Production of secondary metabolites : enzymes which involves the upstream technological process
Introduction
History
Process involved
Contribution of different micro-organisms
Flowchart
Example: Methods Production of Amyalse in industrial view
Glutamic acid is a non-essential amino acid that is used in protein biosynthesis by most living organisms. It is the most abundant excitatory neurotransmitter in vertebrate nervous systems and serves as a precursor for the inhibitory neurotransmitter GABA. Glutamic acid is produced on the largest scale of any amino acid, with over 1.5 million tons produced annually in 2006, mainly through aerobic fermentation of sugars and ammonia by Corynebacterium glutamicum. The industrial fermentation process involves inoculation of C. glutamicum, followed by batch or fed-batch fermentation in media containing glucose, ammonium acetate, and other nutrients. Downstream processing recovers glutamic acid through
This document discusses citric acid production through fermentation. It begins by introducing citric acid and describing its isolation from lemon juice. It is most commonly produced using the fungus Aspergillus niger through submerged fermentation. Several microorganisms can be used including bacteria, fungi and yeasts. Aspergillus niger is commonly used as it is easy to handle and can ferment a variety of raw materials like molasses to produce high citric acid yields. Citric acid can be produced through surface, submerged, and solid-state fermentation methods. Submerged fermentation is widely used as it allows for easier control and product recovery from the liquid fermentation broth. Citric acid has various applications in
The document discusses biotransformation, which is the biological process by which organic compounds are modified by enzymes in microbial, plant, and animal cells. Microbial transformation is preferred over plant or animal cell transformation due to microbes having a higher surface-to-volume ratio, growth rate, and metabolism rate, as well as being easier to maintain sterility. Microbial transformations can occur under mild conditions and achieve high yields, regioselectivity, stereoselectivity, and multi-step conversions using different microorganisms.
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 material describes components of industrial fermentation media with their respective metabolic importance for the industrial microbes. it also addresses industrial scale sterilization methods.
This document discusses the production of the enzyme amylase. It begins by defining amylase and its types - alpha, beta, and gamma amylase. It then discusses the major production methods of solid state fermentation and submerged fermentation. Key parameters that affect amylase production are described such as carbon and nitrogen sources, temperature, pH, moisture, and duration of fermentation. The document outlines the steps for recovery and purification of amylases. Finally, it briefly mentions methods to determine amylase activity and industrial applications of amylase in baking, textiles, fuel production and more.
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.
Glutamic acid is a non-essential amino acid that is used in protein biosynthesis by most living organisms. It is the most abundant excitatory neurotransmitter in vertebrate nervous systems and serves as a precursor for the inhibitory neurotransmitter GABA. Glutamic acid is produced on the largest scale of any amino acid, with over 1.5 million tons produced annually in 2006, mainly through aerobic fermentation of sugars and ammonia by Corynebacterium glutamicum. The industrial fermentation process involves inoculation of C. glutamicum, followed by batch or fed-batch fermentation in media containing glucose, ammonium acetate, and other nutrients. Downstream processing recovers glutamic acid through
This document discusses citric acid production through fermentation. It begins by introducing citric acid and describing its isolation from lemon juice. It is most commonly produced using the fungus Aspergillus niger through submerged fermentation. Several microorganisms can be used including bacteria, fungi and yeasts. Aspergillus niger is commonly used as it is easy to handle and can ferment a variety of raw materials like molasses to produce high citric acid yields. Citric acid can be produced through surface, submerged, and solid-state fermentation methods. Submerged fermentation is widely used as it allows for easier control and product recovery from the liquid fermentation broth. Citric acid has various applications in
The document discusses biotransformation, which is the biological process by which organic compounds are modified by enzymes in microbial, plant, and animal cells. Microbial transformation is preferred over plant or animal cell transformation due to microbes having a higher surface-to-volume ratio, growth rate, and metabolism rate, as well as being easier to maintain sterility. Microbial transformations can occur under mild conditions and achieve high yields, regioselectivity, stereoselectivity, and multi-step conversions using different microorganisms.
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 material describes components of industrial fermentation media with their respective metabolic importance for the industrial microbes. it also addresses industrial scale sterilization methods.
This document discusses the production of the enzyme amylase. It begins by defining amylase and its types - alpha, beta, and gamma amylase. It then discusses the major production methods of solid state fermentation and submerged fermentation. Key parameters that affect amylase production are described such as carbon and nitrogen sources, temperature, pH, moisture, and duration of fermentation. The document outlines the steps for recovery and purification of amylases. Finally, it briefly mentions methods to determine amylase activity and industrial applications of amylase in baking, textiles, fuel production and more.
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.
This document discusses steroid biotransformation, which is the biological modification of steroids through microbial enzymes. It describes various types of microbial transformations of steroids including hydroxylation, dehydrogenation, epoxidation, and others. Commonly transformed steroids include progesterone, cortisol, and testosterone. Microorganisms like fungi and bacteria are used in fermentation to commercially produce steroid hormones and derivatives for uses as medications. The advantages of microbial transformations include enzyme selectivity and ability to produce novel compounds, while disadvantages include potential toxicity and low chemical yields.
