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Fermentation, bioprocess engineering > Bioprocess Technology (Intro to industrial microbiology) > Flashcards

Bioprocess Technology (Intro to industrial microbiology) Flashcards

1
Q

What are industrial microorganisms?

A

Numerous microorganisms are used within industrial microbiology. These include naturally occurring organisms, laboratory selected mutants, or even genetically modified organisms.
The microorganisms are used to manufacture food or industrial products in large quantities.

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2
Q

What is industrial microbiology?

A

Industrial microbiology includes the use of microorganisms to manufacture food or industrial products in large quantities.

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3
Q

Uses of industrial microorganisms

A
  • Production of diary products. Bacteria are key players here.
  • Bread baking: A species of Streptococcus is added to the dough before making bread to bring about the required fermentation.
  • Alcoholic Drinks
  • Organic acids
  • Enzymes
  • Antibiotics
  • Vitamins
    -Steroid production
  • Help in sewage treatment
  • Used as insecticides
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4
Q

What is a culture?

A

Population of microorganisms grown under well defined conditions

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5
Q

What is mixed culture?

A

When a particular species of microbe is present in a very small number in comparison to the total number of microorganisms.

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6
Q

What is pure culture?

A

A culture containing only one species of microbe is called pure culture.

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7
Q

Species

A

A collection of bacterial cells which share an overall similar pattern of traits in contrast to other bacteria whose pattern differs significantly.

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8
Q

Strain

A

A strain is a subset of a bacterial species differing from other bacteria of the same species by some minor but identifiable difference.

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9
Q

Important characteristics for strain selection

A
  • Resistant to infection
  • Non-foaming strains
  • Strains which are resistant to components in the medium.
  • Morphologically favorable strains
  • Strains that are tolerant of low oxygen tension
  • Elimination of Undesirable products from a production strain.
  • The development of strains producing new fermentation products.
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10
Q

What are the characteristics of microbes that are desirable to the industrial microbiologist

A
  • Genetic stability
  • Easy maintenance and growth
  • can be used for procedures such extraction and carry out purification of desired product.
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11
Q

What are the major sources of microorganisms for industrial processes.

A

Soil, water and spoiled bread and fruits

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12
Q

What does isolation of pure culture mean?

A

The screening a pure culture by separating one type of microbes from a mixture.

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13
Q

What are common isolation methods?

A
  1. Streak plate method
  2. Pour plate method: Loop dilution technique and serial dilution technique.
  3. Spread plate method
  4. Micromanipulator method
  5. Roll tube method
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14
Q

What is the difference pure vs mixed culture?

A

-Pure culture originates from 1 bacteria strain and all the colonies look the same.
-Mixed culture originates from many bacteria strains. Colonies have different sizes/ shapes.

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15
Q

Streak plate method

A

1) Prepare nutrient agar or any required medium and pour into the petri plates.
2) Allow the plates to solidify
3) Sterilize the inoculation loop using flaming technique.
4) Transfer microbial mixture from a tube to the edge of an agar plate with an inoculation loop as per illustration.
5) Incubate plates at 37 C for 24 hours.

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16
Q

What are the types of streaking techniques

A

T-streak
Quadrant streak
Simple streak
Radiant streak
Continuous streak

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17
Q

Pour plate method

A

1) Prepare nutrient agar and PDA (potato dextrose agar) medium and sterilize at 121 C for 15 minutes.
2) Dilute the sample up to 1:10^-7 using diluents.
3) Add 1ml of sample from 1:10^-3
4) Pour the medium into sample added petri plates.
5) Rotate the petri plates clockwise and anticlockwise direction.
6) Allow the plates to solidify.
7) Similarly perform pour plating for other dilutions like 10^-4, 10^-5 and 10^-6.
8) Incubate all nutrient agar plates at 37 C for 24 hours and PDA plates at 25 C - 30 C for 48 hours.

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18
Q

What are micromanipulators and micromanipulator method

A

Micromanipulators permits one to pick out a single cell from a mixed culture. This instrument is used in conjunction with a microscope to pick a single cell (eg. bacterial cell) from a hanging drop preparation.

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19
Q

Micromanipulator method advantages

A
  • Cultures come from single cell indefinitely
  • Obtain strain with in the species.
20
Q

Micromanipulator method disadvantages

A
  • Equipment is expensive
  • Manipulation is very tedious and requires a skilled operator
21
Q

Roll tube method

A

1)

21
Q

Roll tube method

A

1) Prepare ten-fold dilution and add 0.1ml of diluted culture to molten agar cooled to 50 C poured in test tube.
2) Now tilt the tube and roll so that medium is formed as a thin film around the wall of tube.
3) Incubate and count the no of colonies on next day.

22
Q

What are enrichment methods?

A

Enrichment methods are useful for quick isolation of specific types of organisms.

23
Q

What are some enrichment methods?

A
  • Thermophiles: High temp (42-100 C)
  • Psychrotrophs: Low temp (5-15 C)
  • Acidophiles: Low pH (2-4)
  • Halophiles: High NaCl concentration
  • Anaerobes: N2 atmosphere
  • Actinoplanes: Pollen grains
  • Myxobacteria: Wood Bark
24
Q

What kind of strains are capable of producing new products of industrial importance.

A

Strains of microorganisms from unusual environments such as cold habitats, high altitudes, desserts, deep sea and petroleum fields are constantly being tried for this purpose.

