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.
This document summarizes screening techniques for industrially important microorganisms. It discusses primary and secondary screening. Primary screening involves isolating microorganisms of interest from environmental samples using selective media and techniques like dye indicators or crowded plates. Secondary screening further evaluates isolates for commercial value by identifying useful metabolites and determining optimal growth conditions. Examples provided are screening for organic acid, antibiotic, and extracellular metabolite producers. Secondary screening of antibiotic-producing Streptomyces involves measuring inhibition zones against test organisms.
This document discusses solid state fermentation and provides details about the process. It describes that solid state fermentation involves fermentation using solids in the absence of free water, though some moisture is needed. Microorganisms like fungi grow on the surface of solid substrates to produce things like enzymes, organic acids, and flavors. Agriculture wastes are commonly used as substrates. Fungi like Trichoderma and Aspergillus species are widely used to produce hydrolytic enzymes. Tray fermenters and rotating drum reactors are two common types of bioreactors used in solid state fermentation.
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.
The document discusses inoculum development and production media for industrial fermentation. It defines inoculum as a culture of microbes used to inoculate production-scale fermentations. Successful fermentations require developing inoculum to an active, healthy state in appropriate density. The document outlines factors that affect fermentation and discusses various media components like carbon sources, nitrogen sources, and trace elements. It also covers inoculum development methods for bacterial and mycelial cultures, preservation techniques, examples of media used for specific inocula, and criteria for a good inoculum.
This document summarizes the application of computers in fermentation. It discusses the initial use of computers in the 1960s for modeling fermentation processes. Computers are now used for logging process data, analyzing the data, and controlling fermentation processes. Sensors are used to monitor important factors like temperature, pH, dissolved oxygen, and mineral/nutrient levels to provide data inputs for computer control and modeling of 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.
This document summarizes screening techniques for industrially important microorganisms. It discusses primary and secondary screening. Primary screening involves isolating microorganisms of interest from environmental samples using selective media and techniques like dye indicators or crowded plates. Secondary screening further evaluates isolates for commercial value by identifying useful metabolites and determining optimal growth conditions. Examples provided are screening for organic acid, antibiotic, and extracellular metabolite producers. Secondary screening of antibiotic-producing Streptomyces involves measuring inhibition zones against test organisms.
This document discusses solid state fermentation and provides details about the process. It describes that solid state fermentation involves fermentation using solids in the absence of free water, though some moisture is needed. Microorganisms like fungi grow on the surface of solid substrates to produce things like enzymes, organic acids, and flavors. Agriculture wastes are commonly used as substrates. Fungi like Trichoderma and Aspergillus species are widely used to produce hydrolytic enzymes. Tray fermenters and rotating drum reactors are two common types of bioreactors used in solid state fermentation.
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.
The document discusses inoculum development and production media for industrial fermentation. It defines inoculum as a culture of microbes used to inoculate production-scale fermentations. Successful fermentations require developing inoculum to an active, healthy state in appropriate density. The document outlines factors that affect fermentation and discusses various media components like carbon sources, nitrogen sources, and trace elements. It also covers inoculum development methods for bacterial and mycelial cultures, preservation techniques, examples of media used for specific inocula, and criteria for a good inoculum.
This document summarizes the application of computers in fermentation. It discusses the initial use of computers in the 1960s for modeling fermentation processes. Computers are now used for logging process data, analyzing the data, and controlling fermentation processes. Sensors are used to monitor important factors like temperature, pH, dissolved oxygen, and mineral/nutrient levels to provide data inputs for computer control and modeling of fermentation.
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.
The practice of industrial microbiology has its roots in ancient times, when microorganisms were used to produce foods like bread, beer, wine, cheese, and vinegar dating back to 7000 BC. Important developments included the Egyptians discovering yeast could leaven bread around 4000 BC, and distillation of alcoholic spirits originating in China or the Middle East around the 14th century. In the 19th century, Pasteur's work proved the presence of microbes and discredited the theory of spontaneous generation, establishing the field of fermentation microbiology. The history of industrial microbiology is divided into five phases from pre-1900 focusing on products like alcohol to post-1979 utilizing genetic engineering for improved microbial and animal cell strain selection.
Preservation of industrially important microbial strainAishwarya Konka
This document discusses techniques for preserving industrially important microbial strains. It describes methods where microbes are kept in a continuous metabolic active state through periodic transfer to fresh media, overlaying cultures with mineral oil, and storage in sterile soil. It also covers techniques where microbes are placed in a suspended metabolic state, such as drying in vacuum, lyophilization, cryopreservation in liquid nitrogen, and storage in silica gel. The goal of preservation is to maintain microbial cultures alive, uncontaminated, and as healthy as possible for long periods of time.
Control systems are necessary in fermenters to carefully monitor and regulate parameters like temperature, pH, oxygen levels, agitation and foaming. Sensors integrated directly into the fermenter provide real-time readings of these parameters to control systems which can activate mechanisms to precisely adjust the fermentation process as needed through elements like heating/cooling systems, pumps to add acids/bases and valves to control gas flow. Proper monitoring and control of these critical parameters is essential for optimal microbial growth and product formation.
