F7 Mikroorganismer i livsmedel, fermentering och andra bioprocesser Flashcards
aspergillus / lactobacillus / saccharomyces in food biotechnology (ex)
aspergillus
-> lactic acid -> soy sauce
lactobacillus
-> lactic acid -> cheese, yoghurt
saccharomyces
- > ethanol + co2 -> beer
- > ethanol -> wine
- > co2 -> bread
benefits of single cell protein
+ single cell protein consists of fast-growing microorganisms (fungi, bacteria, algae)
+ rapid protein production
+ can be produced from residual (återstående) process streams from the biorefinery industry
+ environmental benefits! no fish depletion, no deforestation of rain forests, less transport etc
-> a potential new co-product for the biorefinery industry
fermentation in food
• Alcoholic fermentation
→ sugars used for production of ethanol and/or CO2
• Lactic acid fermentation
→ pyruvate converted to lactic acid and further to CO2 (and ethanol)
• Acetic acid fermentation
(by AAB acetic acid bacteria)
fermentation types
solid-state fermentation
• Food product as substrate and support
• Ex. cheese & fermented rice
submerged (undervatten-) cultures
•Operation can be batch, for microorganisms. fed-batch or continuous Little water/moist
•Dairy, pickles etc.
surface fermentation
•Surface fermentations are those where the substratum may be solid or liquid. The organism grows on the substratum and draws the nutrients from the substratum.
how to improve the production process? (yield, productivity, cell titer)
yield
- fermentation mode (batch, fed-batch, continuous)
- media optimization
- strain selection and development
productivity
- fermentation mode (batch, fed-batch, continuous)
- media optimization
- strain selection and development
- reactor design
cell titer
- fermentation mode (batch, fed-batch, continuous)
- media optimization
- strain selection and development
- reactor design
DOWNSTREAM PROCESSING
- Harvesting microbes, enzymes or food ingredient
- Should not change organoleptic or physical properties of the food - the ”simpler” the better
- Ranging from centrifugation & filtration to extraction, clarification and purification through chromatography
- Food packaging as final step
the entire bioprocess
raw material -> pre-treatment -> bioreactor -> downstream processing -> product
FROM ISOLATION TO (DAIRY) STARTER CULTURES
isolation -> characterization -> production -> concentration -> lyophilization (frystorkning)
optimal conditions are often …
strain specific
Crops and microbes can be genetically engineered to:
• Survive drought and other harsh local conditions.
• Last many times longer in storage than normal variations.
- The removal of genes coding for the production of ethylene in fruit code greatly prolong shelf life by preventing decay.
• Possess increased nutritional value to address vitamin or energy absences in the diets of a population.
- Golden Rice engineered to biosynthesize beta-carotene, a precursor of vitamin A
Crops can be engineered to:
• exhibit insect resistance, decreasing the need for pesticides that can leave toxic residues on crops.
- Can also reduce the occurrence of fungal damage during long term crop storage as fungal pathogens often habit wounds or waste of plant insect pests.
• Remove negative substances
- Ex The removal of caffeine from coffee beans
• Resist herbicides
• Increase yields
• Improved organoleptic properties
SUSTAINABILITY THROUGH FOOD - BIOTECH CAN:
- Provide resource-efficient use of raw materials and cultivation land
- Lead to better yields, more constant quality, longer shelf life, use of less pesticides
- Demand less energy input, produce less CO2
