and ergonomic hazards.
2. It also discusses key aspects of microbial risk assessment such as hazard identification, exposure assessment, hazard analysis, and risk assessment.
3. Quantitative microbial risk assessment is presented as an important discipline that uses computational techniques and data to model and predict public health outcomes from food safety hazards.
This document discusses biosafety guidelines for recombinant DNA research. It defines biosafety as applying safety principles to potentially hazardous biological materials or organisms. Guidelines have been developed by organizations like the National Institutes of Health and Department of Biotechnology in India. There are four biosafety levels depending on the risk posed by the organisms and experiments, with increasing safety requirements at higher levels. Risk assessment involves evaluating characteristics of the organisms and modifications to determine the biosafety level needed. Risk management aims to minimize risks to human health and the environment through prevention measures and policies.
Biotransformation is the process by which organisms or enzymes chemically modify compounds not normally part of their metabolism. Microorganisms can modify a variety of organic compounds through biological or microbial transformation. Steroids are biologically active compounds found in plants and animals that are manufactured from sterols. Microorganisms are capable of oxidizing, hydroxylating, dehydrogenating, epoxidizing, aromatizing, and degrading steroid compounds. While microbial transformations provide novel enzymes and pathways, they can also result in low chemical yields if the substrate is toxic or used as an energy source by the microorganism.
Restriction endonucleases are enzymes produced by bacteria and archaea that recognize specific DNA sequences and cleave the sugar-phosphate backbone at or near the recognition site. In 1968, Werner Arber showed that an E. coli cell extract restricted fd phage DNA, demonstrating restriction in vitro. In 1970, Hamilton Smith isolated the first restriction enzyme, HindII, from Haemophilus influenzae. Daniel Nathans later showed specific cleavage of SV40 DNA by HindII. Restriction enzymes have been widely used in recombinant DNA technology and classified into four main types based on composition, cofactor requirements, target sequence, and cleavage position.
This document discusses biopharmaceuticals, which are medical drugs produced using biotechnology. It classifies biopharmaceuticals into several categories, including monoclonal antibodies, vaccines, thrombotic agents, interferons, blood factors, and hormones. Interferons are proteins produced by immune cells in response to challenges from viruses and tumors. They help the immune response by inhibiting viral replication and activating immune cells. Interferons are commercially produced from lymphocytes isolated from blood and induced to produce interferons. Biopharmaceuticals have advantages like being highly effective, specific, and safer than other drugs, with fewer side effects. They have many commercial applications in treating conditions like anemia, cancers, hepatitis B, and more. Biopharmaceuticals
Industrial microbiology uses microorganisms grown on a large scale to produce products or carry out chemical transformations. It originated with alcoholic fermentation and later included processes like pharmaceutical, food additive, enzyme, and chemical production. Useful industrial microbes rapidly grow on inexpensive media, produce the desired product quickly without being pathogenic, and are amenable to genetic manipulation. Natural fermentation utilizes soil microbes to improve agriculture through biofertilizers and biopesticides that assist plant growth while controlling weeds, pests, and diseases. Viruses and fungi found in soil are also developed into bioinsecticides to naturally control insect pests as alternatives to synthetic insecticides.
Batch, fedbatch and continuous fermentationDhanya K C
The document discusses different types of fermentation processes including batch, fed-batch, and continuous fermentation. It explains the key characteristics of each type such as whether the system is open or closed, and how substrates and cells are added or removed. The stages of microbial cell growth including lag phase, exponential phase, stationary phase, and death phase are also summarized for batch fermentation.
This document discusses industrial enzymes and their production through microbial sources. It describes that enzymes can be produced from plants, animals, and microorganisms, but microbes are preferred for large-scale production due to their ability to be genetically manipulated and grown at low costs. The key steps in microbial production include identifying a suitable source microbe, inoculum preparation through screening and isolation, cultivation through solid-state or submerged fermentation, enzyme extraction from cells or culture, and purification using techniques like chromatography, electrophoresis, or adsorbent gels.
Production of antibiotics involves fermentation using specific microorganism strains. Fleming first discovered penicillin in 1929 from the green mold Penicillium notatum. Florey and Chain later isolated the penicillin compound. Antibiotics are either naturally produced by fungi or soil bacteria. Common production organisms include Bacillus, Streptomyces, and Penicillium species. The fermentation process is closely monitored and controlled. Once maximum antibiotic production is reached after 3-5 days, purification methods are used to isolate the antibiotic from the fermentation broth.