This document provides an introduction to various fermentation processes and products commonly found in the Indian market, including probiotics and yogurt. It defines fermentation as the chemical transformation of organic substances by microorganisms like bacteria, molds, or yeasts. The document outlines five categories of fermentation processes and provides examples of probiotic microorganisms like various Lactobacillus and Bifidobacterium species. It also lists the microbial contents of common probiotic supplements like Yakult and ViBact and discusses functional properties of yogurt like aiding lactose digestion and inhibiting harmful bacteria.
This document discusses airlift fermenters, which are a type of bioreactor. It provides three key points:
1) Airlift fermenters are pneumatic bioreactors that use gas injection and density gradients to circulate liquids without a mechanical agitator, reducing shear stress and heat generation.
2) There are two main types - internal loop fermenters with a central draft tube, and external loop fermenters with separate circulation channels.
3) Airlift fermenters are commonly used for aerobic processes, producing products like single cell proteins, due to their efficiency and ability to handle fragile cells. They have simple designs but require higher gas pressures and throughputs than stirred
This document discusses techniques for strain improvement in microbiology. It describes the ideal characteristics of microbial strains, the purpose of strain improvement, and three main approaches: mutant selection through chemical or radiation mutagenesis, recombination through techniques like transformation and conjugation, and recombinant DNA technology. Novel technologies discussed include metabolic engineering and genome shuffling. Applications include production of medicines and industrial enzymes.
The document discusses upstream processing in biomanufacturing. Upstream processing involves growing cells in bioreactors to produce target proteins for pharmaceuticals. Key aspects of upstream processing include media preparation and sterilization, inoculum development, and cell culture in bioreactors. The main goal of upstream processing is to provide optimal environmental conditions for cell growth and protein production before downstream processing separates and purifies the target proteins.
Streptomycin is produced through the fermentation of Streptomyces griseus. The process involves 3 phases - an initial growth phase with little antibiotic production, a second phase where glucose is added and consumed along with ammonia, and a final phase where production ceases as cells lyse. Streptomycin is then recovered through filtration, acidification, and purification using column chromatography and precipitation in acetone before being dried and used to treat tuberculosis and other diseases.
This document compares submerged fermentation (SmF) and solid state fermentation (SSF). SmF uses a liquid substrate and is suitable for bacteria that require high moisture, while SSF uses a solid substrate and is better for fungi or bacteria that prefer less moisture. SmF allows for more control of parameters but requires more energy, while SSF is simpler and can use waste materials as substrates. Both methods are used industrially to produce compounds like antibiotics, enzymes, and organic acids.
Single cell protein (SCP) refers to protein extracted from pure cultures of microorganisms like yeast, algae, fungi and bacteria. It can be used as a protein supplement for humans and animals. SCP is produced by growing microorganisms on substrates through fermentation. The microbes are then harvested, processed and treated to isolate and purify the protein. SCP has potential advantages as a sustainable protein source but also risks if toxic microbes or byproducts are consumed.
Fermentation
Scale up of fermentation
Steps in scale up
Scale up fermentation process
Optimizing scale up of fermentation process
Rules followed while doing scale up
Studies carried out during scale up
Reference
Steroid transformation, bioreactor and bioprocess engineeringRitasree Sarma
1. Steroids are organic molecules containing four rings of carbon atoms that are synthesized in tissues to act as hormones, alkaloids, and vitamins.
2. Common types of steroids include sex hormones, corticosteroids, mineralocorticoids, and bile salts.
3. Microbial transformation of steroids involves enzymatic reactions that can modify steroid structures through oxidation, hydroxylation, dehydrogenation, epoxidation, and other processes. This is an attractive alternative to chemical synthesis.
Bioprocess development and technology-Introduction,History of bioprocess,Milestones of Bioprocess development,Bioprocess development,Impact on Biotechnology
Single cell protein (SCP) refers to edible microorganisms or their extracts used as a protein supplement. SCP can be produced using bacteria, yeast, fungi or algae through fermentation. It has high nutritional value but also has some limitations. Research is focused on improving production methods and addressing issues like high nucleic acid content and digestibility. SCP shows potential as a sustainable protein source but more work is needed before it will be widely accepted as human food.
Single cell proteins (SCP) are dried cells of microorganisms that can be used as protein supplements for humans and animals. SCP production was first commercialized in the 1950s using bacteria cultured on methanol. Common microorganisms used for SCP production include fungi, yeast, algae and bacteria. Production involves selecting a suitable microorganism strain, fermenting it under controlled conditions, harvesting the cells, processing them, and isolating the protein. SCP have potential applications as nutritional supplements, health foods, and animal feed due to their protein and nutrient content.
Batch, fedbatch and continuous fermentationDhanya K C
The document discusses different types of fermentation processes including batch, fed-batch, and continuous fermentation. It explains the key characteristics of each type such as whether the system is open or closed, and how substrates and cells are added or removed. The stages of microbial cell growth including lag phase, exponential phase, stationary phase, and death phase are also summarized for batch fermentation.
This document discusses strain improvement and preservation in biotechnology. It defines a strain as a group of species with distinguishing characteristics. The main approaches to strain improvement discussed are mutant selection, recombination, and recombinant DNA technology. Mutant selection involves applying mutagens to induce beneficial mutations for traits like increased productivity. Recombination generates new combinations of genes between strains. Recombinant DNA technology transfers genes to modify metabolic activities or products. Proper strain preservation methods are also outlined, including freezing, lyophilization, and storage in glycerol or liquid nitrogen. Applications include production of vaccines, enzymes, and other industrial biomolecules.
