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MICROBIOLOGY Chapter 28 Applied and Industrial Microbiology Dr. Abdelraouf A. Elmanama Ph. D Microbiology Medical Technology Department, Faculty of Science, Islamic University-Gaza 2008 Foods are preserved by: • Drying • Osmotic pressure (salt or sugar) • Fermentation 2008 Industrial Food Canning 2008 Figure 28.1 Commercial Sterilization to Destroy C. botulinum Endospores • 12D treatment kills 1012 endospores • Surviving endospores of thermophilic anaerobes cause spoilage with gas • Or flat-sour spoilage 2008 Food Preservation • Presterilized materials assembled into packages and aseptically filled (Aseptic packaging) • Gamma radiation kills bacteria, insects, and parasitic worms • High-energy electrons 2008 Figure 28.4 Cheese • Curd: solid casein from lactic acid bacteria and rennin • Whey: liquid separated from curd • Hard cheeses produced by lactic acid bacteria • Semisoft cheeses ripened by Penicillium on surface 2008 Figure 28.8a Ionizing Radiation 2008 Table 28.2 Alcoholic Beverages and Vinegar • Beer and ale are fermented starch • Malting: Germinating barley converts starch to maltose and glucose • Yeast ferment sugars to ethyl alcohol + CO2 2008 Yeast Fermentations 2008 Table 28.4 Making Red Wine 2008 Figure 28.9 Microbial Metabolism Sugar Saccharomyces cerevisiae Malic acid Ethyl alcohol 2008 Lactic acid bacteria Ethyl alcohol + CO2 Lactic acid Acetobacter or Gluconobacter Acetic acid Fermentation Technology 2008 Figure 28.10 Primary Fermentation 2008 Figure 28.11a Secondary Fermentation 2008 Figure 28.11b Immobilized Cells 2008 Figure 28.12 Industrial Microbiology • Amino acids • Citric Acid • Enzymes • Vitamins • Antibiotics • Steroids 2008 Biological Leaching of Copper Ores 2008 Figure 28.14a Alternative Energy Sources Using Microorganisms Biomass 2008 Bioconversion Methane or ethyl alcohol