TORTORA FUNKE CASE Microbiology AN INTRODUCTION EIGHTH EDITION
TORTORA • FUNKE • CASE Microbiology AN INTRODUCTION EIGHTH EDITION B. E Pruitt & Jane J. Stein Chapter 28 Applied and Industrial Microbiology Power. Point® Lecture Slide Presentation prepared by Christine L. Case Copyright © 2004 Pearson Education, Inc. , publishing as Benjamin Cummings
Foods are preserved by: • Drying • Osmotic pressure (salt or sugar) • Fermentation Copyright © 2004 Pearson Education, Inc. , publishing as Benjamin Cummings
Industrial Food Canning Copyright © 2004 Pearson Education, Inc. , publishing as Benjamin Cummings 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 Copyright © 2004 Pearson Education, Inc. , publishing as Benjamin Cummings
Food Preservation • Presterilized materials assembled into packages and aseptically filled (Aseptic packaging) • Gamma radiation kills bacteria, insects, and parasitic worms • High-energy electrons Copyright © 2004 Pearson Education, Inc. , publishing as Benjamin Cummings 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 Copyright © 2004 Pearson Education, Inc. , publishing as Benjamin Cummings Figure 28. 8 a
Ionizing Radiation Copyright © 2004 Pearson Education, Inc. , publishing as Benjamin Cummings 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 Copyright © 2004 Pearson Education, Inc. , publishing as Benjamin Cummings
Yeast Fermentations Copyright © 2004 Pearson Education, Inc. , publishing as Benjamin Cummings Table 28. 4
Making Red Wine Copyright © 2004 Pearson Education, Inc. , publishing as Benjamin Cummings Figure 28. 9
Microbial Metabolism Sugar Saccharomyces cerevisiae Malic acid Ethyl alcohol Lactic acid bacteria Ethyl alcohol + CO 2 Lactic acid Acetobacter or Gluconobacter Copyright © 2004 Pearson Education, Inc. , publishing as Benjamin Cummings Acetic acid
Fermentation Technology Copyright © 2004 Pearson Education, Inc. , publishing as Benjamin Cummings Figure 28. 10
Primary Fermentation Copyright © 2004 Pearson Education, Inc. , publishing as Benjamin Cummings Figure 28. 11 a
Secondary Fermentation Copyright © 2004 Pearson Education, Inc. , publishing as Benjamin Cummings Figure 28. 11 b
Immobilized Cells Copyright © 2004 Pearson Education, Inc. , publishing as Benjamin Cummings Figure 28. 12
Industrial Microbiology • Amino acids • Citric Acid • Enzymes • Vitamins • Antibiotics • Steroids Copyright © 2004 Pearson Education, Inc. , publishing as Benjamin Cummings
Biological Leaching of Copper Ores Copyright © 2004 Pearson Education, Inc. , publishing as Benjamin Cummings Figure 28. 14 a
Alternative Energy Sources Using Microorganisms Biomass Bioconversion Copyright © 2004 Pearson Education, Inc. , publishing as Benjamin Cummings Methane or ethyl alcohol
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