Introduction :
Antibiotics are antimicrobial agents produced naturally by other microbes (usually fungi or bacteria)
The first antibiotic was discovered in 1896 by Ernest Duchesne and in 1928 "rediscovered" by Alexander Fleming from the filamentous fungus Penicilium notatum.
The antibiotic substance, named penicillin, was not purified until the 1940s (by Florey and Chain), just in time to be used at the end of the second world war.
Penicillin was the first important commercial product produced by an aerobic, submerged fermentation
Microbial biotechnology unit 1 [B.Sc Biotechnology].pptxHariniRaja4
This document summarizes key aspects of isolating, screening, and maintaining industrially important microbes. It discusses isolating microbes from various environmental sources and using primary and secondary screening to identify microbes that can produce desired products. Some important characteristics of producer strains are described. Techniques for maintaining microbes include periodic transfer, overlaying with oil, saline suspension, storage in soil or silica gel, lyophilization, and storage in liquid nitrogen. Strain improvement methods to increase yield or modify characteristics are also summarized, such as mutagenesis, optimizing growth conditions and nutrition, and site-directed mutation.
This document discusses the screening of industrially important microorganisms. It begins by outlining the importance of microbes industrially and describes the process of isolation, identification, and screening of microbes. It then discusses primary and secondary screening techniques. Primary screening is used to detect microbes of interest from a mixed population using selective procedures. Secondary screening further isolates microbes with commercial value by providing information on product yields and optimal growth conditions. Specific techniques for primary screening of organic acid, antibiotic, and extracellular metabolite producing microbes are outlined, including the use of pH indicators, crowded plate technique, and auxanography.
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.
The practice of industrial microbiology has its roots in ancient times, when microorganisms were used to produce foods like bread, beer, wine, cheese, and vinegar dating back to 7000 BC. Important developments included the Egyptians discovering yeast could leaven bread around 4000 BC, and distillation of alcoholic spirits originating in China or the Middle East around the 14th century. In the 19th century, Pasteur's work proved the presence of microbes and discredited the theory of spontaneous generation, establishing the field of fermentation microbiology. The history of industrial microbiology is divided into five phases from pre-1900 focusing on products like alcohol to post-1979 utilizing genetic engineering for improved microbial and animal cell strain selection.
Preservation of industrially important microbial strainAishwarya Konka
This document discusses techniques for preserving industrially important microbial strains. It describes methods where microbes are kept in a continuous metabolic active state through periodic transfer to fresh media, overlaying cultures with mineral oil, and storage in sterile soil. It also covers techniques where microbes are placed in a suspended metabolic state, such as drying in vacuum, lyophilization, cryopreservation in liquid nitrogen, and storage in silica gel. The goal of preservation is to maintain microbial cultures alive, uncontaminated, and as healthy as possible for long periods of time.
Control systems are necessary in fermenters to carefully monitor and regulate parameters like temperature, pH, oxygen levels, agitation and foaming. Sensors integrated directly into the fermenter provide real-time readings of these parameters to control systems which can activate mechanisms to precisely adjust the fermentation process as needed through elements like heating/cooling systems, pumps to add acids/bases and valves to control gas flow. Proper monitoring and control of these critical parameters is essential for optimal microbial growth and product formation.
This document provides an introduction to various fermentation processes and products commonly found in the Indian market, including probiotics and yogurt. It defines fermentation as the chemical transformation of organic substances by microorganisms like bacteria, molds, or yeasts. The document outlines five categories of fermentation processes and provides examples of probiotic microorganisms like various Lactobacillus and Bifidobacterium species. It also lists the microbial contents of common probiotic supplements like Yakult and ViBact and discusses functional properties of yogurt like aiding lactose digestion and inhibiting harmful bacteria.
This document discusses airlift fermenters, which are a type of bioreactor. It provides three key points:
1) Airlift fermenters are pneumatic bioreactors that use gas injection and density gradients to circulate liquids without a mechanical agitator, reducing shear stress and heat generation.
2) There are two main types - internal loop fermenters with a central draft tube, and external loop fermenters with separate circulation channels.
3) Airlift fermenters are commonly used for aerobic processes, producing products like single cell proteins, due to their efficiency and ability to handle fragile cells. They have simple designs but require higher gas pressures and throughputs than stirred
This document discusses techniques for strain improvement in microbiology. It describes the ideal characteristics of microbial strains, the purpose of strain improvement, and three main approaches: mutant selection through chemical or radiation mutagenesis, recombination through techniques like transformation and conjugation, and recombinant DNA technology. Novel technologies discussed include metabolic engineering and genome shuffling. Applications include production of medicines and industrial enzymes.
The document discusses upstream processing in biomanufacturing. Upstream processing involves growing cells in bioreactors to produce target proteins for pharmaceuticals. Key aspects of upstream processing include media preparation and sterilization, inoculum development, and cell culture in bioreactors. The main goal of upstream processing is to provide optimal environmental conditions for cell growth and protein production before downstream processing separates and purifies the target proteins.
Streptomycin is produced through the fermentation of Streptomyces griseus. The process involves 3 phases - an initial growth phase with little antibiotic production, a second phase where glucose is added and consumed along with ammonia, and a final phase where production ceases as cells lyse. Streptomycin is then recovered through filtration, acidification, and purification using column chromatography and precipitation in acetone before being dried and used to treat tuberculosis and other diseases.
