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Fermentation > Midterm > Flashcards

Midterm Flashcards

1
Q

Is it easier to harvest a product that is grown inside the cell or secreted from the cell? Why?

A
  • secreted from the cell
  • because it’s considered easier due to accessibility and simplicity, when a product is secreted, it is released into the surrounding medium making it readily accessible for harvesting without the need to disrupt the cell itself.
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2
Q

What is an example of an acellular product that can be made via fermentation?

A

Bioethanol generated from fermenting cells

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3
Q

Which of the following is a cellular product of fermentation?
A) kimchi
B) Heme
C) succinic acid
D) antibiotics

A

A - kimchi

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4
Q

Identify the types of prokaryotic and eukaryotic cells commonly involved in fermentation and industrial processes.

A

Prokaryotic : bacteria (lactobacillus)
Eukaryotic : fungi (yeast), algae, mammalian cells, insects

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5
Q

Why might we choose to use a mammalian cell for fermentation?

A
  • various applications in antibody or vaccine production
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6
Q

Why might we choose insect cells?

A
  • more ethical
  • easy to work with
  • cheaper
  • useful for protein expression
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7
Q

Why might we choose bacterial cells?

A
  • low cost
  • high productivity
  • rapid implementation
    Ex. Lactobacillus
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8
Q

What conditions are needed for fermentation to occur?

A
  • anaerobic (no O2 present)
  • requires microorganisms like bacteria or yeast to obtain energy throughout
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9
Q

What is anabolism?

A

(Biosynthesis)
- uses cellular energy to synthesize biological products such as macromolecules

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10
Q

What is catabolism?

A
  • the breakdown of complex compounds to provide energy and molecular intermediates
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11
Q

Is fermentation anabolic or catabolic?

A

Catabolic because fermentation is a series of reactions that involves the BREAKDOWN of organic molecules into energy.

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12
Q

What are the two common types of fermentation?

A

Alcohol fermentation and lactic acid fermentation

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13
Q

What is lactic acid fermentation?

A
  • process used in mammalian cells and some types of microbes where pyruvate is converted to lactic acid which regenerates NAD+
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14
Q

What is alcoholic fermentation?

A

Mainly occurs in fungi (yeasts) resulting in the formation of ethanol from pyruvate which regenerates NAD+

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15
Q

What is upstream processing?

A

Design of reaction including cell selection, media preparation, cell growth, and scaling up

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16
Q

Explain the harvesting step of bioprocessing.

A

Collection of cells by centrifugation and may include cell lysis depending on the product

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17
Q

What is downstream processing?

A

Separation, purification, and processing of the final product which can vary significantly depending on the product

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18
Q

Choosing a feedstock is an example of:
A. Upstream processing
B. Fermentation
C. Harvesting
D. Downstream processing

A

A. Upstream processing

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19
Q

Optimizing a cell line is an example of:
A. Upstream processing
B. Fermentation
C. Harvesting
D. Downstream processing

A

A. Upstream processing

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20
Q

Crystallization is an example of:
A. Upstream processing
B. Fermentation
C. Harvesting
D. Downstream processing

A

D. Downstream processing

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21
Q

Malting and mashing in the brewing process is an example of:
A. Upstream processing
B. Fermentation
C. Harvesting
D. Downstream processing

A

A. Upstream processing

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22
Q

Describe 3 steps involved in upstream processes in wine production

A
  • harvesting grapes
  • pressing
  • removal of skins for white wine
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23
Q

Describe 3 steps involved in upstream processing in beer production.

A
  • substrate needed (barley, wheat, rice, corn)
  • type of microorganisms (S. cerevisiae for ales or S. pastorianus for lagers)
  • optimal conditions of fermenter depending on type of beer being made
24
Q

Describe 3 steps involved in upstream processing in cheese production.

A
  • milk pre-treatment: pasteurization which reduces microbial and enzymatic activity
  • coagulation: formation of curd
  • separation of solid curd from liquid whey which is accelerated by increasing temp., pH, reduction of LAB
25
Q

Describe 3 steps involved in upstream processing in clean meat production.

A
  • choosing animal species, and isolating a stable & immortalized population of cells
  • optimize media
  • Proliferation of cells in bioreactor
26
Q

Describe 2 steps involved in downstream processing in beer production.

A
  • beer settles with tannins, yeast, and proteins to become haze free
  • cooled, aged, filtered for further clarification
  • packaging into cans, bottles, or kegs
27
Q

Describe 2 steps involved in downstream processing in wine production.

A
  • aging in barrels (racking)
  • final filtration
  • bottling
28
Q

Describe 2 steps involved in downstream processing in cheese production.

A
  • draining and pressing
  • ripening
  • salting and aging
  • packaging
29
Q

Describe 2 steps involved in downstream processing in clean meat production.

