Enzyme Industry Application Source

Amylase Baking Dough texture Fungal

improvement,
reduction of mixing
time

Amylase Brewing Mashing Fungal/ bacterial

Protease Dairy Manufacture of protein Fungal

hydrolysates,
stabilization of
evaporated milk

Pectinase Fruit juice Clarification, oxygen Fungal

Glucose oxydase removal
Protease, lipase Laundry Detergents Bacterial

Protease Leather Dehairing Fungal/ bacterial

Amylase Textile Desizing Bacterial

Recombinant Products

• The advent of recombinant DNA technology has extended the

range of potential fermentation products.
• Genes from higher organisms may be introduced into microbial
cells such that the recipients are capable of synthesizing
foreign proteins.
• A wide range of microbial cells have been used as hosts for
such systems including E. coli, Saccharomyces cerevisiae and
filamentous fungi.
• Products produced by genetically engineered organisms
include interferon, insulin, calf chymosin etc.

2
Transformation Processes

• Microbial cells may be used to convert a compound into a

structurally related, financially more valuable compound. e.g.,
steroid biotransformation.

• The anomaly of the transformation fermentation process is

that a large biomass has to be produced to catalyze a single
reaction. Examples of microbial transformation processes are
production of vinegar, steroids and antibiotics.

• Microbial processes have the advantage over the use chemical

reagents of specificity and operation at relatively low
temperatures without the requirements for potentially
polluting heavy-metal catalysts.
3
Spores of Bacillus stearothermophilus are the most heat resistant. Therefore, they are
used as assay organisms for testing the various procedures used to sterilize equipment

for destruction of spores, temperatures of 121 oC are needed.

• ..
 o ns
ntati
r me
Fe
homolactic alcoholic
fermenters fermentation

heterolactic alcoholic
fermenters beverages,
bread, etc.
food
spoilage

yogurt,
sauerkraut,
pickles, etc.
1. Name of industrially important microbes
• ..Product Organism Use Microorganism Secondary Commercial
metabolite use
Ethanol Saccharomyces Industrial
cerevisiae solvents, Penicillium Penicillin Antibiotic
beverages chrysogenum
Glycerol Saccharomyces Production of Streptomyces Erythromycin Antibiotic
cerevisiae explosives erythreus
Lactic acid Lactobacillus Food and Streptomyces Streptomycin Antibiotic
bulgaricus pharmaceutical griseus
Acetone and Clostridium Solvents Cephalosporiu Cephalosporin Antibiotic
butanol acetobutylicum m acrimonium

-amylase Bacillus subtilis Starch Gibberella Gibberelin Growth factor

hydrolysis fujikuroi (plant
hormone)
1. Name of industrially important microbes
FERMENTATION PROCESS &
FERMENTATION PRODUCTS
 2. Upstream and downstream processing details
Difference between them

Upstream – it includes – raw material processing, fermentation media preparation, inoculum preparation, sterilization
• Deionization
• Pasteurization
• Blending

Stock culture Test tube Small flasks Large flasks Seed

fermenter Pilot fermenter
Difference between them
Upstream Processes Sources of carbon, nitrogen,
phosphorus and sulphur, minor
elements, trace element, growth
Microorganism factors, water, etc. (availability,
cost, stability and pretreatment
Initial isolation and sterilization requirements)

Strain improvement
Media development

Production Strain
Constrains: nutritional requirements
metabolic controls, shear sensitivity, Propagation medium Maintenance medium
temperature optima, morphology, O2
and CO2 effects and requirements,
genetic stability, metabolic
byproducts, viscosity effects.

Starter Production medium

culture
propagation Supported of suspended
+/- growth, Fermenter type,
Oxygen stirring mechanism,
pH control size, geometry, mode of
Antifoam operation,
Cooling/Heating instrumentation and
automation
Fermentation 11
2. Upstream and downstream processing details
Difference between them
Downstream – it includes – Recovery, purification, concentration,
• Precipitation
• Deionization
• Chromatography
• Evaporation
• Filtration
• Crystallization
• Drying

• recycling of salvageable components and the proper

treatment and disposal of waste.
3. Name of genetically modified microbes and product made from them
• ..
4. Amino acid fermentation (slide 8)
5. Which microbes can prevent cancer
• ..

Administration of milk fermented by a probiotic Lactobacillus casei strain modulated the immune response against
a breast cancer tumour in a mouse

• Casein (from cow milk protein), whey protein, lactoferricin

has anticarcinogenic peptides
6. Fermentation steps (have a clear idea)
• ..
7. Seed culture, Main culture, Start culture (have a general idea)
• ..
 Seed fermenter: inoculum to initiate process

Pre/Seed culture > seed fermenter > Production fermenter

This minimize batch time in the vessel

pure starter culture (or seed), maintained under carefully

controlled conditions, is used to inoculate sterile Petri dishes or
liquid medium in shake flasks
This strategy ensures optimal use of the production fermenter by
minimizing the batch time in this vessel. A train for producing
inoculum for a 100 m3 production fermenter is shown in the
following Figure.
8. Advantage of microbial biomass protein
• ..

---rapid growth rate and high productivity;

---high protein content, 30–80% on a dry weight basis;
---the ability to utilize a wide range of low cost carbon sources.
---strain selection and further development are relatively straight forward.
 9. 1 question will be from bakers yeast
• Easiest method of yeast production - Saccharomyces cerevisiae produced by skimming method
Skimming Method
1. Cereal grain used as media
2. Yeast foats on top skimmed off -> washed -> Press dry
• After World war, shortage of cereal, so now we use molasses, ammonia, salts
•
• Originates from pure freeze-dried sample or agar medium culture.
• Yeast cells transferred to smaller liquid culture flasks then to larger Desirable features of bakers yeast
Starter intermediate flasks and then to large fermenters for 50,000 to 350,000 litres
culture production 1. High glycolytic activity
2. Rapid utilization of maltose
• Molasses as carbon and energy source which is pretreated with acid to 3. Osmotolerance
remove sulphides and heated to precipitate proteins.
• Molasses is often deficient in amino acids so supplementation with biotin 4. Good storage characteristics.
Constituents etc. pH 4-4.4
5. High growth rates.

• To increase yield.
• for 30 mins to ripen yeast cells in end when nutrients deplete.
Aeration
10. What is compost
Composition
Raw material
Microbes found/used
• Composting - -Composting is the AEROBIC decomposition of organic material by microorganisms under controlled
conditions. In the process, microbes use oxygen to break the organic compounds to obtain energy for growth

Compost is the stabilized pathogen free product synthesized by

thermophilic decomposition of plants and animal products by
microbes . In compost , we get microbial polymerization or
buildup of humic substances and growth of beneficial
microbial population.
It has
1) Humus rich in nutrients
2) Dark earthy
3) Beneficial soil organism
4) Used in gardening for fertilizers
5) Improves physical and biological property of soil
6) Called “black gold”
10. What is compost
Composition
Raw material
Microbes found/used

Raw materials Microbes found

- Municipal solid waste – heterogeneous material Ammonia to Nitrite (Nitrosomonas)
- Food processing/ Horticulture – Homogeneous Nitrite to Nitrate (Nitrobacter.)
- mplete digested and unabsorbed fat, carb, protein
- Excreted metabolic waste product like urea and nitrogenous
compound eg bile
- Gut bacteria and their fat carb etc

-cellulose
Hemicellulose
-lignin