1. Prof. Karkaz M. Thalij. PhD
The Correlation Between the Cultivation process of Industrial Microorganism
and the Bio-products
Prof. Karkaz M. Thalij. PhD

2. History Micro-organism involved:
The chemistry of fermentation were first investigated by Louis Pasteur in 1860.
He called the process “ live without air”
In 1897 Hans and Eduard Beuchner discovered that fermentation coild occur in a cell-free extract of yeast.
This work led to the elucidation of the enzymes involved
Micro-organism involved:
Saccharomyces: ethyl alcohol and carbon dioxide
Streptococcus and Lactobacillus: Lactic acid.
Eschershia coli: acetic acis and succinic acis.
Clostridium: butyric acis, butyl alcohol, acetone.

3. Microbial Cultivation Process
There are several types of industrial processes where microorganisms ate used to produce desirable end products which have well defined industrial uses and applications.

4. Solid State Fermentation (SSF) Liquid State Fermentation (LSF)
These may be broadly classi­fied into the following groups:
Fermentation Techniques
Solid State Fermentation (SSF)
Liquid State Fermentation (LSF)
Normal flora
Batch culture
Continuous culture
Single isolate
Semi-Batch culture
Mixed isolates

5. Factors Involved in Cultivation Process
Selection of Micro-organism
Substrate
Process Optimization
Product Isolation and Purification

6. Lag phase: Enzyme produce to prepare for media utilization
Exponential phase: Increase of microbial counts.
(Primary metabolites)
Stationary phase: Live cells equal the dead cells (Secondary metabolites)
Death phase: Dead cells become more than live cells

7. Liquid State Fermentation (LSF) processes
Liquid State Fermentation (LSF) processes may be divided into two main types, are Batch fermentations and Continuous fermentations. Also the process Fed-batch fermentation which modified between the main processes.

8. I…Batch Liquid Fermentations:
This process was characterizes at some objects:
A tank of fermenter is filled with the prepared mash of raw mate­rials to be fermented.
The temperature and pH for microbial fermen­tation is properly adjusted.
The mash is steam-sterilized in a pure culture process.
The inoculum of a pure culture is added to the fermenter.
the contents of the fermenter, are taken out for further processing.
The fermenter is cleaned and the process is repeated. Thus each fermentation is a discontinuous process divided into batches.
The microbes takes all growth phases in this process.
This process favorites used to produce the secondary metabolites.

9. II…Liquid Continuous Fermentation
In liquid continuous fermentation, the situation of the fermentation reaction was obtained at follow:
Substrate is added continuously to the fermenter at a fixed rate. .
Biomass and fermentation products are conti­nuously removed at the same rate.
Under these conditions the cells remain at the logarithmic phase of growth.
The environmental conditions were in optimal with the fermentation periods.
The process was favorites to produce the primary metabolites.

10. The adjustment of optimal condition through the fermentation process was obtained by some factors which as:
Chemo-stat.
Turbid-stat
Bio-stat.

11. III…Fed-Batch Fermentation
This process fermentation, was modified between the two main fermentation process. It was characterize at the follows:
Substrate increments as the fermentation progress started as batch wise with a small substrate concentration. .
When the initial substrate is consumed. The addition of fermentation medium.
This procedure was suitable to produce the primary and secondary metabolites.

12. Applications of the LSF Process
Foods and food additives. Microorganisms themselves are cultivated on a large scale for use as food and animal feed. Yeast, fungi, and algae are produced from media containing inorganic nitrogen source and other readily available and cheap nutrients. Such food products are good sources of protein,, vitamins, and other organic nutrients.
In recent years microbial processes are employed for large scale production of amino acids.

13. 2) Alcoholic beverages. Fruit juices and extract of grains are fermented   with the  production of alcoholic beverages.
3) Manufacture of various chemicals. Microorganisms fer­ment various substances,   usually carbohydrates,   in nutrient   media. They produce a variety  of chemicals   (various alcohols, lactic acid, acetic acid, citric acid, gluconic acid, etc.)   which are being recovered, purified and sold.

14. 4) Therapeutic compounds
4) Therapeutic compounds.  Antibiotics, vitamins, and ster­oid drugs are prominent in this category.
5) Industrial enzymes.  A number of microbial enzymes have industrial applications, and are produced on a large scale.

15. Solid State Fermentation (SSF) processes
In contrast to Solid State Fermentation (SSF) is the cultivation of micro-organisms under controlled conditions in the absence of free water.
Examples of products of Solid State Fermentation include industrial enzymes, fuels and nutrient enriched animal feeds.

16. Advantages of Solid State Fermentation
Higher volumetric productivity
Usually simpler with lower energy requirements
Might be easier to meet aeration requirements
Resembles the natural habitat of some fungi and bacteria
Easier downstream processing.

17. There are 3 types of SSF processing which as:
1…Normal flora SSF process:
This process was depended on used the microbial as normal flora for fermentation of solid substrate.
Used for produced the silage or Mushroom compass, which summarized at: Agriculture waste with add CaCO Anaerobic cultivation at 30 ◦c for 10 to 15 days final products.

18. 2…Single Isolate SSF process:
This process was depended on used the single microbial isolate for fermentation of solid substrate.
The Koji fermentation was the best sample for this processing which depended on cultivation of Aspergillus oryzae on grains and wheats to produced the fermentation food, Enzyme and organic acid.

19. 3…Mixed Isolates SSF process:
This process was depended on used synergistic action of two microbes almost in this process was the molds such as Trichoderma lignorum and yeast as Candida lypolytia when cultivation its on straw materials

21. Compared between Solid and Liquid State Fermentation

22. The End!
Thank you!!!