Unit2IndustrialimportanceofFungi_3pptx__2023_02_21_09_21_08 (1).pptx

Fungi

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2. Unit no 2 Unit title Industrial Microbiology Subject name and code Applied Microbiology and 02MB0353 Department of Microbiology Dr. Niralee Patel Industrial Microbiology

3. Industrial Microbiology Major classes of industrial products and microorganisms used in industrial microbiology, Industrial uses of bacteria, Industrial uses of Yeast, Industrial uses of fungi. Microbial Products : Production of primary and secondary metabolites of industrial significance, A brief discussion about production of industrial products such as, Enzymes: Protease, Amylase and Lipases Fuel : Methane, Alcoholic beverages: Beer, Wine.

4. cont e nts Introduction Production of alcohol Bread making Fungi In drug production Antibiotics Immune suppressants Ergot alkaloids Statins Food processesing Blue cheese Soya sauce Colours and flavours

5. INTRODUCTION Fungi are used in Industries for manufacturing large varieties of useful materials for mankind such as Metabolites, enzymes and food. The Filamentous fungi are used in many different process in food Industry for manufacture of different metabolites and variety of other processes. Few are listed in following table

6. F OO D APPLI C A TI O N USEFUL PRODUCTS OTHER PROCESSES Baking Alkaloids Bioleaching Brewing Antibiotics Biological control agents Cheese making Ethanol Bioremediation of soils Mushroom Cultivation Enzymes Coal Solubilisation Oriental food ferm e ntations Gibberellins Dyes Quorn-Mycoprote i ns Immuno modulators Microencapsulation Organic acids Mycorrhizal inoculants Polysaccharides Waste Treatments Vitamins

7. Three main uses: 1.Alcohol production 2. Pharmaceutical ( Drug/ M e dici n e ) industries 3.Food Processing

8. PRODUCTION OF ALCOHOL Saccharomyces cerevisiae presence of excess glucose represses respiration. In principle, materials rich in sugars (or starches) are then fermented resulting In the production of alcohol. Mainly three products Beer Wine Sake

9. Production of WINE Species used Saccha r o myces cerevisiae Sacchar o myces carlsbergensis Sacchar o myces uvarum The yeast hydrolyses sugar, commonly sucrose, to pyruvic acid via the EMP pathway, and then acetaldehyde to ethanol. The reaction is exothermic , and unless the heat is dispersed, the reaction is slowed. Further, though up to 50% of sugar can yield alcohol, by weight, the solution rarely goes beyond 15% ethanol, because the fungus is sensitive to high concentrations of ethanol.

10. Ales and lager use cereal grains, commonly barley, as the basis of fermentation. Grain is dried, then germinated synchronously . The germination process involves release of amylases within the grain. These enzymes are then used to digest the starch of a batch of ground cereals mixed into a mash, resulting in the release of hexoses. The resulting wort is drained off . After various treatments, including addition of hops, the liquid is inoculated with specific yeasts and the mixture fermented for a short period .

11. Organism Used - Aspergillus oryzae ⦿ Sake i s a Japanese beverag e m a d e from rice. Steamed rice is inoculated with Aspergillus oryzae to produce koji. ⦿ Further r i c e m a sh i s lact i c ac i d fermented using bacteria and yeasts. The mash and koji are mixed and fermented for around 20 days, when the alcohol concentration has reached around 18%. ⦿ The product is filtered, pasteurized and stored before consumption.

12. ⦿ Bread consists of a mixture of flour (usually from cereals especially wheat), with water, salt and sugar, leavened by yeast. Flour is mixed with the remaining ingredients and incubated at about 25 C. ⦿ The yeast ferments the sugar forming carbon dioxide and alcohol. The released gas causes bubbles to form by elastic extension of gluten (a protein) in the flour. On baking, the alcohol evaporates. The length of leavening, the quantity of gluten in the flour, the constituents of the grain, and the temperature determine the texture and flavor of the bread. ⦿ Flour from wheat can be mixed with starch from a variety of sources. For instance, potato and pumpkin have been used successfully mixed with wheat flour to make a different style and flavored bread.