Lab 6 isolation of antibiotic producer from soilHama Nabaz
The document outlines steps to isolate antibiotic-producing microorganisms from soil samples and determine their antimicrobial activity. Students will isolate Bacillus, Penicillium, and Actinomyces colonies on agar plates. Colonies will be streaked on plates seeded with Staphylococcus epidermidis or fungi to check for evidence of antibiosis. Colonies showing inhibition will be re-streaked with test pathogens to confirm antimicrobial activity through zone of inhibition assays. The goal is to isolate microbes producing antibiotics that could have clinical significance.
Microorganisms have many applications in pharmaceutical science, including producing antibiotics, hormones, enzymes, insecticides, antibodies, probiotics, and bacteriocins. Microbes naturally produce some of these substances and have been manipulated by scientists to mass produce others. Microorganisms are also used to validate new drugs through tests like disc diffusion. Vaccines work by introducing microbes or parts of microbes into the host to induce protective immunity against disease. Microbiological testing is important for establishing the quality of pharmaceutical products and ensuring sterility.
This document discusses the field of pharmaceutical microbiology. It begins by defining microbiology and describing pure and applied microbiology, including pharmaceutical microbiology. The objectives of pharmaceutical microbiology are to ensure safety and efficacy of pharmaceutical products through techniques like validation of disinfectants and protocols for clean rooms. The history of microbiology is reviewed, focusing on early pioneers like Van Leeuwenhoek, Pasteur, and Koch. Key differences between prokaryotic and eukaryotic cells are outlined. Finally, the document discusses various important applications and scopes of pharmaceutical microbiology, such as production of antibiotics and enzymes, sterilization techniques, and testing of pharmaceutical products, water, and preservatives.
This document provides an overview of microbiology and its branches and applications. It discusses the history and founders of microbiology, including Antony van Leeuwenhoek, Louis Pasteur, and Robert Koch. It outlines the branches of pure and applied microbiology. It also describes several important applications of microbiology in pharmaceuticals, including the production of antibiotics, enzymes, vaccines, and biosurfactants, as well as uses in disease diagnosis, industrial waste treatment, plant growth promotion, sterile product preparation, and sterilization.
This PPT will provide the basic idea of Fermentation technology and it's use. The reference book is 'Pharmaceutical Biotechnology' by Giriraj Kulkarni.
The document discusses the production of antibiotics through fermentation. Antibiotics are produced by growing bacteria or fungi in large vats containing nutrients. As the microbes grow and multiply, they release antibiotics into the surrounding liquid. The liquid is then purified to isolate the antibiotic, which can be further refined into final products like pills or intravenous solutions. Strict quality control is required throughout the production process to ensure a safe, effective end product.
Antibiotics are produced through fermentation of microorganisms like fungi and bacteria. The microbes are grown in large vats containing nutrients and their growth environment is carefully controlled. As the microbes grow and reach the stationary phase, they produce antibiotics as secondary metabolites. The antibiotics are then purified from the fermentation broth using techniques like extraction, ion exchange, or crystallization. Strict quality control ensures the purified antibiotics meet standards for use as medications.
Antibiotics are produced through fermentation of microorganisms like fungi and bacteria. The microbes are grown in large vats containing nutrients and under controlled conditions. As the microbes grow and multiply, they excrete the antibiotic compound. The antibiotic is then purified from the fermentation broth using techniques like extraction, precipitation and ion exchange. Common antibiotics produced this way include penicillin, using the fungus Penicillium chrysogenum, and streptomycin. Quality control ensures the purified antibiotic meets standards before final processing into products.
Pharmaceutical microbiology involves the study of microorganisms associated with pharmaceutical development and manufacturing to minimize contamination and ensure safety and efficacy. It includes validation of disinfectants, cleanroom operation, and contamination control strategies. Key aspects are production of antibiotics and enzymes via fermentation, microbial diagnosis and waste treatment, and sterilization methods to eliminate microbes. Identification of microbes in materials and products and testing for sterility, preservative efficacy, and endotoxins are also important pharmaceutical microbiology functions.
1. Microbes play a crucial role in various industrial processes by producing important products like beverages, antibiotics, organic acids, amino acids, enzymes, vitamins, biofuels, proteins, steroids, vaccines, pharmaceutical drugs, and dairy products.
2. Common industrial microbes used are yeast, bacteria, actinomycetes and fungi which produce ethanol, citric acid, antibiotics, lysine, amylase and vitamins through fermentation.
3. These microbial products have significant applications in food, fuel, chemical, pharmaceutical and other industries demonstrating microbes' valuable contributions.
Vaccines.pptx unit 3 6th sem b.pharm derivatives off plasma substituteDrxHarishPatel
This document discusses various pharmaceutical biotechnology products including bacterial vaccines, toxoids, viral vaccines, antitoxins, and serum immune blood derivatives. It provides information on:
1) The general methods used to prepare these products, including inactivated/killed and live attenuated approaches.
