This document discusses topics related to industrial biotechnology including fermentation products, microorganisms used in fermentation, and historical and future applications of industrial biotechnology. It provides classifications of microorganisms including prokaryotes and eukaryotes. Details are given on bacterial cell structure, essential and non-essential components. Methods for classifying bacteria such as gram stain and morphological characteristics are also summarized.
This document provides an overview of medium formulation for microbial growth. It discusses the basic requirements including carbon, nitrogen, mineral and vitamin sources. Key factors that affect medium design are described such as pH, temperature, oxidation-reduction potential and water activity. The document outlines different types of media including defined, complex, and industrial formulations. Overall, the document offers a comprehensive overview of the nutrients, environmental conditions, and considerations for optimizing microbial growth media.
This document discusses the key concepts and goals of industrial microbiology and biotechnology. It explains that these fields involve using microorganisms to achieve specific aims, such as producing antibiotics, amino acids, organic acids, and other useful products. The document outlines various techniques for genetically manipulating microorganisms, preserving strains, growing microbes in controlled environments, and utilizing microbial communities in natural environments for applications like biodegradation. The overall aim is to discuss how microbes can be utilized and manipulated for industrial and biotechnological processes.
This document discusses bioprocessing and its relationship to biotechnology. It defines bioprocessing as using living cells or their components to produce desired products. Bioprocessing involves upstream processing to extract raw materials, fermentation to culture microorganisms and convert materials, and downstream processing to purify fermented products. The document also notes that bioprocessing is a type of bioengineering which applies engineering and life science principles to tissues, cells and molecules.
This PPT will provide the basic idea of Fermentation technology and it's use. The reference book is 'Pharmaceutical Biotechnology' by Giriraj Kulkarni.
The term “fermentation” is derived from the Latin verb fervere, to boil, thus describing the appearance of the action of yeast on extracts of fruit or malted grain. The boiling appearance is due to the production of carbon dioxide bubbles caused by the anaerobic catabolism of the sugars present in the extract. However, fermentation has come to have different meanings to biochemists and to industrial microbiologists. Its biochemical meaning relates to the generation of energy by the catabolism of organic compounds, whereas its meaning in industrial microbiology tends to be much broader. Fermentation is a word that has many meanings for the microbiologist: 1 Any process involving the mass culture of microorganisims, either aerobic or anaerobic. 2 Any biological process that occurs in the absence of O2. 3 Food spoilage. 4 The production of
This document discusses various topics related to food biotechnology and fermentation. It describes fermentation as the transformation of raw materials into value-added products using microorganisms. There are different types of fermentation processes, including batch and continuous fermentation as well as solid state fermentation. Batch fermentation occurs in a closed system and proceeds through lag, growth, stationary and death phases. Continuous fermentation involves continuously removing and replacing culture medium to maintain a constant volume. Solid state fermentation uses fungi that can grow in conditions without free water, using moisture absorbed in a solid matrix. The document also discusses fermentor design and components that control parameters like pH, temperature and aeration.
The document discusses fermentors and bioreactors. It describes how fermentors are closed vessels used for large-scale fermentation processes to produce products like antibiotics, amino acids, and organic acids. The document outlines the key components of fermentors, including a water jacket, stirring paddles, and inputs and outputs for nutrients, products, and steam. It also discusses upstream processing like medium preparation and sterilization, inoculation, and the different types of fermentation systems like batch, continuous, and fed-batch culture. Downstream processing steps like product extraction, purification, and formulation are also summarized.
This document discusses single cell proteins (SCP), which are dried cells of microorganisms that can be used as a dietary protein supplement. SCPs are produced using biomass as a raw material and various microorganisms like fungi, algae, and bacteria that are cultured on the biomass. The production involves selecting suitable microorganism strains, fermenting them, harvesting the cells, and processing them for use as a protein supplement in foods. SCPs have advantages like being a renewable source of protein but also have disadvantages like potentially high nucleic acid content.
This document provides an overview of medium formulation for microbial growth. It discusses the basic requirements including carbon, nitrogen, mineral and vitamin sources. Key factors that affect medium design are described such as pH, temperature, oxidation-reduction potential and water activity. The document outlines different types of media including defined, complex, and industrial formulations. Overall, the document offers a comprehensive overview of the nutrients, environmental conditions, and considerations for optimizing microbial growth media.
This document discusses the key concepts and goals of industrial microbiology and biotechnology. It explains that these fields involve using microorganisms to achieve specific aims, such as producing antibiotics, amino acids, organic acids, and other useful products. The document outlines various techniques for genetically manipulating microorganisms, preserving strains, growing microbes in controlled environments, and utilizing microbial communities in natural environments for applications like biodegradation. The overall aim is to discuss how microbes can be utilized and manipulated for industrial and biotechnological processes.
This document discusses bioprocessing and its relationship to biotechnology. It defines bioprocessing as using living cells or their components to produce desired products. Bioprocessing involves upstream processing to extract raw materials, fermentation to culture microorganisms and convert materials, and downstream processing to purify fermented products. The document also notes that bioprocessing is a type of bioengineering which applies engineering and life science principles to tissues, cells and molecules.
This PPT will provide the basic idea of Fermentation technology and it's use. The reference book is 'Pharmaceutical Biotechnology' by Giriraj Kulkarni.
The term “fermentation” is derived from the Latin verb fervere, to boil, thus describing the appearance of the action of yeast on extracts of fruit or malted grain. The boiling appearance is due to the production of carbon dioxide bubbles caused by the anaerobic catabolism of the sugars present in the extract. However, fermentation has come to have different meanings to biochemists and to industrial microbiologists. Its biochemical meaning relates to the generation of energy by the catabolism of organic compounds, whereas its meaning in industrial microbiology tends to be much broader. Fermentation is a word that has many meanings for the microbiologist: 1 Any process involving the mass culture of microorganisims, either aerobic or anaerobic. 2 Any biological process that occurs in the absence of O2. 3 Food spoilage. 4 The production of
This document discusses various topics related to food biotechnology and fermentation. It describes fermentation as the transformation of raw materials into value-added products using microorganisms. There are different types of fermentation processes, including batch and continuous fermentation as well as solid state fermentation. Batch fermentation occurs in a closed system and proceeds through lag, growth, stationary and death phases. Continuous fermentation involves continuously removing and replacing culture medium to maintain a constant volume. Solid state fermentation uses fungi that can grow in conditions without free water, using moisture absorbed in a solid matrix. The document also discusses fermentor design and components that control parameters like pH, temperature and aeration.
The document discusses fermentors and bioreactors. It describes how fermentors are closed vessels used for large-scale fermentation processes to produce products like antibiotics, amino acids, and organic acids. The document outlines the key components of fermentors, including a water jacket, stirring paddles, and inputs and outputs for nutrients, products, and steam. It also discusses upstream processing like medium preparation and sterilization, inoculation, and the different types of fermentation systems like batch, continuous, and fed-batch culture. Downstream processing steps like product extraction, purification, and formulation are also summarized.
