the role of microorganisms in agricultural technology
TRANSCRIPT
THE ROLE OF MICROORGANISMS IN
AGRICULTURALTECHNOLOGY
Mochamad NurcholisFood Science & Tecnology Department
Agricultural Technology Faculty
BENEFICIAL MICROORGANISMS
PATHOGENIC MICROORGANISMS
SPOILAGE MICROORGANISMS
THE ROLE OF MICROORGANISMS
INTRODUCTION
INTRODUCTION
Definition
Microorganisms are living entities ofmicroscopic size.
Type of m.o : bacteria, viruses, yeasts andmolds, algae, and protozoa.
Microorganisms are present everywhere.
Ex: on Earth, including humans, animals,plants and other living creatures, soil,water, and atmosphere.
They can multiply everywhere except inthe atmosphere.
Introduction: Definitions
Microorganisms
Organisms that are distinct form macroorganisms
Diverse group
Exist as single cells (unicellular) or in cell clusters
(multicellular)
Microbiology
The basic science of understanding microbial life
The applications of science to human needs.
Microorganisms are excellent models for understanding cell function in higher organisms, including humans.
Because microorganisms are central to the very functioning of the biosphere, the science of microbiology is the foundation of all the biological sciences
Introduction: The importance of Microbiology
TIME LINE
1940 1960 1975 1975-NowBefore 1865
1. Pra-Pasteur Era
Produce traditional fermentedfoods Alcoholic beverages (beer, wine, sake),
Dairy Product (yoghurt, cheese)
Characteristics : Using whole microorganisms to preserve or
prolong shelf life of foods
2. Pasteur Era
Pasteur : The role of microorganims infermentation industry.
Example :
1. Ethanol
2. Butanol
3. Organic Acid
4. Water waste treatment
3. Antibiotics Era
1. Penicillin Production
2. Viral Vaccine
3. Animal Cell Culture Technology
4. Pasca-Antibiotics Era
1. Amino Acids
2. Elucidation of DNA Structure
3. Single Cell Protein
4. Enzyme
5. Pharmacy products (hormone)
6. DNA Recombinant Technology
5. Modern Biotechnology Era
1. Genetic Engineering
2. Metabolic Engineering
3. Monoclonal Antibody
4. Synthetic Hormone (insulin,
growth hormone)
THE ROLE OF MICROORGANISMS
The Role of Microorganisms
Positive (desirable):
1. Fermented Foods2. Metabolite Producers3. Host Cell
Negative(undesirable) :
1. Food Spoilage2. Food borne diseases
MICROBES IN FOODS
Determine food quality
Food spoilage
Foodborne DiseasesMicrobes in Foods
Fermented foods
Whole foods, additive
SPOILAGE & PATHOGENIC MICROORGANISMS
Food Spoilage
Smell bad, taste bad, look bad
Probably are not harmful
microorganisms that cause food spoilage compete with pathogens
in the case of food spoilage vs. pathogens, the spoilers are winning• evidence is obvious, though I wouldn’t eat anything
that smelled or looked like that
Food Spoilage
Spoilage: bad food microbiology
undesirable changes to food; sour milk, moldy bread
preservatives and refrigeration inhibit the growth of microorganisms
Moldy Spam
Foodborne Intoxication
illness from microbial exotoxin
microorganism does not cause the illness, the toxin released by the microorganism does
common exotoxin producing microorganisms
Staphylococcus aureus
Clostridium botulinum
Foodborne Infection
requires consumption of microorganism
symptomatic about 1 day following ingestion of contaminated food
common foodborne infecting microorganisms
Salmonella and Campylobacter
• poultry product infections
Escherichia coli 0157:H7
• undercooked hamburger
Campylobacter Salmonella