2) Classifications of vaccines based on the type of preparation, including inactivated killed vaccines, live attenuated vaccines, and toxoids.
3) Specific methods for preparing bacterial vaccines, toxoids, viral vaccines, and antitoxins. This includes steps like selection of antigens, cultivation techniques, inactivation methods, and more.
4) Production of antitoxins, which are antibodies obtained from hyperimmun
1. Antibiotics are commonly produced through microbial fermentation using bacteria, fungi, and actinomycetes. Penicillin is produced via fermentation of Penicillium chrysogenum fungi.
2. Industrial production of antibiotics involves upstream and downstream processing. Upstream involves fermentation and production, while downstream involves extraction and purification of the antibiotic.
3. Production of penicillin involves growing P. chrysogenum in a fermentor with nutrients like lactose and corn steep liquor. The secreted penicillin is then extracted from the broth and purified through acidification, solvent extraction, and crystallization into its final form.
This document outlines the scope and branches of microbiology. It discusses how microbiology impacts fields like medicine, agriculture, food science, ecology, and more. The major branches covered are medical microbiology, immunology, agricultural microbiology, food/dairy microbiology, industrial microbiology, and genetic engineering. Microbiology is also important for biotechnology, using enzymes from microbes. It also discusses the roles of microbiology in agriculture, industry, medicine, the environment, and more. The document concludes with references and sources for more information.
This document summarizes research that isolated and characterized antibiotic-producing microorganisms from waste soil samples collected from various industrial areas in India. Soil samples were collected and microbes were isolated using serial dilution and spread plating techniques. Isolates were screened for antibiotic production against other microbes using agar streak and plug methods. Two Bacillus isolates (R29 and B81) showed strong antifungal activity and were selected for further characterization. Biochemical and genetic tests identified R29 as Bacillus subtilis and B81 as likely Bacillus subtilis or Bacillus licheniformis. The research aims to discover new antibiotics and contributes to understanding antibiotic-producing microbes isolated from industrial waste soils.
“Isolation and Biochemical Characterization of Antibiotic Producing Microorga...IOSR Journals
The search for new antibiotics continues in a rather overlooked hunting ground. In the course of screening for new antibiotic-producing microorganisms, isolates showing antimicrobial activity were isolated from waste soil samples from various habitats in the Industrial Areas in Dheradun, Uttarakhand, India. Existing methods of screening for antibiotic producers together with some novel procedures were reviewed. Both modified agar-streak and agar-plug methods were used in the primary screens. The use of selective isolation media, with or without antibiotic incorporation and/or heat pretreatment, enhanced the development of certain actinomycete colonies on the isolation plates. Antibiotics have long been considered the “magic bullet” that would end infectious disease. Although they have improved the health of countless numbers of humans and animals, many antibiotics have also been losing their effectiveness since the beginning of the antibiotic era. Bacteria have adapted defenses against these antibiotics and continue to develop new resistances, even as we develop new antibiotics. In recent years, much attention has been given to the increase in antibiotic resistance. As more microbial species and strains become resistant, many diseases have become difficult to treat, a phenomenon frequently ascribed to both indiscriminate and inappropriate use of antibiotics in human medicine. However, the use of antibiotics and antimicrobials in raising food animals has also contributed significantly to the pool of antibiotic resistant organisms globally and antibiotic resistant bacteria are now found in large numbers in virtually every ecosystem on earth. Dual culture bioassays were used to screen seven selected Bacillus isolates for activity against four plant pathogenic fungi in vitro. All isolates were able to inhibit the pathogens to varying degrees. Two isolates, R29 and B81, were selected for further testing and characterization. Further bioassays were performed on five complex nutrient media which were adjusted to pH S.S and 7, and both incubated at 2SoC and 30°C" respectively. It was found that pH and media composition showed significant influences on the antifungal activities of the isolates tested, but that a SoC temperature difference in incubation temperature did not. Tryptone soy agar was found to give rise to the largest inhibition zones. Both isolates were tentatively identified using standard biochemical and morphological tests. Based on its phenotypic characteristics, R29 was identified as a strain of B. subtilis. B81 proved to be more difficult to assign to a specific group or species of Bacillus, though B. subtilis and B. licheniformis were considered to be the nearest candidates. Genomic DNA was extracted from both isolates and a portion of each of their 16s rDNA genes were amplified and sequenced for homology testing against the GeneBank database. Homology testing confirmed that both isolates were members of the genus Bacillus and most
1) Biopharmaceuticals are proteins or nucleic acids produced through biotechnology rather than direct extraction. The production process involves identifying the gene of interest, developing a host cell, producing and purifying the protein, and formulating the final product.
