Foundations in Microbiology · 27.3 General Concepts in Industrial Microbiology •Bulk production...
Transcript of Foundations in Microbiology · 27.3 General Concepts in Industrial Microbiology •Bulk production...
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Foundations in
Microbiology Seventh Edition
Chapter 27
Applied and Industrial
Microbiology
Lecture PowerPoint to accompany
Talaro
Copyright © The McGraw-Hill Companies, Inc. Permission required for reproduction or display.
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27.1 Applied Microbiology and
Biotechnology • Applied microbiology – microbes are used to
treat wastewater and bioremediate damaged
environments
• Industrial microbiology – use of microbes in
making food, medical, manufacturing, and
agricultural products
• Biotechnology – uses microbes for practical
applications
• Fermentation – controlled culture of microbes to
produce desired organic compounds
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Water and Wastewater Treatment
Water purification
• In most cities, water is treated in a stepwise process
before it is supplied to consumers
• Impoundment in large, protected reservoir – storage
and sedimentation; treated to prevent overgrowth of
cyanobacteria
• Pumped to holding tanks for further settling,
aeration, and filtration; chemical treatment with a
chlorine, ozone, or peroxide disinfectant
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Figure 27.1
Major steps in water purification
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Sewage treatment
• Sewage – used wastewater containing chemicals,
debris, and microorganisms
• Typically requires 3 phases:
– Primary phase – removes floating, bulky physical objects
– Secondary phase – removes the organic matter by
biodegradation, natural bioremediation in a large digester
forming sludge which is aerated by injection and stirred
– Tertiary phase – filtration, disinfection, and removal of
chemical pollutants
• Gradually released
• Anaerobic digesters: turn sludge into a secondary
source of energy
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Figure 27.3 The primary, secondary,
and tertiary stages in sewage treatment
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Insert figure 26.24 Sewage treatment
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Figure 27.4 Treatment of
sewage and wastewater
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27.2 Microorganisms and Food
• Microbes and humans compete for nutrients in food
• The effects of microorganisms on food can be – Beneficial
– Detrimental
– Neutral
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Microbial Fermentations in Food Products
Microbes, through fermentation, can impart desirable aroma, flavor, or texture to foods (starter cultures)
• Bread – yeast leaven dough by giving off CO2
• Beer – fermentation of wort
• Wine – fermentation of fruit juices
• Vegetable products – sauerkraut, pickles
• Vinegar – fermentation of plant juices
• Milk and dairy products – cheeses, yogurt
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Figure 27.5 Hops
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Figure 27.7
Wine making
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Figure 27.8
Microbes at work in milk products
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Figure 27.9
Cheese making
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Microorganisms as food
• Mass-produced yeasts, molds, algae, and
bacteria
• Single-celled protein and filamentous
mycoprotein added to animal feeds
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Microbial Involvement in Food-Borne
Diseases
• Food poisoning – diseases caused by ingesting food
• 2 types:
– Food intoxication – results from ingesting exotoxins secreted from bacterial cells growing in food
– Food infection – ingestion of whole microbes that target the intestine – salmonellosis, shigellosis
• Other common agents – Campylobacter, Salmonella, Clostridium, Shigella, Staphylococcus aureus
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Insert figure 26.31 Food-borne illnesses
Figure 27.10
Food-borne
illnesses
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Prevention Measures for Food
Poisoning and Spoilage
• Prevent incorporation of microbes into food
– Aseptic technique
– Handwashing and proper hygiene
• Prevent survival or multiplication of microbes in food
– Heat – autoclaving, pasteurization, cooking
– Cold – refrigeration, freezing
– Radiation – UV, ionizing
– Chemical preservatives – NaCl, organic acids
– Dessication
– Spraying of bacteriophages
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Figure 27.11
Preventing food
poisoning and
spoilage
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Figure 27.12
Pasteurizer
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Figure 27.13
Temperatures and microbial
growth
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27.3 General Concepts in
Industrial Microbiology
• Bulk production of organic compounds such
as antibiotics, hormones, vitamins, acids,
solvents, and enzymes
• Many processes involving fermentation
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• Mutant strains of bacteria and fungi that synthesize large
amounts of metabolic intermediates (metabolites)
• Primary metabolites – produced during major
metabolic pathways and are essential to microbe’s
function
– Amino acids, organic acids synthesized during logarithmic
growth
• Secondary metabolites – by-products of metabolism
that may not be critical to microbe’s function
– Vitamins, antibiotics, and steroids synthesized during
stationary phase
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Figure 27.14 Primary and secondary microbial
metabolites harvested by industrial processes
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Tricks to Increase the Amount of Chosen
End Product
1. Manipulate growth environment to
increase synthesis of metabolite
2. Select strains that genetically lack a
feedback system
3. Many syntheses occur in sequential
fashion involving more than one organism
– Biotransformation – waste product of one
organism becomes the building block of the
next
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Figure 27.15
Example of biotransformation
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From Microbial Factories to
Industrial Factories
• Produce appropriate levels of growth and
fermentation in a carefully controlled
environment
• Commercial fermentation carried out in
fermentors – a device in which mass
cultures are grown, reactions take place, and
product develops
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Figure 27.17
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Substance Production
• Steps in mass production:
1. Introduction of microbes and sterile media into reaction chamber
2. Fermentation
3. Downstream processing (recovery, purification, packaging)
4. Removal of waste
• Carried out aseptically and monitored for rate of flow and quality of product
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Figure 27.18
Layout for a
fermentation
plant
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• Batch fermentations – substrate added to
system all at once and taken through a limited
run until product is harvested
• Continuous feed systems – nutrients are
continuously fed into the reactor and product
is siphoned off throughout run
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• Pharmaceutical products
– Antibiotics
– Hormones
– Vitamins
– Vaccines
• Miscellaneous products
– Biopesticides
– Enzymes
– Amino acids
– Organic acids
– Solvents
– Natural flavor compounds