7956904
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FERMENTACIONESINDUSTRIALES GLICOLISIS
Asignatura: Microbiología industrialMSc !"nd# Rut$ C%s&"d"s Ri'"ra
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CONDICIONES AMBIENTALES QUE AFECTANEL CRECIMIENTO DE LOS MICROORGANISMOS
Temperatura.-Cada (icroorganis(oti"n" una t"(&"ratura )&ti(a "n la cualsu cr"ci(i"nto "s (*s r*&ido+una
t"(&"ratura (íni(a &or d"ba,o d" lacual no cr"c" # una t"(&"ratura(*-i(a &or "nci(a d" la cual "lcr"ci(i"nto no "s &osibl". "stas tr"st"(&"raturas s" d"no(inantemperaturas cardia!es " s#caracter$sticas de cada
micr##r%aism#.
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Condicion"s a(bi"ntal"s /u" a0"ctan "lcr"ci(i"nnto d" los (icroorganis(os
O&$%e#S"g1n sus r"/u"ri(i"ntos d" o-íg"no los (icroorganis(os &u"d"ns"r:23 Aer#'i#s estrict#s( r"/ui"r"n o-íg"no &ara cr"c"r E,Mycobacterium tuberculosis.
).* Aaer#'i#s +acu!tati,#s( &u"d"n cr"c"r "n &r"s"ncia o "naus"ncia d" o-íg"no E, L"'aduras. "nt"robact"rias). Aaer#'i#s estrict#s: cr"c"n "n aus"ncia d" o-íg"no En&r"s"ncia d" o-íg"no su cr"ci(i"nto c"sa. algunos (u"r"nr*&ida("nt" E, Es&"ci"s d"l g%n"roClostridium.
).) Aaer#'i#s aer#t#!erates: cr"c"n "n aus"ncia d" o-íg"no.&"ro la &r"s"ncia d" o-íg"no no &"r,udica su cr"ci(i"ntoE,: Es&"ci"s d"l g%n"ro Lactobacillus.
). Micr#aer#+$!ic#s: r"/ui"r"n &"/u"4as conc"ntracion"s d"o-íg"no &ara cr"c"r E,: Es&"ci"s d"l g%n"ro Spirillum
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Condicion"s a(bi"ntal"s /u" a0"ctan "lcr"ci(i"nnto d" los (icroorganis(os
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Sistemas 'i#!/%ic#s usad#s e !a micr#'i#!#%$aidustria!
Un biocatali5ador "s un ag"nt" biol)gico /u" s" utili5a "n la obt"nci)nd" un &roducto o s"r'icio d" int"r%s biot"cnol)gico En la(icrobiología industrial s" usan di0"r"nt"s ti&os d" ag"nt"s biol)gicos
Micr##r%aism#s( S# !#s sistemas 'i#!/%ic#s m0s usad#s e
!a micr#'i#!/%ica idustria!. Se trata de 'acterias1 2#%#s1pr#t#3##s " ,irus. Esp#ras( E #casi#es e! sistema 'i#!/%ic# de iter4s para
pr#ducir e! pr#duct# # e! ser,ici# s# !as esp#ras1 c#m# e e!cas# de !#s 'i#isecticidas. O'tedrem#s !as esp#ras a partirde cu!ti,#s ce!u!ares.
E3imas " #tras pr#te$as. Cu!ti,#s ce!u!ares. 5#dem#s usar cu!ti,#s ce!u!ares ,e%eta!es
# aima!es para !a +a'ricaci/ de pr#duct#s # !a #'teci/ deser,ici#s1 c#m# p#r e6emp!# e! us# de 2i'rid#mas para !a#'teci/ de aticuerp#s m##c!#a!es. E #casi#es sepuede usar s#!# a!%u#s #r%0u!#s.