2) Key steps include establishing a cell bank, growing the cells through fermentation, disrupting the cells, purifying the protein through techniques like centrifugation, chromatography, and concentrating the product.
3) The final product is then formulated, filtered, and packaged while ensuring proper storage and handling to maintain stability and biological activity until use. The production process is carefully controlled and monitored to produce consistent, safe and effective biopharmaceutical drugs.
Similar to Industrial microbiology presentation ppt (20)
Travis Hills of MN is Making Clean Water Accessible to All Through High Flux ...Travis Hills MN
By harnessing the power of High Flux Vacuum Membrane Distillation, Travis Hills from MN envisions a future where clean and safe drinking water is accessible to all, regardless of geographical location or economic status.
The technology uses reclaimed CO₂ as the dyeing medium in a closed loop process. When pressurized, CO₂ becomes supercritical (SC-CO₂). In this state CO₂ has a very high solvent power, allowing the dye to dissolve easily.
Describing and Interpreting an Immersive Learning Case with the Immersion Cub...Leonel Morgado
Current descriptions of immersive learning cases are often difficult or impossible to compare. This is due to a myriad of different options on what details to include, which aspects are relevant, and on the descriptive approaches employed. Also, these aspects often combine very specific details with more general guidelines or indicate intents and rationales without clarifying their implementation. In this paper we provide a method to describe immersive learning cases that is structured to enable comparisons, yet flexible enough to allow researchers and practitioners to decide which aspects to include. This method leverages a taxonomy that classifies educational aspects at three levels (uses, practices, and strategies) and then utilizes two frameworks, the Immersive Learning Brain and the Immersion Cube, to enable a structured description and interpretation of immersive learning cases. The method is then demonstrated on a published immersive learning case on training for wind turbine maintenance using virtual reality. Applying the method results in a structured artifact, the Immersive Learning Case Sheet, that tags the case with its proximal uses, practices, and strategies, and refines the free text case description to ensure that matching details are included. This contribution is thus a case description method in support of future comparative research of immersive learning cases. We then discuss how the resulting description and interpretation can be leveraged to change immersion learning cases, by enriching them (considering low-effort changes or additions) or innovating (exploring more challenging avenues of transformation). The method holds significant promise to support better-grounded research in immersive learning.
EWOCS-I: The catalog of X-ray sources in Westerlund 1 from the Extended Weste...Sérgio Sacani
Context. With a mass exceeding several 104 M⊙ and a rich and dense population of massive stars, supermassive young star clusters
represent the most massive star-forming environment that is dominated by the feedback from massive stars and gravitational interactions
among stars.
Aims. In this paper we present the Extended Westerlund 1 and 2 Open Clusters Survey (EWOCS) project, which aims to investigate
the influence of the starburst environment on the formation of stars and planets, and on the evolution of both low and high mass stars.
The primary targets of this project are Westerlund 1 and 2, the closest supermassive star clusters to the Sun.
Methods. The project is based primarily on recent observations conducted with the Chandra and JWST observatories. Specifically,
the Chandra survey of Westerlund 1 consists of 36 new ACIS-I observations, nearly co-pointed, for a total exposure time of 1 Msec.
Additionally, we included 8 archival Chandra/ACIS-S observations. This paper presents the resulting catalog of X-ray sources within
and around Westerlund 1. Sources were detected by combining various existing methods, and photon extraction and source validation
were carried out using the ACIS-Extract software.
Results. The EWOCS X-ray catalog comprises 5963 validated sources out of the 9420 initially provided to ACIS-Extract, reaching a
photon flux threshold of approximately 2 × 10−8 photons cm−2
s
−1
. The X-ray sources exhibit a highly concentrated spatial distribution,
with 1075 sources located within the central 1 arcmin. We have successfully detected X-ray emissions from 126 out of the 166 known
massive stars of the cluster, and we have collected over 71 000 photons from the magnetar CXO J164710.20-455217.
Immersive Learning That Works: Research Grounding and Paths ForwardLeonel Morgado
We will metaverse into the essence of immersive learning, into its three dimensions and conceptual models. This approach encompasses elements from teaching methodologies to social involvement, through organizational concerns and technologies. Challenging the perception of learning as knowledge transfer, we introduce a 'Uses, Practices & Strategies' model operationalized by the 'Immersive Learning Brain' and ‘Immersion Cube’ frameworks. This approach offers a comprehensive guide through the intricacies of immersive educational experiences and spotlighting research frontiers, along the immersion dimensions of system, narrative, and agency. Our discourse extends to stakeholders beyond the academic sphere, addressing the interests of technologists, instructional designers, and policymakers. We span various contexts, from formal education to organizational transformation to the new horizon of an AI-pervasive society. This keynote aims to unite the iLRN community in a collaborative journey towards a future where immersive learning research and practice coalesce, paving the way for innovative educational research and practice landscapes.