This document discusses single cell proteins (SCP), which are dried cells of microorganisms that can be used as a dietary protein supplement. SCPs are produced using biomass as a raw material and various microorganisms like fungi, algae, and bacteria that are cultured on the biomass. The production involves selecting suitable microorganism strains, fermenting them, harvesting the cells, and processing them for use as a protein supplement in foods. SCPs have advantages like being a renewable source of protein but also have disadvantages like potentially high nucleic acid content.
fermentation process &its contribution in pharmacy.Himangshu Sharma
Fermentation is an ancient process that has traditionally been used to preserve foods and is now widely used in various industries including pharmaceuticals. The document discusses the history of fermentation and defines it as a metabolic process in which microorganisms break down carbohydrates in the absence of oxygen. Key benefits of fermentation include extending the shelf life of foods, adding flavors and aromas, and in some cases increasing vitamin content. Fermentation is used to produce various products including alcoholic beverages, industrial enzymes, vitamins, antibiotics, and organic acids. The document also describes different types of fermentation processes and factors that affect fermentation.
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 discusses the microbiology of sauerkraut fermentation. It begins by introducing Leuconostoc mesenteroides, the bacteria responsible for initiating sauerkraut fermentation. It then describes the three stage fermentation process: 1) L. mesenteroides produces carbon dioxide and acids, lowering the pH; 2) Lactobacillus plantarum continues fermentation until 1.5-2% lactic acid is reached; and 3) Lactobacillus brevis finishes the process when lactic acid reaches 2-3%. Properly fermented sauerkraut rich in beneficial bacteria but pasteurization kills these and reduces health benefits. L. mesenteroides plays an
Industrial microbiology involves using microorganisms to produce valuable products through fermentation. The lecture discusses fermentation processes and products. Key points:
1. Fermentation is used to produce foods, beverages, chemicals, fuels and more through microbial growth and product formation.
2. The fermentation process involves selecting microorganisms, culture media, growth conditions, and downstream processing to harvest and purify products.
3. Major fermentation products include antibiotics, vitamins, organic acids, alcohols and recombinant proteins. High value biopharmaceuticals produced in mammalian cell culture are a growing market.
Microbes, or microscopic organisms, are widely used in large-scale industrial processes. Microbes can be used to create biofertilizers or to reduce metal pollutants. Microbes can also be used to produce certain non-microbial products, such as the diabetes medication insulin, vaccines, etc. These slides will give insights into uses of microbes in production of enzymes, antibiotics, beverages, vitamins, vaccines, probiotics, etc
This document discusses fermentation and provides details about several topics related to fermentation. It begins with definitions of fermentation as a metabolic process that converts sugar to acids, gases or alcohol using yeast and bacteria. It then lists some general requirements, equipment, and processes involved in fermentations like sterilization, aeration, stirring, and large scale fermenter design. The document further discusses types of fermentation like solid state fermentation and submerged fermentation. It also outlines factors that affect fermentation and lists some common products of fermentation such as wine, beer, vinegar and yogurt.
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.
Application of genetic control mechanism in industrial fermentation processAbhinava J V
This document discusses the application of genetic control mechanisms in industrial fermentation processes. It begins by defining fermentation as a metabolic process where organisms like yeast convert carbohydrates like sugar into alcohol or acid to obtain energy. It then discusses how genetic engineering can be used to increase an organism's productivity, remove undesirable characteristics, suppress spore formation, eliminate harmful byproducts, and confer genetic stability and virus resistance. The document also covers limitations like identifying genes and physiological pathways. It provides an overview of producing recombinant proteins by isolating genes, inserting them into expression vectors, transforming host cells, selecting recombinant cells, and purifying the protein through fermentation.
1. The document discusses the industrial production of microbial enzymes through fermentation. It covers topics such as the history of enzyme use, major producers, metabolic and regulatory processes, strain improvement techniques, fermentation methods, downstream processing, formulation, and applications.
2. Key aspects of the production process include screening and genetically engineering microorganisms like fungi and bacteria to optimize enzyme yield, using controlled fermentation methods like solid-state or submerged culture, and downstream processing techniques like filtration and chromatography to purify enzymes.
3. The challenges of waste disposal from the fermentation process due to low starting concentrations and presence of metabolites are also addressed.
Industrial microbiology involves the large-scale production of microorganisms or their products for commercial use. Microorganisms used must grow rapidly, produce the desired product efficiently, and be genetically stable. Appropriate growth media are required to support microbial growth while preventing toxic byproduct formation. Common industrial media ingredients include corn steep liquor, molasses, and sulfite liquor which provide carbohydrates, nitrogen, minerals and other nutrients. Microbial products can arise from primary metabolism during active growth or secondary metabolism in response to nutrient limitation. Screening of microbial isolates aims to find strains with desirable properties for industrial use, while further strain improvement works to enhance productivity, substrate utilization, and other economically beneficial traits.
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.
This document discusses the medical applications of fermentation technology. It begins with an introduction to fermentation and how microorganisms can be used to produce useful chemicals. It then discusses the types and stages of industrial fermentation processes. Some key applications of fermentation in medicine discussed include the production of insulin, vaccines, interferons, vitamin B12, enzymes, and antibiotics. Modern fermentation allows for mass production of these substances using genetically engineered microorganisms.
This document discusses the commercial production of enzymes. It begins by explaining that enzymes are protein molecules produced by living cells that catalyze biochemical reactions. It then discusses the major sources of commercial enzymes, including microbes, animals and plants. Microbial sources such as fungi and bacteria are preferred due to their ability to produce large quantities of enzymes economically. The document outlines methods for increasing microbial enzyme production, including regulating production conditions, using genetic engineering to transfer genes between organisms, and protein engineering to modify enzyme properties.
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 .
Industrial microbiology and biotechnology Dr.K Madhuri
The document discusses industrial microbiology and biotechnology. It describes using microorganisms for fermentation and biological processes to produce desired products. Microbes are chosen based on characteristics like genetic stability and ease of growth. Sources of microbes include soil, water, and spoiled foods. Genetic manipulation techniques are used to improve strains, including mutation, protoplast fusion, and transferring genes between organisms. Microbes are preserved through freeze-drying or storage in liquid nitrogen. Major products include antibiotics, amino acids, organic acids, and biosurfactants used in applications like making vaccines, biosensors, and bioremediation.
The document discusses different types of culture media used for industrial fermentation. There are natural/crude media which use biological sources like tissue extracts. Synthetic/artificial media use defined chemical compounds and are grouped into serum-containing, serum-free, chemically defined, and protein-free. Enrichment media add specific growth substances to basal media. Selective media contain antimicrobials or dyes to inhibit unwanted microorganisms and support growth of target organisms. Examples given are EMB agar and Mannitol Salt agar.
Fermentation process involved in enzyme production. TamalSarkar18
1. Enzymes are biological catalysts that lower the energy for reactions to occur without being used up. They are used widely in industries like food and beverage.
2. There are three main sources of enzymes - plant, animal, and microbial. Microbial enzymes are preferred due to limited supply from other sources and ability to advance production using biotechnology.
3. Fermentation is used to produce enzymes using microorganisms. There are two main methods - submerged fermentation and solid-state fermentation. Submerged fermentation uses a liquid medium while solid-state uses a solid substrate.
