Chapter 28

1. Chapter 28 Chris Cory Eric Evan Juliana Ryan

2. Industrial Food CanningCory

3. Commercial Sterilization When foods are industrially canned, they are sterilized in a process called commercial sterilization. Commercial sterilization is carried out in a large retort which works the same way as an autoclave. Commercial sterilization is used to kill C. botulinum If C. botulinum is destroyed, any other significant spoilage/pathogenic bacteria will be destroyed.

4. 12D Treatment 12D Treatment is used to ensure commercial sterilization 12D Treatment is the application of heat to decrease the population of C. botulinum by 12 logarithmic cycles. It is also called botulinal cook or 12-decimal reduction. It is considered effective because 10^12 is an improbably large population, and enough heat is applied to reduce the population by 12 logarithmic cycles.

5. Spoilage of Canned Food • Thermophilic anaerobic spoilage is a common cause of spoilage in canned foods. • This results in the can swelling from gas, the contents of the can having a lowered pH, and an odor. • When there is thermophilic spoilage, but the can is not swollen from gas, it is called flat sour spoilage.

6. Aseptic packaging, radiation and industrial food preservation By: Ryan Villett

7. Aseptic packaging • The use of aseptic packaging to preserve food has been increasing recently. • Packaging is usually made of the material plastic or laminated paper. • High-energy electron beams can also be used to sterilize the packaging materials • A filled package is not sterilized after it is sealed

8. Radiation and industrial food preservation People have known that irradiation is lethal to microorganisms. Low doses of irradiation are used for killing insects Pasteurizing doses can be used on meats and poultry to eliminate the number of bacterial pathogens High doses are used to sterilize

9. High-pressure food preservation • Pre-wrapped foods are submerged into pressurized water • The pressure is equal to three elephants standing on a dime

10. The role Of Microorganisms In Food Production Evan Carignan

11. Cheese All types of cheese require forming curds from milk. Curds are made up of the protein casein, formed by the enzyme rennin. The curds are semi solid, and are separated from the liquid portion called whey. Cheeses are classified by their hardness, which is determined during the ripening process

13. Cheese Making Process First the solid curd is cut. Then the cut curd is poured into a large cooler. Once the curds have rested, it is cut into blocks

14. Cheese making process continued The cheese is then placed in molds, usually rounded. The cheese is then pressed, and salted depending on the type. Curing or inoculating with bacteria may also follow.

15. How it relates to microbiology? Anaerobic bacteria growing inside cheese ripen the cheese, and give it its flavor The holes in Swiss cheese are created by a Propionibacterium bacteria The bacteria Penicillum is used in many cheeses to give unique flavor Cheese is also the reason Penicillum, an antibiotic, was discovered

16. Other dairy uses Buttermilk is created by inoculating skim milk with bacteria that form lactic acid and diacetyls, or a combination of two lactic acid molecules. Yogurt is inoculated with bacteria that produce acid, and contribute to flavor. These are fermented for a certain length of time at 48⁰ in order to achieve the desired balance of bacteria.

17. Fermentation Fermentation is the degradation of carbohydrates with an organic final receptor Bread is fermented with yeast, the same bacteria also used in the fermentation of alcohol products Food such as sauerkraut, pickles, and olives also use forms of fermentation

18. Alcoholic Beverages Beer is fermented slowly with strains of yeast at the bottom of the vat Ale is formed much more rapidly with strains of yeast that float on the top of the vat of bubbles of CO2 Yeast have to convert the starch to glucose to maltose, which the yeast can then convert to ethanol and carbon dioxide

19. Other Alcoholic Beverages • A japanese rice wine, sake, is mage without malting due to the use of the mold Aspergillus • A distilled spirit is made from carbohydrates made with carbohydrates fermented to alcohol • Wines are made from fruits that already have sugars that can be used for fermentation • Lactic acid bacteria are used in winemaking to convert malic acid to lactic acid, in a process called malolactic fermentation.

20. Industrial Microbiology and Fermentation Technology Eric

21. Industrial Fermentation • A bioreactor is a vessel that controls environmental conditions like pH and temperature • Industrial fermentation is a cult of single cells to produce a valuable substance • The products of Industrial Fermentation are known as metabolites. Primary metabolites are products made during the same period of time that new cells are being formed. Secondary metabolites are products made after the microbe is almost done its logarithmic growth phase • The stages of rapid growth in the logarithmic growth phase is known as the trophophase, which is where the primary metabolites form

22. Fermentation Technology • Two common methods of industrial fermentation are anaerobic fermentation and using aeration in different processes • When people think of technology, they think of electronic devices, or other gadgets. But, forms of technology in industrial fermentation are that in brewing and winemaking, plant and animal cells are used to modify the outcome of the product