Current Ms word generated power point presentation covers major details about the micronuclei test. It's significance and assays to conduct it. It is used to detect the micronuclei formation inside the cells of nearly every multicellular organism. It's formation takes place during chromosomal sepration at metaphase.
PPT on Direct Seeded Rice presented at the three-day 'Training and Validation Workshop on Modules of Climate Smart Agriculture (CSA) Technologies in South Asia' workshop on April 22, 2024.
ESA/ACT Science Coffee: Diego Blas - Gravitational wave detection with orbita...Advanced-Concepts-Team
Presentation in the Science Coffee of the Advanced Concepts Team of the European Space Agency on the 07.06.2024.
Speaker: Diego Blas (IFAE/ICREA)
Title: Gravitational wave detection with orbital motion of Moon and artificial
Abstract:
In this talk I will describe some recent ideas to find gravitational waves from supermassive black holes or of primordial origin by studying their secular effect on the orbital motion of the Moon or satellites that are laser ranged.
Sexuality - Issues, Attitude and Behaviour - Applied Social Psychology - Psyc...PsychoTech Services
A proprietary approach developed by bringing together the best of learning theories from Psychology, design principles from the world of visualization, and pedagogical methods from over a decade of training experience, that enables you to: Learn better, faster!
1. SCHOOL OF BIOSCIENCE AND TECHNOLOGY
DEPARTMENT OF BIOLOGY
Production of Antibiotics and Antitumor Agents
Seminar on the Course of Industrial Microbiology (BIOLM)
By: Gedefaw Wubie
June, 2019
Dessie; Ethiopia
1
2. Outline of the presentation
Key terms
Definition of antibiotics
Production of antibiotics
Uses of antibiotics
Classification
Drug susceptibility testing
• Classification of antibiotics
2
3. Key terms and phrases
– Chemotherapy
• The use of drugs to treat a disease
– Antimicrobial drug
• A chemical that destroys pathogens without damaging
body tissues
– Antibiotic
• A substance produced by microorganisms, that in small
amount, inhibits another microorganisms
– Chemotherapeutic agent
• A synthetic chemical (drug) used in the treatment of
disease
3
4. Meaning of antibiotics
Literal translation
– anti – against
– biotic – living things
It is a chemical substance
produced by a microorganism
that inhibits the growth of or kills other microorganisms.
The term antibiotic was coined from the word antibiosis which
literally means against life.
It defined as a substance, produced by one microorganism
(Denyer et al., 2004), or of biological origin (Schlegel, 2003)
which at low concentrations can inhibit the growth of, or are
lethal to other microorganisms (Russell, 2004).
4
5. The history of antibiotics
1928 – Alexander Fleming discovered
penicillin, produced by Penicillium
The early work done by
Fleming, who discovered the
effect of penicillin
Development of this and other
antibiotics such as actinomycin
and aureomycin and other
tetracyclines solved many
problems during the second
world war.
1940 – Howard Florey and Ernst
Chain performed 1st clinical trials of
penicillin
5
6. History of chemotherapy
– Paul Ehrlich
• In the early 20th century, while
attempting to stain bacteria
without staining the surrounding
tissue, he speculated about
“Magic bullet”
– That would selectively find and destroy pathogens but not
harm the host
• The father of chemotherapy
• With Sahachiro Hata developed Salvarsan
(Arsphenamine) against syphilis in 1910
6
7. Sources of Antibiotics
Natural microbial production using fermentation technology.
Example: Penicillin
Semi synthetic production (post production modification of
natural antibiotics). Example: Ampicillin
Synthetic production of antibiotics made synthetically in the
lab. Example: Quinoline
7
8. Cont…
– More than half of our antibiotics are produced by species of
Streptomyces, filamentous bacteria that commonly inhibit
soil
– It is interesting to note that practically all antibiotic
producing microbes have some sort of sporulation process
8
9. Table 20.1 Representative sources of antibiotics
9
Microorganism Antibiotic
Gram + rods
Bacillus subtilis Bacitracin
Bacillus polymyxa Polymyxin
Actinomycetes
Streptomyces nodosus Amphotericin B
S. venezuelae Chloramphenicol
S. aureofaciens Chlortetracycline & tetracycline
S. erythraeus Erythromycin
S. fradiae Neomycin
S. griseus Streptomycin
Micromonospora purpureae Gentamicin
Fungi
Cephalosporium spp. Cephalotin
Penicillium griseofulvum Griseofulvin
P. notatum Penicillin
10. Antibiotics production
Microbial production of antibiotics by secondary metabolisms
Because the production of antibiotics is non-growth
associated, using cell immobilization to uncouple cell growth
and metabolite production is an effective method of improving
the process.