The document outlines the course content for a fermentation technology class, including 10 chapters that cover topics like introduction to fermentation, fermentation processes and techniques, microbial rates, stoichiometry of microbial growth, heat and mass transfer in fermentation, and bioreactors. It provides examples of important fermentation products like ethanol, lactic acid, and antibiotics. It also includes diagrams of fermenter designs and considerations for fermentation medium composition and inoculation. The document serves as an overview of topics that will be covered in the class and provides background information on key concepts in fermentation technology.
Fermentation is the conversion of carbohydrates into alcohols, carbon dioxide, or organic acids by microorganisms like yeast and bacteria in anaerobic conditions. It results in less energy production than aerobic respiration. Key steps include glycolysis which converts glucose to pyruvate, and alcoholic fermentation which converts pyruvate to ethanol and carbon dioxide. Fermentation is used to produce foods and beverages like beer, wine, yogurt and cheese, as well as treat wastewater.
fermentation process &its contribution in pharmacy.Himangshu Sharma
Fermentation is an ancient process that has traditionally been used to preserve foods and is now widely used in various industries including pharmaceuticals. The document discusses the history of fermentation and defines it as a metabolic process in which microorganisms break down carbohydrates in the absence of oxygen. Key benefits of fermentation include extending the shelf life of foods, adding flavors and aromas, and in some cases increasing vitamin content. Fermentation is used to produce various products including alcoholic beverages, industrial enzymes, vitamins, antibiotics, and organic acids. The document also describes different types of fermentation processes and factors that affect fermentation.
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 discusses the microbiology of sauerkraut fermentation. It begins by introducing Leuconostoc mesenteroides, the bacteria responsible for initiating sauerkraut fermentation. It then describes the three stage fermentation process: 1) L. mesenteroides produces carbon dioxide and acids, lowering the pH; 2) Lactobacillus plantarum continues fermentation until 1.5-2% lactic acid is reached; and 3) Lactobacillus brevis finishes the process when lactic acid reaches 2-3%. Properly fermented sauerkraut rich in beneficial bacteria but pasteurization kills these and reduces health benefits. L. mesenteroides plays an
Industrial microbiology involves using microorganisms to produce valuable products through fermentation. The lecture discusses fermentation processes and products. Key points:
1. Fermentation is used to produce foods, beverages, chemicals, fuels and more through microbial growth and product formation.
2. The fermentation process involves selecting microorganisms, culture media, growth conditions, and downstream processing to harvest and purify products.
3. Major fermentation products include antibiotics, vitamins, organic acids, alcohols and recombinant proteins. High value biopharmaceuticals produced in mammalian cell culture are a growing market.
Microbes, or microscopic organisms, are widely used in large-scale industrial processes. Microbes can be used to create biofertilizers or to reduce metal pollutants. Microbes can also be used to produce certain non-microbial products, such as the diabetes medication insulin, vaccines, etc. These slides will give insights into uses of microbes in production of enzymes, antibiotics, beverages, vitamins, vaccines, probiotics, etc
This document discusses fermentation and provides details about several topics related to fermentation. It begins with definitions of fermentation as a metabolic process that converts sugar to acids, gases or alcohol using yeast and bacteria. It then lists some general requirements, equipment, and processes involved in fermentations like sterilization, aeration, stirring, and large scale fermenter design. The document further discusses types of fermentation like solid state fermentation and submerged fermentation. It also outlines factors that affect fermentation and lists some common products of fermentation such as wine, beer, vinegar and yogurt.
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.
Application of genetic control mechanism in industrial fermentation processAbhinava J V
This document discusses the application of genetic control mechanisms in industrial fermentation processes. It begins by defining fermentation as a metabolic process where organisms like yeast convert carbohydrates like sugar into alcohol or acid to obtain energy. It then discusses how genetic engineering can be used to increase an organism's productivity, remove undesirable characteristics, suppress spore formation, eliminate harmful byproducts, and confer genetic stability and virus resistance. The document also covers limitations like identifying genes and physiological pathways. It provides an overview of producing recombinant proteins by isolating genes, inserting them into expression vectors, transforming host cells, selecting recombinant cells, and purifying the protein through fermentation.
1. The document discusses the industrial production of microbial enzymes through fermentation. It covers topics such as the history of enzyme use, major producers, metabolic and regulatory processes, strain improvement techniques, fermentation methods, downstream processing, formulation, and applications.
2. Key aspects of the production process include screening and genetically engineering microorganisms like fungi and bacteria to optimize enzyme yield, using controlled fermentation methods like solid-state or submerged culture, and downstream processing techniques like filtration and chromatography to purify enzymes.
3. The challenges of waste disposal from the fermentation process due to low starting concentrations and presence of metabolites are also addressed.
Industrial microbiology involves the large-scale production of microorganisms or their products for commercial use. Microorganisms used must grow rapidly, produce the desired product efficiently, and be genetically stable. Appropriate growth media are required to support microbial growth while preventing toxic byproduct formation. Common industrial media ingredients include corn steep liquor, molasses, and sulfite liquor which provide carbohydrates, nitrogen, minerals and other nutrients. Microbial products can arise from primary metabolism during active growth or secondary metabolism in response to nutrient limitation. Screening of microbial isolates aims to find strains with desirable properties for industrial use, while further strain improvement works to enhance productivity, substrate utilization, and other economically beneficial traits.
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.
This document discusses the medical applications of fermentation technology. It begins with an introduction to fermentation and how microorganisms can be used to produce useful chemicals. It then discusses the types and stages of industrial fermentation processes. Some key applications of fermentation in medicine discussed include the production of insulin, vaccines, interferons, vitamin B12, enzymes, and antibiotics. Modern fermentation allows for mass production of these substances using genetically engineered microorganisms.
This document discusses the commercial production of enzymes. It begins by explaining that enzymes are protein molecules produced by living cells that catalyze biochemical reactions. It then discusses the major sources of commercial enzymes, including microbes, animals and plants. Microbial sources such as fungi and bacteria are preferred due to their ability to produce large quantities of enzymes economically. The document outlines methods for increasing microbial enzyme production, including regulating production conditions, using genetic engineering to transfer genes between organisms, and protein engineering to modify enzyme properties.
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 .
Industrial microbiology and biotechnology Dr.K Madhuri
The document discusses industrial microbiology and biotechnology. It describes using microorganisms for fermentation and biological processes to produce desired products. Microbes are chosen based on characteristics like genetic stability and ease of growth. Sources of microbes include soil, water, and spoiled foods. Genetic manipulation techniques are used to improve strains, including mutation, protoplast fusion, and transferring genes between organisms. Microbes are preserved through freeze-drying or storage in liquid nitrogen. Major products include antibiotics, amino acids, organic acids, and biosurfactants used in applications like making vaccines, biosensors, and bioremediation.
The document discusses different types of culture media used for industrial fermentation. There are natural/crude media which use biological sources like tissue extracts. Synthetic/artificial media use defined chemical compounds and are grouped into serum-containing, serum-free, chemically defined, and protein-free. Enrichment media add specific growth substances to basal media. Selective media contain antimicrobials or dyes to inhibit unwanted microorganisms and support growth of target organisms. Examples given are EMB agar and Mannitol Salt agar.
Fermentation process involved in enzyme production. TamalSarkar18
1. Enzymes are biological catalysts that lower the energy for reactions to occur without being used up. They are used widely in industries like food and beverage.
