Bio 121 Module 1 Industrial Microbiology PDF

INTRODUCTION TO INDUSTRIAL MICROBIOLOGY Module 1 -Bio 121 PRESENTED BY : Ma. Easter Joy Sajo Review: Industrial Microbiology History BIODIVERSITY ON EARTH (2017) Brendan B. Larsen et al, Inordinate Fondness Multiplied and Redistributed: the Number of Species on Earth and the New Pie of Life, The Qua...

INTRODUCTION TO INDUSTRIAL MICROBIOLOGY Module 1 -Bio 121 PRESENTED BY : Ma. Easter Joy Sajo Review: Industrial Microbiology History BIODIVERSITY ON EARTH (2017) Brendan B. Larsen et al, Inordinate Fondness Multiplied and Redistributed: the Number of Species on Earth and the New Pie of Life, The Quarterly Review of Biology (2017). DOI: 10.1086/693564 The Great Plate Anomaly CHARACTERISTICS OF INDUSTRIAL MICROBIOLOGY The motivation is profit and the generation of wealth The handled scale of The microorganisms microorganisms is large or their products have and cultivated in direct economic value fermentors (≥50,000 liters) THE USE OF THE WORD ‘FERMENTATION’ IN INDUSTRIAL MICROBIOLOGY The word fermentation comes from the Latin, which means to boil. Fermentation in Industrial microbiology has three different meanings It originated from the releasing of gas bubbles during wine fermentation. 1. The type of metabolism of a carbon source in which energy is generated by substrate and in which organic molecules function as the final electron acceptor generated during the break-down of carbon-containing compounds. 2. Any process in which micro-organisms are grown on a large scale, even if the final electron acceptor is not an organic compound 3. The processing of fermented food which microorganisms play a major part. ORGANIZATIONAL SET-UP IN AN INDUSTRIAL MICROBIOLOGY ESTABLISHMENT Fig. 1.1 Set-up in an Industrial Microbiology Establishment Fig. 1.2 Flowchart of the Production Process in a Typical Industrial Microbiology Establishment Nature of Cells of Living Systems Cell wall: Prokaryotic cell walls contain glycopeptides; these are absent in eukaryotic cells. Cell walls of eukaryotic cells contain chitin, cellulose and other sugar polymers. Cell membrane: Composed of a double layer of phospholipids. It is not a passive barrier, but enables the cell to actively select the metabolites it wants to accumulate and to excrete waste products. Ribosomes are the sites of protein synthesis. They consist of two sub-units. Prokaryotic ribosomes are 70S (30S and a 50S). Eukaryotic ribosomes are 80S (40S and a 60S). Mitochondria are membrane-enclosed structures where in aerobic eukaryotic cells the processes of respiration and energy release. Prokaryotic cells lack mitochondria. Nuclear membrane surrounds the nucleus in eukaryotic cells, but is absent in prokaryotic cells. In prokaryotic cells only one DNA constitutes genome. Eukaryotic cells have DNA spread in several chromosomes. Nucleolus is a structure within the eukaryotic nucleus for the synthesis of ribosomal RNA. Classification of Living Organisms into three Domains DOMAINS 1.Protists 2.Fungi 3.Plants 4.Animals Industrial microbiology and biotechnology Advantages of microorganisms over plants or animals as inputs in biotechnology: 1. Microorganisms grow rapidly in comparison with plants and animals. 2. The space requirement for growth microorganisms is small. 3. Microorganisms are not subject to the problems of the vicissitudes of weather 4. Microorganisms are not affected by diseases of plants and animals 3. Taxonomic Grouping of Industrial Microorganism 3.1 Bacteria 3.1.1 The Proteobacteria 3.1.1.1 The Acetic Acid Bacteria 3.1.2 The Firmicutes 3.1.2.1 Spore forming firmicutes 3.1.2.2 Non-spore forming firmicutes 3.1.3 The Actinobacteria 3.1.3.1 The Actinomycetes 3.2 Eucarya: Fungi 3.2.1 Phycomycetes 3.2.2 Ascomycetes 3.2.3 Fungi Imprfecti 3.2.4 Basidiomycetes 3.1.1 The Proteobacteria All Proteobacteria are Gram-negative Most members are facultatively or obligately anaerobic Proteobacteria are divided into five groups: α (alpha), β (beta), ɣ (gamma), δ (delta), ε (epsilon) The industrially important members : Acetobacter and Gluconobacter 3.1.1.1 The Acetic Acid Bacteria They stand acid conditions of pH 5.0 or lower They carry out incomplete oxidation of alcohol leading to the production of acetic acid Acetobacter (peritrichously flagellated) Gluconobacter (polarly flagellated) Products from Acetic Acid Bacteria 1. 2. 3. 4. 5. 6. Production of glucoronic acid from glucose Production of arabonic acid from arabinose Production of galactonic acid from galactose Production of sorbose from sorbitol Produce pure cellulose Production of acetic acid or vinegar 3.1.2 The Firmicutes All Firmicutes are Gram-positive The industrially important members are divided into three major groups: 1. Spore-forming firmicutes 2. Non-spore forming firmicutes 3. Wall-less (this group contains pathogens and no industrial organisms.) 3.1.2.1 Spore forming firmicutes The group is divided into two: Bacillus spp, which are aerobic and Clostridium spp which are anaerobic. Bacillus spp are sometimes used in enzyme and insecticide production B. papilliae infects and kills the larvae of the beetles B. thuringiensis is used against mosquitoes Clostridia on the other hand are mainly pathogens of humans and animals 3.1.2.2 Non-spore forming firmicutes The firmicutes group are very important in industry as they contain the lactic acid bacteria The Lactic Acid Bacteria : Shape: Rods or cocci Genera: Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Pediococcus and Streptococcus Lactic acid bacteria are divided into two major groups: 1. The homofermentative group, which produce lactic acid as the sole product of the fermentation of sugars, 2. The heterofermentative group, which produce ethanol, as well as CO2. Use of Lactic Acid Bacteria for Industrial Purposes: The desirable characteristics of lactic acid bacteria as industrial microorganisms include a. their ability to rapidly and completely ferment cheap raw materials, b. their minimal requirement of nitrogenous substances, c. they produce high yields of the much preferred stereo specific lactic acid d. ability to grow under conditions of low pH and high temperature, and e. ability to produce low amounts of cell mass as well as negligible amounts of other byproducts. 