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F"r("ntaci)n
C#cept# 'i#7u$mic# Es un &roc"socatab)lico d" o-idaci)n inco(&l"ta.si"ndo "l &roducto 6nal un co(&u"sto
org*nico Estos &roductos 6nal"s son los/u" caract"ri5an los di'"rsos ti&os d"0"r("ntacion"s
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F"r("ntaci)n
C#cept# micr#'i#!/%ic#
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F"r("ntaci)n
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F"r("ntacion"s industrial"s
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F"r("ntacion"s industrial"s
Sustrat#s usad#s c#m# +uete deCar'## " de Nitr/%e#
Los carbo$idratos son las 0u"nt"s d" "n"rgía &or
"-c"l"ncia "n la industria d" la 0"r("ntaci)n 7orra5on"s "con)(icas. la glucosa o la sacarosa sonusadas (u# rara("nt" co(o 1nica 0u"nt" d" C."-c"&to "n &roc"sos /u" r"/ui"ran un control(u# &r"ciso d" la 0"r("ntaci)n Los sustratosusados (*s abundant"("nt" "n las0"r("ntacion"s son:
Me!a3as
Es&tract# de ma!ta A!mid/ de&trias
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F"r("ntaci)n: Clasi6caci)n
• Bi#masa• Meta'#!it#s
Tip# depr#duct# 9a!
• Aer#'ia :O* ;Bi#masa1 CO*18*O<• Aaer#'ia
:METABOLITO
5resecia #ausecia deO*
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Fermetaci/(C!asi9caci/
Esp#t0ea
• Flora "nd)g"na d"lali("nto 89AL ; $ongos
Iducida•Culti'o iniciador
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Rutas 'i#7u$micas de !a+ermetaci/
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Fermetaci/ " %!ic#!isis
El constant" su&l"("nto d" "n"rgía
/u" las c%lulas n"c"sitan &arag"n"rar # (ant"n"r "l ord"nbiol)gico /u" las (anti"n" 'i'as.&ro'i"n" d" los "nlac"s /uí(icos d"las (ol%culas d" ali("ntos /u"sir'"n co(o co(bustibl"s &ara lasc%lulas
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Glucosa # obt"nci)n d""n"rgía
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G!uc/!isis
La %!uc/!isis. "s la ,$a meta'/!ica"ncargada d" o-idar la glucosa con la6nalidad d" obt"n"r eer%$a para !a
c4!u!a. Consist" "n => reacci#es e3im0ticas
c#secuti,as /u" con'i"rt"n a la glucosa"n dos (ol%culas d" &iru'ato. "l cual "s
ca&a5 d" s"guir otras 'ías ("tab)licas #así continuar "ntr"gando "n"rgía alorganis(o
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Fas" "nd"rg)nica< Consu(o d" AT7
Faseeder%/ica
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Fase de acti,aci/
La %!uc#sa se +#s+#ri!a " ride%!uc#sa ?5 :G?5 una (ol%cula con(a#or "n"rgía La e3ima
resp#sa'!e es !a 2euiasa c#sume ua m#!4cu!a de AT5 "!i'era AD5.
La G?5 es m0s reacti,a 7ue !a%!uc#sa " # atra,iesa !a mem'raace!u!ar D" %sta 0or(a s" "'ita la&%rdidad d" un sustrato "n"rg%tico &ara
la c%lula
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Fase de acti,aci/
Sacc2ar#m"ces cere,isiae p#seed#s 2e&#@iasa :5I " 5II< ca&ac"s d"0os0orilar la glucosa # la 0ructosa La 7II
"s constituti'a # (a#oritaria("nt" s""-&r"sa sobr" la 0as" d" cr"ci(i"nto "nun ("dio rico "n a51car La 7I "s&arcial("nt" r"&ri(ibl" &or glucosa.
s)lo s" "-&r"saría a &artir d" la 0as""stacionaria 89isson. 3==>
La trans0or(aci)n d" la +ruct#sa o
l"'ulosa ti"n" ua reacci/
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FASE DE ACTI?ACI@N
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Fas" "-"rg)nica< For(aci)n d" AT7
Fasee&er%/ica
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FERMENTACIN'i#7uimica
De%radaci/ aaer/'ica de !a %!uc#sa uotros nutri"nt"s org*nicos a di'"rsos &roductos&ara #'teer eer%$a e +#rma de AT5.
