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INDUSTRIALLY IMPORTANT
BACTERIA FOR FERMENTATION
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Micro organism undergo fermentation toobtain energy to carry out there life processthrough aerobic respiration.
These fermentations result in the importantproduct like medicine food preparation and otherfields.
These microorganisms are used to makebeverages, wine ,beer, kimchi, sauerkraut andother fermented foods.
Enzymes are also produced as a product form
fermentation which are used in many medicaland industrial process to speed up chemicalreaction.
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The product which we obtained as a
result from fermentation is determined
by the type of microorganism used in
the process and the type of product.Example: Wine produced from a fruit
juice through yeast fermentation while
beer is a product of yeast fermentationin grains like barley.
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PRODUCT PRODUCED BY BACTERIA ON INDUSTRIAL
SCALEBACTERIUM PRODUCT APPLICATION
Thermophillic
Bacillus species
Beverages Used in brewing to break down
amylose to maltoses
Clostridium
Thermocellus
Cellulases Release of sugars from cellulose in
waste from agriculture and paper
making.
Thermus aquaticus bacillus species Proteases (thermolysin,subtilisin,
aqualysin)
Used in brewing, baking, cheese
processing, removal of hair from
hides in lather industry and
laundering
Bacillus coagulans Glucose isomerase Conversion of glucose to fructose
as asweetner in the food industry
Thermus aquaticus Beta- galactosidase Hydrolysis of lactose in milk whey
to glucose and galactose
Pseudomanas stutzeri Cobalamin (cyanocobalamin)
Acetobacter species vinegar From alcohol
Micrococcus species Monosodium glutamate From sugar
Leuconostoc mesenteroides dextran From sucrose
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NAME OF SOME INDUSTRIALLY
IMPORTANT BACTERIA
YEAST
LACTOBACILLUS
ACETIC ACID BACTERIA
ACETOBACTERLEUCONOSTOC MESENTEROIDES
ASPERGILLUS ORYZAE
PSEUDOMONAS STUTZERI
CLOSTRIDIUM THERMOCELLUS
MICROCOCCUS SPECIES
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YEAST (Beverages & Bread)
Yeasts are eukaryotic microorganisms classified in
the kingdom fungi, with 1,500 species currentlydescribed (estimated to be 1% of all fungal species). Yeastsare unicellular, although some species with yeast formsmay become multicellular through the formation of a stringof connected budding cells known as pseudohyphae,
or false hyphae , as seen in most molds. During fermentation, the yeast species saccharomyces
cerevisiae converts carbohydrate to carbondioxide and alcohols .
Fermentation turns fruit juices into wine and helps turnwort (diluted grain mash) into beer or whiskey. The carbondioxide produced by fermentation makes the bubbles inbeer and some kinds of wine, and causes bread to rise. Asbread bakes, the alcohol produced by fermentationevaporates.
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LACTOBACILLUS (Dairy Products)
This bacteria is very useful in the fermentation of milk
to make yogurt. It fed on the Lactose Sugar of milk toproduce Lactic acid, which urns the taste of milk sour,which then clot the milk to produce Natural Yogurt.
This process involves the specie of Lactobacillus and
there conversion is because of anaerobic respiration ofbacteria. The milk used in this process contain low fatswith extra removal of milk solids.
During the process Lactobacillus produce Lactic acid
and release energy.The pH 3.7-4.3 of sour milk, cause protein to be
coagulated which gives yogurt a thickening texture.
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As the temperature of yogurt decreases thegrowth rate of bacteria also decreases and it
can be kept for about 10 days at lowtemperature e.g. 50 C.
Some other bacteria produced ethanol whichused to add flavour in our required product.
Per gram yogurt contain 10^8 numbers of
bacteria , after some time acid released fromthe bacteria and killed them by which proteinsare separated into curd and whey.
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CLOSTRIDIUM THERMOCELLUS
Clostridium is a genus of Gram-positive bacteria,belonging to the Firmicutes.
They are obligate anaerobes capable ofproducing endospores.
C. thermocellum can utilize lignocellulosic wasteand generate ethanol, thus making it a possiblecandidate for use in production of ethanol fuel.
It also has no oxygen requirement and
is thermophilic, which reduces cooling cost. Fattyacids are convertedby yeasts to longchain dicarboxylic acids and thento 1,3-propanediol using Clostridium diolis.
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Non-pathogenic strains ofClostridium may
help in the treatment of diseases such
as cancer.
Research shows that Clostridium can
selectively target cancer cells.
Mixtures ofClostridium species, such as a
mixtures ofC. beijerinckii, C. butyricum, and
species from other genera have been shown
to produce biohydrogen from yeast waste.
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ACETIC ACID BACTERIA(AAB)
Acetic acid bacteria comparise group of gramnegative.
They are rod-shaped cells that have an obligate
aerobic metabolism with oxygen as the thermal
electron acceptor.
The initial classification of AAB includes two main
genera which were acetobacter and gluconobacter.
Latest classification includes acetobacteraceae,alphaproteobacteria, acetobacter, gluconobacter,
acidomonas, gluconacetobacter, asaia, kozakia,
swaminathania, saccharibacter, neoasaia,
granulibacter, tanticharoenia and ameyamaea.
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Culturing and preservation of AAB are very
difficult.AAB are found in various plants and are very
important microorganism in food industry.
There oxidizing property of sugar and alcoholinto organic acids play very important role inthe fermentation of different products.
The best example is vinegar.
Various food sample were test for thepresence of acetic acid bacteria on glucose,yeast extract, calcium carbonate medium.
