A bit of Ch 9 and 28 Applied, Industrial and Biotechnical Microbiology

1. A bit of Ch 9 and 28 Applied, Industrial and Biotechnical Microbiology Microbial manufacturing

2. Biotechnology Defined • The Use of microorganisms, cells, or cell components to make a product. • 1/5th of the manufacturing Jobs in the Bay area are Biotechnology related.

3. Microorganisms represent an almost limitless supply of enzymatic reactions • May reduce the risks and complexities of industrial syntheses • Is less expensive • By-products are usually less toxic • Used in environmental cleanup (In situ)

4. Commercial production of Microorganisms • Fermentation projects (Beer and Wine) • Biomass where the physical structure of the microbe is wanted • Baking yeast • Edible forms of bacteria (spirulina) • Single-cell protein SCP • May concentrate toxic compounds • Nucleic acids in large numbers are toxic

5. Biotransformation (Bioconversion) • Transformation of a chemical added to the medium into a commercially valuable compound

6. Fermenter • Are structures designed to optimize the growth conditions of the specific organisms that we want • Control oxygen, ph, medium, temperature and nutrients antifoaming • Stirred tank reactor • Air lift reaction

7. Fermentation Technology Figure 28.10

8. Two types of ways to grow • Continuous fermentation • Batch culturing • What are the advantages and disadvantages of each • Mixed culture fermentation

9. Bioconversions • Example, bioconversion of steroids • Chemical synthesis requires 37 steps • Bioconversion requires 11 steps, reduces the cost and shortens the time of manufacturing. • How these processes work • Use of immobilized cells (cells localized in a matrix and the chemical is converted as it flows pas the column

10. Microorganism and Agriculture • Ice-minus bacteria • Pseudomonas syringae promote ice formation at 2’C • Scientists have used biotechnology to remove the gene and these ice-strains can be sprayed on and colonize. • Is genetically altered • EPA has stated that these bacteria use for biological control decrease the presence of wild type bacteria and this must be registered as pesticides. Will greatly increase the cost of these products

11. Frost Technologies corporation registered with EPA a mixture of naturally occurring bacteria

12. Microbial pesticides • Why? • Troubles with DDT • Resistance by insects • Biological magnification • Long half life banned in 1972

13. Microbial pesticides represent a “biodegradable” way to control insects • Over 100 microbial pathogens have been identified for insets • These can be genetically altered to increase their potentency • The genes for these toxins can be placed in our food plants.

14. One such item • Bacillus thuringiensis produces a toxin (BT toxin) that is toxic to certain types of insect larvae that feed on plants. • Drawback only occur in sporulating cells. • Genes were transferred to Pseudomonas and are produced all the time. • Work is underway to increase the range of these toxins and to stabilize the toxins.

15. Baculovirus are invertebrate specific DNA viral proteins • Has narrow host range • Organism continues to feed for a time after it is infected.

16. Products from Microorganisms

17. Primary metabolites • Are produced during an organism’s growth phase

18. Primary Fermentation Figure 28.11a

19. Secondary metabolites • Are not essential to cell growth or function.

20. Secondary Fermentation Figure 28.11b

21. Enzyme products

22. Fuels • Hydrogen from species of Clostridium and Chlorella • Ethanol (High cost of input, only 12% conversion) • High temp fermenter • Use of green waste

23. Plastics • Use of living organism to make complex polymers • Would all be biodegradable • Poly beta hydroxyalkanoate

24. Metal Extraction • Extraction of specific metals from flowing water or oceans • Use of specific transport proteins to remove certain chemicals

25. Biological Leaching of Copper Ores Figure 28.14a

26. What can microorganisms do. • Microbes can do all the things that we currently use chemistry and energy to do, we just do not know how to use the microbes yet. • In the future we will use microorganism to

27. Convert waste into usable items like energy and food. • Harvest metals from the oceans • Clean toxic waste • Deal with hazardous materials that currently cannot be contained.

28. Summary • We are on a new verge of discovery, same as the one we went through 5000 years ago, how can we use microbes, just like with animal and plant husbandry to make our lives easier.

29. Preserving our Food • A public health process is preserving our food. • Hazard Analysis and Critical Control Point (HACCP) system • Safeguard food from farm to fork • Designed to prevent contamination • Identifying where contamination can occur • Requires monitoring • Temperature • For Microbes

30. Food Microbiology • Preserving food is synonymous with preventing growth of microorganisms

31. Modern types of food preservation • Canning • Steam under pressure • Use Clostridium botulinum as a test organism • Some endospores or thermopiles can survive commercial sterilization

32. Aseptic Packaging • Sterile contents are added to sterile containers in an aseptic manner

33. Food Preservation • Presterilized materials assembled into packages and aseptically filled (Aseptic packaging) • Gamma radiation kills bacteria, insects, and parasitic worms • High-energy electrons Figure 28.4

34. Radiation and Industrial food preservation • Gamma radiation can be used to sterilize food, kill insects and parasitic worms, and prevent the sprouting of fruits and vegetables

35. Discussion • The Role of the FDA? • http://www.fda.gov/ see video on anatomy of an outbreak