The document discusses various methods for immobilizing microbial cells, specifically yeast cells, for use in fermentation processes to produce bioethanol. It describes techniques like adsorption, entrapment in calcium alginate or polyacrylamide beads, and covalent bonding to supports like chitosan or cellulose. The immobilized yeast cells can be used for continuous fermentation with controls over factors like temperature, sugar concentration, pH, agitation rate and inoculum size to optimize ethanol production. Immobilization provides benefits like reuse of cells and easier product separation using techniques like membrane microreactors.
Here is brief ppt on industrial production of amino acids - glutamine, lysine, tryptophan.
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The material describes components of industrial fermentation media with their respective metabolic importance for the industrial microbes. it also addresses industrial scale sterilization methods.
Here is brief ppt on industrial production of amino acids - glutamine, lysine, tryptophan.
Please share your feedback and queries. Constructive criticism is appreciated.
Thank you
The material describes components of industrial fermentation media with their respective metabolic importance for the industrial microbes. it also addresses industrial scale sterilization methods.
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
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 presentation about the glance of industrial production and application of antibiotics useful for learner who quikly understand the antibiotics production and their uses.
Generally, organic acids are produced commercially either by chemical synthesis or fermentation. ... All organic acids of tricarboxylic acid cycle can be produced in high yields in microbiological processes. Among fermentation processes, the production of organic acids is dominated by submerged fermentation.
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
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 presentation about the glance of industrial production and application of antibiotics useful for learner who quikly understand the antibiotics production and their uses.
Generally, organic acids are produced commercially either by chemical synthesis or fermentation. ... All organic acids of tricarboxylic acid cycle can be produced in high yields in microbiological processes. Among fermentation processes, the production of organic acids is dominated by submerged fermentation.
Ethanol is nowadays is being regarded as a beverage as well as an important bio fuel. But how is it prepared? It's method of production i.e Fermentation is the key. This presentation has all what you need to know about ethanol fermentation.
Selective approach to efficient ethanol production using adaptation of produc...IJERA Editor
The resistance to ethanol of 18 strains of alcoholic yeast Saccharomyces cerevisiae, including production strains, was studied. It is shown that yeast growth was inhibited by increasing the concentration of ethanol in the medium above 7% (v/v). Successive adaptation of alcohol yeast to gradually increased concentrations of sodium chloride in the medium was carried out. Yeast variants that exceeded production strains in fermentation activity on the medium with 10% (v/v) ethanol were received. The use of selected strains will increase the productivity of the process of ethyl alcohol production at the same costs.
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
commercial production of cellulase enzyme and its usesCherry
Cellulose is an organic compound with the formula (C6H10O5) and is the most abundant organic polymer on Earth.
Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes.
Effect of Various Parameters on the Growth and Ethanol Production by Yeasts I...Shafkat Shamim Rahman
Two ethanol fermenting Saccharomyces cerevisiae were isolated from date juice and grapes and grown in YEPD medium. They were characterized for alcoholic fermentation using sugarcane molasses and their growth conditions were optimized with respect to pH and sugar concentration. Results revealed a temperature of 30ºC, pH 6.0 and 6.5% sugar concentration as optimum for fermentation. Stress tolerance tests showed that date juice isolate was highly tolerant to temperature, pH and high ethanol concentration in the medium. Under optimized conditions, S. cerevisiae isolated from date-juice produced 7.75% of ethanol in molasses as estimated by Conway method.
Lignocelluloses, the major component of biomass, makes up about half of the matter produced by photosynthesis. It consists of three types of polymers – cellulose, hemicellulose, and lignin – that are strongly intermeshed and chemically bonded by non-covalent forces and by covalent cross-linkages. A great variety of fungi and bacteria can fragment these macromolecules by using a battery of hydrolytic or oxidative enzymes. In native substrates, binding of the polymers hinders their biodegradation. Molecular genetics of cellulose-, hemicellulose- and lignin-degrading systems advanced considerably during the 1990s. Most of the enzymes have been cloned, sequenced, and expressed both in homologous and in heterologous hosts. Much is known about the structure, genomic organization, and regulation of the genes encoding these proteins.
