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Questions and Answers
What is the primary reason for sterilizing raw materials in microbial processes?
Which of the following factors does NOT need to be closely monitored in microbial processes?
What are primary metabolites primarily responsible for?
What characterizes secondary metabolites in microbial processes?
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What is the primary goal of downstream processing in fermentation?
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Which stage of fermentation involves the conversion of raw materials?
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Why are waste products from microbial processes significant?
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What distinguishes batch fermentation from other methods?
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Which phase of batch fermentation is characterized by metabolic activity but no increase in microbial population?
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What key factor can influence the length of the lag phase?
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During which phase of batch fermentation does the growth rate increase until it reaches the maximum?
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What happens during the stationary phase of batch fermentation?
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Which factor does NOT affect the lag phase of microbial growth?
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What is the primary characteristic of the death phase in batch fermentation?
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In batch fermentation, what happens to the overall growth rate during the stationary phase?
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Which of the following best describes what occurs during the exponential phase?
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What is the primary focus of industrial biotechnology?
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Which of the following is NOT a method to increase product yields in industrial biotechnology?
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What role does the microbiologist play during industrial fermentation?
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In the context of industrial biotechnology, what does upstream processing (USP) NOT include?
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Which application of industrial biotechnology can replace harmful chemicals in agriculture?
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What is an essential task of a microbiologist during production?
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Which of the following processes is NOT part of downstream processing (DSP)?
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What is the initial stage of industrial biotechnology that takes advantage of fermentation?
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What is a key advantage of continuous reactors over batch reactors?
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Which type of fermentation is carried out in the presence of oxygen?
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What is a common use for continuous reactors?
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What distinguishes fed batch reactors from continuous reactors?
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What is a surface fermentation method?
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Which statement is true regarding anaerobic microorganisms?
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Why may continuous reactors be considered more productive than batch reactors?
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In which fermentation condition is carbon dioxide or hydrogen used to create anaerobic conditions?
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What does the saturation constant (Ks) represent in continuous fermentation?
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In a chemostat, which factor primarily controls the growth rate of microorganisms?
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How is the dilution rate (D) defined in the context of a chemostat?
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Which of the following statements about continuous fermentation is incorrect?
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What is the significance of plotting μmax against 1/s?
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What does a mean residence time in the context of a chemostat indicate?
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Which aspect of the chemostat affects both the growth rate of microorganisms and the rate of cell loss?
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What happens when the batch culture reaches the exponential growth phase in a continuous fermentation process?
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Study Notes
Industrial Biotechnology
- A branch of biotechnology focused on mass production using microbes
What is Industrial Biotechnology About?
-
Increasing product yields
- Mutations: Introducing changes to an organism's genetic makeup
- Gene amplification: Utilizing plasmids and vectors to increase gene copies.
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Applications:
- Production of antibiotics, vitamins, enzymes, amino acids, solvents, alcohol, and dairy products.
- Biopesticides for agriculture instead of chemicals.
- Inoculants for plant growth.
Role of the Microbiologist
- Central figure in industrial biotechnology
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Key responsibilities:
- Selection of microorganisms
- Choosing growth mediums
- Optimizing environmental conditions (pH, temperature, aeration)
- Monitoring for contaminants
- Ensuring quality control
- Maintaining organism cultures
- Improving microbial performance via genetic modification and medium adjustments.
Upstream Processing (USP)
- All steps leading up to the fermentation process
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3 primary areas:
- Producer microorganism: Selection and strain improvement.
- Fermentation media: Cost-effective carbon and energy source, essential nutrients, and optimization.
- Fermentation: Controlled growth of the organism or production of the target microbial product.
Downstream Processing (DSP)
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All steps following fermentation, including:
- Purification and separation: Removing unwanted components from the product.
- Concentration: Increasing the product's concentration.
- Formulation and packaging: Final steps of product development.
Fermentation Considerations:
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Microbial contamination:
- Sterilization of raw materials: Removing harmful microbes.
- Containment: Preventing entry of contaminants into the fermentation process.
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Environmental sensitivity:
- Temperature, Oxygen, and Nutrients: Strict control due to microbial sensitivity.
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Waste Products:
- High BOD: Potential for environmental pollution.
- Extensive sewage treatment: Required for wastewater disposal.
Types of Metabolites:
- Primary metabolites: Essential compounds needed for growth and basic functions. Produced during primary metabolism for survival.
- Secondary metabolites: Produced from primary metabolites, not essential for organism survival, providing valuable applications like drug development.
Stages of the Fermentation Process:
- In-bound logistics: Delivery and storage of raw materials.
- Upstream processing: Preparing raw materials for fermentation.
- Fermentation: Production of the desired product.
- Downstream processing: Purifying and concentrating the product.
- Outbound logistics: Packaging, storing, and delivering the final product.
Types of Fermentation Processes:
-
Batch Fermentation:
- Simplest type: A single batch of medium is fermented and then removed.
- Dynamic process: Not in a steady state due to changing conditions.
- Stages: Lag, exponential, stationary, and death phases.
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Lag Phase:
- Microbial population remains constant, but intense metabolic activity occurs.
- Factors Influencing Lag Phase: Medium composition, inoculum age, concentration, and viability.
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Exponential Phase:
- Rapid cell division.
- Logarithmic growth.
- Stationary Phase:
- Growth rate slows down as resources deplete. - No net change in cells, but metabolism continues.
- Death Phase:
- Cells die at a consistent rate.
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Continuous Fermentation:
- Fresh medium is continuously added, and bioreactor fluids are removed, maintaining a constant flow.
- Optimized for long-term production without shutdown.
- Higher productivity than batch reactors.
- Limited industrial use but common in wastewater treatment.
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Fed batch reactor:
- Most common type.
- Fresh medium is added, but there isn't a continuous removal of fluid.
- Emptied or partially emptied when the reactor is full or fermentation is complete.
- High productivity.
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Anaerobic Fermentation:
- Occurs in the absence of oxygen.
- Requires obligate or facultative anaerobic microorganisms.
- Oxygen removal methods include flushing with inert gases.
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Aerobic Fermentation:
- Occurs in the presence of oxygen.
- Most common in commercial processes for human use
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Surface Fermentation:
- Microorganisms grow on a solid or semi-solid surface.
- Common in food production, like cheeses, vinegar, and some antibiotics.
Analyzing Growth Rate
- Operating substrate concentration affects growth rate.
- Batch fermentations with different substrate concentrations are used to determine specific growth rate (μ).
- Data is used to estimate μmax (maximum specific growth rate) and Ks (saturation constant).
Continuous Fermentation:
-
Chemostat:
- Continuous culture system for controlled growth of microorganisms.
- One nutrient is limiting, controlling growth.
- Similar to batch cultures initially, extended indefinitely with fresh medium addition
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Dilution Rate (D) :
- Influences growth rate in continuous cultures.
- Determines the amount of medium entering the reactor per unit time (reciprocal of the residence time - hydraulic retention).
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Description
Discover the fundamentals of Industrial Biotechnology, focusing on the mass production of products using microbes. Learn about gene mutations, amplification techniques, and the microbiologist's vital roles in improving product yields and ensuring quality control in various applications.
