Application of microbes and microbial processes in food and healthcare industries

Application of microbes and microbial processes in food and healthcare industries
Metabolite production.
Anaerobic digestion (for methane production).
Waste treatment (both organic and industrial).
Production of biocontrol agents, and
Fermentation of food products.
Bio based fuel &energy.

1. By Assist.Prof . Dr. Berciyal G olda. P VICAS Application of microbes and microbial processes in food and health care industries

2. It, often referred to as , is a collection of scientific techniques and technologies used to improve both the efficiency and environmental footprint of modern industrial production. Microbial technology constitutes the core of Industrial Biotechnology. Microbial technology refers to the use of microbes to obtain a product or service of economic value. It is also called as .

3. Isolation of microorganisms from nature, Their screening for product formation, Improvement of product yields, Maintenance of cultures, Mass culture using bioreactors, and Recovery of products or services.

4. Metabolite production. Anaerobic digestion (for methane production). Waste treatment (both organic and industrial). Production of biocontrol agents, and Fermentation of food products. Bio based fuel &energy.

5. Microorganisms produce a number of metabolites during their growth using cheap substrates. Acetone-butanol, Alcohol, Antibiotics, Enzymes, Organic acids Vitamins.

6. Anaerobic digestion (for methane production). Many  microorganisms  affect  anaerobic digestion , including acetic acid-forming  bacteria  ( acetogens ) and methane-forming archaea ( methanogens ). These organisms promote a number of chemical processes in converting the biomass to biogas. ... Anaerobes utilize electron acceptors from sources other than oxygen gas.

7. Waste treatment (both organic and industrial). The  role of microorganisms in wastewater treatment  helps to  treat  and purify  wastewater  and make it less harmful to the environment. ... Each of these types of bacteria help the  treatment  process in a unique way to ensure there is little to no impact on the surrounding environment.

8. Production of biocontrol agents Now, the  biocontrol agents  can be mass produced at a small scale/cottage industries just on the lines of sericulture or apiculture. Simple, low cost and down to earth technology can be used for their mass  production . They can be marketed in the region where they are produced.

9. Microorganisms employed to enhance the availability of nutrients, viz., nitrogen (by fixing atmospheric N 2 ) and phosphorus (by solubilizing soil phosphorus), to the crops are called biofertilizers. Rhizobium spp. Blue-green Algae and Azoll a . Azotobacter and Azospirillum.

10. Microbes can be employed to recover valuable metals from low grade ores and also from dilute solutions for which the conventional metallurgical processes are uneconomical and, generally, rather polluting. E.g leaching of copper as copper sulphate from ores. Desulphurization of Coals by Thiobacillus spp.

11. Use of microorganisms to control insect pests, pathogens or weeds constitutes biological control, and the biological agents employed for this purpose are called biocontrol agents. Bioinsecticides- Bioherbicides-

12. Ethanol currently produced by fermenting grain (old technology). Cellulose enzyme technology allows conversion of crop residues (stems, leaves and hulls) to ethanol. Results in reduced CO 2 emissions by more than 90% (compared to oil). Allows for greater domestic energy production and it uses a renewable feedstock.

13. Low input of substrate. High rate of output. Friendly to environment. Renewable. Increased efficiency.

14. R OLE OF MICROORGANISMS IN PREPARATION OF CERTAIN FOODS Microorganisms are involved in producing many foods and beverages. Fermentation produces characteristic flavors, aromas, and consistencies of various foods. Microbial metabolism has other functions Acts as a preservative Destroys many pathogenic microbes and toxins Can add nutritional value in form of vitamins or other nutrients Microbes are used in food production.

15. PRODUCT COUNTRY NAME MICROORGA NISMS SUBSTRATE Bread International Saccharomyces cerevisiae, yeast, lactic acid Wheat, rye, other grain Nan Pakistan Saccharomyces Cerevisiae White wheat flour Soy Sauce International Aspergillus oryzae or A. soyae La c toba c illus Soybeans and wheat Cheese International Lactic acid bacteria Milk Yogurt International S. thermophilus, Lb. bulgaricus Milk, milk solids Sauerkraut International La c tic a c id C a b b age bacteria

16. C HEESE - MAKING PROCESS Milk is treated with lactic acid, bacteria and an enzyme called rennin that partially hydrolysis the protein and causes it to coagulate into “curds”. The liquid portion of the milk at this time is called “whey”. The whey is separated from the curds, and the curds are aged (“ripened”) Different microbes in the early and late stages of processing give rise to cheeses with different characteristics

17. Y OGURT PRODUCTION Milk is fermented by a mixture of Streptococcus salivarius ssp thermophilus and lactobacillus bulgaricus. Often these two are co-cultured with other lactic acid bacteria for taste or health effects (probiotics). These include L. acidophilus, L. casei and Bifidobacterium species. Acid produced from the fermentation causes the protein in the milk (casein) to coagulate into a semisolid curd If you want strawberries or peaches, you must add them after the yogurt is made.

18. B READ PRODUCTION Involves growth of saccharomyces cerevisiae (baker’s yeast) under aerobic conditions Maximizes CO 2 production, which leavens bread Other microbes used to make special breads (e.g. sourdough bread) Can be spoiled by Bacillus species that produce ropiness

19. T HE WINE MAKING PROCESS Produced from the fermentation of fruit juice, usually from grapes The grapes are crushed to form a “must” For white wines, white grapes are usually used, and the skins are removed from the must (“pressing”) before fermentation For red wines, red or black grapes are used, and the skin is allowed to remain during fermentation For ros é wines, red grapes are used and the juice is allowed to remain in contact with the skins just long enough for a rose or pink colour to develop

20. W INE It must undergoes primary fermentation Malolactic fermentation by bacteria in the must converts malic acid into lactic acid Secondary fermentation and aging Takes 3-6 months The vessel is kept airtight to prevent oxidation Proteins are broken down, and particles settle Blending and bottling

21. T HE WINE - MAKING PROCESS

22. T HE BEER - BREWING PROCESS Produced by the fermentation of malted grain A series of temperature changes (“mash rests”) activates different enzymes that, in turn, change the mash to produce desirable characteristics as well as fermentable sugars In the fermentation tank yeast is added (“pitched”) After fermentation for 1-3 weeks the “green beer” is transferred to conditioning tanks where the yeast & other particulates are allowed to settle, and the beer is carbonated.

23. T HE BEER - BREWING PROCESS