13. Uses & Importance

14. Introduction At the beginning of the 21st century, Fungi were involved in the industrial processing of more than 10 of the 20 most profitable products used in medicine. Two anti-cholesterol statins , the antibiotic penicillin and the immunosuppressant cyclosporin A are among the top 10. Each of these has a turn over in excess of $1 billion annually

15. Antibiotics from Fungi Penicillin Derived from Penicillium chrysogenum was first used successfully to treat an infection caused by a bacterium. The natural penicillin have a number of disadvantages. They are destroyed in the acid stomach, and so cannot be used orally. They also only act on gram positive bacteria. Cephalosporin The original fungus found to produce the compounds was a Cephalosporium , hence the name Basidiomycetes , especially from tropical regions, produce an enormous diversity of these compounds . They inhibit enzymes in the cell wall of susceptible bacteria, disrupting cell wall synthesis.  Ex.Cefixime,Ceftriaxone etc

16. The only broadly useful antifungal agent from fungi is griseofulvin . The original source was Penicillium griseofulvin . Griseofulvin is fungi static, rather than fungicidal. It is used for the treatment of dermatophytes , as it accumulates in the hair and skin following topical application , fungal infections of the scalp, fingernails, and toenails.

17. Immune suppressants Cyclosporin A It is a primary metabolite of several fungi, including Trichoderma polysporum and Cylindrocarpon lucidum . Cyclo s por i n A i s a cycl ic peptide consisting of 11 mainly hydrophobic amino acids. It acts by inhibition of lymphocytes The inhibition of T cells proliferation results in the suppression of the activation process associated with invasion by foreign bodies. Glioto x i n s Belong to a class of compounds called Epi -poly- thiodioxo - piperazines (ETP) Produced by many fungi including Aspergillus fumigatus inhibit the immune system of the host . Gliotoxin suppresses the phagocytic defenses , which is done by interfering with PtdIns (3,4,5) P 3  production. This impairs the macrophages' abilities to recognize, take up, and destroy invading pathogens.

18. Ergot alkaloids Dihydroergotamine and ergotamine  belong to the group of medicines known as ergot alkaloids. They are used to treat severe, throbbing headaches, such as migraine and cluster headaches.  They act on the sympathetic nervous system resulting in the inhibition of noradrenaline and serotonin, causing dilation of blood vessels. They also act directly on the smooth muscles of the uterus causing contractions, thus their early use to induce abortion Alkaloids are now produced in culture by strains of Calviceps fusiformis and Calviceps paspalii .

19. STATINS Statins are  a group of medicines that can help lower the level of low-density lipoprotein (LDL) cholesterol in the blood . LDL cholesterol is often referred to as "bad cholesterol", and statins reduce the production of it inside the liver. Fu n gi use d- As p ergill u s terreus Aspergillus phoma Aspergillus terreus a soil- borne fungus, produces a secondary metabolite called lovastatin Aspergillus Phoma produces squalestatin both has been used to reduce or remove low density lipoproteins from blood vessels in humans Statins have been implicated in attracting stem cells to damaged tissues. The stem cells then appear to regenerate the tissue

20. A wide range of other compounds with antibiotic activity are also known. They have been rejected for use in medicine because of unwanted side effects, or instability of the active compound.

21. Soya Sauce Blue Cheese Colours Flavours

22. Introduction Fungi may be the food, or may make the food edible following processing. Processing may make it possible to consume the foodstuff by adding, modifying or removing components, including flavours, nutritional elements such as vitamins or colours to enhance the appeal of the food Their use dates back to the start of the civilisation, when breads and wines were first made deliberately

23. SOYA Sauce F u ng i u s ed Aspergillus oryzae Saccharomyces rouxii Soya beans are soaked, cooked to remove contaminants, and then mixed with roasted wheat. The fungus Aspergillus oryzae is added to the mix, and the amended mix kept aerobically for 20 to 40 hours at 25 C. The fungus produces invertases , amylases and cellulases , which degrade the soya paste.

24. Cheese F u ng i u s e d - P en i cil l i u m roquefortii Various cheeses are sold that have been stab- inoculated with a strain of Penicillium roquefortii . The result is a blue streak or vein through the cheese. The fungus imparts a strong, pungent flavour due to the aerobic production of methyl ketones . Famous blue cheeses include: Roquefort, Gorgonzola, Stilton, and Danish Blue.

25. Flavours and Colours fungi are responsible for a range of flavours including terpenes, menthol and lactones. Fungi produce a range of compounds that alter the colour of food. Ex- Monoascus purpureus has been traditionally used for the production of red wine

26. Industrial process using fungi are of great economic importance. The products are unique and usually no other economic way to ma n ufac t ur e t h e se pro d uct s .

27. Beg, Q.K., M. Kapoor, L. Mahajan, G.S. Hoondal. 2004. Microbial xylanases and their industrial applications: a review. Appl. Microbiol. and Biotech.SpringerBerlin/Heidelberg. Alexopoulos, C.J., C.W. Mims, M. Blackwell. 1996. Introductory Mycology.JohnWiley&Sons,USA. O.P.Sharma .1989 the textbook of fungi. Tata Mc Graw hill, Newdelhi R.S.Mehrotra K.R.Aneja 1990 An Introduction to mycology , new age international