La d"gradaci)n d"l &iru'ato "s la 0or(a "n la/u" s" &u"d" sint"ti5ar AT7 "n condicion"sana"robias
L#s * NAD8 +#rmad#s e !a %!uc/!isistiee 7ue re%resar a NAD :+uci/pricipa! de !a +ermetaci/<1 la di0"r"ncia"ntr" los distintos ti&os d" 0"r("ntaci)n s"d"b" al ("canis(o utili5ado &ara "st" &roc"so
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F"r("ntaci)n
C
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FERMENTACINALCO8OLICA
FERMENTACIN
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FERMENTACINALCO8OLICA
La +ermetaci/ a!c#2/!ica ic!u"ee&c!usi,amete !a +#rmaci/ de eta#! a partir de!#s a3cares se% !a ecuaci/ de Ga"-Lussac(
C? 8=* >? * C8 - C8*O8 * CO*
A3car a!c#2#! %as car'/ic#=>> % =1) % )1=? %
7ast"ur "stabl"ci) /u" la "cuaci)n d" Ga#<Lussac "s
'*lida &ara "l = B d"l a51car trans0or(ado El r"sto lo0or(an otras sustancias co(o la glic"rina # "l *cidosuccínico. /u" %l (is(o d"scubri) co(o &roductos d"la 0"r("ntaci)n
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FERMENTACION GLICERO5IRUICA :FG5<
Sab"(os /u" "n una 'ini6caci)n unci"rto n1("ro d" (ol%culas d" a51car "sd"gradado &or otra 'ía lla(ada
+ermetaci/ %!icer#pir,ica1 7ue serea!i3a se% !a ecuaci/ deNeu'er%1 7ue c#duce a catidadese7ui,a!etes de %!icer#!1 CO* "
aceta!de2$d#.
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FERMENTACION GLICERO5IRUICA:FG5
E! ,i# c#tiee apr#&imadamete %!de %!iceria. Se ca!cu!a 7ue a!reded#r de! H de !as m#!4cu!as de a3car1 si%ue !a,$a de !a +ermetaci/ %!icer#pir,ica "e! *H !a de !a +ermetaci/ a!c#2/!ica&ro&ia("nt" dic$a
7or lo /u" "s "l s"gundo co(&on"nt"cuantitati'a("nt" (*s i(&ortant" d"l 'inod"s&u%s d"l "tanol # /u" l" con6"r"caract"r"s d" sua'idad # at"rcio&"lado
Ot d t d l
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Otros &roductos d" la0"r("ntaci)n Cuando las l"'aduras co(i"n5an a actuar "n "l (osto d"
u'a. la &roducci)n d" "tanol no "s in("diata. #a /u" lase3imas esecia!es de !a +ermetaci/ a!c#2/!ica1piru,at# decar'#&i!asa " a!c#2#! des2idr#%easa1 soninducibl"s &or la glucosa # no s" "ncu"ntran "n sus ni'"l"s
(*-i(os al &rinci&io d" la 0"r("ntaci)n alco$)lica C#m#c#secuecia se +#rma umer#s#s c#mpuest#ssecudari#s adem0s de! eta#!1 ta!es c#m#.