The presentation is aimed for giving a vivid concept for production of ethanol using fermentation technology. A microbial approach mainly with yeast and associated organisms which provide cheap but best yield of ethanol .
Undergraduate study done in an attempt to expedite yeast growth to fit the busy biology undergraduate schedule. The yeast were growth at various time/temp/rotation increments and were monitored for growth with a spectrometer. This information is now being used by our team of graduate students on a more in depth sudy using yeast speroplasts to study apoptosis mechanisms.
Biological screening of herbal drugs: Introduction and Need for
Phyto-Pharmacological Screening, New Strategies for evaluating
Natural Products, In vitro evaluation techniques for Antioxidants, Antimicrobial and Anticancer drugs. In vivo evaluation techniques
for Anti-inflammatory, Antiulcer, Anticancer, Wound healing, Antidiabetic, Hepatoprotective, Cardio protective, Diuretics and
Antifertility, Toxicity studies as per OECD guidelines
June 3, 2024 Anti-Semitism Letter Sent to MIT President Kornbluth and MIT Cor...Levi Shapiro
Letter from the Congress of the United States regarding Anti-Semitism sent June 3rd to MIT President Sally Kornbluth, MIT Corp Chair, Mark Gorenberg
Dear Dr. Kornbluth and Mr. Gorenberg,
The US House of Representatives is deeply concerned by ongoing and pervasive acts of antisemitic
harassment and intimidation at the Massachusetts Institute of Technology (MIT). Failing to act decisively to ensure a safe learning environment for all students would be a grave dereliction of your responsibilities as President of MIT and Chair of the MIT Corporation.
This Congress will not stand idly by and allow an environment hostile to Jewish students to persist. The House believes that your institution is in violation of Title VI of the Civil Rights Act, and the inability or
unwillingness to rectify this violation through action requires accountability.
Postsecondary education is a unique opportunity for students to learn and have their ideas and beliefs challenged. However, universities receiving hundreds of millions of federal funds annually have denied
students that opportunity and have been hijacked to become venues for the promotion of terrorism, antisemitic harassment and intimidation, unlawful encampments, and in some cases, assaults and riots.
The House of Representatives will not countenance the use of federal funds to indoctrinate students into hateful, antisemitic, anti-American supporters of terrorism. Investigations into campus antisemitism by the Committee on Education and the Workforce and the Committee on Ways and Means have been expanded into a Congress-wide probe across all relevant jurisdictions to address this national crisis. The undersigned Committees will conduct oversight into the use of federal funds at MIT and its learning environment under authorities granted to each Committee.
• The Committee on Education and the Workforce has been investigating your institution since December 7, 2023. The Committee has broad jurisdiction over postsecondary education, including its compliance with Title VI of the Civil Rights Act, campus safety concerns over disruptions to the learning environment, and the awarding of federal student aid under the Higher Education Act.
• The Committee on Oversight and Accountability is investigating the sources of funding and other support flowing to groups espousing pro-Hamas propaganda and engaged in antisemitic harassment and intimidation of students. The Committee on Oversight and Accountability is the principal oversight committee of the US House of Representatives and has broad authority to investigate “any matter” at “any time” under House Rule X.
• The Committee on Ways and Means has been investigating several universities since November 15, 2023, when the Committee held a hearing entitled From Ivory Towers to Dark Corners: Investigating the Nexus Between Antisemitism, Tax-Exempt Universities, and Terror Financing. The Committee followed the hearing with letters to those institutions on January 10, 202
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The Roman Empire A Historical Colossus.pdfkaushalkr1407
The Roman Empire, a vast and enduring power, stands as one of history's most remarkable civilizations, leaving an indelible imprint on the world. It emerged from the Roman Republic, transitioning into an imperial powerhouse under the leadership of Augustus Caesar in 27 BCE. This transformation marked the beginning of an era defined by unprecedented territorial expansion, architectural marvels, and profound cultural influence.