2. There are three main sources of enzymes - plant, animal, and microbial. Microbial enzymes are preferred due to limited supply from other sources and ability to advance production using biotechnology.
3. Fermentation is used to produce enzymes using microorganisms. There are two main methods - submerged fermentation and solid-state fermentation. Submerged fermentation uses a liquid medium while solid-state uses a solid substrate.
The document outlines the course content for a fermentation technology class, including 10 chapters that cover topics like introduction to fermentation, fermentation processes and techniques, microbial rates, stoichiometry of microbial growth, heat and mass transfer in fermentation, and bioreactors. It provides examples of important fermentation products like ethanol, lactic acid, and antibiotics. It also includes diagrams of fermenter designs and considerations for fermentation medium composition and inoculation. The document serves as an overview of topics that will be covered in the class and provides background information on key concepts in fermentation technology.
Fermentation is the conversion of carbohydrates into alcohols, carbon dioxide, or organic acids by microorganisms like yeast and bacteria in anaerobic conditions. It results in less energy production than aerobic respiration. Key steps include glycolysis which converts glucose to pyruvate, and alcoholic fermentation which converts pyruvate to ethanol and carbon dioxide. Fermentation is used to produce foods and beverages like beer, wine, yogurt and cheese, as well as treat wastewater.
Fermentation is a process by which microorganisms break down organic matter in the absence of oxygen. There are two main types of fermentation - alcoholic fermentation which produces ethanol, and lactic acid fermentation which produces lactic acid. Fermentation is used to produce many foods like bread, yogurt, cheese, and beverages like wine. It is also used industrially to produce chemicals like acetone, butanol and ethanol through ABE fermentation of Clostridia bacteria, and amino acids through the growth of various microorganisms. Common products of fermentation include foods, industrial chemicals, enzymes, vitamins and pharmaceuticals.
This document provides an overview of bioreactors. It begins with an introduction that defines bioreactors as engineered systems that support biologically active environments. It then discusses the role of bioreactors in biotechnology and the growth of microorganisms. The document proceeds to classify bioreactors into suspended growth and biofilm types. It provides examples of different bioreactor arrangements and discusses mass balances in bioreactors. It concludes by covering applications of bioreactors in wastewater treatment.
Traditional (classical) biotechnology refers to techniques that have been used for thousands of years, such as fermentation processes. Key applications of fermentation included producing foods like beer, wine, cheese, bread and yogurt. These processes harness microbes like yeast and bacteria to convert sugars into products like ethanol, lactic acid, carbon dioxide and other compounds, allowing foods to be preserved and enhancing flavors. Traditional biotechnology built upon ancient techniques and helped enable major advances in food production and medicine.
Fermentation is the chemical breakdown of organic substrates by microbes without oxygen. Some key fermented foods include beer, wine, yogurt, and bread. The production of wine involves picking, crushing, and fermenting grapes with yeast. The grapes are crushed and undergo pre-treatment including sterilization before fermentation. Fermentation occurs in tanks with yeast, producing alcohol and carbon dioxide over 3-5 days. The wine is then processed post-fermentation before storage, clarification, and packaging.
The heart of the fermentation or bioprocess technology is the Fermentor or Bioreactor. A bioreactor is basically a device in which the organisms are cultivated to form the desired products. it is a containment system designed to give right environment for optimal growth and metabolic activity of the organism.
A fermentor usually refers to the containment system for the cultivation of prokaryotic cells, while a bioreactor grows the eukaryotic cells (mammalian, insect cells, etc).
This document discusses various aspects of fermentation media formulation. It begins by noting that most fermentations require liquid media, often called broth. It then discusses factors to consider in media design like nutritional requirements, environmental requirements, and techno-economic factors. Some key points covered include the importance of optimizing media for high-producing microbial strains, different objectives in seed culture vs production media, and major carbon and nitrogen sources used like molasses, yeast extract, and corn steep liquor. The document provides details on constituents of media and considerations in media development.
Fermentation can take place aerobically or anaerobically in cells. Anaerobic fermentation occurs when there is not enough oxygen after glycolysis. Alcohol fermentation is a two-step process where pyruvate is converted to ethanol via acetaldehyde. Lactic acid fermentation directly reduces pyruvate to lactate without carbon dioxide release and causes muscle fatigue and pain in humans during low oxygen states.
Industrial biotechnology uses microorganisms and biological processes to produce industrial goods in a more environmentally friendly and efficient way compared to traditional industrial production. It involves isolating microbes, screening them for useful product formation abilities, improving product yields through fermentation, and recovering valuable end products. Common applications include producing metabolites, treating waste, producing biofuels, and fermenting food. Industrial biotechnology provides benefits like low substrate inputs, high output rates, environmental friendliness through renewability and reduced pollution.
Traditional fermentation has been used in India for over 3,000 years to produce products like soma juice, sura (wine/beer), and curd. The process was discovered by observing changes in stored fruits and juices. Two main fermentation techniques that have developed are solid state fermentation and submerged fermentation. Solid state fermentation uses solid substrates and is suited for fungi, while submerged fermentation uses liquid substrates and is suited for bacteria. Both techniques have various industrial and medical applications.
1. Secondary metabolites are molecules produced by organisms that are not essential for growth but provide other important functions.
2. Alkaloids are an important class of secondary metabolites derived from amino acids. They have diverse pharmacological effects used in medicine.
3. Terpenoids are another major class of secondary metabolites derived from chains of isoprene units. They contribute flavors, scents, pigments and hormones in plants.
Explanation on the industrial production of penicillin covering the history, fermentors, specific conditions required for penicillin production, how to increase yield amongst others.
Lecture 5 bioprocess technology, operation mode and scaleDr. Tan Boon Siong
This document discusses different bioprocess cultivation systems and operation modes. It covers two-phase and three-phase cultivation systems, as well as free and immobilized cell systems. Batch, fed-batch, and continuous cultivation modes are described in detail. Specific topics covered include microbial growth curves, factors affecting lag phase, kinetics of exponential and stationary phases, and product formation under different operation modes. Advantages of fed-batch cultivation like avoiding inhibition and catabolite repression are highlighted. High cell density cultivation using exponential feeding strategies is also summarized.
This document discusses various types of bioreactors and their key properties and design considerations. It covers topics like:
1) Desirable properties of bioreactors include simplicity of design, continuous operation, large number of organisms, and uniform distributions of oxygen and microorganisms.
2) Common bioreactor types include stirred tank, airlift, packed bed, and immobilized cell bioreactors.
3) Important design considerations for bioreactors include agitation and mixing, aeration, mass transfer, power requirements, and fluid rheology which can be Newtonian or non-Newtonian.
This document reviews the role of bacterial extracellular polysaccharides in biofilm formation. It discusses how extracellular polymeric substances (EPS) produced by microorganisms form the matrix of microbial aggregates and biofilms. EPS are involved in the initial attachment of cells to surfaces and provide protection from environmental stresses. The production of EPS is regulated by quorum sensing and helps mediate processes like bioremediation and bioleaching that are important in industrial applications.
1) The document discusses various types of cell growth and division, including binary fission in bacteria, budding in yeast cells, and the eukaryotic cell cycle.
