Chapter 25
Applied and Industrial Microbiology
Chapter Outline
25.1. Applied Microbiology and Biotechnology
A. Biotechnology
1. Practical applications of microorganisms in manufacturing products or carrying out a particular decomposition process
2. Has an acient history (6,000+ years)
a. Evidence of letting grape juice fermenting to wine, use of bread dough starters
3. Applications in industry, medicine, agriculture, food science, environmental protection and genetic engineering today
B. Involves the actions of bacteria, yeasts, molds or algae
1. Used to synthesize food, drugs, organic acids, alcohol and vitamins through
fermentation
2. Use in sewage control, pollution control, metal mining, bioremediation
25.2. Microorganisms in Water and Wastewater Treatment
A. Water Purification
1. Carried out by municipal treatment plants
a. Catch basin of untreated water where sedimentation occurs
b. To pumping Station
c. To holding tank where aeration and stelling take place
d. Filtration through sand and charcoal
e. Chlorination
f. Storage of treated water which can then be sent to consumers
B. Microorganisms in water and wastewater treatment to remove potential pathogens
1. Primary phase: skimming
2. Secondary phase: biodegradation
3. Tertiary phase: digestion
a. Anaerobic digesters
4. Potential pathogens causing cholera, typhoid and dysentery removed from mixing with drinking water
C. Indicator bacteria used in the process of water safety analysis
1. Fecal coliforms common contaminants of water supplies and beaches
25.3. Microorganisms Making Food and Spoiling Food
A. Effects
1. Beneficial effects
2. Detrimental effects
3. Neutral effects
B. Microbial fermentations in food products from plants
1. Bread
a. Leavening
b. Saccharomyces cerevesiae
2. Beer and other alcoholic beverages
a. Malting
b. Mash preparation
c. Fermentation with Saccharomyces
3. Wine and liquors
4. Other fermented plant products
a. Sauerkraut and Leuconostoc mesenteroides followed by Lactobacillus plantarum
b. Fermented cucumber pickles and Pediococcus cerevesiae and Lactobacillus plantarum
c. Natural vinegar
5. Microbes in milk and dairy products
a. Cheese
b. Other fermented milk products
C. Microorganisms as food
a. Single-cell protein
b. Pruteen animal feed
c. Mycoprotein
d. Spirulina
D. Microbial involvement in food-borne diseases
1. Microbes involved:
a. Salmonella, E. coli, Vibrio
b. Campylobacter, Clostridium, Shigella, Bacillus cereus
c. Hepatitis A virus
E. Prevention measures for food poisoning and spoilage
1. Preventing the incorporation of microbes into food
2. Preventing the survival or multiplication of microbes in food
3. Temperature and food preservation
a. Pasteurization
b. Cooking
4. Radiation
a. UV light
5. Other forms of preservation
a. Chemicals, salts, preservatives, lactic acid etc.
b. Dessication
25.4. Using Microorganisms to Make Things We Need
A. Industrial products (Tables 25.1 and 25.2)
B. From microbial factories to industrial factories
1. Fermentor
2. Sparger
3. Impellers
C. Substance production
1. Mass production of organic substances:
a. Introduction of microbes and sterile media into the reaction chamber
b. Fermentation
c. Downstream processing
d. Removal of waste
2. Pharmaceutical products
a. Antibiotics, hormones, vitamins, vaccines
3. Miscellaneous products
a. Biopesticides, enzymes
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