This document compares submerged fermentation (SmF) and solid state fermentation (SSF). SmF uses a liquid substrate and is suitable for bacteria that require high moisture, while SSF uses a solid substrate and is better for fungi or bacteria that prefer less moisture. SmF allows for more control of parameters but requires more energy, while SSF is simpler and can use waste materials as substrates. Both methods are used industrially to produce compounds like antibiotics, enzymes, and organic acids.
Single cell protein (SCP) refers to protein extracted from pure cultures of microorganisms like yeast, algae, fungi and bacteria. It can be used as a protein supplement for humans and animals. SCP is produced by growing microorganisms on substrates through fermentation. The microbes are then harvested, processed and treated to isolate and purify the protein. SCP has potential advantages as a sustainable protein source but also risks if toxic microbes or byproducts are consumed.
Fermentation
Scale up of fermentation
Steps in scale up
Scale up fermentation process
Optimizing scale up of fermentation process
Rules followed while doing scale up
Studies carried out during scale up
Reference
Steroid transformation, bioreactor and bioprocess engineeringRitasree Sarma
1. Steroids are organic molecules containing four rings of carbon atoms that are synthesized in tissues to act as hormones, alkaloids, and vitamins.
2. Common types of steroids include sex hormones, corticosteroids, mineralocorticoids, and bile salts.
3. Microbial transformation of steroids involves enzymatic reactions that can modify steroid structures through oxidation, hydroxylation, dehydrogenation, epoxidation, and other processes. This is an attractive alternative to chemical synthesis.
Bioprocess development and technology-Introduction,History of bioprocess,Milestones of Bioprocess development,Bioprocess development,Impact on Biotechnology
Single cell protein (SCP) refers to edible microorganisms or their extracts used as a protein supplement. SCP can be produced using bacteria, yeast, fungi or algae through fermentation. It has high nutritional value but also has some limitations. Research is focused on improving production methods and addressing issues like high nucleic acid content and digestibility. SCP shows potential as a sustainable protein source but more work is needed before it will be widely accepted as human food.
Single cell proteins (SCP) are dried cells of microorganisms that can be used as protein supplements for humans and animals. SCP production was first commercialized in the 1950s using bacteria cultured on methanol. Common microorganisms used for SCP production include fungi, yeast, algae and bacteria. Production involves selecting a suitable microorganism strain, fermenting it under controlled conditions, harvesting the cells, processing them, and isolating the protein. SCP have potential applications as nutritional supplements, health foods, and animal feed due to their protein and nutrient content.
Batch, fedbatch and continuous fermentationDhanya K C
The document discusses different types of fermentation processes including batch, fed-batch, and continuous fermentation. It explains the key characteristics of each type such as whether the system is open or closed, and how substrates and cells are added or removed. The stages of microbial cell growth including lag phase, exponential phase, stationary phase, and death phase are also summarized for batch fermentation.
This document discusses strain improvement and preservation in biotechnology. It defines a strain as a group of species with distinguishing characteristics. The main approaches to strain improvement discussed are mutant selection, recombination, and recombinant DNA technology. Mutant selection involves applying mutagens to induce beneficial mutations for traits like increased productivity. Recombination generates new combinations of genes between strains. Recombinant DNA technology transfers genes to modify metabolic activities or products. Proper strain preservation methods are also outlined, including freezing, lyophilization, and storage in glycerol or liquid nitrogen. Applications include production of vaccines, enzymes, and other industrial biomolecules.
Introduction :
Antibiotics are antimicrobial agents produced naturally by other microbes (usually fungi or bacteria)
The first antibiotic was discovered in 1896 by Ernest Duchesne and in 1928 "rediscovered" by Alexander Fleming from the filamentous fungus Penicilium notatum.
The antibiotic substance, named penicillin, was not purified until the 1940s (by Florey and Chain), just in time to be used at the end of the second world war.
Penicillin was the first important commercial product produced by an aerobic, submerged fermentation
Microbial biotechnology unit 1 [B.Sc Biotechnology].pptxHariniRaja4
This document summarizes key aspects of isolating, screening, and maintaining industrially important microbes. It discusses isolating microbes from various environmental sources and using primary and secondary screening to identify microbes that can produce desired products. Some important characteristics of producer strains are described. Techniques for maintaining microbes include periodic transfer, overlaying with oil, saline suspension, storage in soil or silica gel, lyophilization, and storage in liquid nitrogen. Strain improvement methods to increase yield or modify characteristics are also summarized, such as mutagenesis, optimizing growth conditions and nutrition, and site-directed mutation.
This document discusses the screening of industrially important microorganisms. It begins by outlining the importance of microbes industrially and describes the process of isolation, identification, and screening of microbes. It then discusses primary and secondary screening techniques. Primary screening is used to detect microbes of interest from a mixed population using selective procedures. Secondary screening further isolates microbes with commercial value by providing information on product yields and optimal growth conditions. Specific techniques for primary screening of organic acid, antibiotic, and extracellular metabolite producing microbes are outlined, including the use of pH indicators, crowded plate technique, and auxanography.
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.
The document summarizes key aspects of upstream processing in fermentation. The upstream process includes culture isolation and screening to obtain desired microorganisms, inoculum preparation using increasing media volumes to actively grow cultures, and media formulation and sterilization. Primary screening qualitatively determines which microorganisms can produce compounds of interest, while secondary screening characterizes industrially important organisms and determines yield potentials under different conditions to select microbes suitable for industrial use. Important steps in inoculum preparation and considerations for media composition like carbon, nitrogen, minerals and growth factors are also outlined.
