Immobilized whole cell technology in food industry.pptx

Immobilized whole cell technology in food industry

1. Immobilized whole cell technology in food industry Submitted by : Kushwinder kaur Submitted to : Dr Ranjeeta Bhari Class : Msc . Biotechnology (Hons.) Roll No. : 23011017

2. Introduction: Immobilized whole cell technology is an innovative approach in food technology that involves the use of live microbial cells that are immobilized in a solid or semi-solid matrix. This method enhances the efficiency of various bioprocesses, such as fermentation, enzyme production, and bioconversion. Immobilization: The process of fixing microbial cells in a specific location, often using materials like alginate, carrageenan, or synthetic polymers. Whole Cells: Using live microorganisms rather than isolated enzymes allows for a broader range of metabolic activities.

3. Immobilization: Enzyme Immobilization may be defined as confining the enzyme molecules to a distinct phase from the one in which the substrates and the products are present. OR It is process of attachment of an enzyme to a solid matrix so that it cannot escape but can still act on its substrate.

4. Different Modes/types of immobilization

5. Adsorption (Non Covalent Interactions) Oldest and simplest method Enzymes are adsorbed to external surface of support Different carrier materials are used in this type like: Mineral support (E.g. Aluminium oxide, clay) Organic support (E.g. Starch) Modified sepharose and ion exchange resins Weak bonds are formed between the support and the enzyme (ionic interactions, hydrogen bonds, vand der waals forces) which stabilize enzymes to the support

6. Advantages Easily regenerated. Limited loss of enzyme activity High enzyme loading efficiency cost effective. Disadvantages Low surface area for binding. Desorption of enzyme due to factors-pH, temperature/ change in ionic concentration.

7. Entrapment: An enzyme traps inside a porous polymer or gel matrix during this method. It is also called  lattice entrapment . The bonding between an enzyme and matrix can be covalent or non-covalent. The matrix used : It is water-soluble, and nature varies with different enzymes. It makes the use of the following carrier materials like polyacrylamide gels, cellulose triacetate, agar, gelatine, alginate etc.

8. Methods of enzyme entrapment : It involves the inclusion of an enzyme into the following matrices: Gels : Involves entrapment of an enzyme inside the gel matrix. Fibres : Entrapment of an enzyme inside the fibre matrix. Microcapsules : Involves entrapment inside a microcapsule

9. Advantages of Entrapment Method : Enzyme loading capacity is high. Rapid method. Enzyme distortion is low. Easy to practice. Disadvantages of Entrapment Method The diffusion of substrate and product create difficulties. Leakage of low molecular weight enzymes. Chances of microbial contamination. Causes enzyme inactivation /loss of enzyme activity. Limited industrial use.

10. Encapsulation : It is the membrane confinement method. An enzyme confines within the semipermeable membrane of a capsule in an aqueous solution. This process allows the exchange of medium (substrate & product), but not an enzyme. The effectiveness of encapsulation relies upon the enzyme stability. The matrix used : The capsule is made of a semi-permeable membrane, and it can be polymeric, lipoid, non-ionic etc. in nature. It includes nitrocellulose, nylon semi-permeable matrix etc.

11. Advantages of Encapsulation : no enzyme leakage. not affects enzyme activity. simple method to conduct. high loading efficiency of an enzyme. Disadvantages of Encapsulation : It makes the use of a carrier that has a pore size limitation. It is not so cost-effective.

12. Covalent Binding An enzyme molecule binds to the carrier by a covalent bond during this process. T he binding strength is powerful or a complex form through this bonding is stable. Covalent binding occurs between the active part, i.e. the functional group of an enzyme and the carrier molecule. The functional group that are participating in the binding process are -NH 2 , -NH 3,  -COO, -OH, -SH, -O, -S etc.

13. Cross-linking It is also called “ Copolymerization “. The i mmobilized enzymes covalently link to the various groups of an enzyme via polyfunctional reagents. It does not require a support matrix. Cross-linking leads to the formation of 3D crosslinked aggregates. The most commonly used polyfunctional agents are glutaraldehyde and diazonium salts etc

14. Advantages of Cross Linking Method : L ittle or no enzyme leakage. Yields a highly stabilized enzyme. S imple and cheap method to carry out. Wide applicability in the commercial production. Disadvantages of Cross Linking Method : C auses enzyme inactivation. The polyfunctional reagents generally cause enzyme denaturation. Not so cost-effective.

15. I.C.T. in wine industry: Immobilized cell technology is gaining traction in the wine industry, offering several advantages that enhance fermentation processes and overall wine quality. Here’s an overview of how this technology is applied in winemaking. Wine yeasts (typically Saccharomyces cerevisiae ) are trapped in a solid support matrix, such as alginate beads, porous carriers, or other polymeric materials. Instead of isolated enzymes or inactive yeast, live yeast cells are used, allowing for active fermentation.

16. Advantages : Reusability : Immobilized yeasts can be reused across multiple fermentation batches, reducing costs and minimizing waste. Stability and Consistency : Immobilization helps maintain yeast viability and metabolic activity, leading to more consistent fermentation outcomes and wine profiles. Reduced Sediment : Easier separation of yeast from wine minimizes sediment issues in the final product, resulting in clearer wine. Enhanced Control : Winemakers can better manage fermentation parameters, such as temperature and oxygen levels, leading to improved flavor and aroma profiles.

