Industrial and Applied Microbiology PDF

INDUSTRIAL MICROBIOLOGY Industrial microorganisms and product formation Products for the health industry Products for the food industry Instruction for Mind Map Submission - Industrial Microbiology Objective: Create a mind map summarizing the key points covered in...

INDUSTRIAL MICROBIOLOGY Industrial microorganisms and product formation Products for the health industry Products for the food industry Instruction for Mind Map Submission - Industrial Microbiology Objective: Create a mind map summarizing the key points covered in today’s lecture on Industrial Microbiology. Design: Use color coding, symbols, or illustrations to make your mind map visually engaging. Ensure all points are concise and well-organized. Submission: Take a clear photo or screenshot of your completed mind map. Submit it to the class WhatsApp group before 11 PM today. Evaluation Criteria: Completeness (all key points covered). Creativity and clarity. Feel free to ask questions before the session ends. Let’s see your creative take on Industrial Microbiology! Learning Outcomes: At the end of this chapter, students will be able: 1.To explain the importance of microbes in industries and agriculture 2. To determine the use of microbes as food sources 3.To discuss the process of fermentation during secondary metabolites production  Industrial microorganisms and product formation Industrial microorganisms and their products ✔ The major microorganisms used in industrial microbiology are fungi (yeasts and molds) and certain prokaryotes (genus Streptomycetes) Examples of industrials products  Two types of microbial metabolites: Primary and secondary metabolites ✔ Primary metabolites– forms during exponential growth phase ✔ Secondary metabolites – forms near the end of the growth phase (after exponential growth)  A typical primary metabolite is alcohol – is formed as part of energy metabolism. Because organisms can grown only if they produce energy, ethanol forms in parallel with growth Secondary metabolites are some of the most complex and important metabolites of industrial interest The secondary metabolites typically share the following characteristics: ✔ They are not essential for growth and reproduction ✔ Their formation is highly dependent on growth conditions ✔ They are often overproduced, sometimes in huge amounts ✔ They are often produced by spore-forming microorganisms during the sporulation process itself  Fermentation Technology Fermentation technology is concerned with the large-scale culture of microorganisms in fermentors Imply anaerobic metabolism, but most of the organisms now utilized by fermentation industry are aerobes The successful operation of a fermentation requires: Research and laboratory studies on the microbes and other activities associated with fermentation processes Suitable materials (feedstock) to grow the organism Optimum operation of fermentors Downstream processing Solid substrate fermentations – traditional Asian food fermentations and mushroom cultivation are solid substrate fermentations  Stirred tank fermenter: Fungi can grown in the laboratory either by batch culture or continuous culture Reported fermentation application involving immobilized filamentous fungi Species Application Aspergillus awamori Amyloglucosidase production Aspergillus niger Citric acid production, gluconic acids production, effluent treatment, biomass production; amyloglucosidase production, α-amylase production Aspergillus oryzae α-amylase production Penicillium chrysogenum Penicillin-G production Geotrichum sp. Oxidation of sewage Trichoderma reesei Cellulose production  Alcoholic beverages: Yeast have been utilized for commercial production of great variety of alcoholic beverages, wine, cider, perry and beer consume by humans If oxygen is scarce or absent, or if the sugar concentration is high, fermentation occurs with the production of ethanol and carbon dioxide The yeast in vast majority of fermentation is Saccharomyces cerevisiae Wine and cider are made from plant juices rich in sugar, beer – rich in starch (seed, root, tuber).  Products for the health industry Antimicrobial: 1) Germicidal - Kills microbes 2) Bacteriocidal - Kills bacteria 3) Bacteriostatic - Stops bacterial growth 4) Sporicidal - Kills bacterials endospores and fungal spores 5) Fungicidal - Kills yeasts and molds  Antibiotic: Isolation, characterization (search for new antibiotics), purification and increasing the yield  Enzymes as Industrial Products  Enzymes technology A wide range of enzymes are excreted by fungi and play an important role in the breakdown of organic materials; many of these enzymes are now produced commercially Most are used in food processing Cellulase enzymes could replace the pumice stones used by industry to produce 'stone-washed' denim garments. The stones can damage the clothes, particularly the hems and waistbands, and most manufacturers are now using the enzyme treatment.  