History of industrial microbiology

History of industrial microbiology


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1. Asweshvaran R III B. Sc. Microbiology HISTORY OF INDUSTRIAL MICROBIOLOGY

2. 7,000 BC: The practise of industrial Microbiology has its roots deep in antiquity. Long before their “ discovery, ” microorganisms were exploited to serve the needs and desires of humans, for example to preserve milk, fruits, and vegetables, and to enhance the quality of life by producing beverages, cheeses, bread, pickled foods, and vinegar. The use of yeasts dates back to ancient days. The oldest fermentation know - how – the conversion of sugar to alcohol by yeasts – was used to make beer in Sumeria and Babylonia as early as 7000 BC .

3. 4,000 BC to 400 BC: 4,000 BC - The Egyptians had discovered that carbon dioxide generated by the action of brewer ’ s yeast could leaven bread. Ancient peoples are also known to have made cheese with mold and bacteria. 3,500 BC - Another ancient product of fermentation, wine, was made in Assyria (Northern Iraq) in 3500 BC and reference to wine can be found in the Book of Genesis, where it is noted that Noah consumed a bit too much of the beverage. According to the Talmud, A man without salt and vinegar is a lost man. 400 BC - In the field of human health, vinegar has a long history of use: the Assyrians used it to treat chronic middle ear diseases, Hippocrates treated patients.

4. 100 BC to 14 th century: The use of microorganisms in food also has a long history. 100 BC - Ancient Rome had over 250 bakeries which were making leavened bread. As a method of preservation, milk was fermented to lactic acid to make yogurt and also converted into kefyr (kefir) or grains and koumiss using Kluyveromyces species in Asia. 700 AD - The use of mold to saccharify rice in the koji process (A Japanese term for cultured grain) dates back at least to AD 700. 14 th Century - T he distillation of alcoholic spirits from fermented grain, a practise thought to have originated in China or the Middle East, was common in many parts of the world. Vinegar manufacture began in Orleans, France, at the end of the 14 th century and the surface technique used is known as the Orleans method.

5. 17 th century: Antonie van Leeuwenhoek : The movable micro-animal found in water with the help of simple lens (Microscope). Francesco Redi : Discovered by the Theory of Spontaneous Generation in 1668.

6. 19 th century: 1850s, Pasteur had detected two optical types of amyl alcohol, that is, D and L , but he was not able to separate the two. He began to study living microbes carrying out fermentation which led to his conclusion, in 1857. Pasteur proved the presence of microbes in the air, which discredited the theory of spontaneous generation of microbes, and it was at this point that fermentation microbiology was born, In 1861. Using his microscope, he noted that the fermentation broth contained not only yeast cells, but also bacteria, and he already knew that these could produce lactic acid. This observation led to his suggestion that such souring could be prevented by a mild heat treatment, which later became known as “ pasteurization. ”

7. 20 th century: The history of industrial microbiology can be divided into five phases, 1 st Phase: Period before 1900 - Alcohol, Vinegar, Bakers yeast, glycerol, citric acid, lactic acid and acetone / butanol. 2 nd Phase : 1900 to 1940 - Penicillin, streptomycin other antibiotics 3 rd Phase : 1940 to 1964 - Gibberellins, amino acids, nucleotides, enzymes, transformations 4 th Phase : 1964 to 1976 - Single cell protein using hydrocarbons and other feed stocks 5 th Phase : 1979 – Onward - Production of proteins by microbial and animal cells, Monoclonal antibodies produced by animal cells

8. 1 st Phase: Period before 1900 Main products Fermenters Process control Culture method Quality control Pilot plant facilities Strain selection Alcohol Wooden up to 1500 barrels capacity Use of thermometers, hydrometer and heat exchangers Batch Nil Nil Pure yeast culture used at some of the breweries. Vinegar Battels-shallow trays-trickle filters - Batch Nil Nil Process inoculated with good vinegar Bakers yeast, glycerol, citric acid, lactic acid and acetone / butanol Steel vessels up to 200 m 3 For acetone / butanol. Air sprayers used for bakers yeast. pH electrodes with off/line control. Temperature control Batch and fed-batch systems Nil Nil Pure cultures used

9. 2 nd Phase : 1900 to 1940 Main products Fermenters Process control Culture method Quality control Pilot plant facilities Strain selection Penicillin, streptomycin other antibiotics Mechanical stirring used in small vessels, mechanically aerated vessels Sterilizable pH and oxygen electrodes Batch and fed-batch common Very important Becomes common Mutations and selection programme essential

10. 3 rd Phase : 1940 to 1964 4 th Phase : 1964 to 1976 Main products Fermenters Process control Culture method Quality control Pilot plant facilities Strain selection Gibberellins, amino acids, nucleotides, enzymes, transformations Vessels operated aseptically true fermentation Use of control loops which were later computerised Continuous culture introduced for brewing and some primary metabolites Very important Becomes common Mutation and selection programme essential Single cell protein using hydrocarbons and other feed stocks Pressure cycle and pressure jet vessels developed to overcome gas and heat exchange problems Use of computers linked control loops Continuous culture with medium recycle Very important Very important Genetic engineering of producers strain attempted

11. 5 th Phase : 1979 – Onward Main products Fermenters Process control Culture method Quality control Pilot plant facilities Strain selection Production of proteins by microbial and animal cells, Monoclonal antibodies produced by animal cells Fermenters developed in phase 3 and 4 Animal cell reactors developed Control and sensors developed in phases 3 and 4 Batch, fed batch or continuous fermentation developed for animal cell processes Very important Very important Introduction of foreign genes into microbial and animal cells. In vitro recombinant DNA techniques used in the improvement of phase 3 products

12. Reference: Books: 1. Industrial Biotechnology. Sustainable Growth and Economic Success. Edited by Wim Soetaert and Erick J. Vandamme ( https://application.wiley-vch.de/books/sample/3527314423_c01.pdf ) 2. Industrial Microbiology, Author unknow. ()

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