Chris Cory Eric Evan Juliana Ryan

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Chapter 28

• Chris Cory Eric Evan Juliana Ryan

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Industrial Food CanningCory
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Commercial Sterilization

• When foods are industrially canned, they are
  sterilized in a process called commercial
  sterilization.
• Commercial sterilization is carried out in a
  large retort which works the same way as an
  autoclave.
• Commercial sterilization is used to kill C.
  botulinum
• If C. botulinum is destroyed, any other
  significant spoilage/pathogenic bacteria will be
  destroyed.

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12D Treatment

• 12D Treatment is used to ensure commercial
  sterilization
• 12D Treatment is the application of heat to
  decrease the population of C. botulinum by 12
  logarithmic cycles. It is also called botulinal
  cook or 12-decimal reduction.
• It is considered effective because 1012 is an
  improbably large population, and enough heat is
  applied to reduce the population by 12
  logarithmic cycles.

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Spoilage of Canned Food

• Thermophilic anaerobic spoilage is a common cause
  of spoilage in canned foods.
• This results in the can swelling from gas, the
  contents of the can having a lowered pH, and an
  odor.
• When there is thermophilic spoilage, but the can
  is not swollen from gas, it is called flat sour
  spoilage.

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Aseptic packaging, radiation and industrial food
preservation

• By Ryan Villett

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Aseptic packaging

• The use of aseptic packaging to preserve food has
  been increasing recently.
• Packaging is usually made of the material plastic
  or laminated paper.
• High-energy electron beams can also be used to
  sterilize the packaging materials
• A filled package is not sterilized after it is
  sealed

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Radiation and industrial food preservation

• People have known that irradiation is lethal to
  microorganisms.
• Low doses of irradiation are used for killing
  insects
• Pasteurizing doses can be used on meats and
  poultry to eliminate the number of bacterial
  pathogens
• High doses are used to sterilize

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High-pressure food preservation

• Pre-wrapped foods are submerged into pressurized
  water
• The pressure is equal to three elephants standing
  on a dime

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The role Of Microorganisms In Food Production

• Evan Carignan

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Cheese

• All types of cheese require forming curds from
  milk.
• Curds are made up of the protein casein, formed
  by the enzyme rennin.
• The curds are semi solid, and are separated from
  the liquid portion called whey.
• Cheeses are classified by their hardness, which
  is determined during the ripening process

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Cheese Making Process

• First the solid curd is cut.
• Then the cut curd is poured into a large cooler.
• Once the curds have rested, it is cut into blocks

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Cheese making process continued

• The cheese is then placed in molds, usually
  rounded.
• The cheese is then pressed, and salted depending
  on the type.
• Curing or inoculating with bacteria may also
  follow.

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How it relates to microbiology?

• Anaerobic bacteria growing inside cheese ripen
  the cheese, and give it its flavor
• The holes in Swiss cheese are created by a
  Propionibacterium bacteria
• The bacteria Penicillum is used in many cheeses
  to give unique flavor
• Cheese is also the reason Penicillum, an
  antibiotic, was discovered

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Other dairy uses

• Buttermilk is created by inoculating skim milk
  with bacteria that form lactic acid and
  diacetyls, or a combination of two lactic acid
  molecules.
• Yogurt is inoculated with bacteria that produce
  acid, and contribute to flavor.
• These are fermented for a certain length of time
  at 48 in order to achieve the desired balance of
  bacteria.

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Fermentation

• Fermentation is the degradation of carbohydrates
  with an organic final receptor
• Bread is fermented with yeast, the same bacteria
  also used in the fermentation of alcohol products
• Food such as sauerkraut, pickles, and olives also
  use forms of fermentation

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Alcoholic Beverages

• Beer is fermented slowly with strains of yeast at
  the bottom of the vat
• Ale is formed much more rapidly with strains of
  yeast that float on the top of the vat of bubbles
  of CO2
• Yeast have to convert the starch to glucose to
  maltose, which the yeast can then convert to
  ethanol and carbon dioxide

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Other Alcoholic Beverages

• A japanese rice wine, sake, is mage without
  malting due to the use of the mold Aspergillus
• A distilled spirit is made from carbohydrates
  made with carbohydrates fermented to alcohol
• Wines are made from fruits that already have
  sugars that can be used for fermentation
• Lactic acid bacteria are used in winemaking to
  convert malic acid to lactic acid, in a process
  called malolactic fermentation.

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Industrial Microbiology and Fermentation
Technology

• Eric

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Industrial Fermentation

• A bioreactor is a vessel that controls
  environmental conditions like pH and temperature
• Industrial fermentation is a cult of single cells
  to produce a valuable substance
• The products of Industrial Fermentation are known
  as metabolites. Primary metabolites are products
  made during the same period of time that new
  cells are being formed. Secondary metabolites are
  products made after the microbe is almost done
  its logarithmic growth phase
• The stages of rapid growth in the logarithmic
  growth phase is known as the trophophase, which
  is where the primary metabolites form

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Fermentation Technology

• Two common methods of industrial fermentation are
  anaerobic fermentation and using aeration in
  different processes
• When people think of technology, they think of
  electronic devices, or other gadgets. But, forms
  of technology in industrial fermentation are that
  in brewing and winemaking, plant and animal cells
  are used to modify the outcome of the product

