1. AMNA (457) Submitted to :Dr.Nadia General microbiology

4. PRODUCTS : In Industrial Microbiology, microbes are used to synthesize a number of products valuable to human beings. This industry has provided products that have deeply changed our lives and life spans. There are various industrial products that are derived from microbes such as….  Beverages  Food additives

5. CONT….  Products for human and animal health  Biofuels  Antibiotics  Enzymes  Peptides  Amino acid

6. ANTIBIOTIC : Penicillin

7. ANTIBIOTIC: Any of various chemical substances, produced by various microorganisms, esp. fungi, or made synthetically and capable of destroying or inhibiting the growth of other microorganisms. Antibiotics cannot treat viral infections, such as cold, flu, and most coughs.flu

8. HISTORICAL BACKGROUND : In 1928 ALEXANDER FLEMMING discovered penicillin from the fungus Penicillium notatum. Observed that colonies of Staphylococcus aureus(cause boils, sore throats) failed to grow in the areas contaminated by Penicillium notatum. Fleming found that his "mold juice" was capable of killing a wide range of harmful bacteria, such as streptococcus, meningococcus and the diphtheria bacillus. He isolated the mould, grew it in a fluid medium and found that it produced a substance capable of killing many of the common bacteria(gram-positive) that infect humans. He coined the term PENICILLIN.

10. CONT… It was unstable and he was unable to purify. In 1939 FLOREY & CHAIN used Freeze drying & Chromatography to isolate penicillin & shared the Noble prize with Fleming. In June 1948 penicillin was available to treat 10 patients. After fermentation research 2.3 million doses had been increased in U.S.

11. WONDER DRUG: Fleming found that it was effective against many Gram positive bacteria in laboratory conditions, and he even used locally applied, crude preparations of this substance, from culture filtrates, to control eye infections. Penicillin rapidly became the "wonder drug" which saved literally millions of lives. It is still a "front line" antibiotic, in common use for some bacterial infections although the development of penicillin-resistance in several pathogenic bacteria now limits its effectiveness.

12. PENICILLIUM : Typical asexual sporing structures of a species of Penicillium. The spores are produced in chains from flask-shaped cells (phialides) which are found at the tips of a brush-like aerial structure.

13. PRODUCTION OF PENICILLIN : 1.Preparation of inoculum 2.Preparation and sterilization of medium 3.Inoculation of the medium in the fermenter 4.Forced aeration with sterile air during incubation 5.Removal of the mold mycelium after fermentation 6.Extraction and purification of the penicillin

16. EXPLANATION :  Figure (A):A medium of corn-steep liquor(nitrogen source), lactose(carbon source), salts, and other ingredients is mixed, sterilized, cooled, and pumped into the fermenter.  Figure (B): The mold Penicillium chrysogenum is transferred from slant cultures to bran, and spore suspension from bran are transferred to a sterile vessel with medium, which in turn is used to inoculate the seed tank.  Figure(C):The fermenter is inoculated from the seed tank; sterile air is forced through the fermenter during incubation.  Figure (D):After 7 days the maximum yield of penicillin is produced, the mold mycelium is removed by filtration and the penicillin is recovered in pure form by a series of manipulation which include precipitation, redissolving and filtration.

17. ROLE OF PENICILLIN : Resistance to stomach acids so that they can be taken orally. A degree of resistance to penicillinase (a penicillin-destroying enzyme produced by some bacteria) Extended range of activity against some Gram-negative bacteria. To control eye infections Wonder drug _ save millions of life during World War 2.

18. AMINO ACIDS : Amino acids such as Lysine and Glutamic acid are used in the food industry as nutritional supplements in bread products and as flavor enhancing compounds such as Monosodium Glutamate (MSG). “In early days, monosodium glutamate (MSG) was extracted from the vegetable proteins (wheat and soy).” Amino acids are generally synthesized as primary metabolites by microbes. However, when the rate and amount of synthesis of some amino acids exceed the cell’s need for protein synthesis, then cell excrete them into the surrounding medium.

