Fermentation is a metabolic process that produces organic acids, gases, or alcohol by consuming sugar in the absence of oxygen. It occurs in yeast, bacteria, and oxygen-starved muscle cells. There are several types of fermentation processes and methods to genetically modify microorganisms, including mutation, protoplast fusion, and inserting short DNA sequences. Recombinant DNA techniques allow transferring genetic information between organisms to give recipients new capabilities for industrial applications like producing ethanol, 1,3-propanediol, or lactic acid. Microorganisms are preserved through techniques like lyophilization and liquid nitrogen storage to maintain their desired characteristics.
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
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
Definition of fermentation, Range of fermentation process, Chronological development of the fermentation industry, components parts of a fermentation process.
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
Steps involved in fermentation products producing a viable product output.various steps and process were explained in them. A semester syllabus of undergraduate microbiology student in his/her semester -5 in paper -6 . I think this might be helpful to you and have a good response after reading this .thank you.
Industrial Production of L-Lysine by FermentationKuldeep Sharma
Lysine is an essential amino acid that is used in the biosynthesis of proteins. Lysine is required for the nutrition of animals and humans. Lysine is useful as medicament, chemical agent, food material (food industry) and feed additives (animal food). It's demand has been steadily increasing in recent years. Several thousand tones of L-lysine are annually produced worldwide, almost by microbial fermentation.
±For Education Purpose Only
Definition of fermentation, Range of fermentation process, Chronological development of the fermentation industry, components parts of a fermentation process.
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
Steps involved in fermentation products producing a viable product output.various steps and process were explained in them. A semester syllabus of undergraduate microbiology student in his/her semester -5 in paper -6 . I think this might be helpful to you and have a good response after reading this .thank you.
Industrial Production of L-Lysine by FermentationKuldeep Sharma
Lysine is an essential amino acid that is used in the biosynthesis of proteins. Lysine is required for the nutrition of animals and humans. Lysine is useful as medicament, chemical agent, food material (food industry) and feed additives (animal food). It's demand has been steadily increasing in recent years. Several thousand tones of L-lysine are annually produced worldwide, almost by microbial fermentation.
±For Education Purpose Only
Chapter 4 principles and process of biotechnologyMosesPackiaraj2
lesson 4
bio botany ,botany ,12th ,12th biobotany ppt ,12th botany ppt ,tn text book ,study materials ,12th study materials, Chapter 4 principles and process of biotechnology
What are strains?
• A strain is a genetic variant or subtype of a microorganism (e.g., a virus,
bacterium or fungus).
• Microbial strains can also be differentiated by their genetic makeup using
metagenomic methods to maximize resolution within species.
What are industrial strains?
• Strains which synthesize one component as the main product are
preferable, since they make possible a simplified process for product
recovery.
Why is strain development important in industrial microbes?
• Prerequisite for efficient biotechnological processes at industrial scale is
the use of microbial strains which produce high titre of the desired
product.
• The process of enhancing the biosynthetic capabilities of microbes to
produce desired product in higher quantities is defined as microbial strain
improvement.
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The empire's roots lie in the city of Rome, founded, according to legend, by Romulus in 753 BCE. Over centuries, Rome evolved from a small settlement to a formidable republic, characterized by a complex political system with elected officials and checks on power. However, internal strife, class conflicts, and military ambitions paved the way for the end of the Republic. Julius Caesar’s dictatorship and subsequent assassination in 44 BCE created a power vacuum, leading to a civil war. Octavian, later Augustus, emerged victorious, heralding the Roman Empire’s birth.
Under Augustus, the empire experienced the Pax Romana, a 200-year period of relative peace and stability. Augustus reformed the military, established efficient administrative systems, and initiated grand construction projects. The empire's borders expanded, encompassing territories from Britain to Egypt and from Spain to the Euphrates. Roman legions, renowned for their discipline and engineering prowess, secured and maintained these vast territories, building roads, fortifications, and cities that facilitated control and integration.
The Roman Empire’s society was hierarchical, with a rigid class system. At the top were the patricians, wealthy elites who held significant political power. Below them were the plebeians, free citizens with limited political influence, and the vast numbers of slaves who formed the backbone of the economy. The family unit was central, governed by the paterfamilias, the male head who held absolute authority.
Culturally, the Romans were eclectic, absorbing and adapting elements from the civilizations they encountered, particularly the Greeks. Roman art, literature, and philosophy reflected this synthesis, creating a rich cultural tapestry. Latin, the Roman language, became the lingua franca of the Western world, influencing numerous modern languages.
Roman architecture and engineering achievements were monumental. They perfected the arch, vault, and dome, constructing enduring structures like the Colosseum, Pantheon, and aqueducts. These engineering marvels not only showcased Roman ingenuity but also served practical purposes, from public entertainment to water supply.
A Strategic Approach: GenAI in EducationPeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
Embracing GenAI - A Strategic ImperativePeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
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2. Fermentation:
Fermentation is a metabolic process that consumes sugar in the
absence of oxygen.
The products are organic acids, gases, or alcohol. It occurs in
yeast and bacteria, and also in oxygen-starved muscle cells, as
in the case of lactic acid fermentation.
The science of fermentation is known as zymology.
3. Inoculum build up:
Development of active logarithmic microbial culture that is suitable for
the final industrial production level is known as inoculum development.
Inoculum we use for industrial fermentations should be •active, healthy
and exponential growth phase. •
Available free of contamination in required large volumes.
•Retain its capability of formation of desired product formation.
Control of product quality throughout repeated fermentations depends
upon maintenance of genetic uniformity from the time of strain selection
until the product is harvested.