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.
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.
1. Use of immobilized microbial
cells in fermentation industry
K. Poojitha
PALB 8044
2.
3.
4. Among renewable energies, priority was given to
liquid biofuels as it represents about 40 % of the
total.
Bioethanol has been identified as the mostly used
biofuel worldwide since it significantly contributes to
the reduction of crude oil consumption and
environmental pollution.
Bioethanol can be produced from various types of
feedstocks such as sucrose, starch, lignocellulosic and
algal biomass through fermentation process by
microorganisms.
The yeast cell factory Saccharomyces cerevisiae is a
well-known producer of ethanol.
6. Yeast
Yeast are eukaryotic micro organisms classified in the kingdom
fungi with 1,500 species.
Yeast are unicellular, although some species with yeast forms may
become multicellular through the formation of a string of
connected budding cells known as pseudohyphae.
Most reproduce asexually by mitosis. And many do so via
asymmetric division process called budding.
Yeast size can vary greatly depending on the species, measuring
3-4 um in diameter although some yeasts can reach over 40 um.
By fermentation the yeast species Saccharomyces cerevisiae
converts carbohydrates to carbon dioxide and alcohols.
It is also extremely important as a model organism in modern cell
biology research and is one of the most thoroughly researched
eukaryotic microorganisms.
7.
8.
9. Immobilization
Immobilization of enzymes for cells refers to the
technique of confining/anchoring the enzymes/cells in or
an inert support for their stability and functional reuse.
By employing this technique enzymes are made more
efficient and cost effective for their industrial use.
Some workers regard immobilization as a goose with
golden egg in enzyme technology.
Method of Immobilization
The commonly employed techniques for immobilization
of enzymes are Adsorption, Entrapment, Cross-linking,
encapsulation and Covalent bonding.
10.
11. Carriers for yeast immobilization
Perspective techniques for yeasts immobilization are as follows:
Adsorption to solid surfaces (wood chips, delignified brewer’s
spent grains, DEAE cellulose and porous glass)
Entrapment within a porous matrix (calcium alginate, k-
carrageenan, poly vinyl alcohol, agar, gelatine, chitosan, and
polyacrylamide)
Covalent bonding (chitosan, cellulose)
Mechanical retention behind a barrier (microporous
membrane filters, and microcapsules) and
Self-aggregation of the cells by flocculation.
12. Immobilization of yeast by calcium alginate
Calcium alginate offers several advantages as a support,
such as good biocompatibility, low cost, availability and ease of
preparation.
13. Electron micrograph of yeast
cells immobilized in calcium
alginate.
Immobilized yeast in calcium
alginate.
15. Homogenized cell suspension, containing 10% (w/v) was added
under stirring at room temperature to the 2% (w/w) aqueous
solution of hydroxyethylcellulose (HEC) and vortexed.
The resulting homogeneous solution was poured into Teflon dishes
(2 cm diameter) forming about 2.5-mm-thick layer and frozen at –30
°C for 2 h.
The dishes were then irradiated with UV light by Dymax 5000-EC
curing equipment with 400 W metal halide flood lamp for 2 min on
both sides.
After immobilization procedure the gels were lyophilized.
For revitalization of the cells, the gels were placed in 250-ml flasks
with 100 ml nutrient medium for 20 h on a rotary shaker (100 rpm)
at 30 °C.
After that, the gels were used for fermentation of glucose to
ethanol.
Immobilization of yeast by cellulose
16. Scanning electron micrograph of the HEC (hydroxyethylcellulose)
with immobilized S. cerevisiae cells
(a) immediately after preparation and
(b) after 72 h of fermentation
17. Powdered chitosan was dissolved in 2% acetic acid.
Into 20 mL of 1% chitosan solution, containing 50-150 mg
of magnetite powder, 13.2 mL of 0.5M KOH was added
gradually at 50°C under stirring.
