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2. Unit no 2
Unit title Industrial
Microbiology
Subject name and code
Applied Microbiology and
02MB0353
Department of
Microbiology
Dr. Niralee Patel
Industrial Microbiology
3. • Industrial Microbiology
• Major classes of industrial products and microorganisms used in
industrial microbiology,
• Industrial uses of bacteria, Industrial uses of Yeast,
• Industrial uses of fungi.
• Microbial Products : Production of primary and secondary metabolites
of industrial significance,
• A brief discussion about production of industrial products such as,
Enzymes: Protease, Amylase and Lipases
• Fuel: Methane,
• Alcoholic beverages: Beer, Wine.
4.
5. contents
• Introduction
• Production of alcohol
• Bread making
• Fungi In drug production
• Antibiotics
• Immune suppressants
• Ergot alkaloids
• Statins
• Food processesing
• Blue cheese
• Soya sauce
• Colours and flavours
6. INTRODUCTION
Fungi are used in Industries for manufacturing large varieties
of useful materials for mankind such as Metabolites, enzymes
and food.
The Filamentous fungi are used in many different process in
food Industry for manufacture of different metabolites and
variety of other processes.
Few are listed in following table
9. PRODUCTION OF ALCOHOL
• Saccharomyces cerevisiae presence of excess glucose
represses respiration.
• In principle, materials rich in sugars (or starches) are then
fermented resulting In the production of alcohol.
• Mainly three products
I. Beer
II. Wine
III. Sake
10. Production of WINE
• Species used
• Saccharomyces
cerevisiae
• Saccharomyces
carlsbergensis
• Saccharomyces
uvarum
•The yeast hydrolyses sugar, commonly
sucrose, to pyruvic acid via the EMP
pathway, and then acetaldehyde to
ethanol.
•The reaction is exothermic, and unless the
heat is dispersed, the reaction is slowed.
• Further, though up to 50% of sugar can
yield alcohol, by weight, the solution
rarely goes beyond 15% ethanol, because
the fungus is sensitive to high
concentrations of ethanol.
11. Ales and lager use cereal grains, commonly barley, as the
basis of fermentation. Grain is dried, then germinated
synchronously.
The germination process involves release of amylases within
the grain. These enzymes are then used to digest the starch of
a batch of ground cereals mixed into a mash, resulting in the
release of hexoses. The resulting wort is drained off.
After various treatments, including addition of hops, the
liquid is inoculated with specific yeasts and the mixture
fermented for a short period.
12. Organism Used - Aspergillus oryzae
⦿Sake is a Japanese beverage made from
rice. Steamed rice is inoculated with
Aspergillus oryzae to produce koji.
⦿Further rice mash is lactic acid fermented
using bacteria and yeasts. The mash and koji
are mixed and fermented for around 20 days,
when the alcohol concentration has reached
around 18%.
⦿The product is filtered, pasteurized and
stored before consumption.
13. ⦿Bread consists of a mixture of flour (usually from cereals especially
wheat), with water, salt and sugar, leavened by yeast. Flour is mixed
with the remaining ingredients and incubated at about 25 C.
⦿The yeast ferments the sugar forming carbon dioxide and alcohol. The
released gas causes bubbles to form by elastic extension of gluten (a
protein) in the flour. On baking, the alcohol evaporates. The length of
leavening, the quantity of gluten in the flour, the constituents of the
grain, and the temperature determine the texture and flavor of the
bread.
⦿Flour from wheat can be mixed with starch from a variety of
sources. For instance, potato and pumpkin have been used
successfully mixed with wheat flour to make a different style and
flavored bread.
15. Introduction
• At the beginning of the 21st century, Fungi were involved in
the industrial processing of more than 10 of the 20 most
profitable products used in medicine.
• Two anti-cholesterol statins, the antibiotic penicillin and the
immunosuppressant cyclosporin A are among the top 10.
• Each of these has a turn over in excess of $1 billion annually
16. Antibiotics from Fungi
Penicillin
1. Derived from Penicillium
chrysogenum was first used
successfully to treat an
infection caused by a
bacterium.
2. The natural penicillin have
a number of disadvantages.
They are destroyed in the
acid stomach, and so
cannot be used orally.
3. They also only act on gram
positive bacteria.
Cephalosporin
1. The original fungus found to
produce the compounds was
a Cephalosporium, hence
the name
2. Basidiomycetes, especially
from tropical regions,
produce an enormous
diversity of these
compounds.
3. They inhibit enzymes in the cell
wall of susceptible bacteria,
disrupting cell wall synthesis.