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Medium CARR is supplemented with bromo
cresol green was used for differentiating
acetobacter from gluconobacter.These isolates were cultured in basal medium,
to find the production of acetic acid bacterial
growth.Highest acid production was observed based on
inoculum size, pH, temperature and medium
composition.37 acetic acid bacteria were isolated from the
number of acetobacter and gluconobacter.
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The condition which include the maximum
production rate of acetic acid composed of a
particular medium that contain 2% glucose,2% yeast extract, 3% ethanol and 3% acetic
acid at the inoculum size of 4%.
So as a result it was found that AAB in themedium of calcium carbonate produced
maximum amount of acetic acid as compared
to other mediums.
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ACETOBACTER (Vinegar)
Acetic acid bacteria drive energy during
oxidation of ethanol include acetic acid during
fermentation process.
They are aerobic bacteria but the genes
acetobacteria is anaerobic homoacetogenic
facultative autotrophs.
It can reduce carbondioxide to produced
acetic acid.
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Acetobacter are commercially used becauseof the production of the vineger by oxidizing
ethanol into wine into acetic acid.
They can destroy wine by producing excessive
amount of acetic acid which can render the
wine unpalatable.
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LEUCONOSTOC MESENTEROIDES(Sauerkraut & pickles)
Leuconostoc mesenteroides is a bacteriumassociated with the sauerkraut and picklefermentations.
This organism initiates the desirable lactic acidfermentation in these products.
L.mesenteroides initiates growth in vegetables
more rapidly over a range of temperaturesand salt concentration than any other lacticacid bacteria.
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It produces carbon dioxide and acids which
rapidly lower the pH and inhibit thedevelopment of undesirable micro organisms.
The carbon dioxide produced replaces the
oxygen, making the environment anaerobicand suitable for the growth of subsequent
species of lactobacillus.
Removal of oxygen also helps to preserve thecolor of vegetable and stabilizes any ascorbic
acid that is present.
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ASPERGILLUS ORYZAE (Soya sauce)
Aspergillus oryzae is a filamentous fungus (amold). It is used in chinese and Japanesecuisine to ferment soybeans.
It is also used to saccharify rice, other grains,and potatoes in the making of alcoholicbeverages.
The domestication ofA. oryzae occurred atleast 2000 years ago. A. oryzae is used for the
production of rice vinegar.
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TheA. oryzae genome was released by aconsortium of Japanese biotechnology
companies in late 2005.Theeight chromosomes together comprise 37million base pairs and 12 thousand predictedgenes.
The genome ofA. oryzae is thus one-third largerthan that of two relatedAspergillus species.
Many of the extra genes present inA. oryzae are
predicted to be involved in secondarymetabolism.
Its morphology, growth, and enzyme productionare typical of strains used for sake brewing.
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PSEUDOMONAS STUTZERI
Pseudomonas stutzeriis a gram-negativebacterium that is known for its diversemetabolism. Individual P. stutzeriare rod-shapedand have a single polar flagellum.
Cells are approximately 1-3um long and 0.5um indiameter. Colonies are disc shaped with ridgesradiating from the center.
The presence ofP. stutzeriin virtually allenvironments has led to it being called "almostuniversal." Soil and marine waters are twoenvironments where P. stutzerican be found.
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P. stutzeri's habitation of diverse environmentsand extensive range of metabolic functionsmakes it a very significant organism.
In soil, the organism has been found in therhizosphere of cord grass and other commonlygrown plants including wheat, barley, and rice. Inmarine environments, P. stutzeriresides in thewater column and sediment.
Pseudomonas stutzeriare generally chemoorgano heterotrophs. This means that their
energy source is dissolved organic molecules suchas sugars, starches, amino acids, acetate, andpyruvate . It also means that they use organicmolecules are their carbon source, rather than
fixing and reducing their own carbon dioxide.
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MICROCOCCUS SPECIES
Micrococci have Gram-positive spherical cells rangingfrom about 0.5 to 3 micrometers in diameter andtypically appear in tetrads.
The species ofMicrococcus, such as M. luteus (yellow)
and M. roseus (red) produce yellow or pink colonieswhen grown on mannitol salt
The catalase positive, oxidase positive, indole negativeand citrate negative. Micrococcus has a substantial cellwall, which may comprise as much as 50% of the cell
mass.Micrococci have been isolated from human skin,
animal and dairy products, and beer.
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They are found in many other places in the
environment, including water, dust, and soil.
M. luteus on human skin transforms
compounds in sweat into compounds with
an unpleasant odor .
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INDUSTRIAL IMPORTANCE Milk is converted into curd by the action lactic acid bacteria.
Cheese- Milk first coagulated by chemical reagent and converted intospongy, soft, tasty cheese.
Vinegar Production- Mycoderm bacteria converts sugar and sugary
substance into acetic acid or vinegar.
Alcohol and acetone production . Molasses (Sugary substance)--------
(fermentation/ Clostridium)---- Acetone + Alcohol.
Curing and ripening of tea and tobacco leaves- when harvested leaves and
hung in shed, they will be acted by bacteria micrococcus resulting flavor
and tasty.
Fiber retting- the intact fibers of jute, hemp, flax, etc are separated by
bacterial action. Fiber plant when immersed in water acted by bacteria
dissolves plastics substances of middle ,Ella and yields fibers, which are
used for many commercial uses e.g. Making different kinds of ropes bags,
shoes etc.
Leather tanning-bacteria are used to convert skin of animal (hide) into
leather. Recently replaced by chemical for tanning.
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FOOD SCIENCE & TECHNOLOGY
PREPARED BY :NIMRANAZIM
KIRAN SABA
B.S 3rd YEAR
FOOD FERMENTATION
SUBMITTED TO:
SIR ABDUL HAQ
Thursday, May 01, 2013