After 10 minutes 0.5 g of glutaraldehyde was added.
A solution of yeast cells (250 ml) was added and the
mixture was stirred at 20°C for 30 min and then left at 4°C
overnight.
Next day the particles were washed until no cells were
detected in the washes. Immobilized yeasts were stored at
4°C in 0.1 M Na acetate buffer, pH 5.0.
Immobilization of yeasts on chitosan-magnetite
microparticles
18. An aqueous solution (75 ml), containing acrylamide monomer (12.5
g), methylenebisacrylamide (0.6 g), alginate (0.5 g),
tetramethylethylenediamine (TEMED - 1 ml), and a suspension of
yeast cells (20 g packed cells) in 0.9% NaCl solution (25 ml) were
separately cooled in ice baths to 4°C and pumped continuously into
a cooled mixing chamber through a double walled tubular device.
The cell suspension was conveyed along the internal tube and the
acrylamide solution though the outer annulus.
The flow rates were adjusted to maintain a ratio of 5:3 (v/v) of
acrylamide solution and cell suspension, respectively.
The cells and monomer were mixed rapidly and remained in
contact only briefly before passing into a gently stirred calcium
formate solution (3%) containing ammonium persulphate (0.5%)
cooled to 4°C.
The beads were uniform and about 3 mm in diameter.
Immobilization of yeast by polyacrylamide
19. A. Spherical porous polyacrylamide beads (3 mm diameter) with
entrapped yeast cells.
B. Scanning electron microscopy of polyacrylamide beads with
entrapped yeast cells.
20. Factors affecting fermentation
Temperature:
The ideal temperature range for fermentation is 20-35 °C.
Free cells of S. cerevisiae have an optimum temperature of 30 °C
whereas immobilized cells have slightly higher optimum
temperature due to its ability to transfer heat from particle
surface to inside the cells.
Sugar concentration:
The increase in sugar concentration up to a certain level caused
fermentation rate to increase.
However, the use of excessive sugar concentration will cause
steady fermentation rate. This is because the concentration of
sugar use is beyond the uptake capacity of the microbial cells.
Generally, the maximum rate of ethanol production is achieved
when using sugars at the concentration of 150 g/L.
21. pH:
pH of the broth as it affects bacterial contamination, yeast
growth, fermentation rate and byproduct formation.
In fermentation for ethanol production, the optimum pH range of
S. cerevisiae is 4.0–5.0.
When the pH was below than 4.0, a longer incubation period is
required but the ethanol concentration was not reduced
significantly.
However, when then pH was above 5.0, the concentration of
ethanol reduced substantially.
Fermentation time:
Shorter fermentation time causes inefficient fermentation due to
inadequate growth of microorganisms.
On the other hand, longer fermentation time gives toxic effect on
microbial growth especially in batch mode due to the high
concentration of ethanol in the fermented broth.
22. Comparison on the ethanol concentration after 3 h of fermentation.
Film A is 3% sodium alginate, and 3.5% CaCl2,
Film B is 3% sodium alginate, and 4.0% CaCl2,
Film C is 4% sodium alginate, and 3.5% CaCl2,
Film D is 4% sodium alginate, and 4.0% CaCl2.
Composition of cell matrix:
23. Agitation rate:
Agitation rate controls the permeability of nutrients from the
fermentation broth to inside the cells and removal of ethanol
from the cell to the fermentation broth.
The greater the agitation rate, the higher the amount of ethanol
produced. Besides, it increases the amount of sugar consumption
and reduces the inhibition of ethanol on cells.
The common agitation rate for fermentation by yeast cells is 150–
200 rpm.
Inoculum size:
Inoculum concentration does not give significant effects on the
final ethanol concentration but it affects the consumption rate of
sugar and ethanol productivity.
The production of ethanol was seen to be increased with the
increase in cell numbers from 1×104 to 1×107 cells per ml.
24.
25.
26. Schematic diagram of the integrated process for production
and separation of bioethanol in a membrane microreactor device.