17. Cont … Sugar Conversion : They can help in converting residual sugars into alcohol or other metabolites, aiding in achieving the desired sweetness or dryness levels. Waste Management : Immobilized cells can help in the degradation of undesirable by-products from fermentation, such as volatile acids or excess sulfites , improving wine quality. Control of Fermentation Kinetic : By controlling the environment around immobilized cells, winemakers can achieve more predictable fermentation rates, minimizing the risk of stuck fermentations.

18. Cont … Cost Efficiency : Immobilized cells can be reused across multiple fermentation cycles, reducing the overall cost of yeast and enhancing resource efficiency. Improved Clarification : Using immobilized cells leads to less sediment in the final product, resulting in clearer wines and reducing the need for additional clarification processes. Enhancing Consisten : Immobilization allows for a more controlled fermentation environment, leading to consistent quality and flavor profiles in wines across different batches.

19. Applications : Yeast Immobilization : Immobilized yeast, typically Saccharomyces cerevisiae , is used for primary alcoholic fermentation. This allows for better control over fermentation conditions, such as temperature and nutrient availability, leading to consistent and high-quality wine production. Malolactic fermentation : Immobilized lactic acid bacteria can be utilized for malolactic fermentation, converting harsh malic acid into softer lactic acid. This process adds complexity and stability to the wine, improving its flavour profile. Flavour Enhancement : Immobilized cells can be used to bioconvert certain precursors into desirable aromatic compounds, enhancing the wine's bouquet and taste.

20. I.C.T. in Beer industry : Immobilized cell technology is increasingly being utilized in the beer industry, offering several benefits that enhance fermentation processes and overall product quality.

21. Applications : Yeast Immobilization : Brewer’s yeast ( Saccharomyces cerevisiae and Saccharomyces pastorianus ) can be immobilized for primary fermentation. This allows for better control of fermentation conditions and can lead to more consistent and efficient beer production. Cost Efficiency : Immobilized yeast can be reused for multiple fermentation cycles, reducing costs associated with purchasing new yeast for each batch. This also minimizes waste and enhances resource utilization.

22. Cont … Improved Fermentation Control : By immobilizing yeast, brewers can achieve more controlled fermentation kinetics, which helps prevent issues like stuck fermentation and allows for precise management of fermentation parameters. Reduction of Off-Flavors : Immobilized cells can help in managing the production of off-flavours and undesirable compounds, leading to cleaner-tasting beers. Easier Separation and Clarification : Immobilization allows for easier separation of yeast from the finished beer, resulting in clearer products and reducing the need for extensive filtration or fining agents.

23. Cont … Flavor Enhancement : Immobilized yeast can be used to convert certain precursors into desirable flavour compounds, enhancing the aroma and taste of the final product. Waste Reduction : By reusing yeast and optimizing fermentation processes, breweries can reduce their environmental impact, contributing to more sustainable brewing practices. Longer Shelf Life : Immobilized cells can improve the stability of yeast cultures, allowing for better storage conditions and extending the shelf life of brewing ingredients.

24. I.C.T. in Dairy industry : Immobilized cell technology is making significant strides in the dairy industry, offering a range of applications that enhance fermentation processes, product quality, and operational efficiency.

25. Applications : Yogurt Production : Immobilized starter cultures (typically lactic acid bacteria) are used in yogurt fermentation. This improves fermentation control, reduces production time, and enhances flavor consistency. Cheese Making : Immobilized cultures can be employed in cheese production, facilitating the fermentation and ripening processes while allowing for more controlled enzyme activity. Probiotic Production : Immobilized probiotic strains can be used to produce functional dairy products with health benefits. The technology helps maintain cell viability during processing and storage.

26. Cont … Enzyme Production : Immobilized microbial cells can be utilized for the production of enzymes like lactase, which is important for producing lactose-free dairy products. This can lead to improved efficiency in enzyme recovery and reuse. Waste Management : Immobilized cells can help in the fermentation of dairy by-products (like whey) into value-added products, such as bioactive compounds or animal feed. Improved Process Stability : Immobilization provides a stable environment for microbial cells, leading to more predictable fermentation outcomes and reducing variability in product quality.

27. Cont …. Reduction of Contaminants : Immobilized cell systems can help minimize contamination by undesirable microbes, enhancing the safety and quality of dairy products. Enhanced Flavour Development : Immobilized cultures can be used to produce specific flavour compounds during fermentation, improving the sensory attributes of dairy products. Sustainability : By reusing immobilized cultures across multiple batches, dairies can optimize resource use, reduce waste, and lower production costs, contributing to more sustainable practices.

28. Refrences : Ribéreau-Gayon , P., Dubourdieu , D., Donèche , B., & Lonvaud , A. (2006). Handbook of Enology : Volume 1: The Microbiology of Wine and Vinifications . Wiley-Blackwell. Vanderhaegen , B., & De Rouck , G. (2016). “Application of immobilized yeast cells in winemaking: A review.” Food Control , 68, 235-241. Feng, J., et al. (2020). “Immobilization of Yeast Cells: Current Status and Future Perspectives in Brewing.” Journal of the American Society of Brewing Chemists , 78(4), 342-353. Gómez, A., et al. (2019). “Application of immobilized yeast in beer fermentation: A review.” Molecules , 24(6), 1133. Talon, R., et al. (2016). “Use of immobilized cells in dairy fermentation: A review.” International Dairy Journal , 61, 64-74. Vázquez, M., et al. (2018). “Application of immobilized cultures in the dairy industry: An overview.” Food Biotechnology , 32(1), 1-19

29. Thankyou