This document discusses amylase production through submerged fermentation using Bacillus spp. It defines amylases as enzymes that break down starch and describes their classification. It explores the advantages of using microbes like Bacillus licheniformis and Bacillus amyloliquefaciens for producing amylases economically and to specification. The document outlines the materials and methods used, including culturing Bacillus spp., varying the fermentation temperature and pH, extracting and assaying the amylase. It concludes by reviewing industrial applications of alpha, beta, and gamma amylases.
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.
The following presentation is only for quick reference. I would advise you to read the theoretical aspects of the respective topic and then use this presentation for your last minute revision. I hope it helps you..!!
Mayur D. Chauhan
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.
This document discusses various proteolytic enzymes, including their sources and applications. It describes proteases such as papain from papaya, used as a meat tenderizer, and bromelain from pineapple, also used for meat tenderizing. Pepsin from the stomach aids protein digestion. Rennin produces curdling in milk. Trypsin and cathepsins break down proteins, with trypsin used in cell culture and proteomics. These enzymes degrade proteins through hydrolysis of peptide bonds.
Glutamic acid fermentation produces glutamic acid through microbial fermentation. Corynebacterium glutamicum is commonly used to produce glutamic acid through fermentation. Glutamic acid has various applications including as a flavor enhancer in foods as monosodium glutamate, in treating neurological diseases, and for producing polyglutamic acid which has industrial uses. Downstream processing after fermentation includes filtration, crystallization or ion exchange chromatography to purify the glutamic acid.
Glutamic acid is an important amino acid that can be produced through both chemical synthesis and microbial fermentation. The document discusses the industrial production of glutamic acid through fermentation using Corynebacterium glutamicum. It describes the fermentation process, including batch, fed-batch, and continuous fermentation. After fermentation, separation and purification processes are used to isolate glutamic acid, which is then converted to monosodium glutamate (MSG) for commercial use as a flavor enhancer.
Industrial Production of Amino Acid (L-Lysine)Mominul Islam
Three amino acids which are produced at large scale includes-
- L-lysine
- L-glutamic acid
- DL- methionine
We are now going to discuss about the production of L-Lysine
This document discusses bio-insecticides, which are organic formulations used to control insects that damage crops. Bio-insecticides use microorganisms or their toxins, including bacteria, viruses, fungi, protozoa, and nematodes. These organisms act as natural insecticides by producing toxins or by infecting and killing insects. The document categorizes different types of bio-insecticides and provides examples and modes of action for each type. It also outlines advantages like specificity and safety compared to chemical pesticides, as well as disadvantages like slower action and susceptibility to environmental factors.
Proteases can be classified into four main types - serine, cysteine, aspartic, and metallo proteases. Serine proteases contain a catalytic serine residue and include subtilisins. Cysteine proteases contain a catalytic cysteine-histidine dyad and include papain. Metalloproteases require a divalent metal ion like zinc and include thermolysin. The document discusses the classification, sources, and applications of various protease enzymes.
Microbial metabolites are compounds produced through microbial metabolism. There are two types of microbial metabolism: anabolism which builds molecules and catabolism which breaks molecules down. Primary metabolites are directly involved in growth and development while secondary metabolites are not essential but may provide benefits like preventing competition. Secondary metabolites have industrial applications as antibiotics, pigments, and other products. Microorganisms are isolated from environments like soil and screened to identify strains that produce desired compounds. Fermentation is used to grow cultures and extract secondary metabolites.
The document summarizes the production of acetone and butanol through anaerobic fermentation by Clostridium bacteria. It describes the key steps in the industrial process, including using molasses or corn as a substrate, fermenting the substrate anaerobically, and recovering acetone and butanol through fractional distillation. The typical ratios of acetone, butanol, and ethanol produced are also provided.
Microbial enzymes are biological catalysts produced by microorganisms that are used for various biochemical reactions. There are two main types of enzymes - adaptive and constitutive. Enzymes can be produced via submerged culture or semisolid culture methods. Semisolid culture involves growing the enzyme-producing microorganism on the surface of a moistened solid substrate, while submerged culture uses fermentation equipment like tanks. Common microbes used in enzyme production include Aspergillus species. The production process involves isolation of microorganisms, strain development, inoculum preparation, and fermentation.
This document discusses screening techniques used to isolate microorganisms of interest from a population. It describes primary screening as an initial process to discard many non-useful microbes while detecting a small percentage that may have industrial applications. Secondary screening further tests the capabilities of these isolated microorganisms to determine their real potential value. Some primary screening techniques mentioned include using crowded plates, detecting organic acid production, and screening for antibiotic production. The document also discusses improving crowded plate techniques and the goals and approaches of secondary screening to evaluate a microorganism's potential for industrial use.
It describes the history, production, and substrates used in the production of the enzyme. also, emphasize the application of amylase in food industry.
Penicillin was discovered in 1928 by Alexander Fleming and revolutionized medicine by providing the first effective treatment for bacterial infections. It works by inhibiting the formation of bacterial cell walls, causing the cells to burst. Industrially, penicillin is produced through the fermentation of Penicillium chrysogenum fungus, which requires sugars, nitrogen sources, and other minerals. The downstream process involves removing cells through filtration and centrifugation, then purifying and assaying the penicillin.
