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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