The document provides information about upstream and downstream processing in bioprocessing. It discusses key steps in upstream processing like media formulation, strain selection and improvement. It also discusses downstream processing steps like separation of cells, cell disruption, extraction, concentration and purification. The overall document provides a concise overview of the major unit operations involved in bioprocessing.
Screeneing of industrially important organisms and fermenter designSayantikaDas12
This document discusses screening of industrially important microorganisms and fermentor design. It describes primary and secondary screening techniques used to isolate microbes. Primary screening includes indicator dye, crowded plate, auxanographic, and enrichment culture techniques. Secondary screening provides information on a microbe's production potential and quality. The document also outlines the basic principles of fermentation and components of a basic fermentor design, including a fermentation tank, agitators, foam breakers, addition of media/substrate, sampling ports, and pH control system.
Industrial microorganisms are microbes used to manufacture food and industrial products on a large scale. They include naturally occurring organisms, mutants selected in labs, and genetically modified organisms. Microbes are used to produce dairy, bread, alcoholic drinks, organic acids, enzymes, steroids, and help treat sewage and act as insecticides. Pure cultures contain a single microbial species while mixed cultures have many species. Isolating pure cultures involves techniques like streak plating, pour plating, and serial dilution. Desirable industrial microbes are genetically stable, easy to grow, and facilitate product extraction. Microbes are isolated from environments like soil, water, and spoiled foods.
Environmental Microbiology - Screening of Producer strainMiracleLivinus1
This document provides information about screening techniques used to isolate industrially important microorganisms. It discusses primary screening techniques like the crowded plate technique, indicator dye technique, and enrichment culture technique. These techniques are used to initially isolate microbes from environmental sources like soil that exhibit desired properties. The document then gives examples of using these techniques to isolate antibiotic-producing microbes and describes factors considered for selecting an optimal producer strain for industrial applications.
Plant tissue culture is a technique of growing plant cells, tissues, organs, seeds, or other plant parts in a sterile
environment on a nutrient medium.
Tissue culture had its origins at the beginning of the 20th century with the work of Gottlieb Haberlandt
(plants).
WHY PLANT TISSUE CULTURES ARE DONE ??
The production of clones of plants that produce particularly good flowers, fruits, or have other desirable traits.
To quickly produce mature plants.
The production of multiples of plants in the absence of seeds or necessary pollinators to produce seeds.
The regeneration of whole plants from plant cells that have been genetically modified.
The production of plants in sterile containers reduces disease transmission
Allows production of plants from seeds that otherwise have very low chances of germinating and growing, i.e.: orchids and Nepenthes.
To clean particular plants of viral and other infections and to quickly multiply these plants as 'cleaned stock' for horticulture and agriculture.
***For PTC, the laboratory must have the following facilities:
Washing facility for glassware and ovens for drying glassware.
Medium preparation room with autoclave, electronic balance and pH meter.
Transfer area sterile room with laminar air-flow bench and a positive pressure ventilation unit called High Efficiency Particulate Air (HEPA) filter to maintain aseptic condition.
Culture facility: Growing the explant inoculated into culture tubes at 22-28° C with illumination of light 2400 lux, with a photoperiod of 8-16 hours and a relative humidity of about 60%.
*****Based on the explants some other plant tissue culture types are:
1. Organ culture
2. Meristem culture
3. Protoplast culture
4. Cell culture.
Commercial Exploitation of Micro-propagation in fruit crops & its TechniquesPawan Nagar
Micropropagation is a tissue culture technique where plantlets are regenerated from small plant parts like shoot tips, nodes, and meristems. It allows for the rapid multiplication of plant materials in a relatively short period of time compared to traditional propagation methods. The process involves sterilizing and culturing explants on nutrient media, multiplying shoots through subculture, rooting the shoots, and acclimatizing the plantlets. Micropropagation has various advantages like producing disease-free plants, conserving germplasm, and facilitating the export of plants. It has been commercialized for many horticultural crops in India like banana, citrus, grapes, guava, papaya, and strawberry through research institutes.
cultivation, isolation,purification and characterization of microorganism Amjad Afridi
Microorganisms can be studied through cultivation, isolation, purification, and characterization techniques. Samples are collected from various sources and streaked onto agar plates using aseptic technique to prevent contamination. Single colonies are picked and restreaked to obtain a pure culture of a single microbial species. The isolated microbes are then characterized through morphological examination, staining techniques, and biochemical tests to identify the microorganism.
General methods of studying microorganisms cultivation, isolation,purificatio...Amjad Afridi
Microorganisms can be studied through cultivation, isolation, purification, and characterization techniques. Samples are collected from various sources and streaked onto agar plates using aseptic technique to prevent contamination. Single colonies are then purified by streaking and incubating to obtain a pure culture of a single microbial species. The isolated microbe can be characterized through morphological analysis under a microscope, biochemical testing of metabolic activities, and other identification methods. This allows scientists to determine the type of microorganism being studied.
