INDUSTRIALLY IMPORTANT BACTERIA FOR FERMENTATION

Micro organism undergo fermentation to obtain energy to carry out there life process through aerobic respiration. These fermentations result in the important product like medicine food preparation and other fields. These microorganisms are used to make beverages, wine ,beer, kimchi, sauerkraut and other fermented foods. Enzymes are also produced as a product form fermentation which are used in many medical and industrial process to speed up chemical reaction.

 The product which we obtained as a result from fermentation is determined by the type of microorganism used in the process and the type of product. Example: Wine produced from a fruit juice through yeast fermentation while beer is a product of yeast fermentation in grains like barley.

PRODUCT PRODUCED BY BACTERIA ON INDUSTRIAL SCALE

BACTERIUM
Thermophillic Bacillus species Clostridium Thermocellus Thermus aquaticus bacillus species

PRODUCT
Beverages Cellulases

APPLICATION
Used in brewing to break down amylose to maltoses Release of sugars from cellulose in waste from agriculture and paper making. Used in brewing, baking, cheese processing, removal of hair from hides in lather industry and laundering Conversion of glucose to fructose as asweetner in the food industry Hydrolysis of lactose in milk whey to glucose and galactose

Proteases (thermolysin,subtilisin, aqualysin)

Bacillus coagulans Thermus aquaticus Pseudomanas stutzeri Acetobacter species Micrococcus species Leuconostoc mesenteroides

Glucose isomerase Beta- galactosidase Cobalamin (cyanocobalamin) vinegar Monosodium glutamate dextran

From alcohol From sugar From sucrose

NAME OF SOME INDUSTRIALLY IMPORTANT BACTERIA

YEAST LACTOBACILLUS ACETIC ACID BACTERIA ACETOBACTER LEUCONOSTOC MESENTEROIDES ASPERGILLUS ORYZAE PSEUDOMONAS STUTZERI CLOSTRIDIUM THERMOCELLUS MICROCOCCUS SPECIES

YEAST (Beverages & Bread)

Yeasts are eukaryotic microorganisms classified in the kingdom fungi, with 1,500 species currently described (estimated to be 1% of all fungal species). Yeasts are unicellular, although some species with yeast forms may become multicellular through the formation of a string of connected budding cells known as pseudohyphae, or false hyphae , as seen in most molds. During fermentation, the yeast species saccharomyces cerevisiae converts carbohydrate to carbondioxide and alco hols . Fermentation turns fruit juices into wine and helps turn wort (diluted grain mash) into beer or whiskey. The carbon dioxide produced by fermentation makes the bubbles in beer and some kinds of wine, and causes bread to rise. As bread bakes, the alcohol produced by fermentation evaporates.

LACTOBACILLUS (Dairy Products)

This bacteria is very useful in the fermentation of milk to make yogurt. It fed on the Lactose Sugar of milk to produce Lactic acid, which urns the taste of milk sour, which then clot the milk to produce Natural Yogurt. This process involves the specie of Lactobacillus and there conversion is because of anaerobic respiration of bacteria. The milk used in this process contain low fats with extra removal of milk solids. During the process Lactobacillus produce Lactic acid and release energy. The pH 3.7-4.3 of sour milk, cause protein to be coagulated which gives yogurt a thickening texture.

As the temperature of yogurt decreases the growth rate of bacteria also decreases and it can be kept for about 10 days at low temperature e.g. 50 C.
Some other bacteria produced ethanol which used to add flavour in our required product. Per gram yogurt contain 10^8 numbers of bacteria , after some time acid released from the bacteria and killed them by which proteins are separated into curd and whey.

CLOSTRIDIUM THERMOCELLUS
Clostridium is a genus of Gram-positive bacteria, belonging to the Firmicutes. They are obligate anaerobes capable of producing endospores. C. thermocellum can utilize lignocellulosic waste and generate ethanol, thus making it a possible candidate for use in production of ethanol fuel. It also has no oxygen requirement and is thermophilic, which reduces cooling cost. Fatty acids are converted by yeasts to longchain dicarboxylic acids and then to 1,3-propanediol using Clostridium diolis.

Non-pathogenic strains of Clostridium may help in the treatment of diseases such as cancer. Research shows that Clostridium can selectively target cancer cells. Mixtures of Clostridium species, such as a mixtures of C. beijerinckii, C. butyricum, and species from other genera have been shown to produce biohydrogen from yeast waste.

ACETIC ACID BACTERIA(AAB)

Acetic acid bacteria comparise group of gram negative. They are rod-shaped cells that have an obligate aerobic metabolism with oxygen as the thermal electron acceptor. The initial classification of AAB includes two main genera which were acetobacter and gluconobacter. Latest classification includes acetobacteraceae, alphaproteobacteria, acetobacter, gluconobacter, acidomonas, gluconacetobacter, asaia, kozakia, swaminathania, saccharibacter, neoasaia, granulibacter, tanticharoenia and ameyamaea.

Culturing and preservation of AAB are very difficult. AAB are found in various plants and are very important microorganism in food industry. There oxidizing property of sugar and alcohol into organic acids play very important role in the fermentation of different products. The best example is vinegar. Various food sample were test for the presence of acetic acid bacteria on glucose, yeast extract, calcium carbonate medium.

