Industrially Important Bacteria for Fermentation

7/30/2019 Industrially Important Bacteria for Fermentation

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INDUSTRIALLY IMPORTANT

BACTERIA FOR FERMENTATION


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Micro organism undergo fermentation toobtain energy to carry out there life processthrough aerobic respiration.

These fermentations result in the importantproduct like medicine food preparation and otherfields.

These microorganisms are used to makebeverages, wine ,beer, kimchi, sauerkraut andother fermented foods.

Enzymes are also produced as a product form

fermentation which are used in many medicaland industrial process to speed up chemicalreaction.


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The product which we obtained as a

result from fermentation is determined

by the type of microorganism used in

the process and the type of product.Example: Wine produced from a fruit

juice through yeast fermentation while

beer is a product of yeast fermentationin grains like barley.


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PRODUCT PRODUCED BY BACTERIA ON INDUSTRIAL

SCALEBACTERIUM PRODUCT APPLICATION

Thermophillic

Bacillus species

Beverages Used in brewing to break down

amylose to maltoses

Clostridium

Thermocellus

Cellulases Release of sugars from cellulose in

waste from agriculture and paper

making.

Thermus aquaticus bacillus species Proteases (thermolysin,subtilisin,

aqualysin)

Used in brewing, baking, cheese

processing, removal of hair from

hides in lather industry and

laundering

Bacillus coagulans Glucose isomerase Conversion of glucose to fructose

as asweetner in the food industry

Thermus aquaticus Beta- galactosidase Hydrolysis of lactose in milk whey

to glucose and galactose

Pseudomanas stutzeri Cobalamin (cyanocobalamin)

Acetobacter species vinegar From alcohol

Micrococcus species Monosodium glutamate From sugar

Leuconostoc mesenteroides dextran From sucrose


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NAME OF SOME INDUSTRIALLY

IMPORTANT BACTERIA

YEAST

LACTOBACILLUS

ACETIC ACID BACTERIA

ACETOBACTERLEUCONOSTOC MESENTEROIDES

ASPERGILLUS ORYZAE

PSEUDOMONAS STUTZERI

CLOSTRIDIUM THERMOCELLUS

MICROCOCCUS SPECIES


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YEAST (Beverages & Bread)

Yeasts are eukaryotic microorganisms classified in

the kingdom fungi, with 1,500 species currentlydescribed (estimated to be 1% of all fungal species). Yeastsare unicellular, although some species with yeast formsmay become multicellular through the formation of a stringof connected budding cells known as pseudohyphae,

or false hyphae , as seen in most molds. During fermentation, the yeast species saccharomyces

cerevisiae converts carbohydrate to carbondioxide and alcohols .

Fermentation turns fruit juices into wine and helps turnwort (diluted grain mash) into beer or whiskey. The carbondioxide produced by fermentation makes the bubbles inbeer and some kinds of wine, and causes bread to rise. Asbread bakes, the alcohol produced by fermentationevaporates.


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LACTOBACILLUS (Dairy Products)

This bacteria is very useful in the fermentation of milk

to make yogurt. It fed on the Lactose Sugar of milk toproduce Lactic acid, which urns the taste of milk sour,which then clot the milk to produce Natural Yogurt.

This process involves the specie of Lactobacillus and

there conversion is because of anaerobic respiration ofbacteria. The milk used in this process contain low fatswith extra removal of milk solids.

During the process Lactobacillus produce Lactic acid

and release energy.The pH 3.7-4.3 of sour milk, cause protein to be

coagulated which gives yogurt a thickening texture.


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As the temperature of yogurt decreases thegrowth rate of bacteria also decreases and it

can be kept for about 10 days at lowtemperature e.g. 50 C.

Some other bacteria produced ethanol whichused to add flavour in our required product.

Per gram yogurt contain 10^8 numbers of

bacteria , after some time acid released fromthe bacteria and killed them by which proteinsare separated into curd and whey.


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CLOSTRIDIUM THERMOCELLUS

Clostridium is a genus of Gram-positive bacteria,belonging to the Firmicutes.

They are obligate anaerobes capable ofproducing endospores.

C. thermocellum can utilize lignocellulosic wasteand generate ethanol, thus making it a possiblecandidate for use in production of ethanol fuel.

It also has no oxygen requirement and

is thermophilic, which reduces cooling cost. Fattyacids are convertedby yeasts to longchain dicarboxylic acids and thento 1,3-propanediol using Clostridium diolis.


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Non-pathogenic strains ofClostridium may

help in the treatment of diseases such

as cancer.

Research shows that Clostridium can

selectively target cancer cells.

Mixtures ofClostridium species, such as a

mixtures ofC. beijerinckii, C. butyricum, and

species from other genera have been shown

to produce biohydrogen from yeast waste.


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ACETIC ACID BACTERIA(AAB)

Acetic acid bacteria comparise group of gramnegative.

They are rod-shaped cells that have an obligate

aerobic metabolism with oxygen as the thermal

electron acceptor.

The initial classification of AAB includes two main

genera which were acetobacter and gluconobacter.

Latest classification includes acetobacteraceae,alphaproteobacteria, acetobacter, gluconobacter,

acidomonas, gluconacetobacter, asaia, kozakia,

swaminathania, saccharibacter, neoasaia,

granulibacter, tanticharoenia and ameyamaea.


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Culturing and preservation of AAB are very

difficult.AAB are found in various plants and are very

important microorganism in food industry.

There oxidizing property of sugar and alcoholinto organic acids play very important role inthe fermentation of different products.

The best example is vinegar.

Various food sample were test for thepresence of acetic acid bacteria on glucose,yeast extract, calcium carbonate medium.


