1. Applied and Industrial Microbiology
Chapter 28
Applied and Industrial Microbiology

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

3. Industrial Food Canning
Figure 28.1

4. Commercial Sterilization to Destroy C. botulinum Endospores
12D treatment kills 1012 endospores
Surviving endospores of thermophilic anaerobes cause spoilage with gas
Or flat-sour spoilage

5. 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

6. Cheese 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
Figure 28.8a

7. Ionizing Radiation
Table 28.2

8. Alcoholic Beverages and Vinegar
Beer and ale are fermented starch
Malting: Germinating barley converts starch to maltose and glucose
Yeast ferment sugars to ethyl alcohol + CO2

9. Yeast Fermentations
Table 28.4

10. Making Red Wine
Figure 28.9

11. Microbial Metabolism Saccharomyces cerevisiae Sugar
Ethyl alcohol + CO2
Lactic acid bacteria
Malic acid
Lactic acid
Acetobacter or Gluconobacter
Ethyl alcohol
Acetic acid

12. Fermentation Technology
Figure 28.10

13. Primary Fermentation
Figure 28.11a

14. Secondary Fermentation
Figure 28.11b

15. Immobilized Cells
Figure 28.12

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

17. Biological Leaching of Copper Ores
Figure 28.14a

18. Alternative Energy Sources Using Microorganisms
Bioconversion
Biomass
Methane or ethyl alcohol