10
11. Steps in the Production of Antibiotics
It is long and a basic research proposal with d/t
manufacturing requirements
1st species are screened for any sign of antibacterial
action.
The species is tested against a variety of known infectious
bacteria.
the organism is grown on a large scale so the compound
responsible for the antibiotic effect can be isolated.
Go to clinical testing to prove that the antibiotic works in
animals and humans and is not harmful.
If these tests are passed, the (FDA) must then approve the
antibiotic as a new drug. This whole process can take
many years (Stinson and Stephen, 1996).
11
12. Raw Materials
fermentation broth are the primary raw materials required for
antibiotic production.
This broth is an aqueous solution made up of all of the ingredients
necessary for the proliferation of the microorganisms.
Typically, it contains a carbon source, like molasses, or soy meal,
both of which are made up of lactose and glucose sugars.
These materials are needed as a food source for the
organisms. Nitrogen is another necessary compound in the
metabolic cycles of the organisms.
phosphorus, sulfur, magnesium, zinc, iron, and copper introduced
through water soluble salts. Anti-foaming agents such as lard oil,
octadecanol, and silicones are used. 12
13. The Manufacture Process
It involves
Isolating a desired microorganism
fueling growth of the culture and
refining and isolating the final
antibiotic product.
Sterile conditions must throughout the
manufacturing process
If no, there is contamination by
foreign microbes will ruin the
fermentation.
13
14. Starting the Culture
Before fermentation, the desired antibiotic-producing organism must be
isolated and its numbers must be increased by many times.
a starter culture from a sample of previously isolated, cold-stored
organisms is created in the lab.
In order to grow the initial culture, a sample of the organism is
transferred to an agar-containing plate.
The initial culture is then put into shake flasks along with food and
other nutrients necessary for growth. This creates a suspension, which
can be transferred to seed tanks for further growth.
14
15. Fermentation
MOs are allowed to grow and multiply.
they excrete large quantities of the desired antibiotic.
The tanks are cooled to keep the temperature between 73-81°
F (23-27.2 ° C).
It is constantly agitated, and a continuous stream of sterilized
air is pumped into it.
For this reason, anti-foaming agents are periodically added.
Since pH control is vital for optimal growth, acids or bases are
added to the tank as necessary.
15
16. Isolation and purification
After 3to 5days, the maximum amount of antibiotic will have
been produced and the isolation process can begin.
Depending on the specific antibiotic produced, the
fermentation broth is processed by various purification
methods.
The dissolved antibiotic is then recovered using various
organic chemical means.
At the end of this step, the manufacturer is typically left with a
purified powdered form of the antibiotic, which can be further
refined into different product types.
16
17. Refining
Antibiotic products can take on many different forms. They
can be sold in solutions for
– intravenous bags or syringes,
– in pill or gel capsule form,
– powders, which are incorporated into topical
ointments.
Depending on the final form of the antibiotic, various refining
steps may be taken after the initial isolation.
the antibiotic product is then
Packed and
transported to various distributors,
hospitals, and pharmacies.
The entire process of fermentation, recovery, and processing
can take anywhere from five to eight days.
17
18. Quality Control
• No contamination at any point during production.
• Medium + all of the processing equipment = steam sterilized.
• Physical + chemical properties of the finished product are checked such as
• pH
• MP and
• MC (Crueger, 1998).
• FDA requires that for certain antibiotics:
– Must be checked the effectiveness and purity.
– Only after they have certified the batch can it be sold for general
consumption.
• In fact the development of a new drug is a costly proposition, However, an
alarming development has encouraged a re-energized interest in the
development of new antibiotics.
18
19. Therapeutic index must be calculated
– The ratio between toxic dose and therapeutic dose
– High therapeutic index
less toxic or the safer the drug
High therapeutic dose less toxic dose is safer
19
20. Antitumor Antibiotics
• Antitumor antibiotics (cytotoxic/anticancer antibiotics) are
drugs that inhibit and combat the development of tumors.
• Anthracyclines are important group of antitumor antibiotics
and seven members of this group have been shown to be
clinically important in cancer treatment which include:
» daunorubicin
» doxorubicin
» epirubicin
» idarubicin
» pirarubicin
» zorubicin and aclarubicin (Fischer et al., 2003).
