A bit of Ch 9 and 28 Applied, Industrial and Biotechnical Microbiology Microbial manufacturing.
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Transcript of A bit of Ch 9 and 28 Applied, Industrial and Biotechnical Microbiology Microbial manufacturing.
Biotechnology Defined
• The Use of microorganisms, cells, or cell components to make a product.
• 1/5th of the manufacturing Jobs in the Bay area are Biotechnology related.
Microorganisms represent an almost limitless supply of enzymatic
reactions
• May reduce the risks and complexities of industrial syntheses
• Is less expensive
• By-products are usually less toxic
• Used in environmental cleanup (In situ)
Commercial production of Microorganisms
• Fermentation projects (Beer and Wine)
• Biomass where the physical structure of the microbe is wanted– Baking yeast– Edible forms of bacteria (spirulina)– Single-cell protein SCP
• May concentrate toxic compounds• Nucleic acids in large numbers are toxic
Biotransformation (Bioconversion)
• Transformation of a chemical added to the medium into a commercially valuable compound
Fermenter
• Are structures designed to optimize the growth conditions of the specific organisms that we want– Control oxygen, ph, medium, temperature and
nutrients antifoaming– Stirred tank reactor– Air lift reaction
Two types of ways to grow
• Continuous fermentation
• Batch culturing
• What are the advantages and disadvantages of each
• Mixed culture fermentation
Bioconversions
• Example, bioconversion of steroids– Chemical synthesis requires 37 steps– Bioconversion requires 11 steps, reduces the
cost and shortens the time of manufacturing.
• How these processes work
• Use of immobilized cells (cells localized in a matrix and the chemical is converted as it flows pas the column
Microorganism and Agriculture
• Ice-minus bacteria– Pseudomonas syringae promote ice formation at 2’C– Scientists have used biotechnology to remove the
gene and these ice-strains can be sprayed on and colonize.
– Is genetically altered– EPA has stated that these bacteria use for biological
control decrease the presence of wild type bacteria and this must be registered as pesticides. Will greatly increase the cost of these products
Microbial pesticides
• Why?
• Troubles with DDT– Resistance by insects– Biological magnification– Long half life banned in 1972
Microbial pesticides represent a “biodegradable” way to control
insects
• Over 100 microbial pathogens have been identified for insets
• These can be genetically altered to increase their potentency
• The genes for these toxins can be placed in our food plants.
One such item
• Bacillus thuringiensis produces a toxin (BT toxin) that is toxic to certain types of insect larvae that feed on plants.
• Drawback only occur in sporulating cells.
• Genes were transferred to Pseudomonas and are produced all the time.
• Work is underway to increase the range of these toxins and to stabilize the toxins.
Baculovirus are invertebrate specific DNA viral proteins
• Has narrow host range
• Organism continues to feed for a time after it is infected.
Products from Microorganisms
Primary Metabolites Secondary Metabolites
Amino Acids Antibiotics
Vitamins Pigments
Polysaccharides Toxins
Ethanol Alkaloids
Acetone and Butanol Many pharmacological compounds
Enzyme products
Enzyme Use
Lipase Enhances flavor in cheese making
Lactase Lactose free milk products
Protease Detergent additive, clear beer
Α-Amylase High fructose corn syrup
Pectinase Reduces cloudiness in wine/juice
TPA Tissue Plasminogen Activator, dissolves blood clots
Fuels
• Hydrogen from species of Clostridium and Chlorella
• Ethanol (High cost of input, only 12% conversion)– High temp fermenter– Use of green waste
Plastics
• Use of living organism to make complex polymers
• Would all be biodegradable
• Poly beta hydroxyalkanoate
Metal Extraction
• Extraction of specific metals from flowing water or oceans
• Use of specific transport proteins to remove certain chemicals
What can microorganisms do.
• Microbes can do all the things that we currently use chemistry and energy to do, we just do not know how to use the microbes yet.
• In the future we will use microorganism to
• Convert waste into usable items like energy and food.
• Harvest metals from the oceans
• Clean toxic waste
• Deal with hazardous materials that currently cannot be contained.
Summary
• We are on a new verge of discovery, same as the one we went through 5000 years ago, how can we use microbes, just like with animal and plant husbandry to make our lives easier.
Preserving our Food
• A public health process is preserving our food.• Hazard Analysis and Critical Control Point
(HACCP) system– Safeguard food from farm to fork– Designed to prevent contamination– Identifying where contamination can occur– Requires monitoring
• Temperature• For Microbes
Modern types of food preservation
• Canning– Steam under pressure– Use Clostridium botulinum as a test organism– Some endospores or thermopiles can survive
commercial sterilization
• Presterilized materials assembled into packages and aseptically filled (Aseptic packaging)
• Gamma radiation kills bacteria, insects, and parasitic worms
• High-energy electrons
Food Preservation
Figure 28.4
Radiation and Industrial food preservation
• Gamma radiation can be used to sterilize food, kill insects and parasitic worms, and prevent the sprouting of fruits and vegetables
Discussion
• The Role of the FDA?
• http://www.fda.gov/ see video on anatomy of an outbreak