This document discusses the key components required for microbial growth and fermentation, including carbon, nitrogen, minerals, vitamins and oxygen. It outlines the goals of optimizing fermentation media to maximize product yield while minimizing undesirable byproducts. Finally, it examines various carbon sources, nitrogen sources, minerals, trace elements and antifoaming agents used in fermentation media formulation.
AMYLASES AND PROTEASES ARE THE ENZYMES USED A LOT IN FOOD INDUSTRIES FOR THE PRODUCTION OF FOODS. THESE ARE SUPPOSED TO PRODUCE AT A LARGER QUANTITIES IN ORDER TO FULFILL THE DEMANDS FROM THESE INDUSTRIES, THE LARGE SCALE PRODUCTION OF THESE ENZYMES MUST BE CARRIED OUT. THIS METHOD OF LARGER PRODUCTION OF THESE ENZYMES ARE EXPLAINED IN THIS PRESENTATION.
The document discusses the industrial production of the enzymes amylases and proteases through fermentation methods like submerged and solid state fermentation. It describes the microorganisms and culture media used to produce these enzymes and their applications in food and other industries. The two main fermentation methods - submerged and solid state fermentation - are compared in terms of their process characteristics.
This document discusses steroid biotransformation, which is the biological modification of steroids through microbial enzymes. It describes various types of microbial transformations of steroids including hydroxylation, dehydrogenation, epoxidation, and others. Commonly transformed steroids include progesterone, cortisol, and testosterone. Microorganisms like fungi and bacteria are used in fermentation to commercially produce steroid hormones and derivatives for uses as medications. The advantages of microbial transformations include enzyme selectivity and ability to produce novel compounds, while disadvantages include potential toxicity and low chemical yields.
This document discusses amylase production through submerged fermentation using Bacillus spp. It defines amylases as enzymes that break down starch and describes their classification. It explores the advantages of using microbes like Bacillus licheniformis and Bacillus amyloliquefaciens for producing amylases economically and to specification. The document outlines the materials and methods used, including culturing Bacillus spp., varying the fermentation temperature and pH, extracting and assaying the amylase. It concludes by reviewing industrial applications of alpha, beta, and gamma amylases.
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.
The following presentation is only for quick reference. I would advise you to read the theoretical aspects of the respective topic and then use this presentation for your last minute revision. I hope it helps you..!!
Mayur D. Chauhan
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.
This document discusses various proteolytic enzymes, including their sources and applications. It describes proteases such as papain from papaya, used as a meat tenderizer, and bromelain from pineapple, also used for meat tenderizing. Pepsin from the stomach aids protein digestion. Rennin produces curdling in milk. Trypsin and cathepsins break down proteins, with trypsin used in cell culture and proteomics. These enzymes degrade proteins through hydrolysis of peptide bonds.
Glutamic acid fermentation produces glutamic acid through microbial fermentation. Corynebacterium glutamicum is commonly used to produce glutamic acid through fermentation. Glutamic acid has various applications including as a flavor enhancer in foods as monosodium glutamate, in treating neurological diseases, and for producing polyglutamic acid which has industrial uses. Downstream processing after fermentation includes filtration, crystallization or ion exchange chromatography to purify the glutamic acid.
Glutamic acid is an important amino acid that can be produced through both chemical synthesis and microbial fermentation. The document discusses the industrial production of glutamic acid through fermentation using Corynebacterium glutamicum. It describes the fermentation process, including batch, fed-batch, and continuous fermentation. After fermentation, separation and purification processes are used to isolate glutamic acid, which is then converted to monosodium glutamate (MSG) for commercial use as a flavor enhancer.
Industrial Production of Amino Acid (L-Lysine)Mominul Islam
Three amino acids which are produced at large scale includes-
- L-lysine
- L-glutamic acid
- DL- methionine
We are now going to discuss about the production of L-Lysine
This document discusses bio-insecticides, which are organic formulations used to control insects that damage crops. Bio-insecticides use microorganisms or their toxins, including bacteria, viruses, fungi, protozoa, and nematodes. These organisms act as natural insecticides by producing toxins or by infecting and killing insects. The document categorizes different types of bio-insecticides and provides examples and modes of action for each type. It also outlines advantages like specificity and safety compared to chemical pesticides, as well as disadvantages like slower action and susceptibility to environmental factors.
Proteases can be classified into four main types - serine, cysteine, aspartic, and metallo proteases. Serine proteases contain a catalytic serine residue and include subtilisins. Cysteine proteases contain a catalytic cysteine-histidine dyad and include papain. Metalloproteases require a divalent metal ion like zinc and include thermolysin. The document discusses the classification, sources, and applications of various protease enzymes.
Microbial metabolites are compounds produced through microbial metabolism. There are two types of microbial metabolism: anabolism which builds molecules and catabolism which breaks molecules down. Primary metabolites are directly involved in growth and development while secondary metabolites are not essential but may provide benefits like preventing competition. Secondary metabolites have industrial applications as antibiotics, pigments, and other products. Microorganisms are isolated from environments like soil and screened to identify strains that produce desired compounds. Fermentation is used to grow cultures and extract secondary metabolites.