19. AMINO ACID PRODUCTION : Many organism can synthesize amino acids from inorganic nitrogen compounds. The rate and amount of synthesis of amino acids may exceed the cells’ need for protein synthesis, whereupon the amino acids excrete into the medium. Some microorganisms are capable of producing amounts of certain amino acids (lysine, glutamic acid and tryptophan) sufficient to justify their commercial production. The advantage of microbial fermentation is the production of biologically active forms of amino acids (l-optical isomers).

20. 1- L-LYSINE PRODUCTION : Lysine production consists of a two stage process using two species of bacteria : 1.The formation of diaminopimelic acid (DAP) by E.coli 2.The decarboxylation of the DAP by an enzyme (DAP decarboxylase) obtained from Enterobacter aerogenes. E.coli is grown in the medium consisting of glycerol, corn-steep liquor, and (NH4)2HPO4 under controlled conditions of aeration, temperature, and pH for optimum production of DAP. After approximately 3 days of incubation, DAP decarboxylase is added to convert the DAP to lysine.

21. EQUATION :

22. ROLE OF LYSINE : Lysine is an essential amino acid for the nutrition of humans. It is used as supplement for bread and other foodstuffs. Children and growing animals have a high requirement of lysine, since it is needed for bone formation. It is used as supplementary for cereal proteins. It is used as a nutraceutical(products provide protection against chronic diseases). Protein quality of certain foods like wheat (based foods) is improved by addition of L-lysine which results in the improved growth and tissue synthesis.

23. 2- L-GLUTAMIC ACID PRODUCTION : Bacteria and fungi are capable of producing large amount of glutamic acid. Species of Micrococcus, Arthrobacter, and Brevibacterium are used for its industrial production. The medium generally consists of a carbohydrate, peptone, inorganic salts, and biotin; the concentration of biotin has a significance influence on the yield of glutamic acid. α -Ketoglutaric acid produced via the tricarboxylic acid cycle is the precursor of glutamic acid.

24. EQUATION :

25. ROLE OF GLUTAMIC ACID : It is demand as condiment (spice) and flavor-enhancing agent in the form of monosodium glutamate. Its greatest use as a common ingredient in convenient food-stuffs. Glutamic acid is widely used in the production of monosodium glutamate (MSG) which is commonly known as the ‘seasoning salt’.

26. ENZYME PRODUCTION : Many molds such as Aspergillus, Penicillium, Mucor, and Rhizopus synthesize and excrete large quantities of enzyme into the surrounding medium that can be purified. They produces amylases, invertase, proteases, and pectinase that are useful in the variety of materials.  Amylase: hydrolyze starch into dextrin and sugars and used in preparing sizes and adhesives, desizing textiles, clarifying fruit juices, and manufacturing pharmaceuticals.

27. FUNCTIONS :  Invertase: hydrolyzes sucrose to form glucose and fructose(invert sugar). It is widely used in candy making and production of non-crystallizable syrups from sucrose, which is partially hydrolyzed by this enzyme.  Protease: is the mixture of proteolytic enzymes. It is used for bating(treatment of hides to provide finer texture)in leather processing, manufacture of liquid glue, degumming of silks, and clarification of beer protein, and as an adjunct to soap for cleaning in laundries.  Pectinase: is used in clarification of fruit juices and to hydrolyze pectin in the manufacture of linen.

28. IMMOBILIZED ENZYME TECHNOLOGY : This technology greatly expanded the commercial uses of enzymes. In principle, the enzyme is bound ((immobilized) on a material through which the substance to be changed by the enzyme is passed. The process is analogous to passing a solution through a filter pad, the enzyme being present (immobilized) in the filter pad. A variety of substances including paper, wood chips, ceramic, glass beads and ion exchange resins have been used to immobilize enzymes.

29. ADVANTAGES : 1.Reuse of the enzyme 2.More convenient recovery and purification of the end product of the enzyme reaction since it does not contain the enzyme. 3.It requires very little activation and no reagents. 4.A variety of organic and inorganic materials can be used as support. 5.This method is cheap, easy to perform