Download د. طارق عبد القادر البشيتي Assoc. Prof. in Biotechnology

Applied and Industrial
Microbiology
(BISC&BTEC6343)
BIOTECHNOLOGY IS UTILIZATION OF
BIOLOGICAL SYSTEMS
OR PART OF BIOLOGICAL SYSTEMS TO
GET ANY PRODUCT OR SERVICE
Employing plant cells, animal cells and
microorganisms not only to manufacture goods
and medicines that are useful to mankind, but
also to generate products and procedures which
will improve the quality and health of livestock,
agricultural crops and our environment at large.
Chemistry
Biochemistry
Ch.Eng.
Biotech.
Biology
Engineering
Bioeng.
Biotechnology involves integration
of such advanced disciplines as:
History of Biotechnology
 Dates back to ancient times. Alcoholic beverages,
bread, cheese are first examples of unconscious use
of biotechnology.
 Visualization of cells by Leeuwenhoek in 17th
century. The discovery of role of yeast in alcoholic
fermentation by Pasteur in mid 1800s, utilization of
pure yeast cultures in brewery by Hansen, detection
of fermentation enzymes in yeast by Buchner in late
1800s. Then, early 20th century saw the first
biological sewage treatment plants.
 Discovery of penicillin by Flemming triggered
the birth of modern biotechnology. This
introduced the requirements for aseptic
fermentation (bioprocess) techniques where
contaminating microbes are excluded. Other
antibiotics, vaccines, single cell proteins,
vitamins, nucleotides have been produced
commercially ever since, with more
sophisticated fermentation and extraction
methods.
 In recent years, molecular biology techniques
and Genetic engineering have made possible;
the gene manipulations for production of highly
productive strains, the utilization of bacteria for
production of rare chemicals like insulin,
interferon, growth hormone, viral antigen etc.
The discovery of hybridoma technology
(production of monoclonal antibodies) in 1975.
 Another developing area is bioprocess
engineering, investigating the ways to optimize
fermentation process and products in the field of
biotechnology.
Biotechnologically
important
microorganisms
Bacteria
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belong to kingdom Monera
are procaryotes, genetic material is not surrounded
by a special nuclear membrane
single celled organisms
their shape may be coccus, bacillus, spiral,
square, star shaped and individual bacteria may form
chains, clusters, pair etc.
generally reproduce by binary fission
some bacteria use organic compounds, some use
inorganic compounds for nutrition, others make
photosynthesis to manufacture their own food
important tool for recombinant DNA technology
A typical bacterial cell is shown below.
Scanning electron micrograph of E.coli
FUNGI
 belong to kingdom Fungi

are eucaryotes, genetic material surrounded by
nuclear membrane

include unicellular yeast, multicellular molds and
large multicellular mushrooms

reproduce sexually or asexually

absorb dissolved solutions of organic compounds
from environment

good source for enzymes, polysaccharides, lipids
or other valuable bioproducts.

used to supply human and animal diet with its high
protein content and vitamins (single cell proteins,
SCP)
Protozoa
 belong to kingdom Protista
 are eucaryotes
 unicellular
 movement through pseudopods, flagella or
cilia
 reproduce sexually or asexually
 feed upon bacteria and small particulate
nutrients, some are part of normal microbiota
of animals

Algae
 some belong to kingdom Protista, some
belong to Plantae
 are eucaryotes
 reproduce sexually or asexually
 photoautotrophs; they use light as source of
energy.
 good source for enzymes, pigments, lipids
etc.
Viruses

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have DNA or RNA as genetic material
obligatory intracellular parasites, they
multiply inside living cells.
 for multiplication, they invade host cell and
by directing its metabolic machinery
synthesize viral nucleic acids and enzymes.
 are used for vaccine production and serve
as vectors for gene transfer

Some examples of substances
synthesized by microorganisms
Industrial chemicals
chemicals
Microbial sources
ethanol
Saccharomyces
acetic acid
Acetobacter
glycerol
Acetobacter
isopropanol
Clostridium
acetone
Clostridium
Enzymes
Enzymes
microbial
sources
alpha
amylase
Bacillus
licheniformis
Cellulases
Phanerochaete
chrysosporium
Lipases
Aspergillus
niger
Amino acids
amino acids
Microbial sources
L-Arginine
Brevibacterium
flavum
L-Leucine
Brevibacterium
lactofermentum
LBrevibacterium
Phenylalanine lactofermentum
L-Serine
L-Tryptophan
Corynebacterium
hydrocarboclastus
Brevibacterium
flavum
Antibiotics
Antibiotics
microbial
sources
Cephalosporium
Cephalosporin C
acremonium
Streptomyces
Chloramphenicol
venezuelae
Penicillin
Penicllium
chrysogenum
Tetracycline
Streptomyces
aureofaciens
Pharmacologically important
Polymers
compounds
compounds
Microbial source
Dopastin
Pseudomonas sp.
Esterastin
Naematolin
Phialocin
Streptomyces
lavendulae
Naematoloma
fasciculare
Phialocephala
repens
polymers
microbial
source
Cellulose
Acetobacter
sp.
Dextran
Acetobacter
sp.
Xanthan
Xanthomanas
campestris
Food and Beverages
Products
microbial source
Bread
Saccharomyces cerevisiae
beer and wine
Saccharomyces cerevisiae
soy souce
Aspergillus oryzae
Yoghurt
Lactobacillus and Streptococcus
Single cell proteins
product (biomass)
microbial source
substrate used
Saccharomycodes
lipolytica
Saccharomycodes
lipolytica
n-alkenes
Fusarium
graminearum
Fusarium graminearum polysaccharides
Pruteen
Methylophilus
methylotrophus
methanol
Algae
from CO2
/sunlight
algae
Microbial products can be classified
as
 The microbial cells themselves; biomass
production
 Primary metabolites; which are produced by
cells to live and grow. Alcohol, amino acids,
nucleotides, fats, vitamins and enzymes are
examples of commercially important products
 Secondary metabolites; are not necessarily
required for life. Antibiotics and various
alkaloids are the most important secondary
metabolites
Advantages of microbial
systems
 Growth is fast
 Mass cultivation is possible in large
fermenters
 Medium can be designed with cheaper
components.
 Genetic manipulations are widely and easily
performed.
CHARACTERISTICS IMPORTANT IN
MICROBES USED IN INDUSTRIAL
MICROBIOLOGY AND
BIOTECHNOLGY
i. The organism must be able to grow in a
simple medium and should preferably not
require growth factors.
ii. The organism should be able to grow
vigorously and rapidly in the medium in use.
iii.It should also produce the desired
materials, whether they be cells or
metabolic products, in as short a time as
possible.
iv.Its end products should not include toxic
and other undesirable materials, especially
if these end products are for internal
consumption.
v. The organism should have a reasonable genetic,
and hence physiological stability.
vi. The organism should lend itself to a suitable
method of product harvest at the end of the
fermentation.
vii. Wherever possible, organisms which have
physiological requirements which protect them
against competition from contaminants should be
used. An organism with optimum productivity at
high temperatures, low pH values or which is able
to elaborate agents inhibitory to competitors has
a decided advantage over others. Thus a
thermophilic efficient producer would be preferred
to a mesophilic one.
viii. The organism should be reasonably
resistant to predators such as Bdellovibrio
spp or bacteriophages.
ix. Where practicable the organism should
not be too highly demanding of oxygen as
aeration contributes about 20% of the cost
of the finished product.
x. Lastly, the organism should be fairly easily
amenable to genetic manipulation to
enable the establishment of strains with
more acceptable properties.