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INDUSTRIAL FERMENTATION
CHAPTER 9
OBJECTIVES
Introduction
Biochemical and Processing Aspects
Food and Feed Treatment by Fermentation
Industrial Chemicals by Fermentation
Pharmaceutical Products by Fermentation
INTRODUCTION
Yogurt, salami, soy sauce, vinegar and kefir, are just a few
examples of fermented food products that we still know
today.
INTRODUCTION
INTRODUCTION
INTRODUCTION
Feed
C e ll m a s s
O r g a n ic
s o lv e n ts
O r g a n ic a c id s
A m in o a c id s
A n tib io tic s
E x a m p le s
S o u r d o u g h , s o y s a u c e , y o g h u rt, k e fir ,
c h e e s e , p ic k le s , s a la m i, a n c h o v y ,
s a u e r k ra u t, v in e g a r, b e e r , w in e , c o c o a ,
c o ffe e , te a
S ila g e
Y e a s t, la c tic a c id b a c te ria , s in g le
p r o te in
E th a n o l, g ly c e r o l, a c e to n e , b u ta n e d io l
c e ll
U ses / R em ark s
C o n s e r v a tio n o f p e ris h a b le
fo o d b y fo r m a tio n o f la c tic
a c id a n d e th a n o l
C o n s e r v a tio n o f g re e n p la n ts
b y o rg a n ic a c id s
U s e d a s s ta rte r c u ltu r e s ,
a n im a l fe e d
C o s m e tic s , p h a r m a c e u tic a ls
Food,
te x tile s ,
c h e m ic a l
in te rm e d ia te s
F o o d a n d fe e d a d d itiv e s
B io p o ly m e r s
L a n th a n , d e x tr a n , p o ly h y d r o x y b u ty ra te
S p e c ia lity
p h a r m a c e u tic a ls
E n v ir o n m e n ta l
E n e rg y
H um an
and
v e te r in a ry
m e d ic in e s
F o o d a n d fe e d s u p p le m e n ts
F o o d p r o c e s s in g , ta n n in g ,
d e te r g e n ts a d d itiv e s
Food
a d d itiv e s ,
m e d ic a l
d e v ic e s , p a c k a g in g
H u m a n m e d ic in e s
W a s te a n d w a s te w a te r tr e a tm e n t
E th a n o l fr o m c a r b o h y d rProfessor
a te s aBassam
n d mEleAli
th a n e
fr o m o r g a n ic w a s te
P u b lic h y g ie n e
Fuel
a d d itiv e s
g e n e r a tio n
V ita m in s
E nzym es
or
h7e a t
CHAPTER 9
OBJECTIVES
Introduction
Biochemical and Processing Aspects
Food and Feed Treatment by Fermentation
Industrial Chemicals by Fermentation
Pharmaceutical Products by Fermentation
BIOCHEMICAL AND
PROCESSING ASPECTS
BIOCHEMICAL AND
PROCESSING ASPECTS
Starter
Culture
Fermenter
Down
stream
processing
Fermentation
substrate,
Sterile
10
The cell liquid contains everything that the cell needs to live and to
proliferate, for instance proteins, enzymes, and vitamins.
11
The energy to keep the cell alive comes from absorption of light or
from oxidation of organic or inorganic compounds.
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proteins
Cell wall
enzymes
DNA
plasmid
Plasma membrane
vitamins
cell liquid
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16
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CHO
H
OH
H
HO
OH
OH
HO
g ly c o ly sis
C H3
OH
ADP
A TP
p y ru v ic a c id
O
OH
C H 2O H
g lu co se
g ly c e ra ld e h y d e m o no p h o sp h ate
H
e th a n o l
OH
C
H
C H3
O
CH
HO
HO
a ce tic a c id
C H3
a ce tald e h y d e
C H3
la ctic a c id
CH3
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False positives are eliminated and the best strains are selected
by using a small-scale fermentation technique with shake flasks.
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O
N
HN
H 2N
HNO 2
NH
HN
Eq. 9.1
guanine
NH
NH
xanthene
22
Methylation of the amino groups is also possible, e.g., with Nmethyl-N-nitro-N-nitrosoguanidine, a strong mutagen, but
without lethal effects.
NH
NH
NH
uv light
+
NH
HN
Eq. 9.2
HN
NH
23
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Chromosome
with human
insulin gene
Human insulin
gene removed
by enzymes
Bacteria plasmid
removed and cut
open using enzymes
Insulingene inserted
into plasmid by enzyme
Insulingene containing
plasmid back into
bacterial cell
Extracted and pruified
insulin ready for use
Multiplication of cells
and production of insulin
by fermentation
Figure 9.4: Principle of genetic engineering; example: Insulin from transgenic bacteria.
