mujtaba chaudhry malik murtaza khan kasi sanila shamsi
TRANSCRIPT
![Page 1: Mujtaba Chaudhry Malik Murtaza Khan Kasi Sanila Shamsi](https://reader035.vdocuments.site/reader035/viewer/2022062304/56649d9e5503460f94a882a6/html5/thumbnails/1.jpg)
Microbial Biomass ProductionMujtaba ChaudhryMalik Murtaza Khan KasiSanila Shamsi
![Page 2: Mujtaba Chaudhry Malik Murtaza Khan Kasi Sanila Shamsi](https://reader035.vdocuments.site/reader035/viewer/2022062304/56649d9e5503460f94a882a6/html5/thumbnails/2.jpg)
Mujtaba Chaudhry
![Page 3: Mujtaba Chaudhry Malik Murtaza Khan Kasi Sanila Shamsi](https://reader035.vdocuments.site/reader035/viewer/2022062304/56649d9e5503460f94a882a6/html5/thumbnails/3.jpg)
• Main Aim is the conversion of substrate into a useful primary or secondary metabolic product as shown below:
Alcohols
Other product
s.
Organic Acids
Antibiotics
![Page 4: Mujtaba Chaudhry Malik Murtaza Khan Kasi Sanila Shamsi](https://reader035.vdocuments.site/reader035/viewer/2022062304/56649d9e5503460f94a882a6/html5/thumbnails/4.jpg)
Two Types of production• 1. Production of Target Products :• as mentioned in last diagram where when once
optimal amount of target product is once achieved the organisms produced are merely waste materials that have to disposed safely at a cost.
• 2. Dedicated Biomass production: • The cells produced during the fermentation
process are the products themselves.
![Page 5: Mujtaba Chaudhry Malik Murtaza Khan Kasi Sanila Shamsi](https://reader035.vdocuments.site/reader035/viewer/2022062304/56649d9e5503460f94a882a6/html5/thumbnails/5.jpg)
Use of Microbial Biomass
1. viable microbial cells are prepared as fermentation starter cultures and inocula for food and beverages.2. as a source of protiens.3. animal fodder.
![Page 6: Mujtaba Chaudhry Malik Murtaza Khan Kasi Sanila Shamsi](https://reader035.vdocuments.site/reader035/viewer/2022062304/56649d9e5503460f94a882a6/html5/thumbnails/6.jpg)
• Microbial proteins constitute a minor portion in Human diets
• comes from edible microfungi and truffles
• and a small portion from yeast present in bread i.e 2g per week. Per person.
![Page 7: Mujtaba Chaudhry Malik Murtaza Khan Kasi Sanila Shamsi](https://reader035.vdocuments.site/reader035/viewer/2022062304/56649d9e5503460f94a882a6/html5/thumbnails/7.jpg)
Skimming Method for yeast production• Oldest and easy method for yeast production is
“Skimming Method” by S. Cerevisiae.• Skimming method involved media derived from
cereal grains.• Yeast floated on top and skimmed off, washed and
press dried.• After WW1 shortage of cereal lead to alternative
media usage. In which ammonia, ammonium salts and molasses was used.
![Page 8: Mujtaba Chaudhry Malik Murtaza Khan Kasi Sanila Shamsi](https://reader035.vdocuments.site/reader035/viewer/2022062304/56649d9e5503460f94a882a6/html5/thumbnails/8.jpg)
Manufacture of Baker’s Yeast
Starter culture
• Originates from pure freeze-dried sample or agar medium culture.
• Yeast cells transferred to smaller liquid culture flasks then to larger intermediate flasks and then to large fermenters for 50,000 to 350,000 litres production
Constituents
• Molasses as carbon and energy source which is pretreated with acid to remove sulphides and heated to precipitate proteins.
• Molasses is often deficient in amino acids so supplementation with biotin etc. pH 4-4.4
Aeration
• To increase yeild.• for 30 mins to ripen yeast cells in end when nutrients
deplete.