2) It also covers factors that regulate cell growth in mammalian cells and yeast, such as nutrient availability and protein complexes that control translation and cell division.
3) Methods for measuring bacterial growth are described, such as direct counts, plate counts, optical density, and analyzing nutrient uptake and product formation over time. Models for bacterial growth kinetics and the calculation of specific growth rates are also presented.
Bioprocess technology combines living organisms with nutrients under optimal conditions to produce desired products. It allows small amounts of useful substances produced in labs to be scaled up economically through advances in fermentation, separation, and purification techniques. Primary metabolites are intermediate compounds produced during bacterial growth that are necessary for survival. Secondary metabolites are end products produced during stationary phase that are not essential for growth but can have defensive properties and be toxic. Bioprocess technology is attractive to industry because it can utilize waste as raw materials to create new cheaper products and has low energy requirements applicable to less developed countries, though it could also enable biological weapons programs.
This document discusses using bacteria, specifically cyanobacteria, to produce biofuels. Cyanobacteria can be grown in photobioreactors using sunlight, water, and CO2 to produce fatty acids. An enzyme is added to cyanobacteria to increase fatty acid production. The fatty acids can then be extracted and converted into biodiesel. While cyanobacteria are a sustainable biofuel source, challenges remain in scaling up production and addressing costs. Overall, this technique teaches us about bacteria manipulation and molecular biology.
This document provides an overview of probiotics, focusing on the bacteria Lactobacillus and Bifidobacterium. It discusses the history of probiotics, why they are important for human health, examples of foods containing probiotics, and their mechanisms of action. The document also covers commercial probiotic strains, genetically engineered probiotics, prebiotics, and Indian probiotic manufacturers.
This document summarizes the production of protease enzymes from different sources. It discusses the types and industrial production of proteases, including microbial production from bacteria and fungi using fermentation. Key sources of proteases include Bacillus species, Aspergillus niger, and Mucor miehei. Proteases have various industrial applications in detergents, food processing, and more. Recent advances include strain improvement through genetic engineering to develop proteases with desirable properties.
This document discusses the industrial applications of microbiology in food production. It describes the use of microorganisms like bacteria, fungi and algae to produce important food ingredients and supplements. Key microbe-derived products mentioned include citric acid, amino acids, enzymes, vitamins and fermented foods. The document also summarizes recombinant DNA technology used to genetically engineer microbes for improved production capabilities.
Bacteria are the oldest living structures on Earth and can be categorized into three kingdoms - Archaebacteria, Eubacteria, and Eukaryotes. Archaebacteria inhabit extreme environments and have cell walls that do not contain peptidoglycan. Eubacteria are more diverse and have cell walls containing peptidoglycan. Bacteria exist in various shapes, groupings, and sizes from 0.5 to 10 microns. They reproduce through binary fission and exchange genetic information through transformation, conjugation, and transduction. Bacteria play important economic roles in nitrogen fixation, nutrient recycling, food production, and medicine.
Prof Ian Marison, Director, National Institute for Bio-processing Research & ...Investnet
This document discusses encapsulation techniques for non-parenteral drug and cell delivery. It presents Prof. Ian Marison's research at Dublin City University on using encapsulation for high cell density cultures and microcapsule characterization. Specific examples discussed include encapsulating the antibiotic geldanamycin and NSAIDs to allow their selective removal from environments and downstream purification. The research aims to develop novel encapsulation methods for bioprocessing applications such as increasing product yields from degradation environments.
This document discusses the extraction of proteases from proteolytic bacteria and their industrial applications. It begins with an introduction to proteases and their catalytic properties. Key steps to extract proteases from bacteria are described, including culturing the bacteria, harvesting cells, disrupting cells, extracting and purifying the proteases. Methods to improve protease yield are also summarized. The document concludes by outlining several major industrial applications of proteolytic enzymes, such as in detergents, waste treatment, pharmaceuticals, food processing and more.
Microbial biotechnology refers to using microbes like bacteria and fungi to produce useful products. Microbes can be used to produce beverages, antibiotics, organic acids, amino acids, enzymes, vitamins, organic solvents, single cell protein, pharmaceuticals, and dairy products. Useful microbes for industry must grow rapidly, produce the desired product, and not be pathogenic. Common industrial microbes include Saccharomyces cerevisiae for ethanol production and Aspergillus niger for citric acid production. Microbial biotechnology provides economically important products for food, agriculture, and medicine.
The document discusses using plants as bioreactors to produce valuable biomolecules. Key points include:
- Plants can be genetically engineered to produce pharmaceuticals, industrial compounds, and other non-native products.
- Various plant parts like seeds, cell cultures, hairy roots, and chloroplasts can serve as bioreactors. Products are targeted to organelles or extracellular spaces.
- Examples of products made in plants include vaccines, antibodies, growth hormones, starch variants, and fatty acid modifications. Crops like tobacco, potatoes, and rice have been engineered as bioreactors.
- Cyclodextrins can be produced in potato tubers by expressing a bacterial gene encoding cyclodextrin glycos
This document discusses proteases, which are enzymes that break down proteins. It summarizes that proteases are one of the most important industrial enzymes, capturing almost 60% of the total enzyme market. They are produced commercially using fermentation of microorganisms like Bacillus species. The factors affecting fermentation and the methods of protease production, recovery, drying and packaging are described. Finally, the applications and future prospects of protease enzymes are briefly mentioned.
Lecture 3 biofactories in the biotechnology industry – introduction(2)Dr. Tan Boon Siong
This document provides an overview of biotechnology and bioprocess engineering. It discusses biomolecules like carbohydrates, proteins, lipids, and nucleic acids. It then focuses on recombinant DNA technology, explaining the process from gene to product, including gene isolation, cloning, cell transformation, fermentation and downstream processing to produce biomolecules like proteins. The main applications of biotechnology in pharmaceutical, agriculture, chemical and fuel industries are also summarized.
Bacteria are unicellular prokaryotes that can be heterotrophs or autotrophs. They have a cell membrane, cell wall, cytoplasm, and genetic material but lack organelles. Bacteria can be classified based on their shape as cocci, bacilli, vibrios, or spirilla. They reproduce through binary fission and can form spores during sporulation. Environmental conditions influence their growth and reproduction rates.
Lactic acid bacteria and other microbes play important roles in food production. Lactobacillus acidophilus, L. lactis, and Streptococcus lactis in yogurt and cheese help digest milk and produce beneficial compounds. Saccharomyces cerevisiae is used to produce bread, beer, wine and other alcoholic beverages through fermentation. Microbes also have many industrial uses including producing antibiotics, organic acids, amino acids, vitamins and other chemicals. They help treat wastewater and produce biofuels and enzymes.
The core of the system is an integrated chip, the NutriChip, which, as a demonstrator of an artificial and miniaturized gastrointestinal tract, will be able to probe the health potential of dairy food samples, using a minimal biomarker set identified through in vivo and in vitro studies. The project will develop innovative CMOS circuits at the nano-scale for high signal-to-noise ratio optical detection and propose a special microfluidic system closely integrating cell-based materials within the chip.
