Lecture 3 Food Biotechnology - part 1 PDF

Biotechnological Applications In Food Industry Dr. Eman Owis Lecturer Of Microbial Biotechnology – Mansoura Uni P h. D. G ö t t i n g e n U n i - G e r m a n y [email protected]  Food b...

Biotechnological Applications In Food Industry Dr. Eman Owis Lecturer Of Microbial Biotechnology – Mansoura Uni P h. D. G ö t t i n g e n U n i - G e r m a n y [email protected]  Food biotechnology Nanotechnology in Microorganisms Fermentation Genetically Modified Enzymes in food Introduction agriculture and food associated with food Biotechnology Food industry industry & Bioethics Bacteria, yeast and Applications of Definition Introduction Genetic Engineering Introduction molds nanotechnology Production of food Ethical aspects of food Branches of Factors influencing Fermenter DNA, RNA, Peotein enzymes from and agricultural biotechnology microbial activity microorganisms biotechnology Benefits of Importance of Molecular Biology Different enzymes in Types of bacteria in the food biotechnology industry fermentation techniques food industry Food biotechnology Importance of yeasts safety and regulations in foods Different techniques associated with food biotechnology  Outputs of this Lecture The Process of Fermentation (Principles & Bases). Principles of fermenters or bioreactors. Principles of down streaming.  Traditional fermentation The fermentation technology employed a variety of processes and was put to a large number of uses. It also laid the foundation of alchemy and chemistry. The term fermentation is derived from the Latinword Fermentum that stands for boiling. Fermentation is the process of digesting certain substances that leads to chemical conversion of organic substances into simpler compounds.  Historical development Since ancient times, humans have exploited the fermentation process. The earliest archaeological evidence of fermentation is 13,000-year-old residues of a beer found in a cave near Haifa in Israel. Another early alcoholic drink made from fruit, rice, and honey, dates from 7000-6600 BC, in the Neolithic Chinese village of Jiahu and wine making dates from 6000 BC in Georgia. Seven-thousand-year-old jars containing the remains of wine, now on display at the University of Pennsylvania were excavated in the Zagros Mountains in Iran. There is strong evidence that people were fermenting alcoholic drinks in Babylon 3000 BC, ancient Egypt 3150 BC, pre-Hispanic Mexico 2000 BC and Sudan 1500 BC. The term fermentation is derived from the Latin word Fermentum that stands for boiling. The French chemist Louis Pasteur founded zymology (study of fermentation), when in 1856 he connected yeast to fermentation process. Food fermentation is the conversion of sugars and other carbohydrates into alcohol, organic acids and carbon dioxide. All three products have showed their importance in human uses. The production of alcohol is made use of when fruit juices are converted to wine, when grains are made into beer and when foods rich in starch, such as potatoes, are fermented and then distilled to make spirits such as gin and vodka. So, Fermentation is one of the oldest technologies used for food preservation and it is a process of digesting certain substances that leads to chemical conversion of organic substances into simpler compounds. Over the centuries, it has evolved, been refined and diversified. Today a variety of fermented foods is produced both in industrialized and developing countries. A wide range of raw materials is used as substrates in fermentation and resulted end products derived from fermentation are major constituents of the human diet all over the world. Many benefits are attributed to fermentation. It preserves and enriches food, improves digestibility, and enhances the taste and flavour of foods. Fermentation systems may be liquid, also known as submerged or solid state, also known as surface. Most fermentors used in industry are of the submerged type, because the submerged fermentor saves space and is more susceptible to engineering control and design. Much work still needs to be done to identify the best fermentation technique for each bioactive compound. Schematic representation of the common types of fermentation, the microorganisms involved, and the end products Production of Fermented Foods by Bacteria and Yeast (Saccharomyces) DEFINITIONS Fermentation simply means the production of alcohol: grains and fruits are fermented to produce beer and wine. If a food soured, one might say it was 'off' or fermented. “ Any process in which the activity of microorganisms brings about a desirable change to a foodstuff or beverage” (Hui,2004). DEFINITIONS Here are some definitions of fermentation. They range to informal, general usage to more scientific definitions. 1. Preservation methods for food via microorganisms (general use). 2. Any process that produces alcoholic beverages or acidic dairy products (general use). 3. Any large-scale microbial processing occurring with or without air (the common definition used in industry). 4. Any energy-releasing metabolic process that takes place only under anaerobic conditions (becoming more scientific). 