23. Strains • A strain is the significant genetic difference between microbes • Ex. The mold to produce penicillin is a strain because the original Penicillium culture did not produce enough penicillin at a time. So, this strained culture was exposed to UV light, X-rays, and nitrogen mustard; which increased production rates

24. Enzymes • Microbes are like groups of enzymes • People are more and more using isolated enzymes are being used to manufacture various products such as syrup and paper • Although, for its uses it must be immobilized in order for it to convert a continuous flow of substrate without being lost on its way to the product

25. Amino Acids • Amino Acids are a major product for microorganisms • One of the most common things that it is used for is sweeteners

26. Citric Acid • A constituent of citrus fruits • Was identified as a product of mold metabolism over 100 years ago • Adjusts pH and antioxidants in many foods, and is an emulsifier to dairy products • Over 550,000 tons of citric acid are produced yearly in the U.S.

27. Vitamins • Sold usually in tablet form and are used as food supplements • Microbes can be used as very inexpensive vitamins

28. Pharmaceuticals • Mainly used and developed after WWII • Originally all were products of microbial metabolism • Work continues on productive mutants and genetic manipulations • An organisms different strains can produce many different organisms

29. Industrial Products By: Juliana P. Hebert

30. Scientists are starting to find ways to turn old by-products into new products. • Ex: Whey was originally a waste product from bacteria during the process of cheese making. • The components and by-products of bacteria are important in the industry.

31. Amino Acids Most amino acids used in foods are produced by bacteria. Ex: 600,000 tons of glutamic acid makes monosodium glutamate, enhances taste.

32. Amino Acids (Continued) • Methionine and Lysine are other examples. • They can not be synthesized by animals, and are only presented in low levels following a normal diet. • This is an important product in the industrial field of microbiology. • 70,000 tons of both lysine and methionine are produced each year. • These are used as cereal food supplements

33. Amino Acids Continued • Bacteria have a feedback inhibition that prevent them from producing too many metabolites. • Most of the amino acids from microorganisms come from mutated bacteria, or bacteria whose metabolic pathways have been tampered with.

34. Citric Acid • 100 years ago, it was discovered that citric acid was a metabolic product caused from mold that grows on fruit. • It is useful for flavor, antioxidants, a pH adjuster, and an emulsifier for dairy products.

35. Enzymes • Amylases are used to produce syrups, cornstarch, and in the production of paper sizing. • Koji is a process in which mold is used to ferment soy products. • Koji is an abbv. For “bloom of mold.” • Not only does this produce amylase, but it also produces proteolytic enzymes. These are used to turn starch into sugar, and make it more digestible. • Koji is also used in the fermentation of a rice wine called “Sake.” • The sugars are converted into a product that yeasts can use.

36. Enzymes Continued • Glucose Isomerase is another important enzyme. • It converts the glucose that amylase produces, and turns it into fructose. • Fructose is used as a replacement for a sugar called sucrose.

37. Vitamins • Microorganisms can provide a supply of vitamins • Vitamin B12 is produced by the Pseudomonas and Propionibacterium species • Riboflavin is produced by fermentation mostly from Ashbya gossypii • Vitamin C is produced by the modification of glucose by the Acetobacter species

38. Pharmaceuticals • Streptomyces hygroscopius makes 200 different antibiotics • These are made my inoculating a solution with growth spores of the apporiate mold of streptomycete • Recombinant DNA technology is used microorganisms to produce vaccines • Microorganisms are also used to produce to hormones called “cortisone, estrogen, progesterone.

39. Copper Leaching • Fe in an acidic environment (tank) oxidizes insoluble copper into soluble CuSO4 • Goes in a solution in a Fe0 tin to precipitate into FeSO4 • T. Ferrooxidans oxidizes FESO4 to Fe3 + H2SO4 • A pump brings the products back through the acidic tank.

40. Microorganisms as Industrial Products • S. cerevisiae (Baker’s Yeast) is produced in aerated fermentation tanks • Nitrogen fixing bacteria: Bradyrhizobium &Rhiziobium used with peat moss to preserve moisture • Bacillus Thuringiensis is a parasitic bacteria used as a pesticide (Bt toxins are released)

41. Defintions • Biomass- the collective organic matter produced by living organisms • Bioconversion- the process of converting biomass into an alternate energy source • Methane- a product of bioconversion

42. Industrial Microbiology By: Chris Lassiter

43. Alternative Energy Sources Using Microorganisms • Biomass is the collective organic matter produced by living organisms, including crops, trees, and municipal wastes. • Bioconversion is the process of converting biomass into alternative energy sources. It can also decrease the amount of waste materials requiring disposal. Methane is one of the most convenient energy sources produced from bioconversion.

44. Alternative Energy Sources Using Microorganisms Many communities produce useful amounts of methane from wastes in landfill sites. The agricultural industry has encouraged the production of ethanol from agricultural products. It is used worldwide in gasoline for automobiles.