Medium CARR is supplemented with bromo cresol green was used for differentiating acetobacter from gluconobacter. These isolates were cultured in basal medium, to find the production of acetic acid bacterial growth. Highest acid production was observed based on inoculum size, pH, temperature and medium composition. 37 acetic acid bacteria were isolated from the number of acetobacter and gluconobacter.

The condition which include the maximum production rate of acetic acid composed of a particular medium that contain 2% glucose, 2% yeast extract, 3% ethanol and 3% acetic acid at the inoculum size of 4%. So as a result it was found that AAB in the medium of calcium carbonate produced maximum amount of acetic acid as compared to other mediums.

ACETOBACTER (Vinegar)
Acetic acid bacteria drive energy during oxidation of ethanol include acetic acid during fermentation process. They are aerobic bacteria but the genes acetobacteria is anaerobic homoacetogenic facultative autotrophs. It can reduce carbondioxide to produced acetic acid.

Acetobacter are commercially used because of the production of the vineger by oxidizing ethanol into wine into acetic acid.

They can destroy wine by producing excessive amount of acetic acid which can render the wine unpalatable.

LEUCONOSTOC MESENTEROIDES
(Sauerkraut & pickles) Leuconostoc mesenteroides is a bacterium associated with the sauerkraut and pickle fermentations. This organism initiates the desirable lactic acid fermentation in these products. L.mesenteroides initiates growth in vegetables more rapidly over a range of temperatures and salt concentration than any other lactic acid bacteria.

It produces carbon dioxide and acids which rapidly lower the pH and inhibit the development of undesirable micro organisms. The carbon dioxide produced replaces the oxygen, making the environment anaerobic and suitable for the growth of subsequent species of lactobacillus. Removal of oxygen also helps to preserve the color of vegetable and stabilizes any ascorbic acid that is present.

ASPERGILLUS ORYZAE (Soya sauce)

Aspergillus oryzae is a filamentous fungus (a mold). It is used in chinese and Japanese cuisine to ferment soybeans. It is also used to saccharify rice, other grains, and potatoes in the making of alcoholic beverages. The domestication of A. oryzae occurred at least 2000 years ago. A. oryzae is used for the production of rice vinegar.

The A. oryzae genome was released by a consortium of Japanese biotechnology companies in late 2005. The eight chromosomes together comprise 37 million base pairs and 12 thousand predicted genes. The genome of A. oryzae is thus one-third larger than that of two related Aspergillus species. Many of the extra genes present in A. oryzae are predicted to be involved in secondary metabolism. Its morphology, growth, and enzyme production are typical of strains used for sake brewing.

PSEUDOMONAS STUTZERI
Pseudomonas stutzeri is a gram-negative bacterium that is known for its diverse metabolism. Individual P. stutzeri are rod-shaped and have a single polar flagellum. Cells are approximately 1-3um long and 0.5um in diameter. Colonies are disc shaped with ridges radiating from the center. The presence of P. stutzeri in virtually all environments has led to it being called "almost universal." Soil and marine waters are two environments where P. stutzeri can be found.

P. stutzeri's habitation of diverse environments and extensive range of metabolic functions makes it a very significant organism. In soil, the organism has been found in the rhizosphere of cord grass and other commonly grown plants including wheat, barley, and rice. In marine environments, P. stutzeri resides in the water column and sediment. Pseudomonas stutzeri are generally chemo organo heterotrophs. This means that their energy source is dissolved organic molecules such as sugars, starches, amino acids, acetate, and pyruvate . It also means that they use organic molecules are their carbon source, rather than fixing and reducing their own carbon dioxide.

MICROCOCCUS SPECIES
Micrococci have Gram-positive spherical cells ranging from about 0.5 to 3 micrometers in diameter and typically appear in tetrads. The species of Micrococcus, such as M. luteus (yellow) and M. roseus (red) produce yellow or pink colonies when grown on mannitol salt The catalase positive, oxidase positive, indole negative and citrate negative. Micrococcus has a substantial cell wall, which may comprise as much as 50% of the cell mass. Micrococci have been isolated from human skin, animal and dairy products, and beer.

 They are found in many other places in the environment, including water, dust, and soil. M. luteus on human skin transforms compounds in sweat into compounds with an unpleasant odor .

INDUSTRIAL IMPORTANCE
Milk is converted into curd by the action lactic acid bacteria. Cheese- Milk first coagulated by chemical reagent and converted into spongy, soft, tasty cheese. Vinegar Production- Mycoderm bacteria converts sugar and sugary substance into acetic acid or vinegar. Alcohol and acetone production . Molasses (Sugary substance)-------(fermentation/ Clostridium)---- Acetone + Alcohol. Curing and ripening of tea and tobacco leaves- when harvested leaves and hung in shed, they will be acted by bacteria micrococcus resulting flavor and tasty. Fiber retting- the intact fibers of jute, hemp, flax, etc are separated by bacterial action. Fiber plant when immersed in water acted by bacteria dissolves plastics substances of middle ,Ella and yields fibers, which are used for many commercial uses e.g. Making different kinds of ropes bags, shoes etc. Leather tanning-bacteria are used to convert skin of animal (hide) into leather. Recently replaced by chemical for tanning.

FOOD SCIENCE & TECHNOLOGY

PREPARED BY :

NIMRANAZIM KIRAN SABA B.S 3rd YEAR FOOD FERMENTATION SUBMITTED TO: SIR ABDUL HAQ
Thursday, May 01, 2013