1. INDUSTRIAL MICROBIOLOGY Dr. TERESA FERNÁNDEZ ALDAMA
SAMARA UNIVERSITY
INDUSTRIAL MICROBIOLOGY
Good evening, I come from Cuba as you can see. Note that the distance is too long!! I am proffessor of Matanzas University. This city is very closed to varadero, you know Varadero? I will try to explain you as slowly as posible the aspects about Biotechnology as part of Actual Problems of Modern Chemistry. We will be together for 20 hours. In this time we will have lectures, some seminars and finally you will be evaluated. But don´t worry, it will be something very easy for you.
I will talk about General Microbiology and etanol production from different materials. So, let´s beginning.
Dr. TERESA FERNÁNDEZ ALDAMA

2. INDUSTRIAL MICROBIOLOGY Dr. TERESA FERNÁNDEZ ALDAMA
Before starting to study the general aspects of Industrial Microbiology, let´s remember what does Microbiology mean?
It is Science that studies and analyses microorganisms (mo) and these mo are so small, that it is not possible to see them with the human eyes. It means that for seeing them is necessary the use of microscope. There are different kinds of mo. In many cases people thinks that they always have negative effect, but it is not true. Some mo are pathogenic, other helps growth of plants, they also can be used in the fermentation to produce food, beverages, etc. Also, it is possible to obtain from them antibiotics, enzymes, etc.
We only will study Industrial Microbiology, so we will consider these mo, which are important for the industry. For instance, we study these which are important during industrial fermentation, and it is near to industry of biotechnology. Later we will study a process related with this industry.
Dr. TERESA FERNÁNDEZ ALDAMA
“SAMARA UNIVERSITY”

3. INTRODUCTION Why Industrial Microbiology is important?
So, we more and less, have been talked about Industrial Microbiology, let’s see now some general aspects of it.
Industrial Microbiology uses mo typically grown on a large-scale, to produce valuable commercial products or to carry out important chemical transformations.
Production of valuable commercial products
Chemical transformations

4. OBJECTIVES To discuss general aspects of Industrial Microbiology
To mention different microbial products
When we finish this lecture you will be able to discuss general aspects of industrial microbiology and to mention different microbial products.

5. OUTLINE 1. General aspects of Industrial Microbiology
1.1. Industrial microorganisms and their products
1.2. Examples of the industrial products
1.3. Primary and secondary metabolites
1.4. Characteristics of large-scale fermentation
1.5. Fermentation control and monitoring
1.6. Fermentation scale-up
During the activity we will study the following topics.
2. Microbial Products

6. 1. GENERAL ASPECTS OF INDUSTRIAL MICROBIOLOGY
Now let´s begin with the first topic. Industrial Microbiology started with alcoholic fermentation processes, such as those for making beer and wine. Later microbial processes were developed for obtaining pharmaceutical products (such as antibiotics), food additives (such as aminoacids), enzymes and chemical such as butanol and citric acid.

7. 1.1. INDUSTRIAL MICROORGANISMS AND THEIR PRODUCTS
Features of an industrial microorganism:
It must be able to produce the substance of interest
Capable of growth and product formation in large scale cultivation
To grow rapidly and produce the desired product in short time
Able to grow in an inexpensive liquid culture medium
It should not be pathogenic
Susceptible to genetic manipulation
The most used mo in Industrial Microbiology are fungi (yeast and molds) They are metabolic specialists capable of synthesizing one or more products in high yield. Now let’s see some features of an industrial microorganism: the most important is to produce the substance of interest, to be capable of growth and produce a big quantities of desired product. The medium in which we cultivate the cells should not be expensive.
The cells should not be pathogenic. And for increasing the yield, it is necessary to alter strains of industrial mo by different ways, such as mutation, recombination, etc. Today we also can search natural source.
Also is very important to consider that mo to not be pathogenic for human health and if it is posible to manipulate them genetically we will obtain better results, because we can enhance some characterisitics for producing more quantitive of final product.

8. 1.2. EXAMPLES OF INDUSTRIAL PRODUCTS
-Cells: microbial products of industrial interest include the microbial cells themselves and

9. 1.2. EXAMPLES OF INDUSTRIAL PRODUCTS
Substances produced by cells (enzymes, antibiotics, food additives, alcohol, etc.)

