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Products of Biochemical Engineering

Products of Biochemical Engineering. How long ago?. Sumerians and Babylonians were brewing before 6000 BC (evidence in pyramids) Egyptians “let my people go” were baking before 4000 BC Distilleries? 14 th C. Ancient biotechnologies. vinegar for fries... acetic acid bacteria

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Products of Biochemical Engineering

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  1. Products of Biochemical Engineering

  2. How long ago? • Sumerians and Babylonians were brewing before 6000 BC (evidence in pyramids) • Egyptians “let my people go” were baking before 4000 BC • Distilleries? 14th C.

  3. Ancient biotechnologies • vinegar for fries... acetic acid bacteria • lactic acid to acidify milk... yogurt • cheese to stabilize milk... bacteria and molds

  4. Industrial age • glycerol fermentation developed by german biochemist Carl Neuberg during WW1 • butanol/acetone fermentation developed by chemist Chaim Weizmann using Clostridium acetobutylicum

  5. Antibiotics • folk medicine: moldy cheese, meat, bread, soybeans, grains • Tyndall, Pasteur, Roberts noted antagonistic effects of one organism on another... 1870’s

  6. Alexander Fleming • noted that Penicillium notatum contaminant killed culture of Staphylococcus aureus (1928) • penicillin production reality in 1941

  7. Penicillin • prepared in highly dilute, impure and unstable solutions prior to WWII • up to 1943, batch purification process that inactivated up to 65% • Shell chemical engineers build pilot plant that processed 750 L broth/day with 85% recovery

  8. more on penicillin • 1943 – 4,100 patients/month • 1944 – 250,000 patients/month • MIT chemical engineers built first production plant involving freeze drying technologies in 1942/43

  9. Bugs on steroids? • the superbug: td = 10 to 15 min

  10. Classes of industrial microbes • bacteria • molds (fungi) • yeast (fungi) • actinomycetes

  11. Prowhat? • Procaryotes – nuclear region, single strand of ds-DNA • bacteria, actinomycetes, blue-green algae • Eucaryotes – nucleus, multiple chromosomes

  12. Other industrial cultures • tissue culture: mammalian, insect... • plant tissue culture

  13. Classes of products • Microbial cells • Large molecules (104 – 106 daltons) • Primary metabolites (essential for growth) • Secondary metabolites (who knows why?)

  14. Microbial cells • single cell protein • yeasts used in brewing, baking

  15. Microbial cells • cells used in bioconversion, biotransformation reactions • ethanol --- acetic acid (Babylon, 5000 BC) • isopropanol --- acetone • sorbitol --- sorbose (manufacture of vit.C) • steroid transformations • fumarate --- malate

  16. Large molecules • enzymes as catalysts • amylases in brewing, baking, textiles • proteases in brewing, meat tenderizing, detergents, leather (rennin)

  17. Enzymes as catalysts • ambient T and P (low energy) • water solvent • few side reactions (no by-products) • highly specific for substrate • high yields possible • costly and can be unstable • difficult to separate and reuse

  18. High fructose corn syrup corn starch (α1,4 glucose) liquefaction (α-amylase) soluble dextrins (oligosaccharides) saccharifaction (glucamylase) glucose syrup isomerization (glucose isomerase) fructose syrup (50/50)

  19. Credit where credit is due! -amylase: Aspergillus, Bacillus glucamylase: Aspergillus, Bacillus, Rhizopus glucose isomerase: Bacillus, Streptomyces

  20. Polysaccharides • Xanthan from Xanthomonas campestris • food additives as stabilizers, thickeners, emulsifiers • drilling muds

  21. Pullulan • polysaccharide produced by Aureobasidium pullulans (fungus) • edible and biodegradable films (low O2 permeability)

  22. Primary metabolites • amino acids: L-glutamic acid, L-lysine • purine nucleotides: IMP (inosine 5’monophosphate) • vitamins: riboflavin, B12 • organic acids: citric, gluconic, fumarate, malate • solvents: ethanol, 2,3 butanediol

  23. plants in Ontario (3), USA (1) and Quebec (1)

  24. Secondary metabolites • antibiotics: bacitracin, erythromycin • toxins: mycotoxins • alkaloids • growth factors • pigments, flavours, fragrances

  25. Were you paying attention? • Big Mac sauce: soybean oil, pickles, vinegar, water, sugar egg yolks, high fructose corn syrup, mustard, salt, xanthan, potassium sorbate, spice, soy, corn and wheat protein, EDTA

  26. water, glucose-fructose syrup, colour, phosphoric acid, natural flavours, caffeine

  27. water, glucose-fructose, citric acid, tea, lemon flavour

  28. chicken broth, egg noodles, water chicken, salt, chicken fat, corn starch monosodium glutamate, onion, yeast extract, spice, beta carotene, garlic

  29. sorbitol, water, silica, glycerin, sodium alkyl sulfate, polyethylene glycol-6, flavour, xanthan, saccharin, triclosan, carbopol 956, titanium dioxide, sodium fluoride, tetrasodium pyrophosphate

  30. skim milk, field berries, skim milk, modified corn starch natural and artificial flavours, gelatin, whey protein Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, pectin, potassium sorbate sucralose (splenda), calcium lactate, malic acid vitamin A, vitamin D3

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