Another novel textile application for cellulase enzymes is in biopolishing, the removal of cloud from the surface of cellulosic fibers which eliminates pilling making the fabrics smoother and cleaner-looking. Fungi are good source of several commercial enzymes. Extracellular enzymes produced by fungi breakdown polysaccharides and proteins into sugars and amino acids They have replaced acid hydrolysis of converting starches into sugars  Penicillins ✔ The penicillins are a class of β- Lactam antibiotics ✔ Produced by fungi of the genera Penicillium and Aspergillus ✔ Commercially: Penicillium chrysogenum ✔ Other β- Lactam antibiotics: Cephalosporium acremonium Tetracyclines ✔ Large number of enzymes steps ✔ Streptomyces aureofaciens, the producing organisms in the chlortetracycline fermentation Vitamins ✔For industrial production of vitamin B12 – bacteria Propionibacterium freudenreichii and Pseudomonas ✔ Riboflavin – Ashbya gossypii  Amino acids ✔ Lysine – bacterium Brevibacterium flavum for use as a food additive Steroids and other biotransformation ✔ Production of hydrocortisone and cortisone, cortisteroids used to reduce swelling and itching from minor skin irritations, the fungus Rhizopus nigricans carries out a key biotransformation Bioremediation – use of microorganisms to remove or detoxify toxic or unwanted chemicals in an environment  Products for the food industry Wine – wild yeast and cultivated (Saccharomyces ellipsoideus) Malolactic fermentation is catalyzed by species of lactic acid bacteria including Lactobacillus, Pediococcus and Oenococcus Citric acid is produced microbiologically by the mold Aspergillus niger Spirulina, a cyanobacterium, also is a popular food source Wild Mushrooms Edible mushrooms are well-known examples of fungi. Many are commercially raised, but others must be harvested from the wild. Wild mushrooms are those collected in the field and are not cultured for economical reasons. Why are wild mushrooms collected? Edible Medicinal Hallucinogenic reasons – American Indians have special religious ceremonies that make use of sacred fungi in their rituals. Amanita muscaria was the first; today – Psilocybe cubense  Wild Edible Mushrooms The ethnomycological knowledge on the correct identification of wild edible fungi will gradually be lost because of deforestation. There are many more mushroom species that are harvested from the wild for personal consumption or commercial sale. Milk mushrooms, morels, chanterelles, truffles, black trumpets, and porcini mushrooms (Boletus edulis) (also known as king boletes) demand a high price on the market. In Malaysia: Wild mushrooms are also collected for their culinary values, these mushroom are sold in makeshift stalls and the night market Edible fungi is viewed as only the vegetable component of one’s diet, which can interchanged by a variety of other easily available vegetables sold in the market.  Cultured Edible Mushrooms Culture of mushrooms on commercial scales The largest number of commercial mushrooms cultured in the world are: Agaricus bisporus (button mushroom) Lentinula edodes (Shiitake) Volvariella volvaceae (Paddy straw mushroom) Auricularia (Ear mushroom) Pleurotus (Oyster mushroom) These mushrooms are cultivated for their edibility as well as medicinal properties How are mushrooms cultivated? The substrate materials vary, but will usually be a cheap source of carbon and nitrogen; e.g. paddy straw and animal manure  Galeilla rufa Vernacular names: hairy rubber cup; mata lembu (peninsular M’sia); mata Kerbau (Sarawak); mata rusa (Sabah). Fruitbodies are up to 3 cm across, tan to brownish, with thick, rubbery flesh, and anchored by a short stalk. The outer wall is hairy, wrinkled and dark brown. Galliella is widespread but not common and fruits on hardwood twigs or branches in spring and summer  Schizophyllum commune Vernacular names: split gill; cendawan kukur/ cendawan sisir (Peninsular M’sia); kulat kerang (Sarawak); jamur kerikit (Sumatra), kodop (Sabah), kulat dadap (Brunei). is the world's most widely distributed Mushroom, except Antartica. The gills, which produce basidiospores on their surface split when the mushroom dries out, earning this mushroom the common name split gill. In abundance on dried oil palm fronds, dried twigs, stumps, dead branches of living trees.  Termitomyces heimii Vernacular names: termite fungus; kulat tahun (north Peninsular M’sia & Sarawak); kulat busut (central-south Peninsular), kulat pongsu (east coast Peninsular) Apparently on ground, actually arising From termite nests below ground Found in large clusters of about 50, up to 100 per day, usually new colonies emerging over 2 to 3 days on the same spot.  Pleurotus djamor ; Pleurotus sajor-caju Vernacular names: grey oyster Vernacular names: pink oyster mushroom, mushroom, cendawan tiram kelabu cendawan tiram oil palm plantation on dead palm trunks and frond midribs Found in small clusters of 3 to 5 larger if in forests  Volvariella volvacea Vernacular names: paddy straw mushrooms, cendawan jerami padi (Peninsular Malaysia); kulat sawit (Sarawak); temburung/kemburung (Sabah) Oil palm plantation on Composting fruit fibers Found in small clusters of less than 5, larger if in oil palm compost  Agaricus bisporus Vernacular names: button mushroom; Cendawan butang The pileus or cap of the original wild species is a pale grey-brown in color, with broad. The narrow, crowded gills are free and initially pink, then red-brown and finally a dark brown with a whitish edge from the cheilocystidia. The cylindrical stipe is up to 6 cm tall by 1-2 cm wide and bears a thick and narrow ring, which may be streaked on the upperside. The spore print is dark brown.  