MICROORGANISMS OF FOOD, INDUSTRIAL

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MICROORGANISMS OF FOOD, INDUSTRIAL
BIOTECHNOLOGICAL IMPORTANCE
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Aim

• To describe, with examples, micro-organisms of
  food and industrial importance

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Objectives should be able to

• State that micro-organisms are important
  commercially in the food and production
  industries
• Give suitable examples
• Describe the generic fermentation process

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Commercial Exploitation

• Biomass
• Yeast
• Microbial protein
• Metabolite Production
• Alcohol
• Vitamins
• Antibiotics, Organic Acids
• Substrate Conversion
• Steroids
• Waste Treatment

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Food Industry

• Spoilage
• Poisoning
• Production

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Production

• The generic process

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The Generic Process
UPSTREAM PROCESSES - media formulation - inoculum
development - sterlisation - inoculation
DOWNSTREAM PROCESSES - product extraction,
purification assay - waste treatment - by
product recovery
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Examples

• Antibiotics
• Enzymes
• Vaccines
• Food Additives
• Bioisecticides, Mycoherbicides
• Sewage treatment
• Biosensors
• Plastics

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Citric Acid

• Acidulant - particularly soft drinks
• Pharmceuticals
• Flavouring
• Tanning
• Metal finishing
• Plasticiser

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Citric acid
Na
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Aspergillus niger
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Antibiotics

• Penicillin derivatives
• Penicillium chrysogenum

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Secondary Metabolite Production
Biomass
Idiophase
Trophophase
Time
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Penicillin G
Penicillinase (E.coli)
6 - APA
Side Chain Modification
Amoxycillin
AUGMENTIN
b-lactamase resistant
Clavulanic acid
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Fermented Foods
Principle Alteration of conditions by microbial
fermentation such that pathogens and spoilage
organisms are inhibited
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FERMENTED FOODS

• Beer
• Yogurt
• Cheese
• Vinegar

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Cheese Outline Production Stages

• Inoculation
• Coagulation
• Whey removal
• Salting
• Maturation

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Cheese Types
UNRIPENED Cottage RIPENED
Soft Camembert - Penicillium camberti
Semi Soft Roquefort, Blue cheese
Penicillium roqueforti
Hard Cheddar
Swiss - Propionibacterium shermani
Parmesan
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Cheese starter cultures
Lactococcus lactis Lactococcus
cremoris Lactococcus cremoris subsp.
diacetylactis
may be added as freeze dried culture
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Food Poisoning Organisms

• Campylobacter jejuni
• Listeria monocytogenes
• Salmonella enteritidis DT104
• Staphylococcus aureus
• Clostridium botulinum
• Clostridium perfringens
• Escherichia coli HO157

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FOOD SPOILAGE
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BIOTECHNOLOGY the role of molecular biology

• Fermentations
• Enzymes
• Vaccines
• Proteins
• Hormones
• Transgenic animals plants