The document summarizes the production of acetone and butanol through anaerobic fermentation by Clostridium bacteria. It describes the key steps in the industrial process, including using molasses or corn as a substrate, fermenting the substrate anaerobically, and recovering acetone and butanol through fractional distillation. The typical ratios of acetone, butanol, and ethanol produced are also provided.
Microbial enzymes are biological catalysts produced by microorganisms that are used for various biochemical reactions. There are two main types of enzymes - adaptive and constitutive. Enzymes can be produced via submerged culture or semisolid culture methods. Semisolid culture involves growing the enzyme-producing microorganism on the surface of a moistened solid substrate, while submerged culture uses fermentation equipment like tanks. Common microbes used in enzyme production include Aspergillus species. The production process involves isolation of microorganisms, strain development, inoculum preparation, and fermentation.
This document discusses screening techniques used to isolate microorganisms of interest from a population. It describes primary screening as an initial process to discard many non-useful microbes while detecting a small percentage that may have industrial applications. Secondary screening further tests the capabilities of these isolated microorganisms to determine their real potential value. Some primary screening techniques mentioned include using crowded plates, detecting organic acid production, and screening for antibiotic production. The document also discusses improving crowded plate techniques and the goals and approaches of secondary screening to evaluate a microorganism's potential for industrial use.
It describes the history, production, and substrates used in the production of the enzyme. also, emphasize the application of amylase in food industry.
Penicillin was discovered in 1928 by Alexander Fleming and revolutionized medicine by providing the first effective treatment for bacterial infections. It works by inhibiting the formation of bacterial cell walls, causing the cells to burst. Industrially, penicillin is produced through the fermentation of Penicillium chrysogenum fungus, which requires sugars, nitrogen sources, and other minerals. The downstream process involves removing cells through filtration and centrifugation, then purifying and assaying the penicillin.
This document discusses the key components required for microbial growth and fermentation, including carbon, nitrogen, minerals, vitamins and oxygen. It outlines the goals of optimizing fermentation media to maximize product yield while minimizing undesirable byproducts. Finally, it examines various carbon sources, nitrogen sources, minerals, trace elements and antifoaming agents used in fermentation media formulation.
AMYLASES AND PROTEASES ARE THE ENZYMES USED A LOT IN FOOD INDUSTRIES FOR THE PRODUCTION OF FOODS. THESE ARE SUPPOSED TO PRODUCE AT A LARGER QUANTITIES IN ORDER TO FULFILL THE DEMANDS FROM THESE INDUSTRIES, THE LARGE SCALE PRODUCTION OF THESE ENZYMES MUST BE CARRIED OUT. THIS METHOD OF LARGER PRODUCTION OF THESE ENZYMES ARE EXPLAINED IN THIS PRESENTATION.
The document discusses the industrial production of the enzymes amylases and proteases through fermentation methods like submerged and solid state fermentation. It describes the microorganisms and culture media used to produce these enzymes and their applications in food and other industries. The two main fermentation methods - submerged and solid state fermentation - are compared in terms of their process characteristics.
The document discusses enzymes and their industrial production. It notes that enzymes are biological catalysts that accelerate chemical reactions. It then discusses various microbial enzymes like amylase and protease that are produced industrially, including the microorganisms used to produce them. The document outlines methods for enzyme production, including submerged and semisolid fermentation, and describes some applications of industrially produced enzymes.
The document discusses enzymes and their industrial production. It notes that enzymes are biological catalysts that accelerate chemical reactions. Common industrial enzymes include amylases, proteases, and pectinases which are produced using fungi like Aspergillus oryzae and bacteria like Bacillus species. Enzyme production involves submerged fermentation in bioreactors or semi-solid fermentation using agricultural waste. The enzymes find applications in industries like food, textiles and detergents.
This document discusses the production of various enzymes including amylase, protease, and lipase through microbial fermentation. It provides details on selecting suitable microorganisms such as bacteria and fungi to produce these enzymes. The document describes fermentation processes and conditions used for enzyme production as well as methods for recovering and purifying the enzymes. Key points covered include common microbes used to produce specific enzymes, formulation of fermentation media, factors affecting fermentation, and downstream processing techniques.
IOSR Journal of Pharmacy and Biological Sciences(IOSR-JPBS) is an open access international journal that provides rapid publication (within a month) of articles in all areas of Pharmacy and Biological Science. The journal welcomes publications of high quality papers on theoretical developments and practical applications in Pharmacy and Biological Science. Original research papers, state-of-the-art reviews, and high quality technical notes are invited for publications.