3.1.3 The Actinobacteria The Acinobacteria are the Firmicutes with G+C content of 50% or higher. Many members of the group have the tendency to form filaments or hyphae. The industrially important members : Pediococcus required in special Lactococcus and Streptococcusused Enterococcus used to monitor beers such as lambic beer as starter in yoghurt manufacture water quality, (like E. coli) Leuconostoc involved in the pickling of vegetables; produce dextrans from sucrose 3.1.3 The Actinobacteria 3.1.3.1 The Actinomycetes They have branching filamentous hyphae, which somewhat resemble the mycelia of the fungi They have petidoglycan in their cell walls, and second they are about 1.0 -1.5 µ in diameter They produce secondary metabolites (like antibiotics) which are of industrial importance, especially as pharmaceuticals. 3.2 Eucarya: Fungi The fungi are traditionally classified into the four groups 1.Phycomycetes 2.Ascomycetes 3.Fungi Imprfecti 4.Basidiomycetes 3.2.1 Phycomycetes The industrially important members are Rhizopus and Mucor which are used for producing various enzymes Rhizopus Mucor 3.2.2 Ascomycetes Yeasts are used for the production of ethanol and alcoholic beverages Claviceps purperea is used for the production of the ergot alkaloids 3.2.3 Fungi Imprfecti Aspergillus is important because it produces the food toxin, aflatoxin. Penicillium is well-known for the antibiotic penicillin which it produces. 3.2.4 Basidiomycetes Agaricus produces the edible fruiting body or mushroom Important Characteristics of Industrial Microbes i. The organism must be able to grow in a simple medium and should preferably not require growth factors (i.e. pre-formed vitamins, nucleotides, and acids) outside those which may be present in the industrial medium in which it is grown. It is obvious that extraneous additional growth factors may increase the cost of the fermentation and hence that of the finished product. ii. The organism should be able to grow vigorously and rapidly in the medium in use. A slow growing organism no matter how efficient it is, in terms of the production of the target material, could be a liability. In the first place the slow rate of growth exposes it, in comparison to other equally effective producers which are faster growers, to a greater risk of contamination. Second, the rate of the turnover of the production of the desired material is lower in a slower growing organism and hence capital and personnel are tied up for longer periods, with consequent lower profits. iii. Not only should the organism grow rapidly, but it should also produce the desired materials, whether they be cells or metabolic products, in as short a time as possible, for reasons given above. iv. Its end products should not include toxic and other undesirable materials, especially if these end products are for internal consumption v. The organism should have a reasonable genetic stability, and hence physiological stability. An organism which mutates easily is an expensive risk. It could produce undesired products if a mutation occurred unobserved. The result could be reduced yield of the expected material, production of an entirely different product or indeed a toxic material. None of these situations is a help towards achieving the goal of the industry, which is the maximization of profits through the production of goods with predictable properties to which the consumer is accustomed. vi. The organism should lend itself to a suitable method of product harvest at the end of the fermentation. If for example a yeast and a bacterium were equally suitable for manufacturing a certain product, it would be better to use the yeast if the most appropriate recovery method was centrifugation. This is because while the bacterial diameter is approximately 1, yeasts are approximately 5. Assuming their densities are the same, yeasts would sediment 25 times more rapidly than bacteria. The faster sedimentation would result in less expenditure in terms of power, personnel supervision etc which could translate to higher profit. vii. Wherever possible, organisms which have physiological requirements which protect them against competition from contaminants should be used. An organism with optimum productivity at high temperatures, low pH values or which is able to elaborate agents inhibitory to competitors has a decided advantage over others. Thus a thermophilic efficient producer would be preferred to a mesophilic one viii. The organism should be reasonably resistant to predators such as Bdellovibrio spp or bacteriophages. It should therefore be part of the fundamental research of an industrial establishment using a phage-susceptible organism to attempt to produce phage-resistant but high yielding strains of the organism. ix. should not be too highly demanding of oxygen as aeration (through greater power demand for agitation of the fermentor impellers, forced air injection etc) contributes about 20% of the cost of the finished product. x. Lastly, the organism should be fairly easily amenable to genetic manipulation to enable the establishment of strains with more acceptable properties. Thank You! What Do You Think ?