4. Ex.Cefixime,Ceftriaxone etc
17. The only broadly useful antifungal agent from fungi is
griseofulvin.
The original source was Penicillium griseofulvin.
Griseofulvin is fungi static, rather than fungicidal. It is used
for the treatment of dermatophytes, as it accumulates in the
hair and skin following topical application, fungal infections of
the scalp, fingernails, and toenails.
18. Immune suppressants
Cyclosporin A
1. It is a primary metabolite of
several fungi, including
Trichoderma polysporum and
Cylindrocarpon lucidum.
2. Cyclosporin A is a cyclic peptide
consisting of 11 mainly
hydrophobic amino acids. It acts
by inhibition of lymphocytes
3. The inhibition of T cells
proliferation results in the
suppression of the activation
process associated with
invasion by foreign bodies.
Gliotoxins
1. Belong to a class of compounds
called Epi-poly-thiodioxo-
piperazines (ETP)
2. Produced by many fungi
including Aspergillus
fumigatus
3. inhibit the immune system of
the host. Gliotoxin suppresses
the phagocytic defenses, which is
done by interfering with PtdIns
(3,4,5) P3 production.
This impairs the macrophages'
abilities to recognize, take up,
and destroy invading pathogens.
19. Ergot alkaloids
• Dihydroergotamine and ergotamine belong to the group of
medicines known as ergot alkaloids. They are used to treat severe,
throbbing headaches, such as migraine and cluster headaches.
•
• They act on the sympathetic nervous system resulting in the
inhibition of noradrenaline and serotonin, causing dilation of
blood vessels.
• They also act directly on the smooth muscles of the uterus
causing contractions, thus their early use to induce abortion
• Alkaloids are now produced in culture by strains of Calviceps
fusiformis and Calviceps paspalii.
20. STATINS
• Statins are a group of medicines that can
help lower the level of low-density
lipoprotein (LDL) cholesterol in the blood.
LDL cholesterol is often referred to as "bad
cholesterol", and statins reduce the
production of it inside the liver.
• Fungi used-
• Aspergillus terreus
• Aspergillus phoma
• Aspergillus terreus a soil- borne
fungus, produces a secondary
metabolite called lovastatin
• Aspergillus Phoma produces
squalestatin both has been used to
reduce or remove low density
lipoproteins from blood vessels in
humans
• Statins have been implicated in
attracting stem cells to damaged
tissues. The stem cells then appear
to regenerate the tissue
21. A wide range of other compounds with antibiotic
activity are also known.
They have been rejected for use in medicine because of
unwanted side effects, or instability of the active compound.
23. Introduction
Fungi may be the food, or may make the food edible
following processing.
Processing may make it possible to consume the foodstuff by
adding, modifying or removing components, including flavours,
nutritional elements such as vitamins or colours to enhance the
appeal of the food
Their use dates back to the start of the civilisation, when
breads and wines were first made deliberately
24. SOYA Sauce
• Fungi used
• Aspergillus oryzae
• Saccharomyces rouxii
• Soya beans are soaked, cooked to
remove contaminants, and then mixed
with roasted wheat.
• The fungus Aspergillus oryzae is
added to the mix, and the amended
mix kept aerobically for 20 to 40
hours at 25 C.
• The fungus produces invertases,
amylases and cellulases, which
degrade the soya paste.
25. Cheese
• Fungi used- Penicillium roquefortii
• Various cheeses are sold that have been stab- inoculated with
a strain of Penicillium roquefortii.
• The result is a blue streak or vein through the cheese.
• The fungus imparts a strong, pungent flavour due to the
aerobic production of methyl ketones.
• Famous blue cheeses include: Roquefort, Gorgonzola,
Stilton, and Danish Blue.
26. Flavours and Colours
fungi are responsible for a range of flavours
including terpenes, menthol and lactones.
Fungi produce a range of compounds that alter the
colour of food.
Ex-Monoascus purpureus has been traditionally used
for the production of red wine
27. Industrial process using fungi
are of great economic
importance. The products are
unique and usually no other
economic way to manufacture
these products.
28. Beg, Q.K., M. Kapoor, L. Mahajan, G.S. Hoondal. 2004. Microbial xylanases and their
industrial applications: a review. Appl. Microbiol. and
Biotech.SpringerBerlin/Heidelberg.
Alexopoulos, C.J., C.W. Mims, M. Blackwell. 1996. Introductory
Mycology.JohnWiley&Sons,USA.
O.P.Sharma .1989 the textbook of fungi. Tata Mc Graw hill,
Newdelhi
R.S.Mehrotra K.R.Aneja 1990 An Introduction to mycology , new age
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