The NutriChip will be tested for screening and selection of dairy products with specific health-promoting properties, in particular immunomodulatory properties. The CMOS detection chip will be used to image down to single immune cells. For the biochemical validation of the NutriChip platform, the response of the immune cells upon the application of food will be examined by monitoring the Toll-like receptors 2 and 4, key molecules bridging metabolism and immuno-regulation in nutrition.
Biomolecules (Mainly Carbohydrates, Proteins, Lipids and Nucleic Acids ) Production form Microorganisms and their Industrial applications were discussed....
The microbes are highly useful for making vaccines and antibiotics for making medicines. It is a well-known fact that harmful pathogens that cause different diseases by infecting our body. The antibiotics and medicines would help us in fighting these diseases and infections.
The document discusses biotechnological product development, concepts, and technologies. It begins with definitions of biotechnology and biotechnological drugs. It then covers the history of biotechnology, examples of biotechnological drugs, routes of administration, and the process of developing biotechnological drugs. This includes techniques such as isolating genes of interest, transferring genes to expression vectors, growing host cells, purifying and formulating proteins. The document also discusses monoclonal antibody production, gene therapy, issues with biotech products, and applications of biotechnological drugs.
Similar to Lecture 1 fermentation biotechnology (20)
The document discusses the history and production of bird's nests in Southeast Asia. It details that bird's nests have been consumed for over 1000 years in China and were an expensive luxury item. Today, Malaysia is a major producer of bird's nests, which are created from the saliva of swiftlets for building nests. There are two main types of nests - cave nests found naturally and house nests built in man-made structures. The document also outlines traditional and improved processing methods for cleaning bird's nests and analyzes their nutritional composition and health benefits.
UGSOLAR TECHNOLOGY SDN BHD is a solar energy company that has been operating since 1997 in Taiwan and has since expanded to China, Malaysia, Vietnam, Cambodia, and Bangladesh. They offer a wide range of solar products and systems including micro solar lighting kits, mini solar power kits, solar home systems, solar water pumps, and solar surveillance units. Their hybrid solar power systems combine solar power with battery storage and backup generators to provide reliable off-grid power for telecom towers and other applications.
Palm oil production has significantly contributed to global vegetable oil supply, with Malaysia and Indonesia being major exporters. Palm oil cultivation uses less land than other oilseed crops to produce higher yields, making it more sustainable. The palm oil industry in Malaysia has adopted various green technologies over the past two decades such as zero burning practices and integrated pest management to reduce environmental impacts. Palm oil biomass is also being utilized through applications like power generation and waste treatment to further improve sustainability.
1) The document analyzes the thermal degradation of three natural polymers - sodium hyaluronate, xanthan, and methylcellulose - using thermogravimetric analysis and infrared spectroscopy.
2) The results show sodium hyaluronate and xanthan, which are charged polysaccharides, have lower thermal stability than the neutral polysaccharide methylcellulose.
3) Kinetic parameters like activation energy were determined using the Ozawa and Freeman-Carroll methods, which suggest changes in the degradation mechanism with increasing mass loss. Activation energies are generally higher for methylcellulose indicating greater thermal stability.
This document summarizes research on the effects of gamma irradiation on the viscoelastic properties of sodium alginate polysaccharides. The researchers found that:
1) Irradiating sodium alginate solutions decreased their apparent viscosity and consistency, suggesting the gamma rays broke down the macromolecular structure.
2) Higher irradiation doses and lower polysaccharide concentrations led to greater decreases in viscosity.
3) The non-Newtonian, pseudoplastic behavior of the solutions was maintained after irradiation, though trends moved toward Newtonian behavior at higher doses.
The document summarizes a study on the thermal degradation of three natural polymers: sodium hyaluronate, xanthan, and methylcellulose. Thermogravimetric analysis showed sodium hyaluronate and xanthan had lower thermal stability than methylcellulose. Kinetic parameters like activation energy were determined using the Ozawa and Freeman-Carroll methods, which suggested changes in degradation mechanism with mass loss. Activation energies from Freeman-Carroll were higher, accounting for thermal history effects. Infrared spectroscopy observed scission of side groups at low temperatures and backbone links at high temperatures, agreeing with kinetic parameters.
The document outlines the Credit Accumulation and Transfer Scheme (CATS) used by the university. It discusses (1) how credits are weighted and equated to student learning hours, (2) how modules are assigned levels, (3) the credit structures required for different qualifications, (4) assessment methods, (5) how qualifications can be awarded, and (6) limits on credit that can be transferred from other institutions.
This document contains technical data for an unknown purpose. It includes a string of characters that may be an identifier but does not seem to contain any clear language, titles, topics or other summarizable information.
The document analyzes the pigments and antioxidant properties of red dragon fruit (Hylocereus polyrhizus).
High Performance Liquid Chromatography analysis identified betanin as the main pigment contributing to the fruit's deep purple color. Antioxidant assays found high levels of polyphenols (86.1 mg/0.5 g) and flavonoids (2.3 mg/g), as well as strong reducing power and DPPH radical scavenging activity, indicating dragon fruit has significant antioxidant activity. The results confirm betanin is the primary pigment in dragon fruit and that the fruit contains high levels of antioxidants with potential health benefits.
This document discusses bioprocess control for cell cultivation systems. It covers various parameters that are measured for control, including cell inputs and outputs, substrate levels, oxygen, carbon dioxide, temperature, pH, dissolved oxygen, and foam. Sensors used for online measurement of these parameters in bioreactors are also outlined. The document then describes basic feedback loops and controllers for bioprocess control, including PID and model predictive control. It concludes with an overview of using a supervisory control and data acquisition (SCADA) system connected over Ethernet for monitoring and controlling bioreactor systems.
This document discusses animal cell culture and its applications. It provides information on:
1) The uses of animal cell culture including production of recombinant proteins, monoclonal antibodies, and cell biology studies.
2) Characteristics of animal cell culture compared to microorganism culture, including lower growth rates and productivity.
3) Products that can be produced from mammalian cell cultures including cells, cell-derived products, and recombinant glycoproteins.
4) Types of animal cells commonly used in culture including epithelial, fibroblast, muscle, and blood/lymph cells.
1. Sterilization eliminates all microorganisms including bacteria, viruses and endospores. Disinfection only eliminates pathogenic microorganisms.
2. Heat is the most common sterilization method and can be applied through moist heat like autoclaving or dry heat like oven heating. Chemical sterilization uses agents like phenols, alcohols, halogens, heavy metals and aldehydes to disrupt microbial membranes and proteins.
3. Other sterilization methods include filtration, irradiation using gamma rays, x-rays or UV light, and gaseous agents like ethylene oxide and hydrogen peroxide which penetrate materials to kill microbes.
The document discusses metabolic pathway engineering and metabolic engineering. It provides an overview of four commercially important fermentation products, including the microorganism used, annual production levels, and applications. It then discusses the core concepts of metabolic engineering, including manipulating enzymatic and regulatory functions using recombinant DNA to improve cellular activities. Examples of applications include strain improvement for biocatalysis and bioprocessing, increasing productivity, and developing novel biosynthetic routes.