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Medium CARR is supplemented with bromo

cresol green was used for differentiating

acetobacter from gluconobacter.These isolates were cultured in basal medium,

to find the production of acetic acid bacterial

growth.Highest acid production was observed based on

inoculum size, pH, temperature and medium

composition.37 acetic acid bacteria were isolated from the

number of acetobacter and gluconobacter.


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The condition which include the maximum

production rate of acetic acid composed of a

particular medium that contain 2% glucose,2% yeast extract, 3% ethanol and 3% acetic

acid at the inoculum size of 4%.

So as a result it was found that AAB in themedium of calcium carbonate produced

maximum amount of acetic acid as compared

to other mediums.


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ACETOBACTER (Vinegar)

Acetic acid bacteria drive energy during

oxidation of ethanol include acetic acid during

fermentation process.

They are aerobic bacteria but the genes

acetobacteria is anaerobic homoacetogenic

facultative autotrophs.

It can reduce carbondioxide to produced

acetic acid.


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Acetobacter are commercially used becauseof the production of the vineger by oxidizing

ethanol into wine into acetic acid.

They can destroy wine by producing excessive

amount of acetic acid which can render the

wine unpalatable.


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LEUCONOSTOC MESENTEROIDES(Sauerkraut & pickles)

Leuconostoc mesenteroides is a bacteriumassociated with the sauerkraut and picklefermentations.

This organism initiates the desirable lactic acidfermentation in these products.

L.mesenteroides initiates growth in vegetables

more rapidly over a range of temperaturesand salt concentration than any other lacticacid bacteria.


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It produces carbon dioxide and acids which

rapidly lower the pH and inhibit thedevelopment of undesirable micro organisms.

The carbon dioxide produced replaces the

oxygen, making the environment anaerobicand suitable for the growth of subsequent

species of lactobacillus.

Removal of oxygen also helps to preserve thecolor of vegetable and stabilizes any ascorbic

acid that is present.


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ASPERGILLUS ORYZAE (Soya sauce)

Aspergillus oryzae is a filamentous fungus (amold). It is used in chinese and Japanesecuisine to ferment soybeans.

It is also used to saccharify rice, other grains,and potatoes in the making of alcoholicbeverages.

The domestication ofA. oryzae occurred atleast 2000 years ago. A. oryzae is used for the

production of rice vinegar.


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TheA. oryzae genome was released by aconsortium of Japanese biotechnology

companies in late 2005.Theeight chromosomes together comprise 37million base pairs and 12 thousand predictedgenes.

The genome ofA. oryzae is thus one-third largerthan that of two relatedAspergillus species.

Many of the extra genes present inA. oryzae are

predicted to be involved in secondarymetabolism.

Its morphology, growth, and enzyme productionare typical of strains used for sake brewing.


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PSEUDOMONAS STUTZERI

Pseudomonas stutzeriis a gram-negativebacterium that is known for its diversemetabolism. Individual P. stutzeriare rod-shapedand have a single polar flagellum.

Cells are approximately 1-3um long and 0.5um indiameter. Colonies are disc shaped with ridgesradiating from the center.

The presence ofP. stutzeriin virtually allenvironments has led to it being called "almostuniversal." Soil and marine waters are twoenvironments where P. stutzerican be found.


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P. stutzeri's habitation of diverse environmentsand extensive range of metabolic functionsmakes it a very significant organism.

In soil, the organism has been found in therhizosphere of cord grass and other commonlygrown plants including wheat, barley, and rice. Inmarine environments, P. stutzeriresides in thewater column and sediment.

Pseudomonas stutzeriare generally chemoorgano heterotrophs. This means that their

energy source is dissolved organic molecules suchas sugars, starches, amino acids, acetate, andpyruvate . It also means that they use organicmolecules are their carbon source, rather than

fixing and reducing their own carbon dioxide.


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MICROCOCCUS SPECIES

Micrococci have Gram-positive spherical cells rangingfrom about 0.5 to 3 micrometers in diameter andtypically appear in tetrads.

The species ofMicrococcus, such as M. luteus (yellow)

and M. roseus (red) produce yellow or pink colonieswhen grown on mannitol salt

The catalase positive, oxidase positive, indole negativeand citrate negative. Micrococcus has a substantial cellwall, which may comprise as much as 50% of the cell

mass.Micrococci have been isolated from human skin,

animal and dairy products, and beer.


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They are found in many other places in the

environment, including water, dust, and soil.

M. luteus on human skin transforms

compounds in sweat into compounds with

an unpleasant odor .


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INDUSTRIAL IMPORTANCE Milk is converted into curd by the action lactic acid bacteria.

Cheese- Milk first coagulated by chemical reagent and converted intospongy, soft, tasty cheese.

Vinegar Production- Mycoderm bacteria converts sugar and sugary

substance into acetic acid or vinegar.

Alcohol and acetone production . Molasses (Sugary substance)--------

(fermentation/ Clostridium)---- Acetone + Alcohol.

Curing and ripening of tea and tobacco leaves- when harvested leaves and

hung in shed, they will be acted by bacteria micrococcus resulting flavor

and tasty.

Fiber retting- the intact fibers of jute, hemp, flax, etc are separated by

bacterial action. Fiber plant when immersed in water acted by bacteria

dissolves plastics substances of middle ,Ella and yields fibers, which are

used for many commercial uses e.g. Making different kinds of ropes bags,

shoes etc.

Leather tanning-bacteria are used to convert skin of animal (hide) into

leather. Recently replaced by chemical for tanning.


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FOOD SCIENCE & TECHNOLOGY

PREPARED BY :NIMRANAZIM

KIRAN SABA

B.S 3rd YEAR

FOOD FERMENTATION

SUBMITTED TO:

SIR ABDUL HAQ

Thursday, May 01, 2013

Industrially Important Bacteria for Fermentation

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