10. 1.3. PRIMARY AND SECONDARY METABOLITES
Here we describe microbial growth and product formation in an industrial context and will see that some products are formed during exponential growth, while others are produced only after exponential growth has finished. There are two basic types of microbial metabolites: primary and secondary. A primary metabolite is one that is formed during the growth phase of the mo. In contrast a secondary metabolite is one that is formed near the end of the growth phase, frequently at, near, or to the stationary phase of growth.
Ethanol is a primary metabolite. We will satudy later about it.

11. Industrial fermentors
Anaerobic fermentors
Aerobic fermentors
The vessel in which industrial process is carried out is called fermentor. In industrial microbiology, the term fermentation refers to any large-scale microbial process. They can be divided in two classes, those for anaerobic processes and those for aerobic processes.
For anaerobic process is not necesary the use of oxigen, the cells grow whithout it, but in aerobic processes the cells need oxigen to grow.

12. Sizes of fermentors : 5 – 10 L (Laboratory scale)
1.4. CHARACTERISTICS OF LARGE-SCALE FERMENTATIONS
Fermentors
Fermentors can vary in size from the small 5 to 10 L laboratory scale to the enormous L industrial scale. The size of fermentor depends on the process and how it is operated.
Anaerobic fermentors require little special equipment, except for removal of heat generated during the fermentation.
Sizes of fermentors : 5 – 10 L (Laboratory scale)

13. Sizes of fermentors : 500 000 L (Industrial scale)
It is an example of aerobic fermentor. Aerobic fementors, however require much more elaborate equipment to ensure that mixing and adequate aeration are achieved. It is constructed of stainless steel. Because sterilization of the culture medium and removal of heat are vital for successful operation, the fermentor is fitted with an external cooling jacket through which steam (for sterilization) or cooling water (for cooling) can be run.
In industrial–size fermentors, stirring of the fermentor with an impeller is essential. Stirring accomplishes two things: It mixes
the gas bubbles and
the organisms through the liquid.
Thus, it is ensuring uniform access of microbial cells to the nutrients.
Sizes of fermentors : L (Industrial scale)

14. 1.5. FERMENTATION CONTROL AND MONITORING
Environmental factors:
Temperature pH
Oxigen concentration
Cell mass
Levels of nutrients
Product concentration
Not all cells grow at the same temperatures. In addition, they are cells that don’t need oxygen for growing, it depends on if they are aerobic or anaerobic mo. Yeast grow at acidic pH and bacteria for instance, at neutral ph. So, it is important to keep the optimal conditions of growth to achieved adequate results in product formation.
During process it is posible to achieve optimal conditions by mathematical models, computers, etc.

15. From the laboratory to commercial fermentor: Laboratory flask
1.6. THE SCALE-UP PROCESS
From the laboratory to commercial fermentor:
Laboratory flask
Laboratory fermentor (small scale 1-10 L size)
Pilot plant stage ( L)
Commercial fermentor
( L)
It is a process to gradually converting a usefull industrial fermentation from laboratory scale to production scale. Things begin in the laboratory flask. It is a very small scale operation, but typical indication that a comercial fermentation of interest is posible.
From here things are transferred to the laboratory fermentor, a small scale fermentor, generally of glass and of 1 to 10 L size, in which the first efforts at scale-up are made. In the laboratory fermentor, it is possible to test variations in medium, temperature, pH, and so on, inexpensively because little cost is involved for either equipment or culture medium.
When tests in the laboratory fermentor are successful, the process moves into the pilot plant stage, usually carried out in equipment L in size. Here the conditions more closely approach the commercial scale; however, cost is not yet a major factor. Finally, the process is moved to the commercial fermentor itself, typically L in volume.
In all stages aeration is very closely monitored.
As scale-up proceeds from flask to production fermentor, oxygen dynamics are carefully measured at each step to determine how volume increases affect oxygen demand in the fermentation.

16. 1.6. THE SCALE-UP PROCESS
Aeration
Mixing

17. 2. MICROBIAL PRODUCTS

18. Vitamins and amino acids
Enzymes
Wine
Beer
Ethanol

19. CONCLUSIONS Tasks of Industrial Microbiology
Features of an industrial microorganism
Environmental factors
Fermentation scale-up

20. THANK YOU FOR YOUR ATTENTION!