Biotechnology and fermentERs

And its products

A project by- Under the guidance of-

Jasleen Kaur, Deptt. Of Biotechnology, Thomas Guest, Amity School of Anupama Suman, Biotechnology Mandeep Singh, Chirag Mohan Sharma

1.Biotechnology (sometimes shortened to "biotech") is

the use of living systems and organisms to develop or make useful products, and it is usually seen in agriculture, food production and medicine production.

2.The United Nations Convention on Biological Diversity

defines biotechnology as:

"Any technological application that uses biological systems, living organisms, or derivatives thereof, to make or modify products or processes for specific use."

Welcome to the fascinating world of

Biotechnology

History

1.Early biotechnology, farmers were able to select the best suited crops, having the highest yields, to produce enough food to support a growing population.

2.Cultures such as those in Mesopotamia, Egypt, and India developed the process of brewing beer

3. Some cultures produced the process of lactic acid fermentation which allowed the fermentation and preservation of other forms of food. Fermentation was also used in this time period to produce leavened bread.

In the early twentieth century scientists gained a greater understanding of microbiologyand explored ways of manufacturing specific products.

Biotechnology has applications in four major industrial areas, including health care (medical),

crop production and agriculture. Food and non food (industrial) uses of crops and other products.

BIOTECH-

NOLOGY

MEDICAL

INDUSTRIAL

AGRICULTU-

RAL

WHAT IS FERMENTER ?

A specialized container used for large scale production of a microbial product.

It provides optimum conditions for the growth of microbes.

Size and volume-15L-15000L

BASIC DESIGN OF A FERMENTER-

BAFFLE-increases turbulence of agitated culture.

IMPELLER-ensures proper mixing of nutrients and air.

SPARGER-air passes out through it and into fermenter.

pH PROBE- monitors pH

FOAM PROBE-supplies anti foam agent.

TYPES OF FERMENTERS

STIRRED AND AERATED

(METABOLIT-ES)

NON-STIRRED,AREATED

NON-STIRRED,NON-AREATED

(WINE,BEER,

CHEESE)

.

MODE OF OPERATION

SCIENTIFIC PROCESS Fermentation is the process of extracting energy from the

oxidation of organic compounds, such as carbohydrates, using an endogenous electron acceptor, which is usually an organic compound.

During fermentation, pyruvate is metabolized to various compounds.

Fermentation does not necessarily have to be carried out in an anaerobic environment. For example, in abundant. yeast cells greatly prefer fermentation to oxidative phosphorylation, as long as sugars are readily available for consumption (a phenomenon known as the Crabtree effect).

Fermentation occurs in mammalian muscle during periods of intense exercise where oxygen supply becomes limited, resulting in the creation of lactic acid

HYDROGEN GAS PRODUCTION-Hydrogen gas is a substrate for methanogens and sulfate reducers, which keep the concentration of hydrogen low and favor the production of such an energy-rich compound,[9] but hydrogen gas at a fairly high concentration can nevertheless be formed, as in flatus.bacteria such as Clostridium pasteurianum ferment glucose producing butyrate, acetate, carbon dioxide and hydrogen gas.

C6H12O6 + 4 H2O → 2 CH3COO- + 2 HCO3- + 4 H+ + 4 H2.

METHANE GAS PRODUCTION-Acetic acid can also undergo a dismutation reaction to produce methane and carbon dioxide:

CH3COO– + H+ → CH4 + CO2 ΔG° = -36 kJ/reaction

Glycolysis-To extract chemical energy from glucose, the glucose molecule must be split into two molecules of pyruvate,generating two molecules of NADH and also four molecules of adenosine triphosphate (ATP).

C6H12O6 + 2 ADP + 2 Pi + 2 NAD+ → 2 CH3COCOO− + 2 ATP + 2 NADH + 2 H2O + 2H+

Lactic acid fermentation-Lactic acid fermentation is the simplest type of fermentation. In essence, it is a redox reaction.

In heterolactic fermentation, the reaction proceeds as follows, with one molecule of glucose being converted to one molecule of lactic acid, one molecule of ethanol, and one molecule of carbon dioxide:

C6H12O6 → CH3CHOHCOOH + C2H5OH + CO2

OTHER PRODUCTS OF FERMENTATION-

1.FOOD PRODUCTS

Delicacies like bread,cheeses,fermented beverages, fish sauce,pickles,yogurts,cakes etc are the product of fermentation.

The efficiency of the strain of the organism used, and the process are been continuously improved to market quality product at more reasonable cost.

RECOMBINANT TECHNOLOGIESRecombinant DNA technology have made it possible to introduce genes from any organisminto other micro-organism and vice versa.Genetically manipulated Escherichia coli, Saccharomyces cereviseae other yeast andother fungi are being used to produce interferon,insulin,human serum albumin, and several other products.

Other than this, different metabolites are also produced by the process of fermentation.primary metabolites eg-citric acid from aspergillus Niger, acetone from clostridium, riboflavin from ashbyya gossippi are formed during log phase of growth.

Secondary metabolites during stationary phase of growth,like-streptomycin,erytromycin,pencillin,cephalosporin,cyclosporinA gibberellins etc.