Microorganisms in Bio-technology PDF

Pemanfaatan Mikrobioma dalam Bioteknologi Ir. Ngadiman, M.Si., Ph.D. Seri Kuliah Mikrobioma Pertanian Yogyakarta, 12 Nopember 2024  Why study Microbiology? Our understanding of life has arisen largely from studies of microorganisms (biochemistry and genetics) Studies...

Pemanfaatan Mikrobioma dalam Bioteknologi Ir. Ngadiman, M.Si., Ph.D. Seri Kuliah Mikrobioma Pertanian Yogyakarta, 12 Nopember 2024  Why study Microbiology? Our understanding of life has arisen largely from studies of microorganisms (biochemistry and genetics) Studies of microorganisms continue to contribute to fundamental knowledge of life processes We still know very little about the microorganisms that are present on earth Microbiology as a Basic Science Microbiology as an Applied Science Biotechnology: The use of microorganisms, cells or cell components to make a product Health Food/Feed The use of Agriculture Microorganisms Environment  Microbial Physiology Rx-I Rx-II Rx-III Substrate Products Cell Rx-I : Decomposition (Exergonic) Rx-II : Synthesis of monomer (Endergonic) : AA, Hexosa, nucleotide, Fatty acids..etc. Rx-III : Synthesis of polymer (Endergonic) : Proteins, Carbohydrate, DNA/RNA, Lipids  Kurva Pertumbuhan Mikrobia During lag phase, cells are recovering from a period of no growth and are making macromolecules in preparation for growth During log phase cultures are growing maximally Stationary phase occurs when nutrients are depleted and wastes accumulate (Growth rate = death rate) During death phase, death rate is greater than growth rate 6  Using Microbes to Make Money!  Bacteria and other microbes used to produce a variety of products  Use of microbes to make a product termed BIOTECHNOLOGY  Often requires process called INDUSTRIAL FERMENTATION  Large scale growth of organisms producing product  Vessels used for growth called BIOREACTORS/FERMENTOR Bioreactor Inoculum  Fermentation  Biomass / Product Health & Industry Probiotics Vitamins Antibiotics Steroids Amino acids Citric acid Enzymes Ethanol Butanol Fermentation Technology Health Probiotic Mode of Actions Ex : MSG (mono sodium glutamate) oleh PT. Ajinomoto Food & Feed Microorganisms as a Food/Feed 1. Fermented Foods Kimci, Sauerkraut, Yogurt, Miso 2. Mushrooms Fungal fruiting bodies 3. Single cell protein (SCP) Yeast, Chlorella (algae) Chemical Composition of Microorganisms Tempeh – food Tempeh – Rhizopus oligosporus Soya beans or other plant material Uses similar to tofu  Mushrooms - Food Agaricus brunescens Crimini (Italian brown) Shiitake – Lentinus edodes Enokitake Fermented Foods Kimchi Kimchi (김치) is a collective term for vegetable dishes that have been salted, seasoned, and fermented. The its history goes back to ancient times. Originated from pickled vegetables, there are now hundreds of kimchi varieties in Korea. Sauerkraut Sauerkraut is finely cut raw cabbage that has been fermented by various lactic acid bacteria.It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves. MISO Miso (みそ or 味噌) is a traditional Japanese seasoning. It is a thick paste produced by fermenting soybeans with salt and kōji (the fungus Aspergillus oryzae) and sometimes rice, barley, seaweed, or other ingredients. Miso soup is a traditional Japanese soup consisting of miso paste mixed with a dashi stock. It is commonly served as part of an ichiju-issai meal, meaning "one soup, one side," a traditional Japanese meal structure that includes rice, soup, and side dishes Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats or sheep). The solid curds are then separated from the liquid whey and pressed into finished cheese. yogurt or yoghourt) is a food produced by bacterial fermentation of milk. Yogurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. Other lactobacilli and bifidobacteria are sometimes added during or after culturing yogurt. Single Cell Protein – As a Feed SCP – animal feed – 1970s Candida lipolytica cultivated on C15 n-alkanes Significant feature  hydrocarbon was completely fermented protein content ~ 65% Environment Microorganisms - Environment (Inoculum) Bioremediation Bacteria degrade organic matter (hidrocarbon of petroleum waste). Bacteria degrade or detoxify pollutants such as oil, heavy metal, synthetic compounds (xenobiotic compounds) Microbes – Environment (Inoculum) Composting : Arranging organic waste to promote microbial degradation Microbes – Environment & Fuel Methanogen strain M. barkeri Fusaro, which was was grown with acetate and methanol as substrates and with (Ni,Fe)S2 as the sole source of nickel, iron, and sulfur. Strain Improvement See You !!