Indus micro

• The origins of industrial microbiology go back to prehistoric times, as human beings began to learn more about food spoilage, preservation, and storage
• Food preservation and refining methods

  1. Developed and progressively refined over time

  2. Applied on larger scales

  3. Empirical knowledge initially passed on verbally and later in a written form
• First records of beer production by Sumerians in Mesopotamia

  5500 years ago
• Kasch/Henket


  Bread wine, term used by people who lived in Mesopotamia
• The success of the fermentation was dependent on the randomly incorporated microorganisms and the conditions at hand for each given attempt
• The Code of Hammurabi has strict laws on beer production and trading
• Egyptians had mastered malt preparation and mashing techniques for making beer
• Wine


  Considered a valuable gift to be handled with love, respect, and esteem according to the Code of Hammurabi
• Wine production can be traced back to early cultures inhabiting the Fertile Crescent
• Wine was more expensive than beer and remained a privilege for the upper class until about 1000 BC
• As human beings began adapting a settled lifestyle, a long period ensued in which food fermentation processes were refined, expanded, and passed on to the other regions
• Antoine van Leeuwenhoek


  First to observe various organisms, including bacteria, with the aid of a microscope with only one lens, and described them as animalcules
• Louis Pasteur


  Proved through experimentation that the fermentation processes were linked to specific microorganisms and chemical changes were based on their physiological abilities
• Pasteurization was a major contribution to food and beverage preservation, originally developed to preserve wine
• Pure strain brewing was carried out for the first time in 1883, using a yeast isolated by Hansen, referred to as Carlsberg yeast No. 1 (Saccharomyces carlsbergensis, now classified as a strain of Saccharomyces cerevisiae)
• Saccharomyces cerevisiae


  They feed for saccharides or carbs, hence the name, also known as baker's yeast
• Upstream Processing


  • Producer Organism
  • The Fermentation Medium
  • Fermentation
• Producer Organism


  • Initially obtaining suitable industrial microorganism
  • Strain improvement to enhance productivity and yield
  • Maintenance of strain purity
  • Preparation of a reliable inoculum
  • Continuing of development of selected strains to improve efficiency of the process
• Metabolites


  • Primary Metabolites - produced during the active growth (trophophase), which include amino acid, organic acids, vitamins, and industrial solvents such as alcohols and acetone
  • Secondary Metabolites - not essential for growth (idiophase), but most important industrial product, e.g., alkaloids and antibiotics
• The Fermentation Medium


  • Selection of suitable cost-effective carbon and energy source, and other essential nutrients
  • Media optimization are vital aspects of process development to ensure maximization of yield and profit
  • Waste products from other industrial processes, notably sugar processing wastes, and lignocellulosic wastes
• Fermentation


  • Cultivation of industrial microorganisms under rigorously controlled conditions developed to optimize the growth of the organism or production of a target microbial product
  • Fermentations are performed in large fermenters often with capacities of several thousand liters
• Types of Fermentation


  • Batch System
  • Fed-Batch System
  • Continuous System
• Downstream Processing


  • Conventional DSP includes all unit of processes that allow fermentation
  • Cell harvesting, cell disruption, product purification from cell extracts or the growth medium, and finishing steps
  • Safe and inexpensive disposal of all waste products generated during the process
• Fermentation Products


  • High Volume, Low Value
  • Low Volume, High Value
• High Volume, Low Value

  • Food beverages
  • Food additives
  • Supplements
• Low Volume, High Value


  • Health care products - Antibiotics, Alkaloids, Steroids, Vaccines, Therapeutic recombinant human proteins
  • Industrial Chemicals and Fuels - Alcohols, Solvents, Organic acids, Polysaccharides, Lipids, Raw materials for production of plastics, Biological fuel generation
• Microbial-based 'clean technology' is also being increasingly used in the desulphurization of fuels and the leaching of metals
• Microorganisms are employed in an effort to reduce our reliance on synthetic chemical pesticides, to control of fungal, insect, and nematode pest of agricultural crops, along with some vectors of human and animal diseases
• Objectives of Wastewater Treatment

  • Destroy all pathogenic microbes present in the sewage, particularly the casual organisms of the water-borne diseases cholera, dysentery and typhoid
  • Breakdown the organic matter in waste-water to mostly methane and carbon dioxide, thereby producing a final effluent (outflow) that can be safely discharged into the environment
• The origins of industrial microbiology go back to prehistoric times, as human beings began to learn more about food spoilage, preservation, and storage
• Based on their experiences, they developed diverse methods for preserving and refining food
• These methods were progressively refined over time and applied on larger scales
• Empirical knowledge was initially passed on verbally and later in a written form
• First records of beer production by Sumerians in Mesopotamia (modern-day Iraq)

  5500 years ago
• Clay tablets were found that show how grain (barley and emmer wheat) was shucked and ground and how the flour was transformed into a flatbread, which was then baked and used to produce "kasch" or "henket"
• The success of the fermentation was dependent on the randomly incorporated microorganisms and the conditions at hand for each given attempt
• The "Code of Hammurabi" addressed a variety of matters in both public and private sector including a series of exceedingly strict laws concerning the production and trading of beer
• Researchers were able to deduce that the Egyptians had mastered malt preparation and mashing and that they had used these techniques in making beer
• The Code of Hammurabi refers to wine as one of the earth's most valuable gifts to be handled with love, respect, and esteem
• The production of wine from grape vines can also be traced back to the early cultures inhabiting the Fertile Crescent