1. MIC 303 INDUSTRIAL AND ENVIRONMENTAL MICROBIOLOGY
INTRODUCTION: INDUSTRIAL MICROBIOLOGY & FERMENTATION
Mdm Aslizah Mohd Aris

2. Biotechnology
Use of microorganisms, cells, or cell components to make a product
Classical: Fermentation
Modern: Recombinant DNA

3. Definition – Industrial Microbiology
“Application of scientific and engineering principles to produce valuable commercial products or to carry out important chemical transformations or treatment of raw materials by means of microbiological aspects”.
This process is commonly referred to as Fermentation.

4. RANGES OF FERMENTATION PROCESS
Acetic acid
Acetobacter suboxydans
Gluconobacter oxydans
Natural Products
Medicinal plants
Blue green algae
Monoclonal Antibody
Mammalian cells
Citric acid
Aspergillus niger
Gibberellic acid
Fusarium maniliforme
Gibberella fujikuroi
Penicillin
Penicillium chrysogenum
Penicillium notatum
MSG
Brevibacterium lactofermentum
Soya sauce
Aspergillus oryzae
Vitamin B-12
Propionibacterium freudenreichii

5. RANGES OF FERMENTATION PROCESS
Ethanol
Saccharomyces cerevisiae
ABE
Clostridium acetobutylicum
Lactic acid
Lactobacillus delbruekii
Biogas
Methanogens
1,2 propanediol
Clostridium butyricum
2,3 Butanediol
Klebsiella pneumoniae
Klebsiella oxytosa
Bacillus polymyxa
Enterobacter aerogenes
Enterobacter sakahzakii

6. Fermentation
Aerobic
Anaerobic

7. Aerobic fermentation Adequate aeration
Bioreactors- adequate supply of sterile air
In addition, these fermenters may have a mechanism for stirring and mixing of the medium and cells
Antibiotics, enzymes, vitamins.

8. Anaerobic fermentation
In anaerobic fermentation, a provision for aeration is usually not needed.
Lactic acid, ethanol, wine

9. Type of Fermentation Submerged Fermentation Surface Fermentation
Solid State Fermentation
Trickly Fermentation
Batch Fermentation
Continuously Stirred Tank Reactor (CSTR)

10. Type of Fermentation
Batch Fermentation : A closed system in which the biomass (x), substrate (s) and product (P) and cell located in a closed vessel and does not leave the vessel until harvest time.
Submerged Fermentation: A fermentation process in which the microorganisms is located at the base of substrate. Usually fungal fermentation. (Liquid Fermentation).
Surface Fermentation: A fermentation process in which microorganisms / inoculums is located at the substrate surface. (Liquid Fermentation).

11. Type of Fermentation
Solid State Fermentation: A fermentation process in which the substrate is solid. Ex: Tempe and mushroom, seed koji.
Trickly Fermentation : A process whereby the liquid substrate is trickly / drop onto wood chips previously immobilized with the inoculum. First used in traditional acetic acid fermentation.

12. Type of Fermentation
Continuously Stirred Tank Reactor (CSTR) : A continuously stirred tank reactor or chemostat. An open fermentation system in which the biomass (x), substrate (s) and product (P) continuously leave the vessel.