20
21. Cont…
• Anthracycline first isolated as red substances from
microorganisms in 1939 and their antibiotic properties were
studied in the 1950s.
• These antibiotics killed bacteria quite readily but were too toxic to
be used against the infections in humans.
• It was after 1960s that anthracycline antibiotics were tested for
antitumor properties and found to be active against cancer cells
(Taatjes et al., 1997).
• Among all groups of microorganisms, the antitumor antibiotics
produced by Streptomyces are invaluable in the medical field
(Mueller and Nicole 2002).
• All the seven members of anthracyclines are produced by
Streptomyces species (Martins and Souto- Maior, 2003).
21
22. Cont…
• Mostly produced by staged fermentations where the source microorganism is
grown in large containers containing a liquid growth medium (Madigan and
Martinko, 2005).
• Batch fermentation used for the production of anthracyclines (Ciclamycin) from
Streptomyces capoamus (Martins and Souto- Maior, 2003).
• Industrial production of daunorubicin and doxorubicin has also been reported
(White and Stroshane, 1984) but very little has been published on process and
media development for maximal titre production of anthracyclines in commercial
fermentations (Martins and Souto-Maior, 2003).
• Increasing the shaking speed and decreasing the medium volume improves
antitumor production.
• HIGH glucose uses in catabolite repression of the biosynthesis of the antitumor
antibiotic.
• Also increasing antibiotic activity was observed both intra and extracellularly
during growth under the carbon and nitrogen limiting conditions (Lilley et al.,
1981).
22
23. Role of Antibiotics
Bacteriostatic = To inhibit multiplication
Inhibit bacterial growth
rely on host immunity
Bacteriocidal = Kill bacteria
– Most useful in situations when host defenses cannot control
pathogen
» (walsh, 2003)
23
25. Spectrum of activity
• For antibiotic to be an effective drug:
– It must cause a significantly greater harm to the pathogen than to the
host being treated (selective toxicity)
Narrow spectrum
– Work on narrow range of organisms
» Gram+VE only OR Gram-VE only
– Advantage: effects pathogen only
– Disadvantage: requires identification of pathogen
Broad spectrum
– Advantage: Work on broad range of organisms
– Disadvantage : disruption of normal flora
– This require the targeting of features of the pathogen that differ from
the host’s cells
• Bacteria have several such targets such as cell wall and ribosomes
• Viruses and eukaryotic pathogens are much more challenging to
treat since they have less features that can be safely targeted
25
29. Inhibition of Cell Wall Synthesis
– Bacterial cell wall is made of peptidoglycan
– PG is found only in bacteria
– Human cell don’t have peptidoglycan cell wall
– Since they affects cell wall synthesis process
• Only actively growing cells are affected
29
32. Inhibition of Protein Synthesis
– Protein synthesis is a common feature for all cells
– But there is difference in ribosomes structure
• Prokaryotes have 70S ribosomes (30S + 50S)
• Eukaryotes have 80S ribosomes (40S + 60S)
– “S” for Svedberg unit, the relative rate of sedimentation in a
high speed centrifuge
– Mitochondria – important eukaryotic organelles also contain
70S ribosomes similar to prokaryotes
» Therefore, antibiotics targeting the 70S can have adverse
effect on the host cells
32
35. Cont…
– Most drugs that inhibit protein synthesis have a broad
spectrum of activity
• Chloramphenicol
• Aminoglycosides
– Streptomycin, neomycin, gentamycin
• Tetracyclines
• Erythromycin is an exception
– Since it doesn’t penetrate gram negative cell wall
35
36. Injury to the Plasma Membrane
– Especially polypeptide antibiotics
• Cause change in the permeability of the plasma membrane
– Polymyxin B
• Cause disruption of the plasma membrane by attaching to the
phospholipids of the membrane
– Against gram negative bacteria
– Amphotericin B, miconazole, ketoconazole
• Antifungal drugs
• By combining with sterols … disrupts fungal plasma
membrane
• Don’t act on bacteria since bacteria lack sterol
• Can be toxic to host cell since animal cell have sterols
36
37. • Animal cell have mostly cholesterol
Vs
• Fungal cell have mostly ergosterol against
which the drug is most effective
– So that the balance of toxicity is tilted against the
fungus
37
Figure. Injury to the plasma
membrane of a yeast cell
caused by an antifungal
drug, miconazole
38. Inhibition of Nucleic Acid Synthesis
– Rifampin and quinolones
• Interfere with the process of DNA replication and
transcription in microorganisms
• More selectively toxic
– Rifampin
• Inhibit synthesis of mRNA
• Treatment for tuberculosis
– Quinolones
• Inhibit DNA synthesis
