Selected Products of Bioprocessing digging a bit deeper.

Slides:



Advertisements
Similar presentations
FOOD PRESERVATION BY SALT, ACID, SUGAR AND CHEMICAL PRESERVATION
Advertisements

Applied and Industrial Microbiology
BRIEF HISTORY, DESCRIPTION AND USES. Sugars. First cultivated as sugarcane…… Europeans were late in using cane sugar………… Eight thousand years ago, sugar.
W. McConnell 2004 Kinross High School BIOTECHNOLOGY ( a ) Living Factories.
Microbial polysaccharides
Industrial Microbiology
Unit Food Science. Problem Area Processing Animal Products.
Topic 5: Enzymes Pg
BIOTECHNOLOGY Any technological process that uses living things to make or modify products or processes.
Applied and Industrial Microbiology
Cellular Respiration. Key Concepts we will cover today...  Respiration is the release of energy by combining oxygen with digested food (glucose).  Carbon.
Production Of Enzymes By Fermentation Method
Enzymes in Industry Natural enzymes are used in many industrial processes (such as food processing, textiles) to: Speed up chemical reactions in the process.
CARBOHYDRATES The simple Sugar and not so simple Starch By Valerie Shaw.
Biotechnology practical course Second Year Clinical.
Introduction to Fermentation
Industrial Production of Citric Acid Application of Citric Acid: (text,p.524) -Acidulant in food, confectionary, and beverage (75%) -Pharmaceutical (10%),
Microbial Growth Kinetics
Applications of Biotechnological Processes
Biotechnology – Biotechnological techniques 1.Use of micro-organisms 2.Industrial production of enzymes 3.Tissue cultures.
Microbiology Part 1 -- Microbiology & Immunology
What Compounds Do Cells Need?
FERMENTATION.
Chapter 6 – Microbial Growth $100 $200 $300 $400 $500 $100$100$100 $200 $300 $400 $500 Physical Requirements Chemical Requirements Growth of Bacterial.
Microbial Biotechnology Commercial Production of Microorganism
Microbial Growth 1.
1 Microbes:Organic acid Producers Production  generally fermentation TCA  Citric acid Glucose  Gluconic acid piruvate/ethanol  Acetic acid & Lactic.
FERMENTATION.
Running of a pilot fermentor
Microbial Biotechnology Products from Microorganisms LECTURE 12: Biotechnology; 3 Credit hours Atta-ur-Rahman School of Applied Biosciences (ASAB) National.
Microbial polysaccharides. During the Second World War (1940), the usefulness of microbial polysaccharides was recognized with the discovery of dextran.
FERMENTATION.
Chpt. 12: Respiration. Two types of respiration External Respiration Internal respiration -is the process by which - is the controlled organisms exchange.
ANTIBIOTICS Dr.Tawfeq A. Al-Howiriny Associate Professor
Catalase Sources - plant tissues e.g. potato tuber, apple animal tissues e.g. liver, muscle hydrogen peroxide  water + oxygen Speed up the.
Sugars. Purposes in baking: Add sweetness and flavors.
Wignyanto Dept. Agro-Industrial Technology Brawijaya University.
Micro- organisms and food How bacteria and yeast are used to produce foods and other products such as medicines.
Carbohydrates are the main source of energy, comes from plants and some in milk. 3 types are sugars, starches and fiber. Plants make all of these. Photosynthesis.
Beneficial Uses of Microorganisms. Objective Criteria for the microbes Classification of microbes, example, uses.
Biosynthesis of Vitamin B 12 Osnaider Gómez Mejía Maitreyi Sadanand Joshi.
Fermentation Technology
MIC 303 INDUSTRIAL AND ENVIRONMENTAL MICROBIOLOGY INDUSTRIAL PRODUCTS FROM MICROBIAL PROCESSES.
Presented by: Hina Amir.  Introduction Fermentation  Products  Industrial scale  Types  Advantages  Disadvantages  Summary Contents.
Yeast is Beast!. What is Yeast? Yeast are single-celled fungi A living organism Related to the other fungi including: – edible mushrooms – common baker's.
CITRIC ACID.
Title: Biotechnology basics Homework: read pages and make notes for Thursday.
Teaching Aids Service by KRRC Information Section.
TYPES OF FERMENTATION.
What is bioconversion Bioconversion is the conversion of organic materials, such as plant or animal waste, into usable products or energy sources by biological.
Scale of Fermentation process:- Large Scale, Small Scale & Pilot Scale Fermentation Presented by: Neha Agrawal m.sc. 3rd sem.
Cellular Respiration.
Introduction to Fermentation
AN INTRODUCTION TO FERMENTATION PROCESS
INDUSTRIAL MICROBIOLOGY Dr. TERESA FERNÁNDEZ ALDAMA
Increase in number of cells, not cell size Populations Colonies
Industrial Production of Citric Acid
Chemical Properties Of Food
Yeast is Beast!.
Enzymes in Germination
TEKNOLOGI FERMENTASI 11/13/2018.
Metabolism cont’d.
Basis Operations in Industrial Fermentations
Unit 2: Metabolic Processes Anaerobic Respiration
4. Basis Operations in Food Fermentations (Biotechnology)
Lokmangal Science & Entrepreneurship College, Wadala
Assay of Citric Acid Hawzhin A.Salih MSc. Student in
INTRODUCTION TO SOLID STATE FERMENTATION AND SUBMERGED FERMENTATION
CULTURE MEDIA.
Chemical Properties Of Food
Presentation transcript:

Selected Products of Bioprocessing digging a bit deeper

Citric acid 1923, first commercial production by fermentation today, 99% produced via fermentation Mexico and S. America extract from lemons (7-9%) 250,000 Tons/year in 220 m 3 fermentors (about 6 m cube)

Producers USA: 180,000 Tons/yr Pfizer Miles Lab Inc. Sturge Ltd of Birmingham (UK)

Citric acid applications 60% used in food and beverage: fruit juice, candy, ice cream, marmalade enhances and preserves flavors 10% in pharmaceutical manufacture: blood preservative, iron citrate (Fe supplement), cosmetics 25% in chemical industry: antifoam, softener, textiles, metalurgical (chelator), replacement of polyphosphates in detergents

Citric acid biochemistry structure produced by fermentation of carbohydrates

glucose to pyruvate

Citric acid cycle key to citrate overproduction

Microbial culture Aspergillus niger (fungus)

Source of glucose? beet molasses potato starch (fungi produce amylases) sucrose

Types of culture stationary or surface culture submerged culture (most common) solid state, continuous, multi- stage culture

Surface culture 8-12 days, but mycelium can be reused

Submerged process 3-5 days

Solid state bit of a mess! porous solid materials (sugarcane bagasse, potato or beet pulp... mixed with medium and inoculated 6-7 days fermentation, then extracted with water

Culture conditions high initial sugar concentration important: 15-18% (A. niger likes it like that!) growth phase, followed by production phase pH from 1.4 to 3, to suppress contaminants and suppress oxalic acid production (by-product)

More tedious conditions? inoculum is spores or mycelium older spores (>8 days) don’t germinate very well oxygen demand often larger than supply sometimes oxygen enriched air used but $$ly if O 2 limiting, bugs can metabolize citric acid (not helpful) agitation gets the acid away from the mycelium (inhibition) T opt = o C 7-10 days for surface, and 4-5 days for submerged cultures

Any genetic improvements? few mutation and selection of spores (shotgun approach) difficult as no efficient screening protocol for citrate overproducers