Microbiology 354 Flashcards
What are Enzymes and why are they important in the food industry?
- Catalyze reactions without being used up. Are proteins
- important for making cheese, protein, baking products, detergents
Where are Enzymes most used in the Industry?
Pulp, Textile and paper industry
How do we obtain food enzymes? (Without Genetic Modification)
Through a selected microorganism going under fermentation,
Collecting products afterwards
There are Two types of Fermentations we have when we produce these Food enzymes. Name them
Soild state and submerged fermentation
Name the 4 types of SUBMERGED fermentation mentioned in the GMO article
Fed batch
Batch
Continuous
Perfusion
Why don’t we use submerged culture for fungal fermentation?
Because we obtain a viscous solution and that would break the impellers so solid state fermentation is preferred
Why don’t we use submerged culture for fungal fermentation?
Because we obtain a viscous solution and that would break the impellers so solid state fermentation is preferred
What kind of fermentation is used for Fungal growth
Soild state fermentation
Give examples of types of purification that we can use when we have extracted our enzymes
- Chromotography
- Gel electrophoresis
- Centrifugation
- Filtration
- Floccation
- Crystalization
How do we separate the bacterial cells from the fermentation broth for:
BACTERIA
Floccation with Aluminum sulphate to make the membrane neutral (also with calcium)
That will make the bacteria clump from the suspension
How do we separate the FUNGAL cells from the fermentation broth
Centrifugation at low speed
Why can we use both soluble and immobilized enzymes. What’s an immobilized enzyme?
Immobilized enzymes allow for the reuse of enzymes for several batches and save us money on needed enzyme
When an organism changed a compound from its organic form to inorganic form
What is immobilization?
When an organism changed a compound from its organic form to inorganic form
