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Introduction of Industrial microbiology (Lecture 1)
This document provides an overview of industrial microbiology, including: - Key aspects involve production of microbial products through fermentation and microorganisms' role in services like waste treatment. - It discusses the history and developments in the field from traditional fermentation to modern genetic engineering applications. - The fermentation process involves upstream processing including selection of microorganisms, media, and process as well as downstream processing to recover products. - Major fermentation products include foods, beverages, antibiotics, enzymes, chemicals and fuels while microorganisms also play important environmental roles in waste treatment.
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Introduction of Industrial microbiology (Lecture 1)
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- 2. • The introduction(History and brief overview of the industrial microbiology ) • Secondary Metabolites (Basic concepts) • Industrial microorganisms and strain development • Fermentation media (substrate for fermentation) • Fermentation Systems (methods of fermentation)
- 3. • Down streamProcessing (Product recovery) • Product development, regulation and safety • Antibiotics • Industrial fuels (ethanol production) • Quality control and Quality management
- 4. Books • Industrial Microbiology-anintroduction (Michael J. Waites, N. L. Morgan, J. S. Rockey and G. Higton) • Biotechnology- A text book of industrial microbioloy (Wulf Cruger and Annelies cruger) • Industrial Microbiology (Prescott and Dunn,s)
- 5. Definition • Industrial Microbiologyis the commercial exploitation of microorganisms, it involves processes and products that are of major economic , environmental and social importance through out the world • There are two key aspects of industrial microbiology 1- production of microbial products by fermentation 2- role of microorganisms in providing services like waste treatment, pollution control etc
- 6. Historical perspectives • Traditionalfermentation process (thousand years before) • Scientific basis of these processes (150 years ago) • 19th century (1857 Pasteur, alcoholic fermentations, pasteurization) • Cagniard-Latour, Schwann (yeast activities in fermentation) • Pasteur publications (Etudes sur le Vin,1866. Etudes sur la Biere, 1876), an important catalyst
- 7. • Hansen 1883(Carlsberg Brewery in Denmark, pure culture brewing by Carlsberg yeast No.1, S. carlsbergenisis, Now a days a variety of S. cerevisiae) • Start of 20th century (Progress was relatively slow, advancement in large scale sewage treatment) • Weizmann 1913-15 (first novel industrial scale fermentation, Acetone-butanol fermentation, Clostridum acetobutylicum) Historical perspectives
- 8. Historical perspectives • In1920s (production of citric acid, Aspergillus niger, a mould) • 1940s rapid advances in fermentation technology (production of antibiotics, penicilline, due to world war II, the process of large scale submerged fermentation started) • Recent developments includes: production of monoclonal antibodies, (1970s Milstein& Kohler), Massive developments in Genetic engineering (recombinant DNA technology, last 30 years)
- 9. • Help instrain improvement (by gene manipulation), all kinds of microbial strains can be developed including bacteria, fungi etc • Strains as a response can produce new or required product, may give high yield, can grow very fast, can use cheap substrate mostly wastes etc • May be useful in downstream processing (advance expression systems in which product recovery becomes very easy)
- 10. Fermentation is amultidisciplinary activity ?????.. • A successful fermentation process require the contributions from a wide range of disciplines including: • Microbiology, • Biochemistry, • Genetics, • Molecular biology • Chemistry • Chemical and process engineering
- 11. Consists of twostages • Upstream processing (USP) • Downstream processing (DSP) Upstream processing includes three main areas • The producer microorganism • The fermentation medium • The fermentation process
- 12. Raw material Microbialstrain Fermentation Product purification ProductEffluent wastes Upstream processing Downstream processing
- 13. Upstream processing The producermicroorganism Key factors includes • Selection of suitable industrial organism • Strain improvement • Maintenance of the strain • Preparation of inoculums • Trophophase (actively growing phase, primary metabolites are produced) • Idiophase (stationary phase or resting phase, secondary metabolites are produced)
- 14. The fermentation medium •Selection of suitable medium (cost effective) • Essential nutrients • Media optimization (maximization of yield) • Most of the media are wastes of other industries e.g. sugar processing wastes, whey and corn steep liquor
- 15. The fermentation process •Cultivation under controlled conditions • Repression and feedback inhibition must be avoided • Capacity of the fermenters • Stirring system and other facilities • Construction material of the fermenter tank and pipes etc (usually stainless steel) • The fermentation mode (batch, fed batch, continuous) • Aeration and agitation
- 16. Down stream processing(product recovery) It includes • Cell harvesting, • cell disruption, • extraction and product purification • Integration of DSP with the fermentation may increase productivity Overall DSP must employ • Rapid and efficient methods for purification and its maintenance & stability • Especially when the product is sensitive like enzymes • Safe and inexpensive disposal of wastes
- 17. Fermentation products The overalleconomics of fermentation products depends on • Cost of raw material, • Consumables, • utilities, • labour, • taxes etc There may be two main types of fermentation products 1- high volume low value products (food and beverage) 2- low volume high value products (pharmaceuticals etc)
- 18. Fermentation products Food &beverages • Dairy products (fermentation activity of lactic acid bacteria) • Alcoholic beverages, beer & wine (fermentation activity of yeast) • Organic acids, vinegar, acetic acid, citric acid etc (fungal strains) • Single cell proteins
- 19. Health care products •Antibiotics (microbial secondary metabolites, fungus, actinomycetes) • 20,000-25,000 antibiotics have been isolated, almost 300-400 are in use • Most famous are β-Lactum antibiotics, penicilline and cephalosporins • Aminoglycosides, Tetracyclines, Macrolides etc Fermentation products
- 20. Fermentation products Microbial enzymes •Extracellular hydrolytic enzymes • Proteases (washing powders etc) • Amylases (starch saccharification) • Glucose isomerase Industrial chemicals and fuels • Alcohols • Acetone • Raw materials for bioplastics etc
- 21. Environmental role • Wastewater treatment • Degradation of xenobiotic compounds • Metal reduction • Leeching of metals (copper, iron, uranium etc) • Bio control (replacement of pesticides and insecticides)