Transcript Microbial Biotechnology

KNUmbl
King AbdulAziz University
발효공학
Faculty of science
(Fermentation
Technology)
Biological Science
Dept.,
Biotechnology Section
Microbial Biotechnology
By:
Dr.Salah El-Deen Mohamed Abo Aba
Microorganisms are used in industrial settings to produce
many
important
chemicals,
antibiotics,
organic
compounds,
and
pharmaceuticals.
Using
living
organisms
as
chemical
synthesis factories reduces many of the risks and polluting raw
materials
to
be
replaced
by
less
expensive
processes.
The
by-products of biosynthetic reactions are usually less toxic and hazardous than
those
of
industrial
chemical
reactions.
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Interesting Facts
*Microbes have existed on the earth for over
3.5 billion years.
*50% of the living matter is comprised of microorganisms.
*Less than 1% of all bacteria have been identified,
cultivated and studied in the Laboratory.
*Yet we are literally surrounded by microbes
all the time
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How we cultivate bacteria
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Biotechnology
Any technological application that uses biological systes,
living organisms or derivatives to make or modify
products or processes for a specific use:
Traditional plant breeding
Old biotechnology – tissue culture, fermentation
Recently: Modern biotechnology:
In vitro nucleic acid techniques including
Recombinant DNA technology – direct injection of DNA into
cells or organelles, fusion of cells beyond taxonomic family  overcome natural physiological, reproductive or recombina
tion barriers….. Not used in traditional breeding & selection
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What bacteria look like
spheres or
cocci growing
in chains
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rods
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cork-screw
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Advances in :
Medicine
Agriculture
Industry
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Fermentation
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Fermentation
•Biochemists define fermentation as an anaerobic
process that generates energy by the breakdown
of organic compounds; the end products can be
microbial metabolites such as lactic acid enzmes,
the alcohols ethanol and butanol, and acetone.
•Industrial users of fermentation have broadened
the definition to include:
1- any process that produces bacteria and fungi
(Yeast) (biomass) as the end product and
2- biotransformation ( transformation by cells of
a compound added to the fermentation medium
of a commercially valuable compound)
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Fermentation
Aerobic or anaerobic microorganisms are cultured under controlled
condition in large chamber, or fermentors, sometimes called bioreac
tor Most fermentation, require a Number of steps:
1. Sterilization of fermentation vessel and associated equipments
2. Preparation and sterilization of the culture medium
3. Preparation of a pure cell culture inoculation of the medium in the
---fermentation -vessel
4. Cell growth and synthesis of hedesired product under a specific s
et of conditions
5. Prodcts extraction and purification or cell collection
6. Disposal of extended medium and cells, and the cleaning of
bioreactor and equipment
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Fermentation process need
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Single cell protein
Microbes have been used as food and food supplements for several thausand years.
For example:
As a supplement in soups
Animal feed to contribute additional protein, minerals and vitamins
A monoculture of algal, bacterial, or fungal cells has a protien content that is 70%-8
0% of its dry weight. When such amonoculture is growing in large volumes for use a
s
Human or livestock feed supplements it is called Single cell protein or SCP.
an example: Sacchromycess cerviciea Most recently protein has been marked as meat
substitute.
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Food Biotechnology
• Microorganisms are a major component of the fermentation relies on the enzymatic
reaction process.
• Fermentation relies n the enzymatic reactions found in a variety of microorganisms.
• Improve the microorganisms that conduct food and beverage fermentation, and
reduce costs of production, the biochemical process of fermentation remain the same
as they were in ancient times.
• Modern development in food production have focused on the quality, safety, and nu
tritional value of products.
• During fermentation scientists are working in methods to improve the quality and
Safety of food production during fermentation. Such as:
1- Virus resistant strain of bacterial used in dairy products
2- fermentors sometimes become contaminated with bacteria that produce toxins. The
use of bacteria that produce chemicals that kill these contaminated bacteria are used a
s an additive in fermentation to prevent contamination of fermented food.
3- microorganisms also are important source of food additives such as enhancing the
flavor of foods, increasing the nutritional value, such as amino acid supplements, flavo
r
enhancers, flavorings, vitamines, guar gum,and xanthan gum
4- numerous microbial enzymes produced by recombinant DNA technology are now us
ed in food processing such as enzyme used in making cheese.
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Products from microorganisms
•Antibiotics through fermentation is an important use of medicine.
• flavorings
•Nutrients
•Coloring for a wide variety of food, fungus penicillium gives blue cheese and flavor.
•Amino acids are used as flavor enhancers such as alanine, asparatic acid and glutamic
Acid and nutritional supplements such as therionine, methionine, and lysine
• pharmaceutical active compounds such as antinflamatory, antidepressants, and anti-co
agulants.
Recombinant DNA technology is used for improvement these production before fermentation also transfer of genes from higher organisms to microorganisms for synthesize its
Compounds is a major field for many products from microorganisms such as :
In therapeutic value, such as interferon's interleukins for the treatment of cancers, for
Hemophilia, erythroprotien for animea, human insulin for diabetes, nerve growth factor to
promote the repair of nerve damage and human growth hormone.
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Important application of commercial fermentation
Metabolites:
Microbial cell have two types of metabolites:
•Primary metabolites, which are produced during the organism’s growth phase, these
Compounds are essential to an organisms metabolism and its end products.
• Secondary metabolites, are not essential to cell growth or function and are characteristically produced quite late in the growth cycle and are usually derived from primary meta-bolite
-s or the intermediates of primary metabolites.
Enzymes:
Lipase
Lactase
Protease
Amylase
Pectinase
All enzymes used for Genetic Engineering
Antibiotics:
Pencilline the first one discovered by alexander fleming during world warII
And so many antibiotics
Fuels:
Biopolymers:
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Microorganisms and agriculture
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Ice -nucleating Bacteria
Microbial pesticides
Nitrogen Fixing Bacteria
Baculoviruses
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•Bioremediation
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THANK YOU
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Oil and mineral recovery
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•Oil Spills
•Wastewater Treatment
•Chemical Degradation
•Heavy metal
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