• Broad spectrum
• Treatment for urinary tract infections
38
39. Inhibition of the Synthesis of Essential
Metabolites
– Para-aminobenzoic acid (PABA)
• Substrate for an enzymatic reaction leading to the synthesis
of folic acid
• Folic acid
– A vitamin that functions as a coenzyme for the synthesis
of nucleic acids and many amino-acids
– Important for the growth of the microorganism
– Sulfanilamide
• Competitor to PABA
• In its presence, the enzyme combine with sulfanilamide in
steady of PABA … which prevents folic acid formation
39
40. • Human don’t produce folic acid as a result
sulfanilamide selectively affects microorganisms that
synthesize their own folic acid
40
Figure 5.7 Enzyme Inhibitors
41. Antimicrobial Sensitivity Test
– Necessary only:
• When susceptibility of a pathogen is not predictable or
• When antibiotic drug resistance problems develop
• The Diffusion Methods
– The most widely used method
– The method of testing is disc-diffusion method
• Also known as the Kirby-Bauer test
41
42. Results reported as:
– Sensitive
– Intermediate
– Resistant
42
Figure: The disc-diffusion method for determining the
activity of antimicrobials
• Results are often inadequate for many clinical purposes
• The test is simple and inexpensive
• Mostly used when more sophisticated lab facilities are not available
43. – E-test
• A more advanced diffusion method
• Enable to estimate the minimal inhibitory concentration
(MIC)
– The lowest antibiotic concentration that prevents visible
bacterial growth
43
Figure 20.18 The E test (for
epsilometer), a gradient
diffusion method that
determines antibiotic
sensitivity and estimates
MIC
44. E-test
• A more advanced diffusion method
• Enable to estimate the minimal inhibitory
concentration (MIC)
– The lowest antibiotic concentration
that prevents visible bacterial growth
44
Figure : The E test (for
epsilometer), a gradient
diffusion method that
determines antibiotic
sensitivity and estimates
MIC
45. The Broth Dilution Tests
– A weakness of the diffusion method is that it doesn’t
determine whether a drug is:
• Bactericidal or bacteriostatic
– But this method determine
• MIC
– By making a sequence of decreasing concentration
• Minimal bactericidal concentration (MBC)
– By culturing wells that don’t show growth or higher
concentration than the MIC in drug free broth
45
46. 46
Figure 20.19 A microdilution or microtiter, plate used for testing for MIC of antibiotics
47. Antibiotic Resistance
Meaning:
The ability of a microorganism to survive at a given
concentration of an antimicrobial agent at which the normal
population of the microorganism would be killed this is called
the “Epidemiological breakpoint”.
47
48. cont…
A variety of mutations can lead to resistance
– Mechanisms of antibiotic resistance:
48
50. Emerging problems
– Fluoroquinolones-resistant Salmonella – 3rd gen.
– Cephalosporin-resistant Salmonella– Fluoroquinolone- and
– macrolide-resistant Campylobacter
– Vancomycin resistant enterococci (VRE) – (Multiresistant E.
coli)
–
50
51. Cont…
– Evolution of drug resistance could be
• Vertical … due to spontaneous mutation
• Horizontal … due to gene transfer e.g. gene in plasmids
– Misuse of antibiotics selects resistance mutants
– Misuse includes:
• Using outdated or weakened antibiotics
• Using antibiotics for the common cold and other inappropriate
conditions
• Using antibiotics in animal feed
• Failing complete the prescribed regimen
• Using someone else's leftover prescription
51
52. Effect of combination of drugs
Combination sometimes used to treat infections
Synergism (Synergistic: whole is > sum)
• When the effect of two drugs together is greater than the
effect of either alone
– E.g. penicillin and streptomycin for bacterial endocarditis
Antagonism (Antagonistic: whole is < sum)
• When the effect of two drugs together is less than the effect
of either alone
– E.g. penicillin and tetracycline
Additive: whole is the sum
52
53. Antibiotic resistance crisis
An increase in resistant organisms
+
A limited number of new antimicrobial drugs
=
a problematic scenario
“The pharmaceutical industry has largely turned away from antibiotic research due to the low
likelihood of getting a return on investment. Any new class of antibiotics would need to be used
sparingly to conserve their effectiveness, meaning sales would be slow.” - WSJ
54. Post-antibiotic era
Currently:
- 80% of gonorrhoeal infections are now resistant to antibiotics.
- 440,000 new cases of drug-resistant tuberculosis annually.
Sally Davies (Britain’s Chief Medical Officer)
“Antibiotic resistance should be added to the list of
national emergencies”.
In the future:
- - The cost to treat drug-resistant cases is estimated to be at
least double.