Characteristics Of Industrial Microorganisms PDF

Characteristics of Industrial Microorganisms By Dr/ Maha Nader Diab Introduction to Industrial Microbes 1 What are they? 2 Why are they important? 3 Applications Industrial microbes are microorganisms, They...

Characteristics of Industrial Microorganisms By Dr/ Maha Nader Diab Introduction to Industrial Microbes 1 What are they? 2 Why are they important? 3 Applications Industrial microbes are microorganisms, They play a vital role in producing a Their applications are vast and growing, including bacteria, fungi, and yeasts, wide range of products, from ranging from food and beverage utilized in various industrial processes. pharmaceuticals and food ingredients to production (e.g., fermentation of yogurt They are carefully selected for their biofuels and industrial enzymes. Their and cheese) to pharmaceutical ability to produce specific compounds or use reduces reliance on traditional manufacturing (e.g., production of perform desired functions efficiently and chemical processes, contributing to more antibiotics and insulin) and sustainably. sustainable and environmentally friendly environmental remediation (e.g., manufacturing. bioremediation of pollutants). 1- Rapid Growth and Reproduction 1 2 3 Step 1: Inoculation Step 2: Exponential Growth Step 3: Harvesting Introducing a small number of microbes Under ideal conditions, microbes exhibit Once a sufficient biomass is achieved, the into a nutrient-rich medium initiates the exponential growth, rapidly increasing in microbes are harvested and processed to growth process. The selection of the number. This rapid reproduction is obtain the desired product. This stage appropriate medium is critical for optimal essential for efficient production. requires careful control to maintain growth. product quality and purity. 2- Ability to Survive and Grow in Low Nutrient Levels 1 Nutrient Efficiency 2 Waste Reduction The ability to thrive in low- This characteristic reduces nutrient environments waste generation by translates to cost savings in decreasing the need for industrial settings. Less extensive nutrient substrate is needed for supplementation. This aspect comparable yields. contributes to more sustainable production. 3 Cost Effectiveness Lower nutrient requirements result in lower production costs, thereby making industrial processes more economically viable and competitive. 3- Adaptability to Environmental Stresses Temperature Tolerance pH Tolerance Osmotic Stress Tolerance Some industrial microbes can tolerate Their tolerance to varying pH levels The ability to withstand osmotic stress extreme temperatures, enabling allows for larger applications, as pH (changes in salt concentration) is efficient production under diverse optimization can be challenging and crucial for certain applications, such as conditions. This adaptability reduces costly. This characteristic enhances fermentation processes using high-salt energy costs associated with flexibility in manufacturing processes. media. This enables efficient temperature control. production in diverse environments. 4- Non-Toxic Nature Safety Non-toxic nature is vital in industrial settings. Careful selection and strain engineering ensure that the microbes used pose minimal risk to workers and the environment. Environmental Impact The use of non-toxic microbes minimizes environmental contamination and ensures the safety of the final product, reducing the environmental problem associated with industrial processes. Human Health Non-toxic microbes safeguard the health and well-being of workers involved in the production process and consumers who utilize the products. This is a fundamental requirement for industrial applications. 5-Metabolic Flexibility Diverse Pathways Metabolic Engineering Industrial microbes exhibit a Metabolic engineering techniques remarkable diversity of metabolic allow scientists to modify and pathways. They can utilize various optimize the metabolic pathways substrates (e.g., sugars, starches, of industrial microbes to enhance cellulose) and produce a wide the production of desired array of products. compounds or introduce new pathways. 6-Genetic Manipulability Genetic Modification Genetic modification techniques allow for the precise alteration of microbial genomes to enhance desirable traits. This genetic manipulation can improve production yields, reduce waste, and create novel products. Strain Improvement Through genetic engineering, microbes can be improved for increased productivity, reduced byproduct formation, and enhanced tolerance to stressful conditions. This results in optimized industrial processes. Novel Product Creation Genetic manipulation can introduce new metabolic pathways, enabling the production of novel compounds that may not be readily accessible through other methods. This opens avenues for innovation. 