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Historical Highlights

Lecture 1

Introduction

Industrial Microbiology touched the major sectors that

define human activity: food, fuel, and health.

2018

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Applications of Industrial Microbiology:

Pasteurization
20th
century

Milstein and
Kohler in the
early 1970s

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Processes

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The boiling appearance is due to the production of carbon

dioxide bubbles caused by the anaerobic catabolism of the
sugar present in the extract

anaerobic
catabolism

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microbial cells (or biomass)

modify a compound
Five groups of
Commercially
Important
Fermentations

recombinant products

microbial enzymes

microbial metabolites
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The Basic Components of 6

a Fermentation Process

1. The formulation of media to be used in

culturing the process
2. The organism
sterilization of theduring
medium,the
development of the
fermenters andinoculum
ancillary and in the
equipment
production fermenter
4. The growth
3. The of the of
production organism in the
an active,
production fermenter
pure culture under optimum
in sufficient
conditions
quantityfor
toproduct
inoculateformation
the
production vessel
5. The extraction of the
product and its purification

6. The disposal of effluents

produced by the process 12

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Advantages of Microorganisms

-use of cheap substrates that in many cases are wastes

-their ability to readily undergo genetic manipulation

-the diversity of potential products

-the ease of their mass cultivation

-speed of growth

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Raw Material

• Focus: Strain Design (GM E. coli)

Upstream • Need: High level of gene expression

• Focus: Cultivation/Fermentation
Midstream • Need: Large scale

• Focus: Purification
• Need: Acceptable protein quality
Downstram • Most expensive component-contributes to
40-70% of the total manufacturing cost

Purified Product 15

3 main areas

1. The producer microorganism

2. The fermentation medium

3. The fermentation

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Fermentation process – Upstream Processing

1. Fermentation Organism

 need suitable cells to produce desired products

(bacteria, fungi, yeast, animal cells)

 improve strain to enhance productivity and yield

 maintain purity of cultures

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Fermentation process – Upstream Processing

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To be useful for commercial processes, producer

microorganism must:
 produce usable products or effects
 be available in pure culture
 be genetically stable, or genetically mutated
 produce spores or other reproductive structures to allow
easy inoculation
 grow rapidly and produce product quickly in large scale
culture (animal cells double in 20-24 hours! Compare
that to the doubling time for bacteria, ~20 minutes!)
 be easily separated from products
 not be harmful to humans, plants, animals, etc

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(i.e.

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Fermentation process – Upstream Processing

2. Fermentation Medium

 need cost-effective carbon and energy sources,

essential nutrients

 media often wastes from other processes, such as

sugar processing wastes, lignocellulosic wastes,
cheese whey and corn steep liquor

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Most fermentations require liquid media,

often referred to as broth, although some
solid-substrate fermentations are
operated.

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Fermentation process – Upstream Processing

3. Fermentation

 industrial microorganisms cultivated under

controlled conditions to optimize growth of
organism and production of microbial products

 must avoid environmental conditions that trigger

regulatory mechanisms (repression, feedback
inhibition)

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The Fermentation

Fermentations
are performed inIndustrial microorganisms are normally
large fermenters cultivated under rigorously controlled
High Yields conditionsand
Repression developed to optimize
Feedback the
Inhibition
growth of the organism or production
of a target microbial product.

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Fermentation process – Upstream Processing

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40-70%
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Fermentation
Methods

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Shake-Flask Fermentation

Different Types Based On

shaken (not stirred) flasks in an
incubator-shaker

heated air
temperature-
sterilized controlled

pH

temperature
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Controlled Laboratory Fermentations

in Sealed Glass Vessels

pH and O2 probes

intermittent analysis

-chromatography
-mass spectroscopy

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Industrial-Scale Fermentation

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Fermentation Products

2 categories:
high volume, low
value products
e.g. food and
beverage

low volume, high

value products
e.g. chemicals and
pharmaceuticals

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Food, Beverages, Food Additives and

Supplements

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• Fermentation is used in food production.

– yogurt
– cheese
– Bread

– Wine

– Beer

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Aerobic Fermentation Aspergillus

niger

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supplements in
human food

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Proteases

additives to washing powders

Carbohydrases

production of a diversity of sugar

syrups from starch

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Some commercial enzymes and

source Microorganisms
Source Enzymes microorganism
FUNGAL amylases Aspergillus oryzae

• glucosidases Aspergillus flavus

• proteases Aspergillus niger
• pectinases Aspergillus niger
• glucose oxidases Penicillium notatum
BACTERIAL amylases

proteases ALL BY Bacillus subtilis

penicillinases
YEAST invertases Saccharomycea cerevisiae

lactases saccharomycae fragilis

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Industrial Chemicals and Fuels

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Environmental Roles of Microorganisms

destroy all
pathogenic
microbes

2 main
objectives

break down the organic matter

(methane and carbon dioxide)
Leaching of Metals

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