Commercial Fermentations

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Dr.Jitender Kumar

Department of Biotechnology

HMV,Jalandhar

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Industrial microbiology�

• Industrial microbiology
• Biochemical and biophysical techniques
• For a biochemist it relates to the generation of energy by the catabolism of organic compounds, whereas its meaning in industrial microbiology tends to be much broader.

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Industrial microbiology�

• The term “fermentation” is derived from the Latin verb fervere, to boil, thus describing the appearance of the action of yeast on the extracts of fruit or malted grain.
• The boiling appearance is due to the production of carbon dioxide bubbles caused by the anaerobic catabolism of the sugar present in the extract.

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Biochemical production.

• Brewing and the production of organic solvents may be described as fermentation in both senses of the word.
• Description of anaerobic process as a fermentation is obviously using the term in the broader sense and used for biochemical production.

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Industrial process

• The production of ethanol by the action of yeast on malt or fruit extracts has been carried out on a large scale for many years.
• First “industrial” process for the production of a microbial metabolite.
• Anaerobic process

Industrial microbiology

• Industrial microbiologists have extended the term fermentation to describe any process for the production of product by the mass culture of a microorganism.
• Primary and secondary metabolite production

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THE RANGE OF FERMENTATION PROCESSES�

• There are five major groups of commercially important fermentations like production of wine,beer,bread,curd,cheese etc.
• Specific fermentation carried out by specific microorganism
• Those that produce microbial metabolites.
• Those that produce recombinant products.
• Those that modify a compound that is added to the fermentation the biotransformation process.

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Microbial biomass

• Fermentation that produce microbial cells or biomass as the product like single cell proteins,bioinoculants etc.
• The biomass may be processed or nonprocessed and can be obtained through aerobic digester.

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Microbial enzymes

• Fermentation that produce microbial enzymes like amylases,cellulases,pectinases,lipases and other industrial important enzymes.
• Enzymes for biotechnologically important processes are also produced.

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Microbial metabolites

• Produce of microbial metabolites like butanol,acetone,acetic acid, butyric acid.
• Substrate level inhibition
• Product kinetics must be studied
• Continuous culture production

Recombinant products

• Those that produce recombinant products like interferons,insulin etc.
• Biomedical engineering
• Recombinant DNA technology

Biotransformation

• Those that modify a compound that is added to the fermentation are called the transformation process.
• Biotransformation of antibiotics
• Biotransformation of steroids

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Catabolic pathway

• Under aerobic conditions, reoxidation of reduced pyridine nucleotide occurs by electron transfer, via the cytochrome system, with oxygen acting as the terminal electron acceptor.
• However, under anaerobic condition, reduced pyridine nucleotide oxidation is coupled with the reduction of an organic compound, which is often a subsequent product of the catabolic pathway.

Generation of reducing power

• In the case of the action of yeast on fruit or grain extracts, NADH is regenerated by the reduction of pyruvic acid to ethanol.
• Different microbial taxa are capable of reducing pyruvate to a wide range of end products.
• The term fermentation has been used in a strict biochemical sense to mean an energy-generation process in which organic compounds act as both electron donors and terminal electron acceptors.

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Metabolism of biomolecules�

• The catabolism of sugar is an oxidative process, which results in the production of reduced pyridine nucleotides, which must be reoxidized for the process to continue.
• Metabolism of biomolecules
• Production of intermediates

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References

• Stanbury, P.F., Whitaker, A. and Hall, S.J. (2001), Principles of Fermentation Technology 2nd ed., Pergamon Press, Oxford.
• Young, M.Y. (2000), Comprehensive Biotechnology (Vol. 1-4), Pergamon Press, Oxford.
• Young, M.Y. (1996), Environmental Biotechnology, Principles & Applications, Kluwer
• S.J. Pirt (1985), Principles of microbes and cell cultivations. Blackwell Scientific Publication, London.

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References

• Biotechnology: Expanding Horizon – B.D. Singh (Kalyani Publication)
• Biophysical and Biochemical Technology – Wilson and Walker (Cambridge University Press)
• Principle of Gene Manipulation and Genomics – Primrose (Blackwell Publication)
• General Microbiology – R.P. Singh (Kalyani Publication)
• General Microbiology – R.Y. Stanier
• Animal Cell Culture and Technology – Michael Butler

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Thanks