7-Enzyme Production Capabilities Enzyme Type Application Amylase Starch hydrolysis in food processing Protease Protein degradation in detergents and leather processing Cellulase Cellulose breakdown in biofuel production Lipase Fat and oil hydrolysis in various applications  Fermentation media Fermentation media must satisfy all the nutritional requirements of the microorganism and fulfil the technical objectives of the process. The fermentation media can either be liquid, known as broth, or it can be a solid-state. General media requirements include : 1- Carbon source, which in virtually all industrial fermentations provides both energy and carbon units for biosynthesis. 2-Nitrogen sources , phosphorus and Sulphur. Other minor and trace elements must also be supplied, and some microorganisms require added vitamins, such as biotin and riboflavin. Industrial-scale fermentations primarily use cost-effective complex substrates, where many carbon and nitrogen sources are found. Most are derived from natural plant and animal materials, often byproducts of other industries, with varied and variable composition  Carbon sources Carbohydrates are traditional carbon and energy sources for microbial fermentations, although other sources may be used, such as alcohols, alkanes and organic acids. Animal fats and plant oils may also be incorporated into some media, often as supplements to the main carbon source. Pure glucose and sucrose are rarely used for industrial scale fermentations, primarily due to cost. 1-MOLASSES : Molasses, a byproduct of cane and beet sugar production, is a cheaper and more usual source of sucrose. It is a dark coloured viscous syrup containing 50–60% carbohydrates, primarily sucrose, with 2% nitrogenous substances, along with some vitamins and minerals. 2-Malt extract : Pure Aqueous extracts of malted barley can be concentrated to form syrups that are particularly useful carbon sources for the cultivation of filamentous fungi, yeasts and actinomycetes. 3-SULPHITE WASTE LIQUOR: Pure sugar containing wastes derived from the paper pulping industry are primarily used for the cultivation of yeasts. Waste liquors from coniferous trees contain 2–3% sugar.  Nitrogen sources Most industrial microbes can utilize both inorganic and organic nitrogen sources. Inorganic nitrogen may be supplied as ammonium salts. Organic nitrogen sources include amino acids, proteins and urea. Nitrogen is often supplied in crude forms that are essentially byproducts of other industries, such as corn steep liquor, yeast extracts, peptones and soya meal. 1- Corn steep liquor : is a byproduct of starch extraction from maize and its first use in fermentations was for penicillin production in the 1940s. Concentrated extracts generally contain about 4% nitrogen. 2- Yeast extracts may be produced from waste baker’s and brewer’s yeast, or other strains of S. cerevisiae. Alternate sources are Kluyveromyces marxianus 3- Peptones are usually too expensive for large-scale industrial fermentations. They are prepared by acid or enzyme hydrolysis of high protein materials: meat, gelatin, keratin, peanuts, soy meal, cotton seeds, etc. Growth cultivation methods Overview of Fermentation Processes Batch Fed-Batch Microorganisms grow in a Nutrients are added closed system. Products are incrementally. Increases yields harvested at the end. and efficiency. Continuous Continuous flow of nutrients and removal of products. Steady-state operation. 1-Batch Fermentation Batch fermentation is a common method for producing various biomolecules. This process involves cultivating microorganisms in a closed system for a set period. The culture is then harvested, and the products are extracted. Batch Fermentation Substrate Addition Initial addition of nutrients. Microbes begin growth. Fermentation Microbes convert substrates. Products accumulate. Harvesting Products separated from biomass. Process is complete. Factors Influencing Batch Fermentation Temperature pH Dissolved Oxygen Optimal temperature is crucial for Maintaining the correct pH is vital for Sufficient oxygen is needed for aerobic microbial growth. enzyme activity. processes.  