Copyright © 2006 Pearson Education, Inc., publishing as Benjamin Cummings PowerPoint ® Lecture Slide Presentation prepared by Christine L. Case M I C R O B I O L O G Y a n i n t r o d u c t i o n ninth edition TORTORA FUNKE CASE 28 Applied and Industrial Microbiology
Copyright © 2006 Pearson Education, Inc., publishing as Benjamin Cummings Food Are Preserved By Drying Osmotic pressure (salt or sugar) Fermentation
Copyright © 2006 Pearson Education, Inc., publishing as Benjamin Cummings Industrial Food Canning Figure 28.1
Copyright © 2006 Pearson Education, Inc., publishing as Benjamin Cummings Commercial Sterilization to Destroy C. botulinum Endospores 12D treatment kills endospores Surviving endospores of thermophilic anaerobes cause spoilage with gas Or flat-sour spoilage
Copyright © 2006 Pearson Education, Inc., publishing as Benjamin Cummings Food Preservation Aseptic packaging: Presterilized materials assembled into packages and aseptically filled. Gamma radiation kills bacteria, insects, and parasitic worms. High-energy electrons Figure 28.4
Copyright © 2006 Pearson Education, Inc., publishing as Benjamin Cummings Table 28.3 Ionizing Radiation
Copyright © 2006 Pearson Education, Inc., publishing as Benjamin Cummings Cheese Curd: Solid casein from lactic acid bacteria and rennin Whey: Liquid separated from curd Hard cheeses produced by lactic acid bacteria Semisoft cheeses ripened by Penicillium on surface Figure 28.8a
Copyright © 2006 Pearson Education, Inc., publishing as Benjamin Cummings Alcoholic Beverages and Vinegar Beer and ale are fermented starch. Malting: Germinating barley converts starch to maltose and glucose. Yeast ferment sugars to ethyl alcohol + CO 2
Copyright © 2006 Pearson Education, Inc., publishing as Benjamin Cummings Yeast Fermentations Table 28.5
Copyright © 2006 Pearson Education, Inc., publishing as Benjamin Cummings Making Red Wine Figure 28.9
Copyright © 2006 Pearson Education, Inc., publishing as Benjamin Cummings SugarEthyl alcohol + CO 2 Saccharomyces cerevisiae Malic acidLactic acid Lactic acid bacteria Ethyl alcoholAcetic acid Acetobacter or Gluconobacter Microbial Metabolism
Copyright © 2006 Pearson Education, Inc., publishing as Benjamin Cummings Fermentation Technology Figure 28.10
Copyright © 2006 Pearson Education, Inc., publishing as Benjamin Cummings Primary Fermentation Figure 28.11a
Copyright © 2006 Pearson Education, Inc., publishing as Benjamin Cummings Secondary Fermentation Figure 28.11b
Copyright © 2006 Pearson Education, Inc., publishing as Benjamin Cummings Immobilized Cells Figure 28.12
Copyright © 2006 Pearson Education, Inc., publishing as Benjamin Cummings Industrial Microbiology Amino acids Citric acid Enzymes Vitamins Antibiotics Steroids UN 28.1
Copyright © 2006 Pearson Education, Inc., publishing as Benjamin Cummings Biological Leaching of Copper Ores Figure 28.14a
Copyright © 2006 Pearson Education, Inc., publishing as Benjamin Cummings BiomassMethane or ethyl alcohol Bioconversion Alternative Energy Sources Using Microorganisms Figure 28.15