Professor Bassam El Ali
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CHAPTER 9
OBJECTIVES
Introduction
Biochemical and Processing Aspects
Food and Feed Treatment by Fermentation
Industrial Chemicals by Fermentation
Pharmaceutical Products by Fermentation
29
FOOD CONSERVATION
Lactic acid produced by bacteria protects the food
during fermentation.
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10
FOOD CONSERVATION
The cabbage heads are cut into 1-3 mm wide strips and
placed in large concrete tanks in intermittent layers with
salt. The liquor of the previous batch is added as the
starter culture.
31
FOOD CONSERVATION
A s p e r g illu s
o ry z a e
1000 kg
W heat
R o a s tin g
M illin g
32
1000 kg
Soy beans
S o a k in g
C o o k in g
K o ji
F la t b e d in c u b a tio n
1000 kg
In 5000L
N aC l
w a te r
M o ro m i
L a c tic a c id
F e r m e n ta tio n
Y east
F e r m e n ta tio n
F ilte r c a k e
A n im a l f e e d
S e ttlin g
F iltr a tio n
P a s te u r iz a tio n
S o y sauce
5000 l
Professor Bassam
El Ali production of soy sauce
Figure 9.9: Schematic flow chart
for the
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11
FOOD CONSERVATION
34
2000 l
milk
centrifuge
M icroorga nis m
Starte r c ulture
fa t
Ferme ntatio n
Lac tobac illus
Yoghurt
Sour c rea m
Kumiss
Kefir
Da hi
Professorfor
Bassam
El Aliproduction of milk products35
Figure 9.10: Schematic flow chart
the
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CHAPTER 9
OBJECTIVES
Introduction
Biochemical and Processing Aspects
Food and Feed Treatment by Fermentation
Industrial Chemicals by Fermentation
Pharmaceutical Products by Fermentation
40
41
Eq. 9.5
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14
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44
45
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46
5. Dehydration
47
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49
Clostridius
CH 2 O H
anaerob
OH
butanol
acetone
Eq. 9.6
Aerobacter
aerob
2,3-butadiol
OH
50
Ethyl and butyl esters are good solvents for polymers and
resins. Ethyl lactate, for instance, is used in the electronics
industry to remove salts and fat from circuit boards, it is also
a component in paint strippers.
51
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52
CHO
H
OH
HO
OH
HO
CH 3
lactic acid
O
OH
anaerobic
Lactobacillus
OH
HO
CH 2 OH
aerobic
Acetobacter
CH 3
Eq. 9.7
acetic acid
glucose
COOH
O OH
HO
anaerobic
Lactobacillus
OH
citric acid
53
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compounds.
Special microbial strains are responsible for the
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They are produced inside the cell and not released into the
fermentation broth.
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CHAPTER 9
OBJECTIVES
Introduction
Biochemical and Processing Aspects
Food and Feed Treatment by Fermentation
Industrial Chemicals by Fermentation
Pharmaceutical Products by Fermentation
59
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Penicillin did not only change the medical world, but also the
fermentation technology. The naturally growing (wild type)
Penicillum notatum produced penicillin with a yield of 10
mg/l.
62
COOH
HOOC
+ SH
NH2
NH2
cystein
aminoadipic acid
NH2
HOOC
NH
HOOC
COOH
NH2
NH2
isopenicillin N
NH
NH
COOH
+ phenylacetic acid
S
Eq. 9.8
NH
COOH
penicillin G
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A compound is chiral, when can occur in two forms that are mirror
images of each other.
R-CH-COOH
+ CH 3COOH
Eq. 9.9
NH 2
L-amino acid
Professor Bassam El Ali
acetic acid
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22
CO OH
HO
fumarase
COOH
CO OH
L(-) malic acid
Escherichia
Eq. 9.10
(aspartase)
H 2N
COOH
COO H
H 2N
Pseudomonas
COOH
L(+) aspartic acid
L-alanine
Professor Bassam El Ali
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For example, Xanthan gum is a water soluble heteropolysaccharide with a very high molecular weight (> 1 million)
produced by the bacterium Xanthomonas campestris.
Polylactides are made from lactic acid and are use for orthopedic
repair materials.
Professor Bassam El Ali
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Environmental Biotechnology
71
Aeratio n tanks
Secondary treatment
clarificatio n
Settling + ho ld ing
tank, skimming
Methane
Power p lant
disinfecta nts
Solids
dewatering
Discharge water
To irrigatio n
Professor Bassam El Ali
Figure 9.14: Wastewater
treatment plant
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CHAPTER 9
OBJECTIVES
Introduction
Biochemical and Processing Aspects
Food and Feed Treatment by Fermentation
Industrial Chemicals by Fermentation
Pharmaceutical Products by Fermentation
73
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