1. 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

2. Copyright © 2006 Pearson Education, Inc., publishing as Benjamin Cummings Food Are Preserved By  Drying  Osmotic pressure (salt or sugar)  Fermentation

3. Copyright © 2006 Pearson Education, Inc., publishing as Benjamin Cummings Industrial Food Canning Figure 28.1

4. Copyright © 2006 Pearson Education, Inc., publishing as Benjamin Cummings Commercial Sterilization to Destroy C. botulinum Endospores  12D treatment kills 10 12 endospores  Surviving endospores of thermophilic anaerobes cause spoilage with gas  Or flat-sour spoilage

5. 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

6. Copyright © 2006 Pearson Education, Inc., publishing as Benjamin Cummings Table 28.3 Ionizing Radiation

7. 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

8. 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

9. Copyright © 2006 Pearson Education, Inc., publishing as Benjamin Cummings Yeast Fermentations Table 28.5

10. Copyright © 2006 Pearson Education, Inc., publishing as Benjamin Cummings Making Red Wine Figure 28.9

11. 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

12. Copyright © 2006 Pearson Education, Inc., publishing as Benjamin Cummings Fermentation Technology Figure 28.10

13. Copyright © 2006 Pearson Education, Inc., publishing as Benjamin Cummings Primary Fermentation Figure 28.11a

14. Copyright © 2006 Pearson Education, Inc., publishing as Benjamin Cummings Secondary Fermentation Figure 28.11b

15. Copyright © 2006 Pearson Education, Inc., publishing as Benjamin Cummings Immobilized Cells Figure 28.12

16. Copyright © 2006 Pearson Education, Inc., publishing as Benjamin Cummings Industrial Microbiology  Amino acids  Citric acid  Enzymes  Vitamins  Antibiotics  Steroids UN 28.1

17. Copyright © 2006 Pearson Education, Inc., publishing as Benjamin Cummings Biological Leaching of Copper Ores Figure 28.14a

18. Copyright © 2006 Pearson Education, Inc., publishing as Benjamin Cummings BiomassMethane or ethyl alcohol Bioconversion Alternative Energy Sources Using Microorganisms Figure 28.15