1. Medical Technology Department, Faculty of Science, Islamic University-Gaza MB M ICRO B IOLOGY Dr. Abdelraouf A. Elmanama Ph. D Microbiology 2008 Chapter 28 Applied and Industrial Microbiology

2. 2008 Foods are preserved by: Drying Osmotic pressure (salt or sugar) Fermentation

3. 2008 Industrial Food Canning Figure 28.1

4. 2008 12D treatment kills 10 12 endospores Surviving endospores of thermophilic anaerobes cause spoilage with gas Or flat-sour spoilage Commercial Sterilization to Destroy C. botulinum Endospores

5. 2008 Presterilized materials assembled into packages and aseptically filled (Aseptic packaging) Gamma radiation kills bacteria, insects, and parasitic worms High-energy electrons Food Preservation Figure 28.4

6. 2008 Cheese Figure 28.8a Curd: solid casein from lactic acid bacteria and rennin Whey: liquid separated from curd Hard cheeses produced by lactic acid bacteria Semisoft cheeses ripened by Penicillium on surface

7. 2008 Ionizing Radiation Table 28.2

8. 2008 Beer and ale are fermented starch Malting: Germinating barley converts starch to maltose and glucose Yeast ferment sugars to ethyl alcohol + CO 2 Alcoholic Beverages and Vinegar

9. 2008 Yeast Fermentations Table 28.4

10. 2008 Making Red Wine Figure 28.9

11. 2008 Microbial Metabolism SugarEthyl alcohol + CO 2 Saccharomyces cerevisiae Malic acidLactic acid Lactic acid bacteria Ethyl alcoholAcetic acid Acetobacter or Gluconobacter

12. 2008 Fermentation Technology Figure 28.10

13. 2008 Primary Fermentation Figure 28.11a

14. 2008 Secondary Fermentation Figure 28.11b

15. 2008 Immobilized Cells Figure 28.12

16. 2008 Amino acids Citric Acid Enzymes Vitamins Antibiotics Steroids Industrial Microbiology

17. 2008 Biological Leaching of Copper Ores Figure 28.14a

18. 2008 Alternative Energy Sources Using Microorganisms BiomassMethane or ethyl alcohol Bioconversion