1 / 10

FST 508 FERMENTED FOODS (3 units)

FST 508 FERMENTED FOODS (3 units). By Dr. Olusegun Obadina. Know Your Lecturers. Prof. Olusola Oyewole. Dr. Olusegun Obadina. Part 1 Introduction to fermentation processes. Type of products resulting from fermentation processes biomass enzymes metabolites (primary + secondary)

chapa
Download Presentation

FST 508 FERMENTED FOODS (3 units)

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. FST 508FERMENTED FOODS(3 units) By Dr. OlusegunObadina

  2. Know Your Lecturers Prof. Olusola Oyewole Dr. Olusegun Obadina

  3. Part 1 Introduction to fermentation processes • Type of products resulting from fermentation processes • biomass • enzymes • metabolites (primary + secondary) • recombinant products • transformation processes

  4. Part 2 Microbial growth kinetics Batch culture x= biomass concentration (g/l) t = time (h) µ = specific growth rate (h-1) µ = µmax during exponential phase when nutrients are in excess Exponential phase :

  5. Part 2 Microbial growth kinetics • Transition phase before stationary phase: • Growth rate decreases - by exhaustion of a nutrient - by accumulation of a toxin • Y dependent of strain, growth rate, pH, T, kind of limited substrate, other media compounds • At which • x: concentration biomass produced (g/l) • Y: yield (g biomass/ g substrate) • SR: initial substrate concentration (g/l) • s: residual substrate concentration

  6. Part 3 Isolation, preservation and improvement of industrially important m.o. • Isolation of micro organisms * ISOLATION from: - COLLECTIONS: ATCC, LMG,… - NATURE: soil, water,… * ENRICHMENT LIQUID CULTURES : - e.g. • drying raw material • heating raw material CONTINUOUS CULTURE SHAKE FLASKS Selection on µmax or KS • KS van A > KS van B • µmax A > µmax B • µmax A < µmax B Selection on µmax • Several times subculturing • µmax A > µmax B

  7. Part 3 Isolation, preservation and improvement of industrially important m.o. • Improvement of output of the micro organisms • Step 1: optimization of the culture medium and growth conditions (T, pH, O2,…) • Step 2: - productivity of a micro organism is determined by the genome so improvement by changing genome - 3 possible routes • Natural mutants • Induced mutants • Recombinant micro organisms

  8. Part 4 Media • Fermentation media • Important parameters for industrial fermentations: • Cost and availability 60-80% of the cost • Ease of use holding on temperature • Ease of sterilization  denaturation, browning • Ease of formulation, mixing • Output/ Productivity • Impurities  downstream processing • Public health

  9. Part 5 Sterilization Sterilization by : heat moist – 121°C 15min dry – 160°C 2h tyndallization – 100°C 3x filtration depth absolute radiation UV, g, m-wave, X disinfectant peroxides, alcohols, aldehydes, quats

  10. Part 6 Fermenter Design • Fermenter Design – Basic Functions • Capability to operate aseptically (days-week) • Adequate aeration and agitation  metabolic requirements mo • Power consumption as low as possible • A system of T, pH, O2 ,anti-foam,….. control • Sampling facilities • Extras : automatisation labour cost easy cleaning smooth surfaces good geometry H/D dimensions easy maintenance

More Related