![Page 9: Mujtaba Chaudhry Malik Murtaza Khan Kasi Sanila Shamsi](https://reader035.vdocuments.site/reader035/viewer/2022062304/56649d9e5503460f94a882a6/html5/thumbnails/9.jpg)
Desirable Feautures of Baker’s Yeast
1. High glycolytic activity 2. Rapid utilization of maltose3. Osmotolerance4. Good storage characteristics.5. High growth rates.
![Page 10: Mujtaba Chaudhry Malik Murtaza Khan Kasi Sanila Shamsi](https://reader035.vdocuments.site/reader035/viewer/2022062304/56649d9e5503460f94a882a6/html5/thumbnails/10.jpg)
Mushrooms• Edible mushrooms and their fruiting bodies.• Good source of proteins• Some are toxic and have narcotic effects.• Involves solid substrate production.• Several advantages in exploitation of such fruiting
fungi for generation of edible biomass.
![Page 11: Mujtaba Chaudhry Malik Murtaza Khan Kasi Sanila Shamsi](https://reader035.vdocuments.site/reader035/viewer/2022062304/56649d9e5503460f94a882a6/html5/thumbnails/11.jpg)
Agaricus bisporus• 90% of total mushroom production value. • Crop produced within 6 weeks.• Decomposers of cellulosic bodies.• naturally found in woodlands and meadows.• A. bitorquis is also grown which is less prone to
certain viruses and bacterial blotch disease of fungi.
![Page 12: Mujtaba Chaudhry Malik Murtaza Khan Kasi Sanila Shamsi](https://reader035.vdocuments.site/reader035/viewer/2022062304/56649d9e5503460f94a882a6/html5/thumbnails/12.jpg)
Agaricus production
1. Inoculation preparation2. Solid-substrate preparation3. Substrate sterilization4. Spawn Inoculation5. Casing layer of peat6. Fruiting body production
![Page 13: Mujtaba Chaudhry Malik Murtaza Khan Kasi Sanila Shamsi](https://reader035.vdocuments.site/reader035/viewer/2022062304/56649d9e5503460f94a882a6/html5/thumbnails/13.jpg)
Specialty Mushrooms• China is the major producer• Lentinula edodes (Shiitake) one of most favourite
and special mushrooms.• Others are, Maitake, Enokitake etc.• Production on modern synthetic logs is much
quicker.
![Page 14: Mujtaba Chaudhry Malik Murtaza Khan Kasi Sanila Shamsi](https://reader035.vdocuments.site/reader035/viewer/2022062304/56649d9e5503460f94a882a6/html5/thumbnails/14.jpg)
Sanila Shamsi
![Page 15: Mujtaba Chaudhry Malik Murtaza Khan Kasi Sanila Shamsi](https://reader035.vdocuments.site/reader035/viewer/2022062304/56649d9e5503460f94a882a6/html5/thumbnails/15.jpg)
Single cell protein
Scp includes whole cell of bacteria, yeast etc
containing carbohydrates , lipids , vitamins and mineral salts
![Page 16: Mujtaba Chaudhry Malik Murtaza Khan Kasi Sanila Shamsi](https://reader035.vdocuments.site/reader035/viewer/2022062304/56649d9e5503460f94a882a6/html5/thumbnails/16.jpg)
Advantages
• rapid growth rate and high productivity;• high protein content, 30–80% on a dry weight
basis;• the ability to utilize a wide range of low cost
carbon sources.• strain selection and further development are
relatively straight forward,;
![Page 17: Mujtaba Chaudhry Malik Murtaza Khan Kasi Sanila Shamsi](https://reader035.vdocuments.site/reader035/viewer/2022062304/56649d9e5503460f94a882a6/html5/thumbnails/17.jpg)
• the processes occupy little land area;• production is independent of seasonal and climatic variations; and• consistent product quality.
