TOPIC 5: INDUSTRIAL DEVELOPMENT OF PROCESSED FOR FERMENTED FOOD Flashcards
What is industrial microbiology?
1) Main inustrial equipment required for the fermentation process is large sscale aseptic fermentation vessel which is fermenter/bioreactor
List all fermentation products
1) Healthcare products
a) Antibiotics
b) Alkaloids, Steroids
2) Production of microbial enzyme
a) Proteases
b) Carbohydrases
c) Taq polymerase
3) Industrial chemical and fuel
a) Methane
b) Ethanol
c) Propane
4) Environmental roles of microorganisms
a) Waste water treatment
b) Leaching of metals
Scaling up in bioreactor
1) Expannding a fermentation process from a lab-scale unit to a commercial one is a challenge due to the difficulty in assessing the factors affecting the scale-up process during the cultivation
2)As a results, many large-scale fermentation processes give a lower yield is expected in the laboratory
Why scale up cannot be done directly from a laboratory t a commercial scale?
1) This is because success in scale up is evaluated on the basis of maximal yield in terms of minimal operating cost and time
Agar plates
1) Solid medium
2) Not suitable for scale-up
3) Highly heterogeneous physical environment
Flask Cultures
1) Typically used in early growth stages and in development
2) Scale = Typically 20ml to 2 litre
3) Sterilisation: Autoclaved before used
4) Incubated in a heated shaker
5) Limited batch operations
6) Online sensing and control are difficult
Incubator Shaker
Able to control
a) Temperature
b) RPM
Bioreactor
1) Must be aseptic
2) Eliminate contamination
3) Must be easily cleaned
4) Must be inert
5) Must have aspects of control
Upstream fermentation
1) Upstream fermentation involved all the steps related with media sterilization and inoculum development to run fermentation
2) Involves searching for and extracting raw material
3) The upstream part of the production process does not do anything with the material itself. This part of the process simply finds and extracts the raw material
A lab-scale fermenter
1) Glass (Autoclaved before use)
2) Sensing & Control of;
i) Temperature
ii) pH
iii) DOT
iv) Foam
v) Aeration rate
Fermentation process
1) Need suitable cells to produce desired products
2) Improved strain to enhance productivity and yield
3) Maintain purity of cultures
4) Inoculum build up
Inoculum build up
Preparation of the culture in amount sufficient to be used in the large fermenter vessel involves growing the microorganism obtained from the pure stock culture in the consecutive fermenter
To be useful commercial process, cell must;
1) Produce usable products or effects
2) Be available in pure culture
3) Easily separated from products
4) Not harmful to humans, plants, animal, etc
5) Grow rapidly and produce product quickly
Fermentation medium
1) Need cost-effective carbon and energy sources, essential nutrients
2) Cheap & Easily available
3) Minimizes the formation of undesired products
4) Maximize the growth of microorganism, productivity, and the rate of formation of the desired products
Downstream processing
1) Include all processes after fermentation is over, the desired product is recovered from the growth medium
2) Involved cell harvesting, cell disruption, poduct purification from the cell extracts or the growth medium
3) Must be rapid and efficient to purify product and to maintain stability of product
4) Safe and inexpensive to dispose of waste
