history of industrial microbiology.pptx

History of industrial microbiology and it's detailed view

1. SRI PARAMAKALYANI COLLEGE ( Reaccredited with A+ Grade with a CGPA of 3.9 in the III Cycle of NAAC Affiliated to Manonmaniam Sundaranar University, Tirunelveli) ALWARKURICHI -627 412 POST GRADUATE & RESEARCH CENTRE - DEPARTMENT OF MICROBIOLOGY (Government Aided) IV SEM CORE –INDUSTRIAL MICRO B IOLOGY UNIT-1 CONCEPTS AND HISTORICAL DEVELOPMENT OF INDUSTRIAL MICROBIOLOGY SUBMITTED TO C. SARANYA VELLAIAMMAL GUIDE: Dr. S.VISWANATHAN, Ph.D, REG NO : 20211232516124 ASSISTANT PROFESSOR & HEAD OF THE DEPARTMENT, II. M.SC.MICROBIOLOGY SRI PARAMAKALYANI COLLEGE, SRI PARAMAKALYANI COLLEGE ALWARKURICHI ALWARKURICHI

2. SYNOPSIS Introduction Industrial microbiology Uses of microorganisms History and development Early history Era of discovery Era of the discovery of antibiotics conclusion

3. INDUSTRIAL MICROBIOLOGY

4. INTRODUCTION Industrial microbiology is  a branch of biotechnology that applies microbial sciences to create industrial products in mass quantities, often using microbial cell factories . There are multiple ways to manipulate a microorganism in order to increase maximum product yields.

5. INDUSTRIAL MICROBIOLOGY It is an important due to , Economic aspects Cost effective Resolve issues Biomass production Require experiments

6. USES OF MICROORGANISMS Typically, industrial uses of microorganisms fall into one of two categories: those that employ a pure culture or pure cultures with large-scale manufacturing procedures. Those entail the use of naturally existing microbe combinations under settings to produce a desired modification in some industrially valuable goods (e.g. sauerkraut)

7. History and development It is classified into five different phases. They are as follows, Phase I - Alcoholic fermentation(1900 ) Phase II - Antibiotic period (1900-1940) Phase III - Single cell protein period (1940-1964) Phase IV - Metabolite production period (1964-1979) Phase V - Biotechnology period (1979)

8. EARLY HISTORY 7000 BC - conversion of sugar into alcohol by yeasts and was used to make beer in Sumeria and Babylonia 4000 BC - the Egyptians had discovered that carbon dioxide generated by the action of brewer ’ s yeast could leaven bread 3500 BC -another ancient product of fermentation, wine, was made in Assyria 400 BC -Assyrians used vinegar to treat chronic middle ear diseases, Hippocrates treated patients with it 100 BC- Ancient Rome had over 250 bakeries which were making leavened bread

9. CONT… As a method of preservation, milk was fermented to lactic acid to make yogurt and also converted into kefyr and koumiss using Kluyveromyces species in Asia 700 AD -The use of molds to saccharify rice in the koji process. 14th century AD- the 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 fourteenth century.

10. CONT… 17th century - Antonie van Leeuwenhoek, a Dutch merchant who construct microscopes, turned his simple lens to the examination of water, decaying matter and scrapings from his teeth. He produced over 250 microscopes. These consisted of brass and silver-mounted, custom-ground lenses. He reported on the presence of tiny “ animalcules ” (moving organisms) Leeuwenhoek ’ s lack of university connection might have caused his discoveries to go unrecognized had it not been for the Royal Society in England and its secretary, Henry Oldenburg, who corresponded with European science amateurs. From 1673 to 1723, Leeuwenhoek ’ s observations as a microscopist were communicated to the Society in a series of letters.

11. Antonie van Leeuwenhoek Simple microscope

12. THE ERA OF DISCOVERY (phase I) 19 th century -Fermentation was regarded a chemical process The chemist Liebig described the process as being dependent on a chemical ferment, an alterable substance that  decomposes  and stimulates chemical change, i.e. fermentation in a ground substance. According to this theory, chemical instability was the main cause of fermentation. 1837 -Schwann described alcoholic fermentation as a yeast-dependent process

13. Pasteur pursued Schwann’s hypothesis and became a pioneer in experimental fermentation experiments. He demonstrated that yeast , a living organism, is essential for the chemical reaction that converts sugar into alcohol and carbonic acid. 1857- Pasteur found that a separate type of bacteria was involved in the transformation of carbohydrates into lactic acid. These discoveries led Pasteur to the conclusion that microorganisms of some sort are necessary for all types of fermentation.

14. Pasteur meticulously observed the fermentation cycle. He repeatedly removed the organisms from fermenting cultures, transferred them to other sterile media, and discovered that fermentation always occurred when the required species and conditions were present. He demonstrated that distinct types of microbes are responsible for distinct types of fermentation. brewer’s yeast -alcoholic fermentation lactic acid organisms - produce lactic acid. 