![Page 18: Mujtaba Chaudhry Malik Murtaza Khan Kasi Sanila Shamsi](https://reader035.vdocuments.site/reader035/viewer/2022062304/56649d9e5503460f94a882a6/html5/thumbnails/18.jpg)
.
many filamentous fungi have a capacity to degrade a wide range of
materials and, like yeasts, can tolerate a low pH, which reduces
the risk of microbial contamination. They are also more easily harvested
at the end of fermentation than yeasts or bacteria
![Page 19: Mujtaba Chaudhry Malik Murtaza Khan Kasi Sanila Shamsi](https://reader035.vdocuments.site/reader035/viewer/2022062304/56649d9e5503460f94a882a6/html5/thumbnails/19.jpg)
PRODUCTION OF SCP
Characteristics kept in mind before choosing strain;
• performance (growth rate, productivity and yields)
• on the specific, preferably low-cost, substrates to be used
• temperature and pH tolerance;• oxygen requirements, heat generation during
fermentation and foaming characteristics
![Page 20: Mujtaba Chaudhry Malik Murtaza Khan Kasi Sanila Shamsi](https://reader035.vdocuments.site/reader035/viewer/2022062304/56649d9e5503460f94a882a6/html5/thumbnails/20.jpg)
.• growth morphology and genetic stability in the
fermentation;• ease of recovery of SCP and requirements for
further downstream processing.• structure and composition of the final product, in
terms of protein content, amino acid profile, RNA level,flavour, aroma, color and texture.
![Page 21: Mujtaba Chaudhry Malik Murtaza Khan Kasi Sanila Shamsi](https://reader035.vdocuments.site/reader035/viewer/2022062304/56649d9e5503460f94a882a6/html5/thumbnails/21.jpg)
SCP Process
Medium preparation The main carbon source may require physical or
chemical pretreatment prior to use. Polymeric substrates are often hydrolyzed before being incorporated with sources of nitrogen, phosphorus and other essential nutrient.
![Page 22: Mujtaba Chaudhry Malik Murtaza Khan Kasi Sanila Shamsi](https://reader035.vdocuments.site/reader035/viewer/2022062304/56649d9e5503460f94a882a6/html5/thumbnails/22.jpg)
Fermentation.
The fermentation may be aseptic or run as a ‘clean’ operation depending upon the particular objectives. Continuous fermentations are generally used, which are operated at close to the organism’s maximum growth rate (max), to fully exploit the superior productivity of continuous culture.
![Page 23: Mujtaba Chaudhry Malik Murtaza Khan Kasi Sanila Shamsi](https://reader035.vdocuments.site/reader035/viewer/2022062304/56649d9e5503460f94a882a6/html5/thumbnails/23.jpg)
Separation and downstream processing.
Processed in order to reduce the level of nucleic
acids. Involves a thermal shock to inactivate cellular
proteases. Depending upon the growth medium
used, further purification may be required, such as a
solvent wash, prior to pasteurization, dehydration and
packaging.
![Page 24: Mujtaba Chaudhry Malik Murtaza Khan Kasi Sanila Shamsi](https://reader035.vdocuments.site/reader035/viewer/2022062304/56649d9e5503460f94a882a6/html5/thumbnails/24.jpg)
Malik Murtaza Khan Kasi
![Page 25: Mujtaba Chaudhry Malik Murtaza Khan Kasi Sanila Shamsi](https://reader035.vdocuments.site/reader035/viewer/2022062304/56649d9e5503460f94a882a6/html5/thumbnails/25.jpg)
Processes
1. The Bell process2. The Symba process3. The Pekilo process4. The Bioprotein process5. The Pruteen process
![Page 26: Mujtaba Chaudhry Malik Murtaza Khan Kasi Sanila Shamsi](https://reader035.vdocuments.site/reader035/viewer/2022062304/56649d9e5503460f94a882a6/html5/thumbnails/26.jpg)
The Bell process• History reduce the pollution of diary industry• YIELD over 80 million per anum• High Capital cost High COD• Efficiency of Whey45g/L lactose and 10g/L protein• lactose utilizing Yeast• Final product , Protible.