Acid# ac4tic#
Acid# !0ctic# Acid# pir,ic# " aceta!de2id# Acid# succ$ic# Acid# m0!ic#
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Fermetaci/ a!c/2#!ica
BALANCE QUJMICO DE LAFERMENTACIN
L#s pr#duct#s pricipa!es de !a+ermetaci/ de! m#st# de u,a s# e!a!c#2#! et$!ic# " e! a2$drid# car'/ic# #s" originan d" la 0"r("ntaci)n alco$)lica
unto a "stos. a&ar"c"n. otros (uc$osco(&u"stos. lla(ados &roductos s"cundarios.0or(ados co(o cons"cu"ncia d" la0"r("ntaci)n glic"ro&ir1'ica # otros &roc"soscolat"ral"s d" la 0"r("ntaci)n alco$)lica
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FENMENOS FISICOS QUE SE5RODUCEN EN LA FERMENTACION
Dismiuci/ de !a desidad .- Al &roducirs" la0"r("ntaci)n "l a51car 'a trans0or(*ndos" "n alco$ol"tílico co(o &roducto &rinci&al. cu#a d"nsidad a 3C "s d".=> La d"nsidad 'a dis(inu#"ndo a ("dida /u" a'an5ala 0"r("ntaci)n
Dismiuci/ de! ,#!ume .-0"n)("no d" contracci)nd" la ("5cla alco$ol<agua. &%rdidas &or "l d"s&r"ndi(i"ntod"l COH # "l arrastr" d" algunas sustancias 'ol*til"s8alco$ol # otras # las &r"ci&itacion"s d" sal"s tart*ricas
5r#ducci/ de ca!#r .- En la 0"r("ntaci)n alco$)lica.H.2 cal s" incor&oran al ("dio "n 0or(a d" calor&ro'ocando "l cal"nta(i"nto d"l (osto
5recipitaci#es.- Las &r"ci&itacion"s (*s corri"nt"s "n"l &asa," d" (osto a 'ino. son "l tartrato n"utro d" calcio #
"l bitartrato d" &otasio o cr"(or t*rtaro
M t b li d l
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M"tabolis(o d" lasl"'aduras Meta'#!ism# a3u+rad# Las c%lulas d" l"'aduras ti"n"n n"c"sidad
absoluta d" a5u0r". /u" utili5an "n sus
&roc"sos biosint%ticos locali5*ndolo "nami#0cid#s :METIONINA1 CERINA KTREONINA<" pr#te$as "1 e me#rcatidad1 c#m# c#mp#ete de
,itamias " e3imas :C#A-S8<.
M t b li d l
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M"tabolis(o d" lasl"'aduras
Meta'#!ism# itr#%ead#. Est" co(&on"nt" nitrog"nado "s utili5ado &or las
l"'aduras &ara r"&roducirs". durant" la0"r("ntaci)n alco$olica # as"gurar un n1("ro d"
c%lulas su6ci"nt"s &ara consu(ir todos losa5ucar"s d"l (osto
E! Nitr/%e# e e! m#st# puede estarpresete e d#s +#rmas( !a i#r%0ica c#m#
am#i#1 " !a #r%0ica +#rmada p#rami#0cid#s. 54ptid#s " pr#teias. 5r#!ia "Ar%iia1 s# !#s d#s AA ma"#ritari#s em#st# de u,a.
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C#dici#es para e! desarr#!!# de!as !e,aduras
Temperatura: La t"(&"ratura )&ti(a s"sit1a "ntr" 3J # > C Con ("nos d" 3 C la0"r("ntaci)n no "(&i"5a # si su&"ra los > C.s" d"ti"n"
Nutrietes< Los (ostos "st*n bi"n &ro'istosd" los a51car"s # (in"ral"s /u" n"c"sitan lasl"'aduras. no así d" sustancias nitrog"nadas Las
l"'aduras n"c"sitan itr/%e# am#iaca!. 58.-La acide3 # iu"e e e! desarr#!!#
de !as !e,aduras.
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RESUMEN
En "l (osto. las l"'aduras "ncu"ntranlos constitu#"nt"s /u" l"s sonn"c"sarios &ara as"gurar sus 0uncion"s
'ital"s Entr" "llos. s" "ncu"ntran los$idratos d" carbono. los *cidosorg*nicos. sal"s (in"ral"s. &K.constitu#"nt"s nitrog"nados # 0actor"s
d" cr"ci(i"nto # su&"r'i'"ncia D"(an"ra g"n"ral. con una corr"ctainoculaci)n 83 c%l(L la 0"r("ntaci)n
*