MICROBIOLOGY Chapter 28 Applied and Industrial Microbiology Dr
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 • 12 D 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. 8 a
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 + CO 2 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 + CO 2 Lactic acid Acetobacter or Gluconobacter Acetic acid
Fermentation Technology 2008 Figure 28. 10
Primary Fermentation 2008 Figure 28. 11 a
Secondary Fermentation 2008 Figure 28. 11 b
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. 14 a
Alternative Energy Sources Using Microorganisms Biomass 2008 Bioconversion Methane or ethyl alcohol
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