Advantages and Disadvantages of Batch Fermentation Advantages Disadvantages Simplicity Lower productivity Flexibility Longer processing times  2- Fed Batch Fermentation In Fed-batch fermentation nutrients are added incrementally, allowing for better control over the growth environment. This method can enhance productivity and reduce by-product formation, making it a popular choice for producing high-value products Fed-Batch Fermentation Initial Inoculation The fermenter is inoculated with the desired microorganism and a small amount of substrate. Substrate Feeding Substrate is fed continuously to the fermenter throughout the process. Harvesting The fermented product is harvested after a certain period. This method is advantageous for high-cell-density cultures. Fed-Batch Fermentation Substrate Feeding Advantages Applications Nutrients added gradually. Controls Higher yields, less waste, improved Widely used in industry. Produces growth rate. product quality. antibiotics, enzymes. Advantages of Fed Batch Fermentation Higher Productivity Reduced Byproduct Inhibition Improved Product Quality Improved yields compared to batch Controlled substrate supply minimizes Consistent product quality due to fermentation. unwanted byproducts. precise control. Key Factors in Fed Batch Fermentation 1 Substrate 2 Cell Growth Rate Concentration Balancing substrate supply Maintaining optimal with cell growth is substrate levels is crucial. essential. 3 Oxygen Transfer 4 pH and Temperature Sufficient oxygen supply Maintaining optimal prevents limitations. environmental conditions is necessary. Crab Tree Effect High Glucose Excess glucose inhibits respiration. Ethanol Production Shift towards fermentation produces ethanol. Yeast Metabolism Altered metabolic pathways in yeast. 3- Continuous Fermentation: The Continuous fermentation system allows for a constant input of substrates and removal of products. This method can achieve higher productivity and stability over time. However, it requires careful monitoring to prevent contamination and ensure optimal conditions What is Continuous Fermentation? Constant Process Steady State Unlike batch, fermentation Maintains optimal conditions. occurs constantly. Fresh media This ensures consistent continuously enters, and product quality and high product exits. yields. Continuous Fermentation Continuous Flow Nutrients added continuously. Products removed constantly. Steady State Maintains stable conditions. High productivity. Long-Term Operation Runs for extended periods. High efficiency. Benefits of Continuous Fermentation Increased Efficiency Improved Consistency Reduced Waste Higher yields and reduced production Consistent product quality. Minimizes Minimizes waste streams and lowers time. This lowers overall costs. variations in flavor and texture. environmental impact. Sustainability is key. Challenges and Troubleshooting 1 Contamination 2 Clogging Maintaining sterility is Prevent blockages in tubing crucial. Contamination can and filters. Regular cleaning stop production. is essential. FERMENTATION TECHNIQUES SUBMERGED FERMENTATION involves cultivating microorganisms in a liquid medium. This technique allows for better over environmental factors such as temperature and pH. It is commonly used for producing , antibiotics, and organic acids, leading to high product concentrations.  SURFACE FERMENTATION In , microorganisms grow on the surface of a solid medium. This method is often used for producing products like certain fungi and is less resource- intensive. However, it may face challenges in environmental conditions compared to submerged fermentation. Fermentation examples Alcohol Fermentation Microorganism Yeast (Saccharomyces cerevisiae) Substrate Sugars (glucose, fructose) Products Ethanol, carbon dioxide Applications Winemaking, beer brewing, biofuel production Acetic Acid Fermentation Acetobacter Bacteria of the genus Acetobacter are responsible for converting ethanol to acetic acid. Vinegar Production This process is crucial in vinegar production, where ethanol from alcoholic beverages is oxidized to acetic acid. Acid Production Acetic acid is a key component of vinegar and has applications in various food and industrial processes. Citric Acid Fermentation 1 Aspergillus niger 2 Substrate Utilization The fungus Aspergillus It efficiently converts niger is the primary sugars (glucose, sucrose) organism used in industrial into citric acid. citric acid production. 3 Wide Applications Citric acid finds widespread use as a food additive, preservative, and cleaning agent.