PURE CULTURE TECHNIQUE ISOLATION AND IDENTIFICATION PROCESS .pptxVishekKumar8
Pure culture technique
INTRODUCTION
PURE CULTIURE TECHNIQE
ISOLATION PROCESS
STREAK PLATE METHOD
POUR PLATE METHOD
SPREAD PLATE METHOD
IDENTIFICATION PROCESS
BIOCHEMICAL TEST
MOLECULAR METHOD
SEROGICAL TECHNIQUE
This document discusses strain isolation, improvement, and preservation for industrial use. It defines a strain as a genetic variant of a microorganism that can be differentiated by its genetic makeup. Industrial strains are preferable if they produce a single desired product to simplify recovery. Strain development is important to produce high yields of products economically. Methods to develop strains include isolation from natural environments, mutation and selection, and genetic engineering techniques to introduce desirable traits or products. Proper isolation, improvement, and preservation of strains are necessary for effective industrial bioprocesses.
The document discusses and compares natural and tissue culture (micropropagation) techniques for propagating banana plants. It finds that while natural propagation through suckers is cheap, suckers are not always true to the mother plant and are vulnerable to pests and disease. Tissue culture allows for higher multiplication rates, produces healthy and true-to-type plants, has lower costs due to reduced space and time requirements, and can be conducted year-round. Therefore, micropropagation is concluded to be a valuable alternative or supplement to natural propagation for meeting global banana demand.
Microbiological culture media can be classified in several ways including consistency, nutritional components, and functional use. The key types are liquid media used for broth cultures, solid media using agar plates for isolated colonies, and semi-solid media for examining motility. Media are also classified based on their nutritional components as simple, complex, synthetic or enriched. Classification by functional use includes basal media for general growth, selective media using inhibitors, enrichment media to recover pathogens, differential media using indicators, and transport media to maintain viability during shipment. Proper culture media are vital for microbiology studies and different media types are used for isolating, identifying and examining the growth of microorganisms.
Bacterial enzymes and industrial enzymes are important for many industries. Bacterial enzymes like amylase, protease, and cellulase are produced through fermentation of bacteria like Bacillus subtilis. The production process involves selecting a microorganism, isolating it in pure culture, improving the strain, formulating growth media, fermentation, and recovering the enzymes. Industrial enzymes have various applications in industries like textiles, detergents, food, and pulp/paper. Examples are amylases for desizing fabrics and dish detergents, proteases for removing stains, and cellulases for biopolishing textiles.
Deep Behavioral Phenotyping in Systems Neuroscience for Functional Atlasing a...Ana Luísa Pinho
Functional Magnetic Resonance Imaging (fMRI) provides means to characterize brain activations in response to behavior. However, cognitive neuroscience has been limited to group-level effects referring to the performance of specific tasks. To obtain the functional profile of elementary cognitive mechanisms, the combination of brain responses to many tasks is required. Yet, to date, both structural atlases and parcellation-based activations do not fully account for cognitive function and still present several limitations. Further, they do not adapt overall to individual characteristics. In this talk, I will give an account of deep-behavioral phenotyping strategies, namely data-driven methods in large task-fMRI datasets, to optimize functional brain-data collection and improve inference of effects-of-interest related to mental processes. Key to this approach is the employment of fast multi-functional paradigms rich on features that can be well parametrized and, consequently, facilitate the creation of psycho-physiological constructs to be modelled with imaging data. Particular emphasis will be given to music stimuli when studying high-order cognitive mechanisms, due to their ecological nature and quality to enable complex behavior compounded by discrete entities. I will also discuss how deep-behavioral phenotyping and individualized models applied to neuroimaging data can better account for the subject-specific organization of domain-general cognitive systems in the human brain. Finally, the accumulation of functional brain signatures brings the possibility to clarify relationships among tasks and create a univocal link between brain systems and mental functions through: (1) the development of ontologies proposing an organization of cognitive processes; and (2) brain-network taxonomies describing functional specialization. To this end, tools to improve commensurability in cognitive science are necessary, such as public repositories, ontology-based platforms and automated meta-analysis tools. I will thus discuss some brain-atlasing resources currently under development, and their applicability in cognitive as well as clinical neuroscience.
The binding of cosmological structures by massless topological defectsSérgio Sacani
Assuming spherical symmetry and weak field, it is shown that if one solves the Poisson equation or the Einstein field
equations sourced by a topological defect, i.e. a singularity of a very specific form, the result is a localized gravitational
field capable of driving flat rotation (i.e. Keplerian circular orbits at a constant speed for all radii) of test masses on a thin
spherical shell without any underlying mass. Moreover, a large-scale structure which exploits this solution by assembling
concentrically a number of such topological defects can establish a flat stellar or galactic rotation curve, and can also deflect
light in the same manner as an equipotential (isothermal) sphere. Thus, the need for dark matter or modified gravity theory is
mitigated, at least in part.
The use of Nauplii and metanauplii artemia in aquaculture (brine shrimp).pptxMAGOTI ERNEST
Although Artemia has been known to man for centuries, its use as a food for the culture of larval organisms apparently began only in the 1930s, when several investigators found that it made an excellent food for newly hatched fish larvae (Litvinenko et al., 2023). As aquaculture developed in the 1960s and ‘70s, the use of Artemia also became more widespread, due both to its convenience and to its nutritional value for larval organisms (Arenas-Pardo et al., 2024). The fact that Artemia dormant cysts can be stored for long periods in cans, and then used as an off-the-shelf food requiring only 24 h of incubation makes them the most convenient, least labor-intensive, live food available for aquaculture (Sorgeloos & Roubach, 2021). The nutritional value of Artemia, especially for marine organisms, is not constant, but varies both geographically and temporally. During the last decade, however, both the causes of Artemia nutritional variability and methods to improve poorquality Artemia have been identified (Loufi et al., 2024).