A
  • harvesting of the product
  • processing steps to ensure flavour and texture (mechanical grinding, seasoning, shaping)
  • packaging
30
Q

When producing clean meats, what type of fermenter is used in the cell differentiation phase and why?

A
  • cell proliferation bioreactors (stirred-tank)
  • because they provide a controlled environment for cell growth and differentiation by regulating factors such as temp., pH, oxygen levels, and nutrient supply
31
Q

What cell types are used for beer production?

A
  • Yeast
  • S. cerevisiae for ales
  • S. pastorianus for lagers
32
Q

What cell types are used for wine production?

A
  • yeast
33
Q

What cell types are used for cheese production?

A

Lactic acid bacteria (lactobacillus) and sometimes strains if mold (P. roqueforti or P. camemberti)

34
Q

What cell types are used for meat production?

A

Bacteria: Lactobacillus sp. or pedicoccus

35
Q

What cell types are used for clean meat production?

A

Mammalian cells

36
Q

What is a bioreactor?

A
  • a container or vessel used to grow and cultivate biological organisms, like cells or bacteria, in a controlled environment, often used for research or experimentation
37
Q

List three types of bioreactors.

A
  1. Batch
  2. Fed batch
  3. Continuous
38
Q

Explain batch fermentation.

A
  • closed system with a fixed volume of media, substrate, and all nutrients needed that are added at time ZERO (the time of inoculation)
39
Q

Explain fed batch fermentation.

A
  • most common
  • initial setup same as batch
  • nutrients added at set increments
40
Q

Explain continuous fermentation.

A
  • fresh medium added continuously while used medium and cells are continuously removed and harvested
41
Q

What is a feedstock?

A
  • feedstocks provide all the necessary nutrients to support effective growth
42
Q

List 4 things that could be used as a feedstock.

A
  • agriculture and food waste
  • spent grain from beer industry
  • seaweed
  • by-products from ethanol industry
43
Q

What factors should be considered when choosing a feedstock?

A
  • sustainability
  • cost
  • variability
  • compatibility
44
Q

What is biomass fermentation? Name one product produced this way.

A
  • the goal is to produce a lot of cells, in which the cells are the product
  • Ex. microbial biomass as an alternative protein in the food industry
45
Q

What is traditional fermentation? Name one example that can be produced this way.

A
  • fermentative microbes use plant-based ingredients as feedstock and the outcome is products with unique flavours, textures, and improved food preservation
  • Ex. kimchi, sourdough
46
Q

What is precision fermentation? Name one example that can be produced this way.

A
  • the use of microbes as cellular factories to produce a specific molecule that will be processed and used as a product
    -Ex. Pharmaceutical products
47
Q

What is single cell protein (SCP)?

A
  • refined edible protein of algal, bacterial, mold, or yeast origin which can be used as animal feed or human food
  • the protein is extracted from pure microbial cultures or dead/dried cell biomass
48
Q

What makes microbial biomass a good alternative protein source?

A
  • include high contents of protein and nutrients, and the process of producing a large amount is inexpensive when considering substrates like agricultural, human, and food waste.
49
Q

List 2 non-protein products that can be produced during precision fermentation.

A
  • vitamins (B12, riboflavin)
  • stevia
  • amino acids
50
Q

List 3 components used in cell culture media.

A
  • nutrients
  • growth factors
  • animal serum (fetal bovine)
51
Q

What is a scaffold? Why are they needed in clean meat production?

A
  • micro-carriers (tiny beads) act as microscopic surfaces for cell proliferation
  • provides mechanical stability for the growth of cultured cells
  • mimics natural tissue architecture, and enables large scale production of clean meat.
52
Q

Why do cell lines used to produce meat need to be immortalized?

A
  • immortalized cell lines ensure continuous proliferation and long-term cell stability
53
Q

How does Impossible Foods produce Heme?

A
  • uses yeast that was genetically modified with the gene for soy leghemoglobin and the yeast is grown via fermentation
  • soy leghemoglobin which contains Heme, from the yeast is isolated and added to the products that Impossible Meats makes
  • when heme combines with other micronutrients, it creates a delicious, meaty flavour
  • fermentation allows Heme to be produced in large amounts with low environmental impact
54
Q

Why are alternative proteins needed in fermentation?

A
  • offer lower environmental impact by conserving land and water and minimizing GHGs.
  • to meet various dietary needs and preferences such as vegan, vegetarian, and allergen-free options.
55
Q

Name 3 advantages of producing protein via fermentation.

A
  • quicker and easy to scale
  • inexpensive
  • can be done anywhere using food waste, animal/human waste for substrates to feed microbes.

Fermentation (1 decks)

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