15. Louis pasteur (1822-1895) Important Contribution- fermentation and pasteurization

16. 1858 - organism responsible for the fermentation of ammonium tartrate was a mould. Pasteur (1861) examined the fermentation of butyric acid and made the significant finding that fermentation can occur in the absence of oxygen. Aerobic and anaerobic are the terms used to differentiate between the two types of organisms. 1861 - published acetic acid fermentation 1862 - fermentation was carried out by organisms of the genus Mycoderma comprehensive research of vinegar preparation were published in 1864 and 1868 .

17. He investigate the problem of sour wine , which threatened the vital French wine industry.   He demonstrated foreign organisms that affected the wine’s chemical and physical qualities. Pasteur demonstrated that unwanted organisms might be eliminated by partly sterilising wine-making juice at a temperature below the boiling point. This was insufficient to remove the juice’s beneficial effects. Then, from pure cultures, other organisms capable of creating desirable traits might be introduced.

18. Era of d iscovery of a ntibiotics (phase II) Sir  Alexander Fleming  (1881-1955), a British bacteriologist, noticed that bacterial growth was hindered in the vicinity of a mould colony on a plate culture of contaminated bacteria. Actinomycin was isolated by Waksman and his colleagues in 1940 , streptothricin in 1942 . The discovery of streptomycin dramatically accelerated Streptomyces’ search for effective antibiotics. This group of microorganisms is the source of numerous antibiotics currently in use . Fed batch culture technique was developed.

19. Sir Alexander Fleming  (1881-1955) Discovered penicillin

20. VARIOUS TYPES OF ANTIBIOTICS Since the discovery of penicillin many more antibiotics came into being as stated under :   Waksman (1944) : Streptomycin — [Streptomyces griseus] — a soil microbe (1945) - Bacitracin — [Bacillus subtilis] (1947) - Chloramphenicol (Chloromycetin) — [Streptomyces venezuelae] (1947) - Polymixin — [Bacillus polymixa] — and various designated polymixins A, B, C, D, and E. (1948) - Chlorotetracycline — [Streptomyces aureofaciens] — a broad-spectrum antibiotic. (1948) - Neomycin — [a species of Streptomyces] — isolated from soil. (1950) - Oxytetracycline — [a strain of Streptomyces]. (1952) - Erythromycin — [Streptomyces erythreus].

21. SCP Period (phase III) This period was marketed by the production of proteinaceous food from microbial biomass. Large scale production of microbial biomass was needed due to low cost of product. Thus a new fermentation process called continuous culture fermentation came into existence.

22. Metabolite production period(phase IV) During this period new microbial processes for the production of amino acid and techniques for enzyme and cells immobilization were developed. Commercial production of xanthan and dextran was also started. Other process developed included use of microorganisms for tertiary oil recovery.

23. Industrially important microorganisms

24. Biotechnology period (phase V) Rapid progress in industrial microbiology have taken place since 1980 due to development of techniques like RDT and hybridoma technology. By RDT it was made possible to in-vitro genetic manipulations which enabled expression of human and mammalian genes in microorganisms so thereby facilitating large scale production of human proteins which could be used therapeutically. The first product was human insulin used for treating diabetes.

25. The insulin was followed by the production of human growth hormone, erythropoietin, myeloid colony stimulating factor etc,. Hybridoma technology employed for the production of monoclonal antibodies which aid in medical diagnosis and therapeutics. The production of secondary metabolites is the major development of this era.

26. Sectors in biotechnology

27. CONCLUSION Microbes, or microscopic organisms, are widely used in large-scale industrial processes. They are crucial for the production of a variety of metabolites, such as ethanol, butanol, lactic acid and riboflavin, as well as the transformation of chemicals that help to reduce environmental pollution. For instance, microbes can be used to create biofertilizers or to reduce metal pollutants. Microbes can also be used to produce certain non-microbial products, such as the diabetes medication insulin.

28. REFERENCE https://microbiologynote.com/brief-history-and-developments-in-industrial-microbiology/#:~:text=(e.g.%20sauerkraut).-,History%20and%20Development%20in%20industrial%20microbiology,development%20(post%2D1900) Najafpour, G. D. (2007). Industrial Microbiology. Biochemical Engineering and Biotechnology, 1–13. doi:10.1016/b978-044452845-2/50001-x  https://youtu.be/IM97N3q4y0Q I n d u s t r i a l M i c r o b i o l o g y - A u t h o r - L E C a s i d a j r

29. SKILLS GAINED BY SEMINAR Searching capability Time management Gathered knowledge Communication skill Increased confidence Personal development

30. THANKS The Chairman The Secretary Management Committee The Principle, Sri Paramakalyani College, The Head-Department of Microbiology The Staff Members-Department of Microbiology