Production of α-amylase using new strain of Bacillus polymyxa isolated from s...IOSR Journals
In this study, a new amylase producer strain was isolated from sweet potato tuber. This strain was able to grow at 37 °C and produce α-amylase in high quantity compared to other standard strain cultures. In the first part, cultivation in shake flask in standard medium was carried out to give complete information about the growth and production kinetics of this strain. The results clearly demonstrate that the isolated strain is able to production α-amylase in submerged culture with concentration up to 2050 kat/L after 20 h cultivation. Furthermore, medium optimization was carried out by changing the starch concentration and cell cultivation in medium of mixed carbon source (composed of starch and glucose of ratio 15:5 g/g) to enhance the production process and to increase the growth rate. The volumetric and specific α-amylase production in this optimized medium were 4550 kat/L and 1060 kat/g, respectively. Further improvement in enzyme production process was achieved by scaling up the process from shake flask to 3-L stirred tank bioreactor under non-oxygen limiting condition. The maximal volumetric and specific α-amylase productions in bioreactor batch culture were 5210 kat/L and 1095kat/g, respectively, after only 14 h cultivation
The document discusses the production of the antifungal antibiotic griseofulvin. It describes the fermentation process using the fungus Penicillium griseofulvum to produce griseofulvin. The process involves growing the fungus in a liquid medium, extracting and purifying the griseofulvin through various steps like filtration, precipitation, and crystallization to obtain the final product. Griseofulvin is then used to treat fungal infections like ringworm.
This document summarizes a study on the production of bioethanol from potato and carambola juice using molds and agaricus as sources of amylase enzymes. The amylase activity of molds and agaricus was investigated under varying conditions of starch concentration, pH, incubation time, and temperature. Maximum amylase activity of 173-178 U/g was obtained for molds using 1.5% starch solution at pH 5.0 and 60°C for 30 minutes. For agaricus, highest amylase production of 14-16 U/g occurred with 1.5% starch solution at pH 6.0 and 75°C for 30 minutes. Reducing sugars were produced by fermenting potato
PRODUCTION OF CITRIC ACID, ETHANOL AND GLUCONIC pdf.pdfPriyankaS862445
Citric acid, ethanol, and gluconic acid are produced through fermentation processes. Citric acid is produced mainly through submerged fermentation of sugars by Aspergillus niger. Ethanol is produced by fermenting sugars or starches from crops with yeast. Gluconic acid is produced by fungi like Aspergillus niger or bacteria like Acetobacter suboxydans through fermentation of glucose. These compounds find applications in food, pharmaceuticals, fuels and other industries.
This document discusses the production of various enzymes including amylases, catalase, peroxidase, proteases, penicillinase, and lipase. It describes how these enzymes are commonly produced using microbial fermentation methods like submerged culture fermentation. The key steps involved are isolation of microbial strains, formulation of culture medium, fermentation process, and downstream extraction and purification of enzymes. Common microorganisms used for industrial enzyme production include Bacillus species, Aspergillus species, and Pseudomonas species.
This document provides instructions for several microbiology laboratory techniques and experiments. It includes procedures for preparing common microbiology media like nutrient broth, nutrient agar, and YPD agar. It also describes how to conduct experiments like methylene blue degradation, which is a photocatalytic reaction, and a protein cross-linking method using transglutaminase. The document provides detailed steps for culturing E. coli, using equipment like autoclaves, laminar flow hoods, and micropipettes, and following sterilization and contamination prevention protocols in the laboratory.
This document discusses the production of lipases and cellulases. It describes that lipases are produced by microbes like bacteria, fungi and yeast through fermentation and are used in industries like food processing, detergents, and pharmaceuticals. Cellulases are enzymes that break down cellulose and are produced by fungi and bacteria through fermentation. They have applications in food, textile, pulp and paper industries. The document provides details on lipase-producing microorganisms, fermentation conditions, purification methods, and applications of both lipases and cellulases.
1) Amylases are enzymes produced by microorganisms like bacteria and fungi that break down starch into sugars.
2) Fungal amylases from Aspergillus oryzae and Aspergillus niger are commonly used commercially. They are produced via submerged fermentation.
3) Amylases have many industrial uses including in food processing, brewing, textiles, paper production, and as a digestive aid.
Microbial Alpha-amylase production (Basics).pdfShahjahan Kabir
Microbial α-amylase production is important industrially and can be done through solid state or submerged fermentation. α-Amylase is an enzyme that hydrolyzes starch into simpler sugars and is commonly produced through microbial fermentation using Bacillus species. The production process requires optimization of temperature, pH, moisture levels and duration to achieve high enzyme yields. Downstream processing such as precipitation and chromatography is used to recover and purify the α-amylase enzyme.
This document discusses the production of fodder yeast. Fodder yeast is a microbial protein produced by yeast that is used as animal feed. It has higher digestibility, amino acid content, and biological value than typical animal feeds. Fodder yeast is produced by fermenting waste or low-cost carbohydrate materials like molasses, wood sugars, or citrus juice using yeast strains like Candida utilis or Saccharomyces cerevisiae. The production process involves adding nutrients to the raw material, inoculating with yeast, aerating during fermentation, harvesting the yeast via centrifugation, and obtaining a dry yeast product with high protein content. Continuous fermentation systems and various raw materials can be used to produce
The main purpose of these slides is to convey information to the Professors, Lecturers, and Students. These slides contain authentic information about this topic which is mentioned in that.