This document provides an overview of bioprocessing and industrial biotechnology. It discusses the history and milestones of the industry from ancient times to present. Key topics covered include major industrial fermentation products, stages of development from 1900 to today, microbial cell bioprocessing, scaling up processes from lab to production scale, and the types of bioreactors used to produce products from mammalian, plant, insect, algal and bacterial cells. The document also briefly outlines considerations for media composition, cultivation conditions, process optimization and control, and the future potential of industrial bioprocessing.
This document outlines a two-week summer course on bioprocess engineering and biofactories held in July 2010 in Malaysia. The course objectives are to provide a broad overview of the science and technology of bioprocess research and industries. The course will cover topics such as bioprocess design, operation, scaling up, facility design requirements and regulations. The schedule includes lectures and practical sessions the first week on bioprocess topics and the second week on facility design. Practical sessions involve inoculum preparation, shake flask culture, bioreactor set-up, calibration, operation, and fed-batch cultivation design for recombinant protein production.
The document provides guidelines for Good Manufacturing Practice (GMP) for processing raw-unclean and raw-clean edible-birdnest (EBN) in Malaysia. It covers specifications for raw materials, production processes like sorting and cleaning, facility requirements, safety controls, personnel hygiene, training and legal compliance. The standard aims to ensure the production of quality and safe EBN for human consumption.
it describes the bony anatomy including the femoral head , acetabulum, labrum . also discusses the capsule , ligaments . muscle that act on the hip joint and the range of motion are outlined. factors affecting hip joint stability and weight transmission through the joint are summarized.
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This slide is special for master students (MIBS & MIFB) in UUM. Also useful for readers who are interested in the topic of contemporary Islamic banking.
Beyond Degrees - Empowering the Workforce in the Context of Skills-First.pptxEduSkills OECD
Iván Bornacelly, Policy Analyst at the OECD Centre for Skills, OECD, presents at the webinar 'Tackling job market gaps with a skills-first approach' on 12 June 2024
This presentation was provided by Steph Pollock of The American Psychological Association’s Journals Program, and Damita Snow, of The American Society of Civil Engineers (ASCE), for the initial session of NISO's 2024 Training Series "DEIA in the Scholarly Landscape." Session One: 'Setting Expectations: a DEIA Primer,' was held June 6, 2024.
বাংলাদেশের অর্থনৈতিক সমীক্ষা ২০২৪ [Bangladesh Economic Review 2024 Bangla.pdf] কম্পিউটার , ট্যাব ও স্মার্ট ফোন ভার্সন সহ সম্পূর্ণ বাংলা ই-বুক বা pdf বই " সুচিপত্র ...বুকমার্ক মেনু 🔖 ও হাইপার লিংক মেনু 📝👆 যুক্ত ..
আমাদের সবার জন্য খুব খুব গুরুত্বপূর্ণ একটি বই ..বিসিএস, ব্যাংক, ইউনিভার্সিটি ভর্তি ও যে কোন প্রতিযোগিতা মূলক পরীক্ষার জন্য এর খুব ইম্পরট্যান্ট একটি বিষয় ...তাছাড়া বাংলাদেশের সাম্প্রতিক যে কোন ডাটা বা তথ্য এই বইতে পাবেন ...
তাই একজন নাগরিক হিসাবে এই তথ্য গুলো আপনার জানা প্রয়োজন ...।
বিসিএস ও ব্যাংক এর লিখিত পরীক্ষা ...+এছাড়া মাধ্যমিক ও উচ্চমাধ্যমিকের স্টুডেন্টদের জন্য অনেক কাজে আসবে ...
ISO/IEC 27001, ISO/IEC 42001, and GDPR: Best Practices for Implementation and...PECB
Denis is a dynamic and results-driven Chief Information Officer (CIO) with a distinguished career spanning information systems analysis and technical project management. With a proven track record of spearheading the design and delivery of cutting-edge Information Management solutions, he has consistently elevated business operations, streamlined reporting functions, and maximized process efficiency.
Certified as an ISO/IEC 27001: Information Security Management Systems (ISMS) Lead Implementer, Data Protection Officer, and Cyber Risks Analyst, Denis brings a heightened focus on data security, privacy, and cyber resilience to every endeavor.
His expertise extends across a diverse spectrum of reporting, database, and web development applications, underpinned by an exceptional grasp of data storage and virtualization technologies. His proficiency in application testing, database administration, and data cleansing ensures seamless execution of complex projects.
What sets Denis apart is his comprehensive understanding of Business and Systems Analysis technologies, honed through involvement in all phases of the Software Development Lifecycle (SDLC). From meticulous requirements gathering to precise analysis, innovative design, rigorous development, thorough testing, and successful implementation, he has consistently delivered exceptional results.
Throughout his career, he has taken on multifaceted roles, from leading technical project management teams to owning solutions that drive operational excellence. His conscientious and proactive approach is unwavering, whether he is working independently or collaboratively within a team. His ability to connect with colleagues on a personal level underscores his commitment to fostering a harmonious and productive workplace environment.
Date: May 29, 2024
Tags: Information Security, ISO/IEC 27001, ISO/IEC 42001, Artificial Intelligence, GDPR
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Strategies for Effective Upskilling is a presentation by Chinwendu Peace in a Your Skill Boost Masterclass organisation by the Excellence Foundation for South Sudan on 08th and 09th June 2024 from 1 PM to 3 PM on each day.
1. Topics
Fermentation
Biotechnology Introduction
Microbiology
Metabolism (Metabolic pathways)
Prof. S.T. Yang
Medium formulation; sterilization
Dept. Chemical & Biomolecular Eng.