BENEFICIAL MICROORGANISMS
Beneficial Microorganisms
Starter cultures
Biopreservation
Bioprocessing
Fermented Food
Probiotic
GRAS Microorganisms
GRAS : Generally Recognized as Safe
Bacteria Yeast Filamentous Fungi
Bacillus subtilis Candida utilis Aspergillus niger
Lactobacillusbulgaricus
Kluyveromycesmarxianus
Aspergillus oryzae
Lactococcus lactis Kluyveromyces lactis Mucor javanicus
Leuconostoc oemos Saccharomycescerevisiae
Penicillium roqueforti
Culture Collections
Some Microorganisms Involved in Fermentation Procesess
Amino acids
Organic acids
Nucleic acids
Antibiotics
Enzymes
Fermented foods
HormonesVitamins
Biofuels
OVERALL PRODUCTS
Microorganism in Fermented Food
Mold
Aspergillus oryzae hydrolyze starch sake, soy sauce
Aspergillus niger converse sucrose citric acid
Rhizopus oryzae produce tempeh
Yeast
Saccharomyces cerevisiae produce alcohol & CO2, commonly used in bakery product, alcoholic fermentation
Bacteria
Lactic Acid Bacteria produce lactic acid & SCFA
Xanthomonas produce xanthan gum
Acetobacter oxidize ethanol acetic acid (vinegar)
Starter Cultures
Starter Cultures cont…
Fermented Foods
Fermentation: “goodfood microbiology”
any desirable change a
microorganism makes to
food
Food Spoilage
undesirable changes
FERMENTED FOOD
Fermented
Foods
Cereals Base
Legumes Base Meat & Fish
Base
Fruits &
Vegetables
Base
Tuber root base
Milk Base
Traditional Products
Product Bacteria Yeast/Fungi
Bread, beer, wine - Mainly Saccharomycescereviciae
Cheeses,yoghurt & other dairy product
LAB -
Ripening of blue and Chamembert Cheeses
- Penicillium species
Fermented meat & vegetables
Mostly LAB -
Mushrooms - Agaricus bisporus,Lentinula edodes
Soy sauce - Aspergillus oryzae
Sufu (Soya bean curd) - Mucor species
Vinegar Acetobacter -
Nata Acetobacter -
Agricultural Products
Product Bacteria Yeast/Fungi
Gibberellins - Fusariummonoliforme
Fungicides - Coniothyriumminitans
Insecticides Bacillus thuringiensis
-
Silage LAB -
Amino Acids & Enzymes
Product Bacteria Yeast/Fungi
L-glutamine Corynebacteriumglutamicum
-
L-lysine Brevibacteriumlactofermentum
-
L-tryptophan Klebsiellaaerogenes
-
Product Bacteria Yeast/Fungi
Carbohydrase :α-amilaseβ-amilase
AmyloglucosidaseGlucose IsomeraseInvertaseβ-galactosidase
B. subtilis--Strep. Olivaceus--
-A. nigerA. niger-KluyveromycesKluyveromyceslactis
Enzymes cont.
Product Bacteria Yeast/Fungi
Cellulases - Trichodermaviridae
Lipases - Candida cylindraceae
Pectinases - Aspergillus wentii
Proteases :Subtilisin (alkaline)NeutralMicrobial rennet (acid)
B. Licheniformis--
-Aspergillus oryzae,Rhizomucor miehei
Fuel & Chemical Feedstock
Product Bacteria Yeast/Fungi
Acetone Clostridium species -
Butanol Clostridium acetobutylicum
-
Ethanol Zymomonas mobilis S. Cerevisiae
Glycerol - Zygosaccharomycesrouxii
Methane Methanogenicarchaeans
-
Organic Acids
Product Bacteria Yeast/Fungi
Acetic Acetobacter xylinum -
Citric - Aspergillus niger
Fumaric - Rhizopus
Gluconic Acetobactersuboxydans
-
Itaconic - Aspergilus itaconicus
Kojic Aspergilus flavus
Lactic Lactobacillus delbrueckii
Polymers
Product Bacteria Yeast/Fungi
Alginates Azotobacter vinelandii -
Cellulose Acetobacter xylinum -
Dextran Leuconostocmesenteroides
-
Gellan Sphingomonaspaucimobilis
-
Polyhydroxybutyrate Ralstonia eutropha -
Pullulan - Aureobasidiumpullulans
Scieroglucan - Sclerotium rolfsii
Xanthan Xanthomonascampestris
-
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