Brine shrimp (Artemia spp.) are used in marine aquaculture worldwide. Annually, more than 2,000 metric tons of dry cysts are used for cultivation of fish, crustacean, and shellfish larva. Brine shrimp are important to aquaculture because newly hatched brine shrimp nauplii (larvae) provide a food source for many fish fry (Mozanzadeh et al., 2021). Culture and harvesting of brine shrimp eggs represents another aspect of the aquaculture industry. Nauplii and metanauplii of Artemia, commonly known as brine shrimp, play a crucial role in aquaculture due to their nutritional value and suitability as live feed for many aquatic species, particularly in larval stages (Sorgeloos & Roubach, 2021).
Travis Hills' Endeavors in Minnesota: Fostering Environmental and Economic Pr...Travis Hills MN
Travis Hills of Minnesota developed a method to convert waste into high-value dry fertilizer, significantly enriching soil quality. By providing farmers with a valuable resource derived from waste, Travis Hills helps enhance farm profitability while promoting environmental stewardship. Travis Hills' sustainable practices lead to cost savings and increased revenue for farmers by improving resource efficiency and reducing waste.
ESR spectroscopy in liquid food and beverages.pptxPRIYANKA PATEL
With increasing population, people need to rely on packaged food stuffs. Packaging of food materials requires the preservation of food. There are various methods for the treatment of food to preserve them and irradiation treatment of food is one of them. It is the most common and the most harmless method for the food preservation as it does not alter the necessary micronutrients of food materials. Although irradiated food doesn’t cause any harm to the human health but still the quality assessment of food is required to provide consumers with necessary information about the food. ESR spectroscopy is the most sophisticated way to investigate the quality of the food and the free radicals induced during the processing of the food. ESR spin trapping technique is useful for the detection of highly unstable radicals in the food. The antioxidant capability of liquid food and beverages in mainly performed by spin trapping technique.
ESPP presentation to EU Waste Water Network, 4th June 2024 “EU policies driving nutrient removal and recycling
and the revised UWWTD (Urban Waste Water Treatment Directive)”
Remote Sensing and Computational, Evolutionary, Supercomputing, and Intellige...University of Maribor
Slides from talk:
Aleš Zamuda: Remote Sensing and Computational, Evolutionary, Supercomputing, and Intelligent Systems.
11th International Conference on Electrical, Electronics and Computer Engineering (IcETRAN), Niš, 3-6 June 2024
Inter-Society Networking Panel GRSS/MTT-S/CIS Panel Session: Promoting Connection and Cooperation
https://www.etran.rs/2024/en/home-english/
The ability to recreate computational results with minimal effort and actionable metrics provides a solid foundation for scientific research and software development. When people can replicate an analysis at the touch of a button using open-source software, open data, and methods to assess and compare proposals, it significantly eases verification of results, engagement with a diverse range of contributors, and progress. However, we have yet to fully achieve this; there are still many sociotechnical frictions.
Inspired by David Donoho's vision, this talk aims to revisit the three crucial pillars of frictionless reproducibility (data sharing, code sharing, and competitive challenges) with the perspective of deep software variability.
Our observation is that multiple layers — hardware, operating systems, third-party libraries, software versions, input data, compile-time options, and parameters — are subject to variability that exacerbates frictions but is also essential for achieving robust, generalizable results and fostering innovation. I will first review the literature, providing evidence of how the complex variability interactions across these layers affect qualitative and quantitative software properties, thereby complicating the reproduction and replication of scientific studies in various fields.
I will then present some software engineering and AI techniques that can support the strategic exploration of variability spaces. These include the use of abstractions and models (e.g., feature models), sampling strategies (e.g., uniform, random), cost-effective measurements (e.g., incremental build of software configurations), and dimensionality reduction methods (e.g., transfer learning, feature selection, software debloating).
I will finally argue that deep variability is both the problem and solution of frictionless reproducibility, calling the software science community to develop new methods and tools to manage variability and foster reproducibility in software systems.
Exposé invité Journées Nationales du GDR GPL 2024
Comparing Evolved Extractive Text Summary Scores of Bidirectional Encoder Rep...University of Maribor
Slides from:
11th International Conference on Electrical, Electronics and Computer Engineering (IcETRAN), Niš, 3-6 June 2024
Track: Artificial Intelligence
https://www.etran.rs/2024/en/home-english/
Phenomics assisted breeding in crop improvementIshaGoswami9
As the population is increasing and will reach about 9 billion upto 2050. Also due to climate change, it is difficult to meet the food requirement of such a large population. Facing the challenges presented by resource shortages, climate
change, and increasing global population, crop yield and quality need to be improved in a sustainable way over the coming decades. Genetic improvement by breeding is the best way to increase crop productivity. With the rapid progression of functional
genomics, an increasing number of crop genomes have been sequenced and dozens of genes influencing key agronomic traits have been identified. However, current genome sequence information has not been adequately exploited for understanding
the complex characteristics of multiple gene, owing to a lack of crop phenotypic data. Efficient, automatic, and accurate technologies and platforms that can capture phenotypic data that can
be linked to genomics information for crop improvement at all growth stages have become as important as genotyping. Thus,
high-throughput phenotyping has become the major bottleneck restricting crop breeding. Plant phenomics has been defined as the high-throughput, accurate acquisition and analysis of multi-dimensional phenotypes
during crop growing stages at the organism level, including the cell, tissue, organ, individual plant, plot, and field levels. With the rapid development of novel sensors, imaging technology,
and analysis methods, numerous infrastructure platforms have been developed for phenotyping.