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Strains

• A strain is the significant genetic difference
  between microbes
• Ex.
• The mold to produce penicillin is a strain
  because the original Penicillium culture did not
  produce enough penicillin at a time. So, this
  strained culture was exposed to UV light, X-rays,
  and nitrogen mustard which increased production
  rates

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Enzymes

• Microbes are like groups of enzymes
• People are more and more using isolated enzymes
  are being used to manufacture various products
  such as syrup and paper
• Although, for its uses it must be immobilized in
  order for it to convert a continuous flow of
  substrate without being lost on its way to the
  product

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Amino Acids

• Amino Acids are a major product for
  microorganisms
• One of the most common things that it is used for
  is sweeteners

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Citric Acid

• A constituent of citrus fruits
• Was identified as a product of mold metabolism
  over 100 years ago
• Adjusts pH and antioxidants in many foods, and is
  an emulsifier to dairy products
• Over 550,000 tons of citric acid are produced
  yearly in the U.S.

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Vitamins

• Sold usually in tablet form and are used as food
  supplements
• Microbes can be used as very inexpensive vitamins

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Pharmaceuticals

• Mainly used and developed after WWII
• Originally all were products of microbial
  metabolism
• Work continues on productive mutants and genetic
  manipulations
• An organisms different strains can produce many
  different organisms

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Industrial Products

• By Juliana P. Hebert

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• Scientists are starting to find ways to turn old
  by-products into new products.
• Ex Whey was originally a waste product from
  bacteria during the process of cheese making.
• The components and by-products of bacteria are
  important in the industry.

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Amino Acids

• Most amino acids used in foods are produced by
  bacteria.
• Ex 600,000 tons of glutamic acid makes
  monosodium glutamate, enhances taste.

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Amino Acids (Continued)

• Methionine and Lysine are other examples.
• They can not be synthesized by animals, and are
  only presented in low levels following a normal
  diet.
• This is an important product in the industrial
  field of microbiology.
• 70,000 tons of both lysine and methionine are
  produced each year.
• These are used as cereal food supplements

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Amino Acids Continued

• Bacteria have a feedback inhibition that prevent
  them from producing too many metabolites.
• Most of the amino acids from microorganisms come
  from mutated bacteria, or bacteria whose
  metabolic pathways have been tampered with.

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Citric Acid

• 100 years ago, it was discovered that citric acid
  was a metabolic product caused from mold that
  grows on fruit.
• It is useful for flavor, antioxidants, a pH
  adjuster, and an emulsifier for dairy products.

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Enzymes

• Amylases are used to produce syrups, cornstarch,
  and in the production of paper sizing.
• Koji is a process in which mold is used to
  ferment soy products.
• Koji is an abbv. For bloom of mold.
• Not only does this produce amylase, but it also
  produces proteolytic enzymes. These are used to
  turn starch into sugar, and make it more
  digestible.
• Koji is also used in the fermentation of a rice
  wine called Sake.
• The sugars are converted into a product that
  yeasts can use.

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Enzymes Continued

• Glucose Isomerase is another important enzyme.
• It converts the glucose that amylase produces,
  and turns it into fructose.
• Fructose is used as a replacement for a sugar
  called sucrose.

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Vitamins

• Microorganisms can provide a supply of vitamins
• Vitamin B12 is produced by the Pseudomonas and
  Propionibacterium species
• Riboflavin is produced by fermentation mostly
  from Ashbya gossypii
• Vitamin C is produced by the modification of
  glucose by the Acetobacter species

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Pharmaceuticals

• Streptomyces hygroscopius makes 200 different
  antibiotics
• These are made my inoculating a solution with
  growth spores of the apporiate mold of
  streptomycete
• Recombinant DNA technology is used microorganisms
  to produce vaccines
• Microorganisms are also used to produce to
  hormones called cortisone, estrogen,
  progesterone.

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Copper Leaching

• Fe in an acidic environment (tank) oxidizes
  insoluble copper into soluble CuSO4
• Goes in a solution in a Fe0 tin to precipitate
  into FeSO4
• T. Ferrooxidans oxidizes FESO4 to Fe3 H2SO4
• A pump brings the products back through the
  acidic tank.

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Microorganisms as Industrial Products

• S. cerevisiae (Bakers Yeast) is produced in
  aerated fermentation tanks
• Nitrogen fixing bacteria Bradyrhizobium
  Rhiziobium used with peat moss to preserve
  moisture
• Bacillus Thuringiensis is a parasitic bacteria
  used as a pesticide (Bt toxins are released)

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Defintions

• Biomass- the collective organic matter produced
  by living organisms
• Bioconversion- the process of converting biomass
  into an alternate energy source
• Methane- a product of bioconversion

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Industrial Microbiology

• By Chris Lassiter

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Alternative Energy Sources Using Microorganisms

• Biomass is the collective organic matter produced
  by living organisms, including crops, trees, and
  municipal wastes.
• Bioconversion is the process of converting
  biomass into alternative energy sources. It can
  also decrease the amount of waste materials
  requiring disposal. Methane is one of the most
  convenient energy sources produced from
  bioconversion.

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Alternative Energy Sources Using Microorganisms

• Many communities produce useful amounts of
  methane from wastes in landfill sites.
• The agricultural industry has encouraged the
  production of ethanol from agricultural products.
  It is used worldwide in gasoline for automobiles.