1. PUTTING MICROBES TO WORK Thursday, April 14

2. What role DO microbes play in industry?

3. Industrial Microbes: What are they? Microorganisms Grown on a ___________________(usually) to to produce some kind of _______________________________. to carry out an important _______________________________. These microbes are already capable of carrying out metabolic process that the industry needs– the main goal is ___________________ of the of the product of interest. Figure 25.1

4. Industrial Microbes: What are they? Able to ___________ in a large scale culture. Produce _____________ so that it can be easily inoculated into a large vessel. Grow __________ and produce designed product __________________.

5. Industrial Microbiology: Terminology __________________ – any large scale microbial process (whether or not it is a fermentation in a biochemical sense) _________________ – vessel in which an industrial microbiology process is carried out NOTE: In industrial microbiology, most fermentations are _____________ processes, where as “real” fermentation (or glycolysis) is an _____________ process

6. Microbes and FOOD What foods utilize microbes for their production?

7. Microbes and FOOD

8. Microbes and EtOH “Real” fermentation, or glycolysis http://www2.estrellamountain.edu/faculty/farabee/biobk/biobookglyc.html

9. Microbes and EtOH ____________ Mostly made from _____________ ___________ are responsible for the fermentation of grape juice Types of wine ____________ Wine – all sugar in the grape juice are completely fermented ____________ Wine – sugar in the grape juice is not completely fermented, or additional sugar is added after fermentation _______________ wine – brandy or another alcoholic beverage is added after fermentation. ________________ wine – carbon dioxide (CO2) is still present from a final fermentation by the yeast directly in the sealed bottle (ex. champagne)

10. Microbes and EtOH Wine Production Figure 25.18

11. Microbes and EtOH Wine Production Figure 25.18

12. Microbes and EtOH Wine Production Figure 25.17 Grape transportation equipment Tanks for fermentation Large aging barrel Smaller aging barrel

13. Microbes and EtOH _______________ Produced from fermentation of ________ or other starches ___________ are responsible for the fermentation of grape juice Specific ___________ of yeast of used to obtain specific types of beers (ex. lager vs. ale) Alcohol levels are _________ then wine, but CO 2 levels are ______________.

14. Microbes and EtOH Beer Terminology ______________ – term used to describe the manufacture of alcoholic beverages from malted grains ___________ – prepared from germinated barley seeds, and contains enzymes needed to digest the starch of grains into sugars (brewing yeasts are unable to digest grains) ____________ – process that makes the fermentable liquid from which beer and ale are made ____________ – the aqueous mixture that results after mashing ____________ – an herb derived from the female flowers of the hops plant, and is added to the wort.

15. Microbes and EtOH Making Beer Malt + Water (and other starches if needed Mashing- Cook malt (along with other starches) Filtration Wort SterilizeFilter and Cooled Hops Boil for several hours in copper kettles Fermentation Yeast Beer Store (temp. and time dependent on desired flavor) Filter Package

16. Microbes and EtOH Making Beer The Chemistry of Beer

17. Microbes and Bread - _______________ - the process of adding gas to a dough before baking to produce a lighter, more easily chewed bread. - Leavening can be accomplished __________ (addition of gas-producing chemicals) or by ___________ (mostly yeast) - Baker’s yeast (Saccharomyces cerevisiae) ferments carbohydrates and any sugar to produce _______.

18. Microbes and Bread Sourdough bread - The sour taste of sourdough bread does not come from yeast, but rather the ____________, __________________! - Saccharomyces cerevisiae and lactobacillus live in ________________. - Lactobacillus utilizes the by products of yeast fermentation, which results in the secretion ____________________. - The lactic acid then prevents the bread from ______________.

19. Microbes and Dairy Yogurt Produced by the fermentation of milk by _____________. Bacteria convert lactose in milk to __________________. Bacteria used: Streptococcus salivarius Lactobacillus acidophilus BL Regularis strain (Bifidobacterium lactis DN-173 010) If bacteria is not heat-killed, then the yogurt contains “_________________________________” These live cultures can be beneficial: May help relieve ____________________________________(including constipation, diarrhea) Enhance the body’s ________________________. Discourage ___________________________________________

20. Microbes and Dairy Cheese - Only ingredients needed to make cheese are: milk, salt, rennet (complex of dietary enzymes that work to coagulate milk) and _________________. - Microbes play a very important role in ________________ and ripening the cheeses - Modern cheeses are made with pre-selected cultures containing only a ___________________strains of microbes - Traditional cheese are made from whey or products from previous batching, meaning that there are many many ____________________________of microbes present. - This wealth of microbial life can account for the more complex taste that traditional cheeses have when compared to modern cheeses.

21. Microbes and Dairy Cheese – Swiss Cheese - ___________________________Bacteria, specifically Propionobacter shermanii - Digest and convert acetic acid into propionic acid (smells like sweat) and CO 2. - The CO 2 provides the _________ in Swiss cheese. - The propionic acid provides the complex, __________ taste of Swiss cheese. - Interesting note- Propionobacter shermanii also inhabits the human skin and helps to produce the “unwashed” odor.

22. Microbes and Dairy Cheese – Blue (or bleu)Cheese - Ex. Gorgonzola - Blue color is caused by __________: - Penicillium roqueforti - Penicillium glaucum - Cheesemakers will actually ___________ this mold into to-be-blued cheese to encourage the growth of the mold. - These molds not only provide the blue coloring, but they also responsible for the ___________ and ____________ of the cheese.

23. Microbes and Dairy Cheese Making Cheese

24. Microbes and More Chocolate - Chocolate comes from the seeds of the chocolate tree. - These seeds are called cacao. - To get their chocolate flavor, the cacao seeds must be ____________________, dried and roasted

25. Microbes and More Chocolate Harvest pods of cacao seeds Split pod to reveal seeds in pulp Cover seeds Leave covered for days. Chemical composition change. Microbe composition changes Dry beans Make chocolate!

26. A few sources http://www.seriouseats.com/2010/02/what-microbes- make-cheese.html http://www.seriouseats.com/2010/02/what-microbes- make-cheese.html http://smccd.edu/accounts/case/chocolate.html http://www.chemistrydaily.com/chemistry/Bread