1. Screening of microorganisms
Types of Screening
Presented By-
Mr. Pathan Arshad khan I.A.
Assistant Professor
Gramin Science College, Vishnupuri,
Nanded.
2. Screening
The procedure of isolation, detection and separation
of microorganism of our interest form a mixed
population by using highly selective procedure is
called Screening.
4. Things to be considered while
screening……
Choice of Sources-
Samples from screening is taken from milk, water,
soil, air, compost etc.
Choice Substrate-
Nutrients and growth factors should be supplied for
growth of desired microorganism.
Choice of Detection-
Proper isolation and detection of desired Microorganisms
is important.
5. Screening
Types of Screening:-
Primary
Screening
Secondary
Screening
Organic Acid
producing
microorganisms
Antibiotic
producing
microorganisms
Extracellular
metabolite
producing
microorganism
Enrichment
culture
techniques
By Using
Dye
By using crowded
plate technique By Auxanography
Technique
By Defined media
6. Primary Screening
It’s a process of isolation, detection and separation of
microorganism of our interest.
Determines which microorganisms are able to produce a
compound.
Does not provide much idea about the production or yield
potential of microorganism.
It separate out only a few microorganisms, only few have
commercial value while discard the valueless microorganism.
7. 1.Primary Screening of organic acid producing
microorganism
The pH indicating dye may be used for detecting
microorganism that are capable of producing organic acid.
These dye undergo color change according to its pH .
Dye such as Neutral red, Bromothymol blue are added to
poorly buffered nutrient agar medium.
Colonies are subcultured to make stock culture.
Further testing is needed since inorganic acid bases are also
metabolic product of microbial growth.
8.
9. 2.Primary Screening of antibiotic producing
microorganism
Crowded plate technique is used for screening of antibiotic producing
microorganisms.
Does not give information about the sensitivity of antibiotic towards
other microorganisms.
Dilutions are made and then pouring & spreading soil samples that
gives 300-400 or more colonies per plate.
Colonies showing antibiotic activity are indicated by zone of
inhibition around the colonies.
Such colonies are subcultured and purified by streak before making
stock culture.
The purified cultures is then tested to find the microbial inhibition
spectrum
11. 3.Primary Screening of extracellular metabolite producing
microorganism
Auxanography technique is used for detecting microorganisms able to
produce growth factors, vitamins, amino acids etc. extracellularly.
Two major steps are—
A filter paper strip is put across the bottom of petri-dish.
The nutrient agar is prepared and poured on paper disc and allow to
solidify.
Soil sample is diluted and proper dilutions are inoculated.
A minimal media lacking the growth factors is prepared and seeded
with test organism .
The seeded medium is poured on to fresh petriplates and the plate is
allowed to set
A.) Preparation of First Plate
B.) Preparation of First Plate
12. The agar in first plate is then lifted and placed on second plate
without inverting.
The growth factor produced on agar can diffuse in to lower layer
containing test organism.
The zone of stimulated growth test organism around colonies are an
indication of organism produce growth factor extracellularly.
13. 4.Primary Screening by enrichment culture
This was designed by Beijerinck to isolate desired microorganism
from heterogeneous microbial population.
It consist of following steps-
a. Nutrient broth is inoculated with microbial source material
and incubated .
b. A small portion of all inoculums are plated on to the solid
medium and well isolated colonies are obtained.
c. Suspected colonies from the plate are subcultured on fresh
media and subjected for further testing.
15. Secondary Screening
It’s a systematic screening program intended to isolate
industrial important or useful microorganism.
It is useful in sorting of microorganism that have real
commercial value.
The microorganism that having poor applicability in
fermentation process are discarded.
It provide the information whether the product formed by
microorganism is new or not.
This may be accomplished by Paper chromatography, Thin
Layer chromatography techniques.
16. It should shows whether the product possess physical
properties such as UV light absorption or fluorescence or
chemical properties that can be employed to detect the
compound during paper chromatography.
It is conducted on agar plates, in flask or in small fermentor
containing liquid media.
It gives an idea about the economic position of fermentation
process involving the use of a newly discovered culture.
It help in providing information regarding the product yield
potential of different isolates.
17. It determines the optimum condition of growth or
accumulation of a product associated with particular culture.
Chemical, Physical and Biological properties of product are
also determined during secondary screening.
It detect gross genetic instability in microbial cultures. This
type of information is very important, since microorganisms
tending to undergo mutation or alteration is some way may
lose there capability for maximum accumulation of the
fermentation products.
It tells about chemical stability of the fermentation product.
It can be qualitative or quantitative in its approach
18. Examples of Secondary Screening
Antibiotic producing Streptomyces species.
Streptomyces isolate are streaked as narrow band on
sterilized nutrient agar plate and incubate.
Test organisms are then streaked from the edge of plates
without touching streptomyceal isolates and then the plates
are incubated.
At the end of incubation growth inhibitory zones for each
organisms are measured in millimeters.
Such organisms are again subjected for further testing by
growing the culture in sterilized liquid media and incubated
at constant temperature in mechanical shaker .