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Questions and Answers
What is the primary function of the impeller in a fermenter?
What is the primary function of the impeller in a fermenter?
Which type of fermentation allows for continuous addition of fresh media?
Which type of fermentation allows for continuous addition of fresh media?
What type of fermentation condition is applicable only to small fermenters?
What type of fermentation condition is applicable only to small fermenters?
Which component is used to measure the flow rate of air or liquid in a fermenter?
Which component is used to measure the flow rate of air or liquid in a fermenter?
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What is the role of baffles in a fermenter?
What is the role of baffles in a fermenter?
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Which of the following best defines a facultative organism?
Which of the following best defines a facultative organism?
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What are the three cardinal thermal points defining temperature growth range?
What are the three cardinal thermal points defining temperature growth range?
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What influences the maximum growth temperature for microbes?
What influences the maximum growth temperature for microbes?
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What aspect makes oxygen poisonous to obligate anaerobes?
What aspect makes oxygen poisonous to obligate anaerobes?
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Which factor is NOT directly a physical requirement for microbial growth?
Which factor is NOT directly a physical requirement for microbial growth?
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What characterizes a fed batch reactor in the fermentation process?
What characterizes a fed batch reactor in the fermentation process?
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Which term describes organisms that can survive extreme conditions but do not grow?
Which term describes organisms that can survive extreme conditions but do not grow?
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What do the terms 'phile' and 'tolerant' specifically refer to regarding microbial growth?
What do the terms 'phile' and 'tolerant' specifically refer to regarding microbial growth?
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In a fermentation triangle, which components represent its three sides?
In a fermentation triangle, which components represent its three sides?
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Which statement is true regarding the growth of thermophilic and thermotolerant bacteria?
Which statement is true regarding the growth of thermophilic and thermotolerant bacteria?
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Which of the following types of microorganisms can grow in the presence of oxygen but can also survive in its absence?
Which of the following types of microorganisms can grow in the presence of oxygen but can also survive in its absence?
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What term describes microorganisms that can only grow at low concentrations of oxygen, specifically between 2-10%?
What term describes microorganisms that can only grow at low concentrations of oxygen, specifically between 2-10%?
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Which type of medium contains a known exact chemical composition?
Which type of medium contains a known exact chemical composition?
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Which of the following organisms is classified as an obligate aerobe?
Which of the following organisms is classified as an obligate aerobe?
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What are examples of macronutrients required by microorganisms in large amounts?
What are examples of macronutrients required by microorganisms in large amounts?
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Study Notes
Biotechnological Applications in Food Industry
- Dr. Eman Owis, lecturer of microbial biotechnology at Mansoura University, Germany, presented on biotechnological applications in the food industry.
- Topics discussed included fermentation biotechnology, genetically modified food, enzymes in the food industry, and nanotechnology in food.
Food Biotechnology
- Biotechnology uses microorganisms (bacteria, yeast, molds) to create food products.
- Factors influencing microbial activity include importance of bacteria and yeasts in the food industry, fermentation types, and molecular biology techniques.
- Food biotechnology safety and regulations are discussed.
- Different techniques associated with food biotechnology are also discussed.
Fermentation
- Fermentation is a process where organisms convert organic matter into simpler substances.
- Fermentation processes can either be aerobic or anaerobic and rely on microorganisms.
- The process can be divided into batch reactors and continuous reactors.
- The fresh media is often added and the resulting substances are removed from the bioreactor.
Fermentation Triangle
- Microorganisms, and purification in the process of fermentation are discussed within the context of the fermentation triangle.
- The integration of raw materials (media) completes the processes.
Factors Influencing Growth
- "Growth" refers to biomass accumulation, cell division, and reproduction.
- Microbes can survive in conditions where they can't grow.
- "-phile" often describes growth conditions.
- Tolerance conditions mean organisms survive without necessarily growing.
- Specific examples are "thermophilic bacterium" which grows at elevated temperatures versus "thermotolerant bacterium" that survives elevated temperature but grows at lower temperatures.
Obligate vs. Facultative
- Obligate means conditions are required for growth.
- Facultative means the organism can grow under the condition, but doesn't require it.
- Example: an obligate thermophile requires elevated temperatures for growth, while a facultative thermophile grows at either elevated or lower temperatures.
Growth Requirements
- Physical requirements include temperature, pH, light, radiation, and water.
- Chemical requirements include carbon, nitrogen, sulfur, phosphorous, trace elements, oxygen, and organic growth factors.
Temperature Optima
- Microbial cells adapt to their environment's ambient temperature.
- Growth requires three key temperatures (minimum, optimum, and maximum).
- Optimum temperature is generally near the highest part of the growth range.
- Death results from enzyme inactivation at higher temperatures.
- Mesophiles are the most common group of organisms.
Oxygen Requirements
- Aerobic respiration requires oxygen.
- Anaerobic respiration does not require oxygen.
- Obligate aerobes need oxygen, while obligate anaerobes are killed by oxygen.
- Facultative anaerobes can grow with or without oxygen.
- Aerotolerant bacteria are unaffected by oxygen, while.
- Microaerophiles require low oxygen levels.
Microbial Nutrition (Media)
- Microbial growth needs liquid or solid preparations.
- Media can be chemically defined (known composition) or complex (unknown composition, plant/animal extracts).
- Required components like water, macro elements (C, N, O, H, S, P, K), micro-elements (Mn, Zn, Co) are required and often supplied in media or water.
- Growth factors (amino acids, purines & pyrimidines, vitamins) are also essential for growth.
Growth in Batch Culture
- Batch culture (closed system) has four phases: lag, logarithmic, stationary, and death.
- Lag phase: adjustment period with no visible growth but active metabolism.
- Log phase: rapid, exponential cell growth.
- Stationary phase: equilibrium between growth and death.
- Death phase: death rates exceed growth rates.
Bacterial Growth
- Bacterial division follows a logarithmic progression.
- Generation time is the time a population doubles.
- This time varies based on the microorganism.
- Example microorganisms like Escherichia coli and Mycobacterium tuberculosis have different generation times.
Growth in Filamentous Organisms
- Filamentous organisms grow on both liquid and solid media.
- Growth stages include lag, rapid, and retarded growth, which are followed by stationary phase and death.
Typical Industrial Fermentation Process
- The process involves upstream processing (raw materials), fermentation, and downstream processing (separation, purification).
- Downstream processing includes methods like precipitation, deionization, chromatography, evaporation, filtration, crystallization, and drying.
Outputs of Lecture
- Principles of fermentation, fermenters/bioreactors, and downstream processing.
Differences between fermenter and bioreactor
- Fermenters are typically used for bacteria and fungi.
- Bioreactors are used for mammalian cells.
- Key differences include size, growth rate, pH control methods, and foam control.
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Description
Explore the applications of biotechnology in the food industry, including fermentation, genetically modified foods, and the use of enzymes. Learn about the regulatory aspects and the importance of microbial activity in food production. This quiz provides insights into the advanced techniques that are shaping modern food technology.