The Ohio State University Growth and fermentation kinetics
Industrial Biotechnology Industrial Biotechnology
Today Tomorrow
Baby whole carrots; Fresh-for-two-week Seedless mini melon; Sweeter peas and
tomatoes; Insect-protected crops peppers; Colored cotton
High-laurate oil, for soaps and detergents Healthy low-saturated oil;
Bst-stimulated milk; Vaccinate eggs Faster growing salmon; Non-allergenic cats
Antibiotics, Vitamins, … AIDS vaccine, cancer drugs/vaccines
Citric acid, glutamic acid, lysine, … Artificial tissues and organs
Insulin; Hepatitis B Vaccine; tPA, EPO, .. Bioplastics; Biochemicals; Biomaterials
Ethanol, Methane gas Hydrogen, biofuels
1
2. Four Types of Fermentation Products Industrial fermentation products
Production Microorganism Applications
Cells (biomass) (metric tons)
Proteins, enzymes (cell components) Citric acid 1,200,000 A. niger Food
Ethanol 26,000,000 S. cerevisiae Fuel
Metabolites Glutamate 1,000,000 C. glutamicum Flavoring
Lactic acid 400,000 Lactobacillus sp. Food, Plastics
• Primary metabolites Lysine 800,000 C. glutamicum Feed
Penicillin 60,000 P. chrysogenum Drug
• Secondary metabolites Xanthan gum 100,000 X. campestris Food, Oil drilling
Biotransformation (steroids)
Changing the history Changing the history
- naturally-occurring organisms - genetically modified organisms
Product Application Organism
Product Application Organism
Bacitracin Antiobiotics Bacillus strain
Bovine growth hormone Milk production Escherichia coli
Citric acid Food flavoring Aspergillus niger
Cellulase Cellulose hydrolysis Escherichia coli
Invertase Candy Saccharomyces cerevisiae
Human growth hormone Growth deficiencies Escherichia coli
Lactase Digestive aid Escherichia coli
Human insulin Diabetics Escherichia coli
Pectinase Fruit juice Aspergillus niger
Monoclonal antibodies Therapeutics Mammalian cell culture
Penicillin Antibiotics Penicillium notatum
Ice-minus Prevent ice from plants Pseudomonas syringae
Riboflavin Vitamin Ashbya gossypii
Sno-max Make snow Pseudomonas syringae
Subtilisin Laundry detergent Bacillus subtilis
tPA Blood clots Mammalian cell culture
Tetracycline Antibiotics Streptomyces aureofaciens
Tumor necrosis factor Kill/inhibit tumor cells Escherichia coli
Xanthan gum Rheology modifier Xanthomonas campestris
2
3. Classification of microorganisms Prokaryotes
Prokaryotes – Bacteria, Blue-green algae Unicellular: bacteria
Multicellular: cyanobacteria
Eukaryotes – Fungi (molds, yeasts),
Do not contained membrane-contained
algae, Protozoe nucleus
Archaebacteria Can accept a wide variety of nutrients
Rapid growth
Viruses
Versatile biochemical metabolism
Structure of bacterial cell Essential structure
Essential structures Cell wall:
• 20 nm thick
Non-essential • Consists of peptidoglycan
structures • Structural strength and shape
Cell membrane:
• 7-9 nm thick
• Lipid bilayer
• Semi-permeable - controls the transfer of
chemicals and nutrients
3
4. Essential structure (cont’d) Essential structure (cont’d)
Nuclear body: Cytoplasm:
• DNA • Fluid material
• Control center for all operation
• No nuclear membrane Mesosomes:
• No mitotic apparatus during replication • Bacteria do not have mitochondria, but have
Ribosomes: mesosomes, which are extensions of the
• Sites of important biochemical reactions cytoplasmic membrane
• Protein synthesis • ATP
Non-essential structure Non-essential structure (cont’d)
Pili (fimbria): Capsule (slime layer):
• Gram(-) rods • Secreted by cells to increase viscosity and
• Sexual conjugation impede diffusion
• Adhesive to animal and plant cells • Coating to cell wall
• Insert surface Volutin (mitochromatic) granules:
Flagella: • Highly refractile globules
• Motility of bacteria • Sourse of stored food, e.g. PHB
• Can be polar or peritichous • Appearance influenced by age
4
5. Non-essential structure (cont’d) Actinomyces spp.
Chromatophores: Beaded appearance of branched filamentous
• photosynthetic rod shaped bacteria
• Counterpart of chloroplasts for plant cells Cells are smaller
Endospores:
No nuclear membrane
• Highly resistant to destructive effects of
chemical and physical agents No lysozyme
• Contain large amounts of dipicolinic acid Extremely important as a source of powerful
(DPA)
antibiotics
Cyanobacteria Classification of bacteria
Gas vesicles
Grain stain
Gas vesicles are aggregates of hollow cylindrical structures
Morphological type – cocci, rod, spiral
composed of rigid proteins. They are impermeable to water,
but permeable to gas. The amount of gas in the vacuole is Spore forming or not
under the control of the microorganism. Metabolism of sugar (carbon) substrates
Gas vesicles are found in Cyanobacteria, which are Growth requirements:
photosynthetic and live in aquatic systems. In these lakes • Oxygen – aerobic, anaerobic or facultative
and oceans, the Cyanonbacteria want to control their • Nutrients
position in the water column to obtain the optimum amount
of light and nutrients.
Genetic composition (GC content)
5
6. Gram stain Eukaryotes
Unicellular: yeasts, algae
Multicellular: molds, algae
Posses a membrane-contained organelles
Larger than prokaryotes
Complex cell structure
Spatial organization and differentiation
Yeast Yeast
Elliptical or spherical cells
Size: 5 -10 microns
Form spores
Vegetative growth is by budding
Aerobic and anaerobic growth
Colony on agar plate similar to bacteria’s
Important in beverage alcohol industry, ethanol,
baker yeast and single cell proteins (SCP)
6
7. Mold (Filamentous Fungus) Mold
Filamentous
Hyphae
Complicated life cycles
Sexual and asexual spores
Aerobic
Mostly pathogens of plants
Important in industrial fermentations:
• Organic acids (citric, gluconic, gibberellic acid)
• Antibiotics (penicillin, griseofulvin)
• Enzymes (cellulase, protease, amylase)
Cause spoilage in paper, fabrics and food
Eukaryotes
Animal and plant cells Plant cells
Either as callus (undifferentiated plant
tissue)
Or as aggregated cells in suspension
Can produce many commercially
important compounds (perfumes, dyes,
medicines and opiates)
Can catalyze highly specific useful
transformations
7
8. Eukaryotes
Animal cells Eukaryote v.s. Prokaryote
Tissue derived cells
Primary cell lines secondary cell lines
established, permanent cell lines
Anchorage dependent cells
Microcarrier culture techniques
Flagella
Important in large scale production of
vaccines and other useful biochemicals
and therapeutics
Prokaryotes v.s. Eukaryotes Prokaryotes v.s. Eukaryotes
Genome Organelles
Characteristics Prokaryotes Eukaryotes
Characteristics Prokaryotes Eukaryotes Mitochondria No More than one
No. of DNA molecules One More than one Endoplasmic reticulum No Yes
DNA in organelles No Yes Golgi apparatus No Yes
DNA observed as chromosomes No Yes Photosynthetic apparatus Single protein Complex structure,
Nuclear membrane No Yes Simple structure with microtubulus
Mitotic/meiotic division of nucleus No Yes Ribosome Smaller, 70s Larger, 80s
Formation of partial diploid Yes No
Spore Endospores - High Endo/Exospores
heat resistance low heat resistance
8
9. Archaebacteria Phylogenetic Tree of Life
A third ancestral type of cells
Absence of peptidoglycan from the cell
wall
Possess unusual lipids
Methanogens, extreme halophiles,
thermoacidophiles
Viruses Bacteriophages
Not cellular Possible contaminants of bacterial
Informational parasites fermentation
“Alive” when inside the host
Vaccine production from animal viruses
Characteristics of living things
Smallest microbes Recombinant DNA techniques
< 0.2 micron in size
Cloning vehicle in genetic engineering
Genetic materials: DNA or RNA
9
10. Protozoa Algae
Small, single- Photosynthetic
celled animal
Some are Prokaryotes and some are
Most live in water
Eukaryotes
(oceans, lakes,
rivers, ponds)
Eat bacteria
Some are
parasites – e.g.,
Malaria
Metabolism Growth Requirement for Microbe
Catabolism Nutrients - Carbon, nitrogen, and energy
• Glycolysis sources; P, S, minerals, vitamins, etc.
• Aerobic (Respiration) Temperature - mesophilic or thermophilic
• TCA (Krebs) cycle pH - neutral, acidic, or basic
• Electron transport chain
• Anaerobic (Fermentation) Water activity - halophilic
Anabolism (Biosynthesis) Oxygen - aerobic or anaerobic
10