Production and Purification of Amylase from Bacillus subtilis Isolated from SoilDr. Amarjeet Singh
In spite of progress in biotechnology and
enzymology, the enzymes have been industrialized in recent
years for the mounting up the product development in
various arena. The ultimate goal of this study comprises the
production and purification the amylase enzyme from the
bacterial strain. A powerful amylase producer, Bacillus
subtilis ISOLATE-4 was isolated, screened and identified
from the soil sample. In order to produce extracellular
amylase, various physico-chemical parameters were
optimized. During optimization, the maximal production of
amylase by the isolate at 48 hrs of incubation in 100 rpm was
found to be 6.93U/ml, 5.94U/ml, 6.0U/ml at 45ºC, pH 6 with
1% substrate concentration respectively. Ammonium
sulphate fractionation was done for rapid precipitation of the
amylase at a concentration of 60% and exposed to dialysis
showed the 25% purification fold of an enzyme. The dialyzed
product was further subjected to DEAE-Cellulose column
chromatography resulted in an increase up to 75%
purification fold than crude enzyme. The amylase enzyme
might be suitable for the liquefaction of starch, detergent,
textile and several additional industrial applications.
This document discusses ultrasound and its uses in food processing and preservation. It begins by defining ultrasound and describing how it is generated using a generator, transducer, and application system. It then explains how ultrasound can be used in various food processing applications like extraction, drying, and homogenization. It also discusses how ultrasound preserves foods by inactivating microbes, spores, and enzymes through cavitation. The document concludes by summarizing some common uses of ultrasound in food processing like filtration, freezing, mixing, and degassing.
This document discusses the composition and preparation of tissue culture media. It explains that media contains macronutrients, micronutrients, vitamins, amino acids, and growth regulators. Media can be chemically defined or contain complex additives. The most common type is Murashige and Skoog (MS) medium, which contains inorganic salts, iron, vitamins, amino acids, and carbohydrates. The document provides the concentrations of compounds in MS medium and describes how to prepare stock solutions and combine them to make 1 liter of media. It emphasizes the importance of sterilizing media, glassware, plant materials, and other items to prevent microbial contamination during tissue culture.
Adaptive synchronous sliding control for a robot manipulator based on neural ...IJECEIAES
Robot manipulators have become important equipment in production lines, medical fields, and transportation. Improving the quality of trajectory tracking for
robot hands is always an attractive topic in the research community. This is a
challenging problem because robot manipulators are complex nonlinear systems
and are often subject to fluctuations in loads and external disturbances. This
article proposes an adaptive synchronous sliding control scheme to improve trajectory tracking performance for a robot manipulator. The proposed controller
ensures that the positions of the joints track the desired trajectory, synchronize
the errors, and significantly reduces chattering. First, the synchronous tracking
errors and synchronous sliding surfaces are presented. Second, the synchronous
tracking error dynamics are determined. Third, a robust adaptive control law is
designed,the unknown components of the model are estimated online by the neural network, and the parameters of the switching elements are selected by fuzzy
logic. The built algorithm ensures that the tracking and approximation errors
are ultimately uniformly bounded (UUB). Finally, the effectiveness of the constructed algorithm is demonstrated through simulation and experimental results.
Simulation and experimental results show that the proposed controller is effective with small synchronous tracking errors, and the chattering phenomenon is
significantly reduced.
Hierarchical Digital Twin of a Naval Power SystemKerry Sado
A hierarchical digital twin of a Naval DC power system has been developed and experimentally verified. Similar to other state-of-the-art digital twins, this technology creates a digital replica of the physical system executed in real-time or faster, which can modify hardware controls. However, its advantage stems from distributing computational efforts by utilizing a hierarchical structure composed of lower-level digital twin blocks and a higher-level system digital twin. Each digital twin block is associated with a physical subsystem of the hardware and communicates with a singular system digital twin, which creates a system-level response. By extracting information from each level of the hierarchy, power system controls of the hardware were reconfigured autonomously. This hierarchical digital twin development offers several advantages over other digital twins, particularly in the field of naval power systems. The hierarchical structure allows for greater computational efficiency and scalability while the ability to autonomously reconfigure hardware controls offers increased flexibility and responsiveness. The hierarchical decomposition and models utilized were well aligned with the physical twin, as indicated by the maximum deviations between the developed digital twin hierarchy and the hardware.
Low power architecture of logic gates using adiabatic techniquesnooriasukmaningtyas
The growing significance of portable systems to limit power consumption in ultra-large-scale-integration chips of very high density, has recently led to rapid and inventive progresses in low-power design. The most effective technique is adiabatic logic circuit design in energy-efficient hardware. This paper presents two adiabatic approaches for the design of low power circuits, modified positive feedback adiabatic logic (modified PFAL) and the other is direct current diode based positive feedback adiabatic logic (DC-DB PFAL). Logic gates are the preliminary components in any digital circuit design. By improving the performance of basic gates, one can improvise the whole system performance. In this paper proposed circuit design of the low power architecture of OR/NOR, AND/NAND, and XOR/XNOR gates are presented using the said approaches and their results are analyzed for powerdissipation, delay, power-delay-product and rise time and compared with the other adiabatic techniques along with the conventional complementary metal oxide semiconductor (CMOS) designs reported in the literature. It has been found that the designs with DC-DB PFAL technique outperform with the percentage improvement of 65% for NOR gate and 7% for NAND gate and 34% for XNOR gate over the modified PFAL techniques at 10 MHz respectively.