![Page 27: Mujtaba Chaudhry Malik Murtaza Khan Kasi Sanila Shamsi](https://reader035.vdocuments.site/reader035/viewer/2022062304/56649d9e5503460f94a882a6/html5/thumbnails/27.jpg)
Process• Whey pasteurization• Lactose concentration • Addition of mineral salts• Appropriate conditions• Biomass production• recovery of Yeast.
![Page 28: Mujtaba Chaudhry Malik Murtaza Khan Kasi Sanila Shamsi](https://reader035.vdocuments.site/reader035/viewer/2022062304/56649d9e5503460f94a882a6/html5/thumbnails/28.jpg)
Symba process• Aim and Objectives• Problem Not Economically Attractive high proportion of starch • SolutionSymbiotic associationSaccharomycopsis fibuligeriaCandida utilis
![Page 29: Mujtaba Chaudhry Malik Murtaza Khan Kasi Sanila Shamsi](https://reader035.vdocuments.site/reader035/viewer/2022062304/56649d9e5503460f94a882a6/html5/thumbnails/29.jpg)
Process • Two stage process1st stage Rate limiting stepS.fibuligeria grown in small reactorsUnder sterilized conditions with N and P supply.2nd stageSymbiotic reactionC.Utilis constitutes the final product• Refining of final product.
![Page 30: Mujtaba Chaudhry Malik Murtaza Khan Kasi Sanila Shamsi](https://reader035.vdocuments.site/reader035/viewer/2022062304/56649d9e5503460f94a882a6/html5/thumbnails/30.jpg)
The Pekilo process• Aim and objectiveProduction of filamentous fungusUtilization of spent sulphite liqour• Process Addition of supplimentsInoculation with paecilomyces variotii• Production10000 tons of SCP per year from 2 fermentersPekilo protein 59% crude protein.
![Page 31: Mujtaba Chaudhry Malik Murtaza Khan Kasi Sanila Shamsi](https://reader035.vdocuments.site/reader035/viewer/2022062304/56649d9e5503460f94a882a6/html5/thumbnails/31.jpg)
BioProtein process• Production from saturated hydrocarbons• Mostly used in 1960s and 1970s • ProblemsImmiscible in waterRequire purification or protein product treatedCoolingAeration
![Page 32: Mujtaba Chaudhry Malik Murtaza Khan Kasi Sanila Shamsi](https://reader035.vdocuments.site/reader035/viewer/2022062304/56649d9e5503460f94a882a6/html5/thumbnails/32.jpg)
Process • Methane rich natural gas• Heterotrophic bacteria• Continuous fermentation• Loop fermentor containing NH3, minerals and
methane• Final product pronin 70% protein• Importance Fish and animal food and in future may be used in humans food.
![Page 33: Mujtaba Chaudhry Malik Murtaza Khan Kasi Sanila Shamsi](https://reader035.vdocuments.site/reader035/viewer/2022062304/56649d9e5503460f94a882a6/html5/thumbnails/33.jpg)
The Pruteen process• Uses Methanol instead of Methane• SignificanceMiscible in waterResultant protein do not require purificationHigh yield• ProblemsLow tolerance by m/oHigh heat of fermentationOxygen requirement is high.
![Page 34: Mujtaba Chaudhry Malik Murtaza Khan Kasi Sanila Shamsi](https://reader035.vdocuments.site/reader035/viewer/2022062304/56649d9e5503460f94a882a6/html5/thumbnails/34.jpg)
History • Role of ICI in EUUsed methylotrophic bacterium M.methylotrophus for the production of feed for chicken, pigs called Pruteen
![Page 35: Mujtaba Chaudhry Malik Murtaza Khan Kasi Sanila Shamsi](https://reader035.vdocuments.site/reader035/viewer/2022062304/56649d9e5503460f94a882a6/html5/thumbnails/35.jpg)
Process • Worlds largest continuous aerobic bioprocess
system• Cycle air lift fermentor with inner loop (3000m3)• Fluid volume of 1.5 *10^6 L• Capable of producing 50000 tonnes pruteen per
anum• Costs of fermenter