5. Any metabolic process that releases energy from a sugar or other organic molecule, does not require oxygen or an electron transport system and uses an organic molecule as the final electron acceptor (most scientific). General concept of fermentation: -The Old Concept: It is a vital anaerobic process in the presence of yeast until organic matter is converted into simpler and more important materials. - The Modern Concept: Is the use of microorganisms or a product of the microorganism (enzymes) to convert a complex organic compound medium into a simpler material of interest to the human race or to create a complex substance used to improve or increase the quality of life.  Object Object Fermentation Products Fermentation Products Applications Applications  Primary products Secondary According to the object products Enzymes a) Primary products: Produced in large quantities to interfere in the construction of the body of the organism to form the organs, cytoplasm, and membranes and if these substances are absent, this leads to the delay of the growth and death of the organism, such as sugars, amino acids, and fatty acids. b) Secondary products: Used to stimulate and accelerate the growth process and if absent the organism grows but at a slower rate such as antibiotics, hormones, and vitamins. c) Enzymes The bio-stimulating substance of a protein nature that stimulates vital reactions in the cell, including: - internal enzymes: their function, construction - destruction - shredding - aggregation. e.g. Nucleases - External enzymes: Often involved in hydrolysis processes such as amylases. Applications Medical Chemicals Agriculture Fuel Food Environment Proteins Inorganic Green Manure Biofuel Dairy products Solid Waste recycling Alternate The antibiotics Organic Fodder Beverages Waste recycling Vitamins Sewage Treatment Organic acids Toxins Features of fermentation-based industries Products of fermentation are organic and difficult to synthesize. Dynamic manufacturing processes are usually low temperature and therefore no need for power (inexpensive). Usually in moderate pH so it is easy and in the operational cycle industries, it is inexpensive. Usually underlying raw materials in fermentation industries are wastes. Environmentally friendly industries are considered to lack emissions leading to environmental pollution. Defects of fermentation-based industries The product is a small amount but this defect can be overcome. No obligation of the state moral document to biotechnology. Difficult to maintain productive strain. mutations. The difficulty separating the final product of raw material or outputs from the process itself. Conditions for successful fermentation The existence of cheap stuff which are not used by man as food and a permanent economic availability. A manageable fixed particular specifications (bio-reactor). Get an efficient and stable (biocatalyst) and maintain it for as long as possible. Obtain technology with concrete steps to get the most amount of product. No contamination during the manufacturing process. Reach a successful way in product purification. Keep the finished product for as long as possible during the storage period. The Process of Fermentation The process is divided into several sections: In-bound logistics: (the delivery and storage of raw materials) Upstream processing: the processing of raw materials for the fermentation The fermentation, where the major conversion occurs Downstream processing: the purification and concentration of the product(s) Out-bound logistics: the final packaging, storage, and delivery of the purified product(s) An overview of a typical industrial fermentation process. 12 13 The Process of Fermentation Stages of Industrial fermentation: ❖ Upstream Processing (USP) ❖ Downstream Processing (DSP) Stages of Industrial Fermentation Upstream Processing Three main areas: A) Producer microorganism. This includes processes for obtaining a suitable microorganism strain, improvement to increase the productivity and yield, maintenance of strain purity and preparation of suitable inoculum. B) Fermentation media. C) Fermentation Process. Downstream Processing The processes that follows fermentation: A) Cell harvesting. B) Cell disruption. C) Product purification. (from cell extracts or the growth medium) Types of Fermentation Process The type of fermentation process depends on the nature of the fermenter, which in turn depends on the method of feeding (cultivation) the micro-organism of the bioreactor, which is divided into three types of culture as follows: Culturing methods of microorganisms 1- Batch culture It is considered to be a closed system. The sterilized media in the fermenter is inoculated with the microorganism. Incubation is allowed under the optimum conditions (aeration, agitation, temperature). During entire fermentation nothing is added except air, antifoam, and acid/base. 2- Fed-Batch culture It is the enhancement of batch fermentation. Continue adding the nutrients (feeding) in small doses during the fermentation. The method of controlling nutrient feeding process is by measuring methods. The main advantage of fed-batch fermentation is the elimination of catabolite repression (feedback inhibition). 3- Continuous culture It is a continuous process where the nutrient is continuously added to the fermented at a fixed rate. The organisms are continuously maintained at the logarithmic stage. The products are recovered continuously. The fomenters in this type are called “flow-through’’ fermentation. Example: Primary metabolites Advantages: Providing a renewed food environment for the organism. Disadvantages: Increased cell division leads to increased numbers and consequently competition.