A review on techniques and modelling methodologies used for checking electrom...nooriasukmaningtyas
The proper function of the integrated circuit (IC) in an inhibiting electromagnetic environment has always been a serious concern throughout the decades of revolution in the world of electronics, from disjunct devices to today’s integrated circuit technology, where billions of transistors are combined on a single chip. The automotive industry and smart vehicles in particular, are confronting design issues such as being prone to electromagnetic interference (EMI). Electronic control devices calculate incorrect outputs because of EMI and sensors give misleading values which can prove fatal in case of automotives. In this paper, the authors have non exhaustively tried to review research work concerned with the investigation of EMI in ICs and prediction of this EMI using various modelling methodologies and measurement setups.
Using recycled concrete aggregates (RCA) for pavements is crucial to achieving sustainability. Implementing RCA for new pavement can minimize carbon footprint, conserve natural resources, reduce harmful emissions, and lower life cycle costs. Compared to natural aggregate (NA), RCA pavement has fewer comprehensive studies and sustainability assessments.
We have compiled the most important slides from each speaker's presentation. This year’s compilation, available for free, captures the key insights and contributions shared during the DfMAy 2024 conference.
HEAP SORT ILLUSTRATED WITH HEAPIFY, BUILD HEAP FOR DYNAMIC ARRAYS.
Heap sort is a comparison-based sorting technique based on Binary Heap data structure. It is similar to the selection sort where we first find the minimum element and place the minimum element at the beginning. Repeat the same process for the remaining elements.
Advanced control scheme of doubly fed induction generator for wind turbine us...IJECEIAES
This paper describes a speed control device for generating electrical energy on an electricity network based on the doubly fed induction generator (DFIG) used for wind power conversion systems. At first, a double-fed induction generator model was constructed. A control law is formulated to govern the flow of energy between the stator of a DFIG and the energy network using three types of controllers: proportional integral (PI), sliding mode controller (SMC) and second order sliding mode controller (SOSMC). Their different results in terms of power reference tracking, reaction to unexpected speed fluctuations, sensitivity to perturbations, and resilience against machine parameter alterations are compared. MATLAB/Simulink was used to conduct the simulations for the preceding study. Multiple simulations have shown very satisfying results, and the investigations demonstrate the efficacy and power-enhancing capabilities of the suggested control system.
2. What are
enzymes
Enzymes are proteins and are the biocatalysts synthesized by living
cells
They classified into Oxidoreductases, transferases, hydrolases,
lyases, isomerases and ligases etc…
Enzymes have been used ever since mankind discovered ways to
process food
3. History
The first enzyme produced industrially was a fungal
amylase in 1896, in United States. It was used as a
pharmaceutical agent to cure digestive disorders.
In 1901 Eduard Bucher won the Nobel prize in
biochemistry for proving the existence of enzymes
A German scientist (Otto Rohm) demonstrated in 1905
that extracts from animal organs (pancreases from pig
and cow) could be used as the source of enzymes-
proteases, for leather softening.
4. BIOTECHNOLOGICAL PROCESS
OF ENZYME PRODUCTION
1) Screening
Choosing an appropriate micro-organism for the desired enzyme
2)Modification
Possible application of genetic engineering to improve the microbial strain
3)Laboratory Scale Pilot
To determine the optimum conditions for growth of
micro-organism
4 )Pilot Plant
Small scale fermenter to clarify optimum conditions
5)Industrial Scale Fermenter
5. Different organisms contribution in
the production of enzymes
a)Fungi – 60%
b)Bacteria – 24%
c)Yeast – 4%
d)Streptomyces – 2%
e)Higher animals – 6%
f)Higher plants – 4%
7. Regulation of enzyme productions
A maximal production of microbial enzymes
can be achieved by optimizing the
fermentation conditions
Fermentation
Surface cultures ( solid-substrate cultures)
Submerged cultures ( liquid cultures)
8. Solid state fermentation
Solid state fermentation has been defined as “the
fermentation process occurring in the absence or near
absence of free water utilizing the solid substrate”.
It is a bio-molecule manufacturing process used in the
food, pharmaceutical, cosmetic, fuel and textile
industries. These bio-molecules are mostly metabolites
generated by microorganisms grown on a solid support
selected for this purpose.
This technology for the culture of microorganisms is an
alternative to liquid or submerged fermentation, used
predominantly for industrial purposes
9. Benefits of SSF
Simple and cost effective
Less effluent release, reduce pollution
Aeration is easy
Resembles the natural habitat of some fungi and bacteria
SSF utilizes solid substrate, thus nutrient rich waste materials can be easily
recycled as substrate
Substrate are used very slowly and steadily so the same substrate can be
used for longer fermentation period
SSF is best suited for fermentation techniques involving fungi and
microorganism that require less moisture content
10. Submerged fermentation / liquid
fermentation
Submerged fermentation is the techniques of cultivation of
microorganism in liquid broth which breaks down the nutrient to
release the desired bio-active compound into solution.
In this method, selected microorganism are grown in closed
vessels containing a broth rich in nutrients and high
concentration of oxygen.
In SMF substrate are utilized quite rapidly hence need to be
constantly replaced or supplemented with nutrients
Bacteria that requires high moisture content or high water
activity are best suited for submerged fermentation.