4. The process is a stepwise and gradual increase in scaling-up the
volume of inoculum to the desired level, which includes preparation
of bacterial suspension (either vegetative cells or spores) in sterile
tap water and then to the broth or in case of fungi, their hyphae are
transferred to the broth.
The first stage in the screening for microorganisms of potential
industrial application is their isolation. Isolation involves obtaining
either pure or mixed cultures.
5. Finding Microorganisms in Nature:
The major sources of microbial cultures for use in industrial microbiology
were natural materials such as soil samples, waters, and spoiled bread and
fruit.
Microbiologists are rapidly expanding the pool of known microorganisms
with characteristics desirable for use in industrial microbiology and
biotechnology.
They are also identifying microorganisms involved in mutualistic and
proto-cooperative relationships with other microorganisms and with
higher plants and animals.
There is continuing interest in bio-prospecting in all areas of the world,
and major companies have been organized to continue to explore
microbial diversity and identify microorganisms with new capabilities.
6. Genetic Manipulation of Microorganisms:
Genetic manipulations are used to produce microorganisms with
new and desirable characteristics.
The classical methods of microbial genetics play a vital role in the
development of cultures for industrial microbiology.
7. Mutation:
Once a promising culture is found, a variety of techniques can be used for
culture improvement, including chemical mutagens and ultraviolet light.
As an example, the first cultures of Penicillium notatum, which could be
grown only under static conditions, yielded low concentrations of
penicillin.
In 1943 a strain of Penicillium chrysogenum was isolated strain NRRL
1951 which was further improved through mutation.
Today most penicillin is produced with Penicillium chrysogenum, grown
in aerobic stirred fermenters, which gives 55-fold higher penicillin yields
than the original static cultures.
8. Protoplast fusion:
Protoplast fusion is now widely used with yeasts and molds.
To carry out genetic studies with these microorganisms, protoplasts are
prepared by growing the cells in an isotonic solution while treating them
with enzymes, including cellulase and beta-galacturonidase.
The protoplasts are then regenerated using osmotic stabilizers such as
sucrose. If fusion occurs to form hybrids, desired recombinants are
identified by means of selective plating techniques.
After regeneration of the cell wall, the new protoplasm fusion product can
be used in further studies.
A major advantage of the protoplast fusion technique is that protoplasts of
different microbial species can be fused, even if they are not closely linked
taxonomically.
For example, protoplasts of Penicillium roquefortii have been fused with
those of P. chrysogenum.
Even yeast protoplasts and erythrocytes can be fused.
9. Insertion of Short DNA Sequences:
Short lengths of chemically synthesized DNA sequences can be inserted into
recipient microorganisms by the process of site directed mutagenesis.
This can create small genetic alterations leading to a change of one or several amino
acids in the target protein. Such minor amino acid changes have been found to lead,
in many cases, to unexpected changes in protein characteristics, and have resulted in
new products such as more environmentally resistant enzymes and enzymes that can
catalyze desired reactions.
These approaches are part of the field of protein engineering.
Enzymes and bioactive peptides with markedly different characteristics (stability,
kinetics, activities) can be created.
One of the most interesting areas is the design of enzyme-active sites to promote the
modification of “unnatural substrates.”
This approach may lead to improved transformation of recalcitrant materials, or
even the degradation of materials that have previously not been amenable to
biological processing.
10. Transfer of Genetic Information between Different Organisms:
This involves the transfer of genes for the synthesis of a specific product
from one organism into another, giving the recipient varied capabilities
such as an increased capacity to carry out hydrocarbon degradation.
A wide range of genetic information also can be inserted into
microorganisms using vectors and recombinant DNA techniques. Vectors
include artificial chromosomes such as those for yeasts (YACs), bacteria
(BACs), P1 bacteriophage-derived chromosomes (PACs), and
mammalian artificial chromosomes (MACs).
YACs are especially valuable because large DNA sequences (over 100
kb) can be maintained in the YAC as a separate chromosome in yeast
cells.
11. A good example of vector use is provided by the virus that causes
foot and- mouth disease of cattle and other livestock. Genetic
information for a foot-and-mouth disease virus antigen can be
incorporated into E. coli, followed by the expression of this
genetic information and synthesis of the gene product for use in
vaccine production.
12.
13. Product Transferred Microorganism Used Combinatorial Process
Ethanol production E. coli Integration of pyruvate decarboxylase
and alcohol dehydrogenase II from
Zymomonas mobilis.
1,3-Propanediol
production
E. coli Introduction of genes from the
Klebsiella pneumoniae dha region into
E. coli made possible
anaerobic 1,3-propanediol production.
Cephalosporin
precursor synthesis
Penicillium chrysogenum Production 7-ADC and 7-ADCAa
precursors by incorporation of the
expandase gene of
Cephalosoporin acremonium into
Penicillium by transformation
Lactic acid
production
Saccharomyces cerevisiae A muscle bovine lactate
dehydrogenase gene (LDH-A)
expressed in S. cerevisiae
The Expression of Genes in Other Organisms to Improve
Processes and Products:
14. Preservation of Microorganisms:
Once a microorganism or virus has been selected or created to serve a
specific purpose, it must be preserved in its original form for further use
and study.
Periodic transfers of cultures have been used in the past, although this
can lead to mutations and phenotypic changes in microorganisms.
To avoid these problems, a variety of culture preservation techniques
may be used to maintain desired culture characteristics.
Lyophilization, or freeze-drying, and storage in liquid nitrogen are
frequently employed with microorganisms.
Although lyophilization and liquid nitrogen storage are complicated and
require expensive equipment, they do allow microbial cultures to be
stored for years without loss of viability or an accumulation of mutations.