25
Q

What are the two different types of screening of microbes

A

1) Primary screening
2) Secondary screening

26
Q

What are examples of primary screening

A
  • Organic acid producing microorganisms by using indicator dyes.
  • Antibiotic producing microorganisms by using crowded plate technique
  • Extracellular metabolites producing microorganisms by auxanography technique
  • Enrichment culture technique by defined media.
27
Q

Define primary screening

A

Defined as detection and isolation of the desired microorganism based on its qualitative ability to produce the desired product like antibiotic or amino acid or an enzyme etc.

28
Q

Explain primary screening using indicator dye technique/ organic acid producing microorganisms

A
  • The pH indicator dyes may be used for detecting microorganism that are capable of producing organic acids.
    -These dyes undergo colour changes according to its pH.
  • Dyes such as Neutral red, Bromothymol blue are added to the poorly buffered nutrient agar media.
  • Colonies are sub cultured to make stock culture
  • Further testing is needed since inorganic acids, bases are also metabolic products of microbial growth.
29
Q

How does primary screening of organic acid producing organisms with incorporation of CaCO3 in medium

A

Organic acid producing microbes on basis of formation of clear zone of dissolved CaCO3 around the colony.

30
Q

Explain the crowded plate technique

A

It used for screening of antibiotic producing microorganisms.
Does not give information about the sensitivity of antibiotics towards other microorganisms.
1) Dilutions are made and then pouring and spreading of soil samples that give 300 to 400 or more colonies per plate.
2) Colonies showing antibiotic activity are indicated by zone of inhibition around the colony.
3) Such colonies are sub-cultured and purified by streak before making stock cultures.

31
Q

Explain the auxanography technique

A

Technique is largely employed for detecting microorganisms are able to produce growth factors extracellular (e.g. Amino acid and vitamins)

32
Q

Enrichment culture technique

A

This technique was used to isolate the desired microorganisms from a heterogenous microbial population present in the sample. Either medium or incubation conditions are adjusted so as to favor the growth of the desired microorganism.

33
Q

What is secondary screening

A

It’s a systemic screening programme intended to isolate industrially important or useful microorganisms.

34
Q

Importance of secondary screening

A
  • Useful in sorting of microorganisms that have real commercial value. Microorganisms having poor applicability in fermentation process are discarded.
  • Provides the information whether the product formed by microorganisms is new or not.
  • Accomplished by paper, thin layer chromatographic technique.
35
Q

Why screening for new metabolites and isolation of microorganisms are important.

A
  • Treatment of tumors
  • Bacterial diseases: Newer antibiotics against resistant strains and viral diseases
  • Isolation of microorganisms for improvement of food industry, efficient degradation of environment pollutants and hazardous chemicals.
36
Q

Characteristics that an isolated producer strain should possess

A

1) it should be able to grow on relatively cheaper substrates.
2) It should grow well in an ambient temperature preferably at 30-40 C reducing cooling costs.
3) Should yield high quantity of the end product.
4) It should possess minimum reaction time with the equipment used in a fermentation process.
5) It should possess stable biochemical characteristics.
6) It should yield only the desired substance without producing undesirable substances.
7) Should possess optimum growth rate so that it can be easily cultivated on a large scale.

37
Q

Examples of important microorganims and their products

A
  • Algae (Chlorella sorokiniana): Single cell protein
  • Bacteria (Acetobacter aceti): Acetic acid
  • Actinomycetes (Streptomyces aureofaciens): Tetracycline
  • Fungi (Aspergillus niger): Citric acid.
38
Q

Describe a recent advance in microbial fermentation for dairy and health

A

Lactic Acid Bacteria (LAB) are the major bacteria in food fermentations worldwide.
LAB consist of a myriad of genera including ,but not limited to Lactobacillus,Lactococcus, Streptococcus, leuconostoc, Pediococcus and Enterococcus.
LAB are generally regarded as safe (GRAS) and qualified presumption of safety (QPS) status by Food and Drug Administration (FDA) and European Food Safety Authority (ESPA).
LAB fermentation has long been recognized to confer beneficial effects on human health through the modulation of the intestinal microbiota

39
Q

What are the fermentation factors influencing the production of bacteriocins by lactic acid bacteria

A

Culture condition:
- Temperature
- Aeration & Agitation
- pH

Media composition:
- Carbon
- Nitrogen
- Surfactant

40
Q

Fermentation starters produce a number of only desirable metabolites. Describe

A

Bioactive peptides produced through enzymatic release are desirable by products due to positive biological activity.

41
Q

Fermentation starters can produce a number of undesirable bioactive metabolites.

A

Biogenic amines,
Are an undesirable product in most fermentations due to their toxicity.

42
Q

Fermentation starters can produce a number of both desirable and undesirable bioactive metabolites.

A

Bacteriocins:
Are desirable as a known probiotic trait, but potentially undesirable in a starter culture due to possible impact on other fermenting cultures.

43
Q

Name some major fermentation products from industrial chemicals

A

Ethanol by Saccharomyces cerevisiae
Lactic Acid by Lactobacillus bulgaricus

44
Q

Name some major fermentation products from enzymes

A

a-amylase by Bacillus subtilis
Proteases by Bacillus species
Lipases by Saccharomyces lipolytica

45
Q

Name some major fermentation products from antibiotics

A

Penicillin by Penicillium chrysogenum
Streptomycin by Streptomyces griseus

46
Q

Name some major fermentation products from vitamins

A

Riboflavin by Ashbya gossypi
Vitamin B12 by Pseudomonas dentrificians

Fermentation, bioprocess engineering (11 decks)

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