11. Substrates
Submerged fermentation
(SMF)
Solid state fermentation
(SSF)
Soluble sugar Wheat bran
Molasses Rice and wheat straw
Liquid media Fruit and vegetable waste
Fruit and vegetable juices Paper pulp
Sewage / waste water Bagasses
12. Enzyme Formulation
WHY FORMULATION :
Primary task of formulation is to minimize losses in
enzymatic activity during transport, storage and use.
Secondary purposes include, prevention of microbial
contamination, to avoid the precipitation or haze
formation, minimizing formation of sensitizing dust or
aerosols and improving color and odor
13. Different formulations depending on
applications
T-granulates
physical strength and minimum dust. High shear granulation and coating techniques. Detergent
industry.
BG/SG granulates
Smaller particle size, easy incorporation into flour, safety. Spray drying & Fluidized bed drying.
Bakery industry.
Micro granulates
Fluidized bed Drying for finer particle size distribution and safety (Non-dusting) in food industry
CT-Granulates
(coated-Tough) for heat sensitive enzymes to prevent denaturation. Feed Industry.
Immobilized Enzyme
High productivity at low cost. Enzyme immobilized on a carrier or in a matrix, enhancing stability
and preventing leakage into substrate during application. Starch, Oil & fat industry.
Liquid Formulations
Liquid product formulated and stabilized with polyols like glycerol, sorbitol, MPG, sugar, salts
to decrease water activity
14. PACKAGING
One should use tight bottles PACKAGING and
stoppers to prevent access to moisture and should
not release any traces of heavy metals or other
enzyme-inactivating substances into the enzyme
solution or suspension. In some cases, enzymes
must be protected from light and packaged in brown
glass bottles
17. Microorganism, culture conditions,
and substrates
The fungal strain A. oryzae is obtained from the Microbial Type
Culture Collection
The strain is maintained on yeast extract,malt extract ,agar and
Czapek Dox agar, respectively. Potato–dextrose agar is also
used for the growth and maintenance of the cultures. The
cultures are grown at 30 °C for seven days and then stored at 4
°C.
The powdered edible oil cakes, namely groundnut, coconut,
and sesame oil cakes are selected as substrates
The substrates are powdered and sieved using standard sieves
to eliminate the foreign materials and stored in aseptic
conditions
19. Inoculum preparation and solid-
state fermentation
Spores of 7-day-old fungal cultures are scrapped using an inoculation
loop and aseptically transferred to sterile distilled water containing 0.1%
Tween-80(polysorbate 80).
Exactly 1 ml of spore suspension is used as inoculum for the entire
fermentation.
About 5 g of dry oil cake is taken into a 250-mL flask, containing 2 ml of
mineral salts solution, containing 2 g of potassium di-hydrogen
phosphate, 5 g of ammonium nitrate, 1 g of sodium chloride and 1 g of
magnesium di-hydrogen sulfate in a liter of distilled water to adjust the
required moisture level
All the contents are mixed, autoclaved at 121 °C for 20 min, and cooled.
Spore suspensions are inoculated on the sterile solid substrate and
incubated in a solid-state fermenter maintained at 37 °C.
20. Development of a pilot-scale solid
state fermenter
600L SSF is used for optimization
A fan is fixed at the center of the chamber to maintain the
temperature. A relative humidity (RH) sensor is placed inside the
chamber .A compressor and water supply are connected to spray
water inside the chamber whenever RH decreases
Under optimum conditions, the microorganisms or cells are able to
perform their desired functions. Temperature and RH inside the
chamber is monitored and controlled using sensors and controllers
The bioreactor has four trays, an RH sensor, a temperature
controller, and a control system networked together. The pH
electrode is also set and working in the range of 0 to 13 can be used.
When pH change exceeded the set range, 0.1 N HCl or 0.1 N NaOH
can be added based on the measured value
21. Enzyme extraction
A known quantity of fermented substrate is mixed with double
distilled water along with 0.1% Tween 80. The contents are shaken
in a rotary shaker and then centrifuged at 7000 rpm at 4 °C for 10
min
The reaction mixture consist of 1.25 ml of 1% soluble starch, 0.25
ml of 0.1 M acetate buffer (pH 5.0), 0.25 ml of distilled water, and
0.25 ml of crude enzyme extract.
After 10-min incubation at 50°C, the liberated reducing sugars
(glucose equivalents) is estimated using the dinitrosalicylic acid
(DNS) method. The intensity of color develops and measured at
540 nm
One unit (IU) of α-amylase is defined as the amount of enzyme
releasing one μmol glucose equivalent per minute
22. Enzyme purification
The crude enzyme is saturated up to 50% using ammonium
sulfate and incubated at 4 °C overnight for precipitation of
proteins. The sample is centrifuged for 15 min (7000 rpm at 4
°C) in a refrigerated centrifuge
The supernatant-containing residues can be discarded and the
precipitate is used as an enzyme source
23. Reference
Optimization and scale-up of α-amylase production
by Aspergillus oryzae using solid-state
fermentation of edible oil cakes
M. Balakrishnan1*, G. Jeevarathinam1 , S. Kiran
Santhosh Kumar1 , Iniyakumar Muniraj2 and
Sivakumar Uthandi2*