Biotechnological Applications in Food Industry

Biotechnological Applications in Food Industry

• Presented by Dr. Eman Owis, Lecturer of Microbial Biotechnology at Mansoura University, Egypt, and Ph.D. from Göttingen University, Germany.
• Focuses on the application of biotechnology in the food industry.

Food Biotechnology

• Introduction: A broad overview of microorganisms associated with food, fermentation biotechnology, genetically modified foods, enzymes in food industry, and the role of nanotechnology
• Definition: Covers bacteria, yeasts and molds
• Branches of Biotechnology: Explores different areas of biotechnology
• Benefits of Biotechnology: Highlights the advantages of biotechnology
• Food Biotechnology Safety and Regulations: Details the safety aspects and regulations in food biotechnology.
• Different Techniques associated with Food Biotechnology: Describes different methods, and techniques
• Factors influencing microbial activity: Addresses factors impacting microbial behavior
• Introduction to Fermentation Biotechnology: Provides an overview of fermentation biotechnology
• Importance of Bacteria in Food Industry: Describes the importance of bacteria in food processing
• Importance of Yeasts in Food: Covers the significance of yeasts in food production
• Types of Fermentation: Explains various fermentation methods
• Molecular Biology Techniques: Covers molecular biology methods
• Enzymes in Food Industry: Focuses on enzymes in the food industry.
• Nanotechnology in Agriculture and Food Industry & Bioethics: Highlights the use of nanotechnology
• Applications of Nanotechnology: Shows the applications of nanotechnology
• Ethical aspects of food and agricultural biotechnology: Describes ethical considerations of biotechnology
• Production of food enzymes from microorganisms: Details the production of food enzymes

Outputs of this Lecture

• The principles and bases of fermentation processes.
• Principles of fermenters or bioreactors.
• Principles of downstream processing.

General Concept of Fermentation

• The Old Concept: Fermentation is a vital anaerobic process, converting organic matter into simpler materials, primarily in the presence of yeast.
• The Modern Concept: Utilizes microorganisms (or their enzymes) to convert complex organic compounds into simpler forms, substances that are of interest to humans or to improve the quality of life.

Fermentation Products and Applications

• Shows the relationship between fermentation products and their applications.
• Outlines primary products, secondary products, and enzymes.

Applications in Different Industries

• Illustrates applications of fermentation products in medical, chemical, agriculture, fuel, and environmental industries.
• Provides details of specific applications like the production of proteins, antibiotics, vitamins, organic acids, toxins, biofuels, dairy products, beverages solid waste recycling, sewage treatment and green manure.

An Overview of a Typical Industrial Fermentation Process

• Explains the process of industrial fermentation, outlining steps from raw materials to delivery and packaging of finished goods.
• Details upstream and downstream processing steps.
• Covers Deionization, Pasteurization, Blending, Precipitation, Deionization, Chromatography, Evaporation, Filtration, Crystallization, and Drying.
• Explains different stages of industrial fermentation process.
• Describes the packaging and delivery of finished products.

Difference between Fermenter and Bioreactor

• Compares fermenters and bioreactors based on parameter like Use, Size, Growth Rate, pH, rpm, Foam, and Condition

Basic design of Fermenter

• Explains components of fermenter in detail, including the structure and process

Details on Parts of a Fermenter

• Enumerates parts, including Impeller (agitator), Sparger (aerator), Baffles (vortex breaker), Inlet Air filter, Exhaust Air filter, Rota meter, and Pressure gauge.
• Discusses the functionality and significance of each component.

Details on Other Components of the Fermenter

• Covers temperature probes, cooling jackets, pH probes, dissolved oxygen probes, level probes, foam probes, sampling points, and valves.
• Explains the function each of these parts
• Describes how these parts are instrumental in efficient fermentation processes.

Types of Fermentation Process

• Batch Reactors: The simplest type, involving filling, allowing fermentation, emptying for downstream processing followed by cleaning and re-inoculation.
• Continuous Reactors: Fresh media is continuously added, and the fluid is continuously removed to maintain a sustained process, enabling prolonged operation without interruption.
• Fed-batch Reactor: The most common industrial type where fresh media is added either continuously or periodically during the fermentation process.

Factors that Influence Growth

• Phile vs. Tolerance: Phile describes conditions that support growth, Tolerance describes survival.
• Obligate means a condition is required for growth, Facultative means a condition can be used for growth but not required

The Requirements for Growth

• Physical Requirements: Temperature, pH, Light, Radiation, and Water.
• Chemical Requirements: Carbon, Nitrogen, Sulfur, Phosphorus, Trace Elements, Oxygen, and Organic Growth Factors.

Temperature Optima

• Microbial growth is affected by ambient temperatures.
• Describes optimum, minimum and maximum temperature thresholds for organisms.
• Outlines the impacts of temperature changes (enzyme inactivation) with respect to the organism's growth
• Describes the significance of 40° F (5°C) in microbial growth.

Growth Temperature (Cardinal)

Describes in detail the different temperatures required for growth of a biological species, including terms like minimum, optimum, and maximum.

• Explains how the rate of growth is affected by these.

Typical Growth Rates and Temperature

• Represents different growth rate behaviors across various temperature ranges for psychrophiles, psychrotrophs, mesophiles, thermophiles, and hyperthermophiles.
• Illustrates the growth rates with respect to temperature.

Oxygen Requirements

• Categorizes organisms based on their oxygen requirements, including obligate aerobes, obligate anaerobes, facultative anaerobes, aerotolerant anaerobes, and microaerophiles.
• Details how these requirements differ and the impact of oxygen on microbes.

Classification of Organisms Based on Oxygen Requirements

• Organisms can be classified by how they utilize or are affected by oxygen.
• Details oxygen needs for various species and how this affects their survival.

The Effect of Oxygen (O₂) on Growth

• Illustrates how different species of organisms respond and grow under various levels of oxygen

Chemical Requirements - Microbial Nutrition (Media)

• Explains requirements for microbes, details nutrient requirements, and describes different types of media used for microbial growth.

Microbiological Media

• Explains how microbes are supported by different types of media.
• Categorizes the types of media according to their composition, including chemically defined and complex media.

The Common Nutrient Requirements

• Lists primary nutrient components like water, macronutrients (e.g. C, N, O,H etc), micronutrients (e.g., Mn, Zn etc.), and Growth Factors (vitamins, amino acids, etc.) vital for microbial growth.

Growth

• Defines growth as the acquisition of biomass or mass or weight leading to cell division or reproduction.
• Details factors like Generation time, and Multiplication time for a given organism.

Growth in Batch Culture (For Unicellular Organisms)

• Explains batch culture as a closed system. Describes the typical four phases of microbial growth: lag, logarithmic, stationary, and death.
• Describes these phases and what happens in each.

Bacterial Growth

• Details Bacterial growth according to a logarithmic progression (doubling time)
• Gives the examples of 20 minutes for Eschericia coli and 12 hours for Mycobacterium tuberculosis

Phases of Growth (in detail)

• Lag phase: Initial period of adaptation where cells prepare for growth but no significant increase.
• Log phase (exponential phase): Rapid growth and cell division (multiplication)
• Stationary phase: Balanced growth and cell death, resources limit further growth.
• Death phase: Number of deaths exceeds divisions, leading to a decrease in cell count.

Growth in Filamentous Organisms

• Explains growth patterns in filametous organisms both on solid and liquid media.
• Shows the relationship between growth and Time.