Ganoderma lucidum Vernacular names: Lingzhi, Cendawan Lingzhi Lingzhi is a polypore mushroom that is soft (when fresh), corky, and flat It lacks gills on its underside and releases its spores through fine pores, leading to its morphological classification as a polypore  Auricularia auricularia-judae Vernacular names: cendawan telinga kera, cendawan gelememeh (Peninsular Malaysia); kulat sebibir (Sarawak) on tree stump and in small cluster  Calvatia cyathiformis Vernacular names: purple-spored puffball, cendawan kulat tumbul kelapa (Peninsular Malaysia) Fruiting Body: 5-20 cm high and/or broad; round or flattened when young; becoming pear-shaped or round with a flattened top and narrowed base; white, tan or pinkish gray to light brown; smooth Flesh white and firm when young, becoming yellowish, Then brownish and finally dull purple and powdery.  Lentinula edodes Vernacular names: shiitake mushroom An edible mushroom native to East Asia, which is cultivated and consumed in many Asian countries, as well as being dried and exported to many countries around the world  Flammulina velutipes Vernacular names: Enokitake mushrooms Saprobic on the stumps, logs, roots, and living wood of hardwoods, sometimes appearing terrestrial.  Poisonous Mushrooms Many mushroom species are poisonous to humans, with toxicities ranging from slight digestive problems or allergic reactions as well as hallucinations to severe organ failures and death. Genera with mushrooms containing deadly toxins include: Conocybe, Galerina, Lepiota, and Amanita virosa and death cap (A. phalloides) - the most common cause of deadly mushroom poisoning. Fly agaric mushrooms (Amanita muscaria) also cause occasional non-fatal poisonings  Food processing by fungi 1) BREAD (yeast, flour substrate) Yeast belonging to Saccharomyces cerevisiae 2) SOY SAUCE (Aspergillus flavus-oryzae, substrate soya bean) Member of Aspergillus flavus-oryzae: inoculated on substrate to make koji. Koji stage followed by moromi Mixed with salt water and where Zygosaccharomyces rouxii and a bacteria, for anaerobic fermentation. The liquid is collected and bottled. 3) MISO (Aspergillus oryzae, rice substrate) Miso is a traditional Japanese seasoning produced by fermenting rice, barley and/or soybeans, with salt and the fungus kōjikin (Aspergillus oryzae), the most typical miso being made with soy.  4) CHEESE (Penicillium roqueforti, milk substrate) Examples include the blue color in cheeses, which are made by inoculation with Penicillium roqueforti. Molds used in cheese production are non-toxic and are thus safe for human consumption. However, mycotoxins (e.g., aflatoxins, roquefortine C, patulin, or others) may accumulate due to growth of other fungi during cheese ripening or storage. 5) TEMPE (Rhizopus oligosporus, soya bean substrate) Tempeh, or tempe in Javanese, is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. Tempeh is made from soybeans and inoculated with Rhizopus oligosporus, with different nutritional characteristics and textural qualities.  6) TAPAI (Rhizopus oligosporus, glutinous rice substrate) Tapai is a sweet or sour alcoholic paste and can be used directly as a food or in traditional recipes. It can be made from a variety of carbohydrate sources, but typically from cassava, white rice, or glutinous rice. Fermentation is performed by a variety of moulds including Aspergillus oryzae, Rhizopus oryzae, Amylomyces rouxii or Mucor spp, and yeasts including Saccharomyces cerevisiae, and Saccharomycopsis fibuliger. Tapai is also used to make alcoholic beverages.  7) ONTJOM OR ONCHOM (Neurospora and Rhizopus oligosporus, peanut substrate) Ontjom more recently referred to as onchom, is a culture food-product closely related to tempeh. Onchom is mainly prepared from ground nut or peanut Neurospora sitophila which produces orange-red spores, is used in the short fermentation of onchom. Sporulation of the orange-red mold is encouraged in onchom production. 8) ANG-KAK (Monascus purpureus, rice) Red yeast rice is produced by cultivating Monascus purpureus on polished rice. Inoculation is done by mixing M. purpureus spores or powdered red yeast rice together with the processed rice. The mix is then incubated in an environment around room temperature for 3–6 days. Microbe in environment - APPLIED MICROBIOLOGY Prepare powerpoint presentation (for 10 minutes presentation). Summarize the main point to be covered. Provide context for the chosen topic. Practise your presentation to endure it fits within 10-minutes time frame. use visuals (image, graphs, or charts to enhance engagement. Consider the clarity and simplicity of your slides for better comprehension. TOPICS: Microbe-based antioxidants Microbe as bioremediation agent Microbe as biocontrol agent Microbes as wastewater treatment Microbes as bioindicator Effects of microbiota on anticancer drugs Role of microorganisms as decomposers and biofertilizers Presentation date: Week 13 (G2), Week 14 (G1)